Walnut Brownies
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My family cannot resist these fudgy and rich chocolate walnut brownies. They are made in one bowl and bake in under 30 minutes.
These walnut brownies are a family favorite.
And mine, too! I typically make flourless brownies whenever my family requests them, but to change things up and to add a little crunch, this walnut brownie recipe has been quite the welcome change. Adding the nuts to the batter not only improves the texture but also helps cut back on the intense sweetness some brownies have.
I tested these a few times to ensure every batch yielded those gorgeous crinkly tops, because let’s be real…is a brownie actually a brownie if the tops are flat? I think not!
Key Ingredients
I often get asked how to add walnuts to brownies or brownie mix, and it is as easy as adding chocolate chips or other mix-ins!
- Cocoa Powder. A good quality unsweetened cocoa powder provides an extra richness and delicious chocolate flavor. For a darker taste, I like to use dark cocoa powder (sometimes referred to as black cocoa powder).
- Sugar. I used white sugar, but brown sugar or coconut sugar will also work. The latter two will yield a more gooey middle.
- Salt. Just a pinch to balance out the sweet flavors. Please do not skip this!
- Tapioca Flour OR Corn Starch. This is needed to help hold the brownies together, as there is no flour in it. You can substitute this for arrowroot if needed.
- Chocolate chips. I like using dark or semi-sweet chocolate chips, but milk chocolate will also work. You can also add an extra 1/2 cup to fold through the batter before baking.
- Eggs. Room-temperature eggs are preferred over refrigerated ones.
- Unsalted butter. Room-temperature butter is best, as it will melt much better with the chocolate. You CAN substitute this for coconut oil.
- Walnuts. Unsalted, raw walnuts are best. Roughly chop them so they distribute evenly.
How to make walnut brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Melt the chocolate. In a small saucepan, combine the butter and chocolate chips, and warm over low heat until the chocolate is melted. Whisk together until combined and glossy. Remove from the heat.
Step 2- Cream. Stir in the sugar, then add in the eggs, one at a time.
Step 3- Make brownie batter. Add the remaining ingredients and mix thoroughly until you have a thick, glossy mixture.
Step 4- Fold through your walnuts.
Step 5- Assemble. Pour your brownie batter into a greased baking pan.
Step 6- Bake for 26-28 minutes, or until a skewer comes out ‘just’ clean from the center.
Arman’s recipe tips
- Do not overbake the brownies, as they will continue to bake as they cool down in the pan. I like to remove them from the oven once the edges are firm and the toothpick test leaves a few moist crumbs.
- You MUST whisk the eggs before adding the other ingredients. This ensures even baking and the perfect rise.
- Always use the middle rack of the oven to bake brownies as they receive even heat distribution from both the top and bottom, which in turn yields super fudgy brownies.
Frequently asked questions
For cakey walnut brownies, I suggest increasing the baking time by an extra 3-4 minutes. A trick I also use to check for ultimate cakiness (is that a word?) is for the sides to puff up over the baking pan.
I purposely made this recipe flourless, so there is no need to add any flour whatsoever.
Walnut Brownies
Video
Ingredients
- 1 tablespoon cocoa powder
- 3 tablespoons cornstarch Can substitute for arrowroot powder or Tapioca starch
- 1/2 teaspoon salt
- 3/4 cup sugar
- 6 tablespoons butter Can substitute for coconut oil
- 8 ounces chocolate chips
- 2 large eggs
- 1 cup walnuts roughly chopped
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a small bowl, sift your cocoa powder and cornstarch to avoid any clumps in the batter. Add the salt.
- In a small saucepan, add your butter and chocolate. On low heat, heat the butter and chocolate until melted and glossy. Remove from heat.
- Moving quickly, add your sugar and whisk very well until combined. Add the eggs, one at a time, and mix well into the mixture. Add your cornstarch, cocoa powder, and salt, and mix until the batter is smooth and no longer grainy. Fold through your walnuts.
- Transfer your brownie mixture to the lined pan. Top with extra walnuts and bake for 26-28 minutes, or until a toothpick comes out just clean from the center.
- Remove from the oven and let the brownies cool completely before slicing.
Even my no desert friend was impressed by these beauties. Fabulous !🤩
They are so easy right!? And thanks for helping to convert the no-dessert friends 😛
Just made these brownies last night. These brownies are sooo yummy and easy to make. I used coconut sugar in this recipe. This recipe is a keeper.