Walnut Brownies


5 from 159 votes
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These flourless chocolate walnut brownies are a taste and texture lovers’ dream- A gooey, fudgy brownie, loaded with chopped walnuts! Made in one bowl and ready in under 30 minutes!

fudgy walnut brownies in a baking pan.

How do elevate the already incredible brownie? Add walnuts to them!

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 helps cut back on the intense sweetness some brownies have.

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make walnut brownies 
  4. Tips to make the best recipe
  5. Storage instructions
  6. More Brownie Recipes
  7. Walnut Brownies (Recipe Card)

Why this recipe works

  • Just 7 ingredients. Pantry staple baking ingredients and no flour or flour alternatives either.
  • Ready in 30 minutes. And that’s if you want slightly cakier brownies! If you want them super fudgy, they only take 25 minutes.
  • Incredible texture. You get the crinkly tops, crisp edges, and gooey middles. The addition of the crunch from the nuts are a bonus.

Ingredients needed

I often get asked how to add walnuts to brownies or brownie mix, and it is as easy as adding chocolate chip 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.
  • 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. Be sure to roughly chop them to ensure they are evenly distributed. 

How to make walnut brownies 

What I love about this recipe is just how close they taste to something from a boxed mix- no one will know they were made from scratch.

Step 1- Mix the dry ingredients. In a small bowl, sift the cocoa powder and cornstarch to avoid any clumps.

Step 2- Melt the chocolate. In a small saucepan, combine your butter with chocolate chips and on low heat, warm up until melted. Whisk together until combined and glossy. Remove from the heat.

Step 3- make the brownie batter. Stir in the sugar, then add in the eggs, one at a time. Add the rest of the ingredients and mix very well until you are left with a thick, glossy mixture. Fold through your walnuts.

Step 4- Bake. Pour your brownie batter to a greased baking pan and bake for 26-28 minutes, or until a skewer comes out ‘just’ clean from the center. 

Step 5- Cool and slice. Remove brownies from the oven and allow to cool in the pan completely before slicing into pieces. 

a walnut brownie with walnuts on top.

Tips to make the best recipe

  • 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 evenly baked brownies and ensures they cook and rise correctly.
  • 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.
  • I sometimes like to add a frosting to the top but that is completely optional.
  • If you like some other textures in the brownies, swap out half the walnuts with pecans, peanuts, or almonds.

Storage instructions

To Store. Brownies are best stored in the fridge to avoid spoiling and ensure freshness. Place brownies in a sealable container and place in the fridge for up to 7 days. 

To Freeze. Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.

walnut brownies.

More Brownie Recipes

walnut brownies recipe.

Walnut Brownies

5 from 159 votes
These flourless chocolate walnut brownies are a taste and texture lovers' dream- A gooey, fudgy brownie, loaded with chopped walnuts! Made in one bowl and ready in under 30 minutes!
Servings: 12 Servings
Prep: 5 minutes
Cook: 28 minutes
Total: 33 minutes



  • 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 dry ingredients and mix until the batter is no longer grainy and smooth. Fold through your walnuts.
  • Transfer your brownie mixture to the lined pan. Top with extra brownies 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.


TO STORE. Brownies are best stored in the fridge to avoid spoiling and ensure freshness. Place brownies in a sealable container and place in the fridge for up to 7 days. 
TO FREEZE. These brownies are freezer-friendly and can be stored in the freezer. Individually wrap brownies in parchment paper and place them in a ziplock bag or shallow container. Brownies will keep fresh for up to 6 months. 


Serving: 1BrownieCalories: 199kcalCarbohydrates: 26gProtein: 34gFat: 12gSodium: 3mgPotassium: 6mgFiber: 3gSugar: 16gVitamin A: 200IUVitamin C: 4.1mgCalcium: 20mgIron: 0.5mgNET CARBS: 23g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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5 from 159 votes (153 ratings without comment)

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Recipe Rating


  1. 5 stars
    I made these yesterday and am so pleased! What a delicious gluten free brownie option! I followed the recipe exactly, for sugar I did half white / half brown and may have added a bit less than it called for, and they turned out perfect. For me, I checked the brownies at 25 minutes and they were still very soft, so I actually did 30 minutes. After cooling a bit, I tried one and, though delicious, it was very soft in the middle and falling apart a bit. But the next day, they have fully solidified in the fridge and are PERFECT, not crumbly at all, very fudge-like hardness but definitely still a brownie. I am saving this recipe, it’ll be my go-to from now on. Thanks so much! Also agree that extra walnuts was the way to go.

  2. 5 stars
    Hello. Lovely recipe, thank you so much. 🙂

    Am I able to swap the walnuts with something else? Perhaps almonds or peanut butter.

    ** Wishing you happiness **

  3. Hi there!

    Maybe I’m missing something but eggs are not vegan. Have you tried this recipe with a flax egg substitute?


  4. I LOVE THESE! Every recipe I try I end up changing to make it better to my family and me, but I haven’t changed a thing about this one. The only negative I have to say is that I do not like them warm. Not a fan. But I looove them when they have been in the refrigerator, so I make them the night before and eat them the next day. They have almost a harder fudge consistency and really hit that sweet tooth without making me feel guilty for having sweets.

  5. These are so good! I substituted monk fruit sweetener for the erythritol, but followed the rest of the recipe exactly. Not too sweet and so much healthier than using white flour and white sugar. Thanks for the recipe!

  6. Hi! Would it be feasible to swap erythritol with xylitol ? Or allulose ? For the keto chocolate that you used, was it sweetened or a very dark chocolate that has minimal sugar ? Thanks !