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Walnut Brownies Recipe

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The ultimate fudgy walnut brownies with a shiny, crackly top, intensely chocolatey center, and perfect chewy texture. This foolproof recipe uses simple ingredients to create bakery-quality brownies that’ll disappear in minutes!

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 8 ounces bittersweet or semisweet chocolate, chopped
  • 1¾ cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1½ cups walnuts, roughly chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides for easy removal. Lightly grease the parchment with butter or cooking spray.
  2. Toast the walnuts by spreading them on a baking sheet and placing in the preheated oven for 6-8 minutes, stirring once halfway through, until fragrant and lightly golden. Remove and let cool while you prepare the batter.
  3. Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently until completely smooth and combined. Remove from heat and let cool for 5 minutes.
  4. Add the sugar to the chocolate mixture and whisk vigorously for about 1 minute until well incorporated and slightly glossy.
  5. Add the eggs one at a time, whisking well after each addition. The mixture should become thick, smooth, and glossy. Whisk in the vanilla extract.
  6. Combine dry ingredients by sifting together (or whisking) the flour, cocoa powder, and salt in a separate bowl.
  7. Fold in the dry ingredients using a rubber spatula, stirring just until no flour streaks remain. Don’t overmix—this is crucial for fudgy brownies. The batter should be thick and glossy.
  8. Fold in the toasted walnuts, reserving about ¼ cup to sprinkle on top if desired.
  9. Pour the batter into your prepared pan, spreading it evenly to the corners with your spatula. Sprinkle reserved walnuts on top if using.
  10. Bake for 28-32 minutes until a toothpick inserted 2 inches from the edge comes out with just a few moist crumbs attached. The center should still look slightly underdone—this ensures fudgy brownies. Don’t overbake!
  11. Cool completely in the pan on a wire rack (this takes about 2 hours). Resist cutting them warm, as they’ll be too soft and fall apart.
  12. Lift the brownies out using the parchment overhang, place on a cutting board, and cut into 24 squares using a sharp knife wiped clean between cuts for neat edges.

Notes

  • For the fudgiest brownies, slightly underbake them; the center should still jiggle very slightly when you shake the pan
  • Brownies continue cooking as they cool, so taking them out when they look slightly underdone is perfect
  • For clean cuts, refrigerate the brownies for 30 minutes before slicing, and use a sharp knife warmed under hot water and wiped dry
  • Don’t skip toasting the walnuts—it makes a huge difference in flavor
  • Brownies taste even better the day after baking once the flavors have melded

Nutrition

Find it online: https://focialy.com/walnut-brownies-recipe/