These Chewy Chocolate Walnut Brownies come together quickly using basic pantry ingredients. They are chewy and fudgy with a classic shiny and flaky top. The perfect brownie bite!
Originally published May 6th, 2016. Updated March 31st, 2022 to include new photos, step-by-step-photos, video, recipe tips and more.
I’m adding these Chocolate Walnut Brownies to the ever growing collection of Brownies here on the blog. Each one, like my Cream Cheese Brownies, Chocolate Macaroon Brownies and the Ultimate Fudge Brownie, all have a unique flavour.
These brownies are great served just like this or in a full dessert with vanilla ice cream and chocolate ganache…yum!
What Makes These Brownies Great
- Easy to make -these brownies are put together in no time at all and you don’t need a mixer, just a hand held whisk!
- Texture – They come out fudgy, dense and a little moist. Bake them just right and you’ll get this texture too!
- Flavour – of course they taste delicious and the chocolate to walnut ratio is just right.
- Freezer friendly – After the brownies have cooled down you can easily pop them in a freezer proof container and store them in the freezer.
ingredients
- 4 oz dark chocolate semi sweet
- 1/2 Cup butter
- 3 eggs
- 1 1/4 Cups granulated white sugar
- 1 teaspoon vanilla
- 1/2 Cup all purpose flour
- Pinch salt
- 1/2 Cup walnuts
REMEMBER, The full recipe and instructions is found at the end of the post in the recipe card.
instructions
- Preheat oven and get pan ready – Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 inch square baking tin. Set aside.
- Melt chocolate and butter – In a small saucepan set over low heat, melt the chocolate and butter together. Stir until melted and remove from heat.
- Make brownie batter – In a large mixing bowl, whisk together the eggs, sugar and vanilla. Mix with a manual whisk for just about a minute. Stir in melted chocolate until just combined. Gently fold in the flour and salt until combined. Toss in the walnuts and stir.
- Bake the brownies – Pour into prepared pan and bake for about 25 minutes A toothpick inserted in the center should come out with a few crumbs.
Recipe Notes
- Measure ingredients correctly – to get these brownies really fudgy, make sure to measure all your ingredients correctly. A common mistake in making brownies, is adding too much flour. This will result in a cake type brownie. If using cups, make sure the flour is level. If you do have kitchen scales, I recommend weighing the ingredients. Accurate every single time.
- Don’t over mix the batter – Just use a wire wish and mix the sugar and eggs until combined. Repeat the same for the chocolate and then fold in the flour. Over mixing will result in cakey brownies.
- Baking time will vary – These brownies bake in 25 minutes in a preheated 350 degree oven. However, all ovens vary slightly, so they may bake as quickly as 20 minuets or take up to 30 minutes. When a toothpick inserted has moist crumbs, the brownies will be done.
- Allow to cool completely – If you try to cut the brownies too soon, they will fall apart. These brownies will set as they cool. Allow them to cool for at least an hour or longer before cutting into them.
Are There Any substitutions I can Make To These Brownies
- Walnuts – I used walnuts in this recipe, but other nuts like pecans or even pistachios would also work.
- Sugar – this recipe calls for granulated white sugar, but you can use light packed brown sugar. The texture may change slightly, but they will still be fudgy.
- Chocolate – I used semi sweet baking chocolate. You can use semi sweet chocolate chips if you have those. They will melt faster than chopped chocolate chunks as well.
What Kind of Pan Works Best for Baking Brownies
- Metal Pans – These are generally made of copper, steel or aluminum and are the type I use for baking brownies. Quite often you will get a crisper edge in this type of pan. They heat up quicker which may result in a quicker baking time.
- Ceramic or glass – Another great choice for brownies. These heat up slower and work great for brownies and cakes.
- Pan size – I used an 8 x 8 inch baking dish. This will result in a higher brownie. You can use a larger pan. Just keep in mind they will be flatter and you will have to reduce baking time.
Frequently Asked Questions
This is often the result of too much whisking. Whisking batter for a longer time, will create air which will create a cake like brownie. Remember, to only mix until combined.
The classic three types of brownies are cakey, fudgy and chewy. Cakey brownies are higher with a cake like texture. Fudgy brownies, are flatter with a more gooey texture. Chewy brownies are also flatter and are a little chewy.
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Chewy Chocolate Walnut Brownies
Ingredients
- 4 oz dark chocolate semi sweet
- 1/2 Cup butter
- 3 eggs
- 1 1/4 Cups sugar
- 1 teaspoon vanilla
- 1/2 Cup flour
- Pinch salt
- 1/2 Cup walnuts chopped
Instructions
- Preheat oven to 350 degrees F. Grease and line with parchment paper an 8 inch square baking tin. Set aside.
- In a small saucepan set over low heat, melt the chocolate and butter together. Stir until melted and remove from heat.
- In a large mixing bowl, whisk together the eggs, sugar and vanilla. Mix with a manual whisk for just about a minute. Stir in melted chocolate until just combined. Gently fold in the flour and salt until combined. Toss in the walnuts and stir.
- Pour into prepared pan and bake for about 25 minutes A toothpick inserted in the center should come out with a few crumbs.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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