Walnut Brownies

by Sabrina Snyder

Published on

8 Comments

5 from 3 votes
16 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Walnut Brownies are easy fudgy brownies with crunchy walnuts. Easy homemade chewy brownie recipe with cocoa powder, walnuts, and common pantry ingredients! 

Classic Brownie Recipes like Fudge Brownies are so much better than any box brownie mix! Skip the store bought stuff and make these chocolatey fudge Walnut Brownies instead!

Walnut Brownies in stack

WALNUT BROWNIES

When it comes to traditional sweets, is there anything more classic than a Walnut Brownie? Sure, you could find fudgy, chocolatey Walnut Brownies in bakeries and brownie mixes, but the best brownies are made in your kitchen! 

If you haven’t made homemade brownies before, Walnut Brownies are the perfect easy brownie recipe to get started with. This simple recipe uses common pantry ingredients you most likely have on hand or can easily pick up at any grocery store.

Walnut Brownies are chewy, fudgy brownies with creamy yet crunchy walnuts in every bite. A pro tip for baking is to toast your nuts before adding them to a recipe. Toasting the walnuts brings out the nuttiness and keeps them crunchy.

You can combine the dry Walnut Brownie mix ingredients ahead of time and store in a sealed jar or container. This makes a great gift layered in a mason jar with the recipe as a gift tag. Or keep it for yourself and never need brownie mix from the store again.

These fudgy Walnut Brownies are delicious on their own but they are also great as a brownie sundae. Top your fresh brownie with a scoop of Vanilla Ice Cream, Whipped Cream, and Hot Fudge. For a more simple topping, dust with powdered sugar or a drizzle of Salted Caramel Sauce.

MORE DELICIOUS BROWNIE RECIPES:

This simple Walnut Brownie recipe starts with an easy fudge brownie recipe and adds lots of crunchy walnuts. Master this recipe and then play around with ingredients to make them your own. You can get creative with add-ins or easily make swaps for what you have on hand.

Little swaps in Walnut Brownies make such a difference. Instead of unsweetened cocoa powder, you can use bittersweet chocolate for a dark chocolate brownie. Lighten up your recipe by using mashed banana or applesauce for ½ of the butter, or use gluten free flour for all purpose flour. The possibilities (and swaps) are endless!

Walnut Brownies uncut in baking dish

 

VARIATIONS ON WALNUT BROWNIES

  • Chocolate Chips: Add more chocolatey goodness by stirring in ½ cup of chocolate chips like dark chocolate chips, mint chocolate chips, or white chocolate chips.
  • Banana: For super moist, chewy banana chocolate brownies, add 1 cup of mashed ripe bananas to your brownie mix. Pour the batter in the baking pan and top with thinly sliced bananas.
  • Peanut Butter: Swirl in dollops of melted creamy peanut butter (melting makes it easy to swirl). Add a handful of peanut butter baking chips or chopped mini peanut butter cups.
  • Nuts: Instead of walnuts, you can use chopped pecans, hazelnuts, almonds, or peanuts. Bake like a pro and toast the nuts before adding to the brownie mix.
  • Brown Sugar: Use brown sugar instead of the white granulated sugar for richer, chewy brownies.
  • Espresso: Adding a tablespoon of espresso or instant coffee powder to your brownies takes them from semi-sweet chocolatey flavor to dark chocolate decadence.
  • Hot Cocoa: Substitute the bittersweet chocolate flavor of cocoa powder with your favorite hot cocoa mix. Try peppermint or salted caramel cocoa for more flavor.

EVEN MORE DELICIOUS BROWNIE RECIPES

HOW TO STORE WALNUT BROWNIES

  • Serve: Cover your Walnut Brownies tightly with plastic wrap and keep at room temperature for up to 4 days.
  • Store: You can refrigerate your brownies for up to 1 week in an airtight container.
  • Freeze: Brownies can be frozen for up to 6 months in a sealed container. Cool brownies completely before freezing so they don’t collect moisture.

Walnut Brownies single brownie on cutting board, top-down view

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Dinner, then Dessert

Walnut Brownies

Walnut Brownies are easy fudgy brownies with crunchy walnuts. Easy homemade chewy brownie recipe with cocoa powder, walnuts, and common pantry ingredients!
Yield 16 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Walnut Brownies in stack
PrintRate

Ingredients
 

  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup walnuts , coarsely chopped

Instructions

  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Gently fold in ¾ cup of the walnuts, being careful to not over-stir the brownie batter.
  • Spread batter evenly into greased baking pan. Place the remaining walnuts evenly on the top of the brownie batter
  • Bake for 25 to 30 minutes.

Nutrition

Calories: 175kcal | Carbohydrates: 18g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 46mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Keyword: Walnut Brownies

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Walnut Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  3. I made these for my grandkids today. They were delicious. Followed the recipe exactly except I put all the walnuts in the batter. This will be my go to recipe for brownies.

    Reply

  4. Made yesterday vert delicious the only problème a crust on top i Read somewhere IT Said when i put the Eggs i stir to much lesson LEARN for the next Time Also i have a question melted butter or softened im not that good in english can explain thankyou i put some nuts on top next Time putting almondes

    Reply

    1. Melted butter, not stirred too much or yes, you’ll have issues with the texture of the top of the brownies. Almonds sound delicious!

      Reply