Walnut brownies recipe with a crackly top, a super fudgy center, and crunchy walnuts in every bite.
These walnut brownies are my go-to when I’m craving rich, homemade brownies that taste like they came straight from a bakery.
They’re made with real melted chocolate and loaded with walnuts for that perfect balance of deep chocolate flavor and crunch.
They bake up with a shiny, crackly top, a super fudgy center, and just enough bite from the walnuts to make every square irresistible.
If you love classic brownies with texture and flavor, this recipe never disappoints.
Why you'll love this recipe
- Crackly tops: shiny, thin, and crisp
- Fudgy center: dense, rich, not cakey
- Walnut crunch: toasted-nut flavor + bite
Ingredients You Need
- Unsalted butter – at room temperature
- Chocolate – baking chocolate, chocolate bars, or semi-sweet chocolate chips
- Eggs – large, at room temperature
- Sugar – granulated sugar + brown sugar
- All-purpose flour
- Unsweetened cocoa powder
- Vanilla extract & salt
- Walnuts – chopped (pecans or hazelnuts work too)
Tips for this recipe
- Use room temperature eggs for a smooth, glossy batter
- Don’t overmix once the flour is added to keep the brownies fudgy
- Chop the walnuts roughly for a better crunch in every bite
- Slightly underbake for a soft, gooey center
- Let the brownies cool before slicing for clean cuts
How to Make Walnut Brownies
This is the same base brownie recipe I use whenever I want a guaranteed fudgy texture.
Melt the butter and chocolate together until smooth, then let cool slightly.
Whisk the eggs, sugars, and vanilla until thick and glossy
Stir in the melted chocolate mixture until fully combined
Fold in the flour, cocoa powder, salt, and chopped walnuts just until mixed
Spread the batter into a lined pan and smooth the top
Bake at 350°F (180°C) until the center is just set
Cool completely before cutting into squares
Serving Suggestions
- Serve slightly warm with vanilla ice cream
- Enjoy at room temperature with coffee or milk
- Drizzle with chocolate or caramel sauce
- Add fresh berries for a lighter contrast
Storage
- Room temperature: Store in an airtight container for up to 4–5 days
- Freeze: Freeze individual brownies up to 3 months, thaw at room temperature
Recipe Variations
- Extra fudgy walnut brownies: Reduce baking time by a few minutes
- Dark chocolate walnut brownies: Use bittersweet or dark chocolate
- Espresso walnut brownies: Add a small amount of espresso powder
- Walnut brownie bites: Bake in a mini pan and shorten baking time
- Mixed nut brownies: Replace part of the walnuts with pecans or hazelnuts
Recipe Questions
How do I get fudgy walnut brownies?
Use real melted chocolate, don’t overmix the batter, and avoid overbaking.
Can I toast the walnuts first?
Yes, toasted walnuts add more flavor and crunch, but it’s optional.
Why are my brownies dry?
They were likely baked too long or overmixed. Brownies should stay slightly moist in the center.
Can I freeze walnut brownies?
Yes, freeze them once fully cooled and wrap them well to keep them fudgy.
More Chocolate Brownies
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Walnut Brownies
- Total Time: 45 minutes
- Yield: 16 slices
Description
Easy walnut brownies recipe with a rich chocolate flavor and a fudgy, crackly texture, made with real melted chocolate and crunchy walnuts (for one 8-inch / 20 cm square pan, about 16 brownies).
Ingredients
- 250 g (8.8 oz / about 1½ cups) semi-sweet or bittersweet chocolate chips
- 115 g (1 stick) unsalted butter
- 4 large eggs, room temperature
- 200 g (1 cup) granulated sugar
- 150 g (¾ cup) brown sugar
- 2 teaspoons vanilla extract
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) unsweetened cocoa powder
- ½ teaspoon salt
- 100 g (¾ cup) chopped walnuts
Instructions
- Preheat the oven to 350°F / 180°C and line the bottom of an 8-inch / 20 cm square brownie pan with parchment paper.
- Melt the chocolate and butter together using a double boiler or the microwave until smooth. Set aside to cool slightly.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and vanilla with an electric mixer for about 2 minutes, until the mixture looks thick and glossy.
- Add the melted chocolate mixture and mix again until fully combined.
- Fold in the flour, cocoa powder, salt, and chopped walnuts using a rubber spatula, mixing just until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, until the top looks shiny and a toothpick inserted in the center comes out with moist crumbs (not liquid batter).
- Let the brownies cool completely in the pan before lifting out and slicing into 16 squares.
Notes
Storage: Store walnut brownies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Tips:
- Use a kitchen scale for best results; it’s more accurate than cups, especially for chocolate and flour
- Eggs at room temperature help create a glossy, crackly top
- Don’t overbake: the center should stay slightly soft for a fudgy texture
- For clean slices, chill the brownies for 1 hour before cutting
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: brownies, cake
- Cuisine: American
Nutrition
- Serving Size: Serving
- Calories: 90
- Sugar: 0.5 g
- Sodium: 133.3 mg
- Fat: 9.2 g
- Saturated Fat: 3.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 0.7 g
- Fiber: 0 g
- Protein: 1.2 g
- Cholesterol: 16.5 mg
LadyMilonguera
This brownie is really delicious!