There’s something about these Walnut Brownies that brings me back to simpler days—when chocolate cravings hit, and a warm square of fudgy brownie was the ultimate treat. I remember the aroma of browning butter filling the kitchen, a little hint of nuttiness in the air, and the anticipation of that first bite with its perfect balance of chewy texture and crunchy walnuts. It’s a recipe that speaks of timeless comfort, each bite a reminder of those cozy moments gathered around a shared dessert, savoring the rich, chocolaty flavor.

I love this easy recipe for walnut brownies because they are fudgey, chocolatey (thanks to semi-sweet chocolate chips), and have crunchy tops thanks to extra walnuts! This is another one bowl recipe from me – you won’t need a stand mixer, food processor, or any funky equipment! In fact, this rich chocolate brownie is made in one saucepan! Less dishes to clean = a complete game changer! Trust me, you will love this walnut fudge brownies recipe – and so will your family and friends! This rich brownie has crispy edges, and a fudgy center. 

I absolutely love chocolate recipes. Some of my other favorites include my one bowl chocolate chip cookies, olive oil chocolate chip cookies, and brown butter brownies! Either way, you can’t go wrong come dessert time!  And, if you’re a fan of brownies, check out my m&m brownies, funfetti brownies, milk chocolate brownies, and reese’s peanut butter cup brownies!

Why You’ll Love This Recipe

• Fudgy and Decadent Texture: These brownies have that dream combo of a gooey center with crisp edges—perfect for chocolate lovers who crave that indulgent, fudgy bite.
• Easy One-Bowl Wonder: This walnut brownie recipe doesn’t require a lot of fuss; just one saucepan to melt the butter and combine everything for easy cleanup.
• Nutty Twist for Added Crunch: With crunchy walnuts folded into the batter and sprinkled on top, this recipe balances rich chocolate with the delightful texture of toasted nuts.

Ingredients

• Unsalted Butter: Browned to bring out a rich, nutty flavor; use a high-quality butter to elevate this brownie mix.
• Dutch-Process Cocoa Powder: Adds depth to the chocolate flavor; look for unsweetened cocoa powder labeled “Dutch-process” for a smoother, less acidic taste.
• Brown Sugar: Adds moisture and a subtle caramel note to these fudgy brownies; opt for packed light brown sugar to ensure the perfect texture.
• White Sugar: Balances out the brown sugar, giving the brownies a slight crispy edge; regular granulated sugar works best.
• Eggs: Room temperature eggs help the batter blend smoothly and create a fudgy center—try to let them sit out a bit before mixing.
• All-Purpose Flour: Adds structure without making the brownies cakey; stick with this type of flour to keep them dense. 
• Salt: Enhances the chocolate flavor and balances sweetness; just a pinch will do.
• Vanilla Extract: Use pure vanilla extract for the best flavor; it brings out the warmth in the brownies.
• Chocolate Chips: Optional, but they melt into pockets of chocolatey goodness; go for semisweet or bittersweet for the richest result.
• Chopped Walnuts: For a nutty crunch, use good-quality walnuts and feel free to toast them beforehand for extra flavor.

Substitutions

• Coconut Oil for Butter: Swap in coconut oil if you prefer a dairy-free option; it will still add richness to the brownie batter.
• Almond Flour for All-Purpose Flour: For a gluten-free option, try almond flour—it adds a slightly nutty flavor that pairs beautifully with walnuts.

Additions

• Dark Chocolate Chunks: Add chopped dark chocolate for an even richer chocolate experience; bittersweet chocolate chunks will melt into the fudgy center.
• Espresso Powder: A tiny pinch of espresso powder enhances the chocolate flavor, making these decadent brownies taste even more intense.

Step by Step Instructions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) baking pan with parchment paper. Set aside.

Brown the Butter: In a medium saucepan, melt 1 cup (227 g) of unsalted butter over medium heat, stirring frequently. Continue until the butter turns golden brown and develops small brown bits at the bottom (about 10-15 minutes). Remove from heat.

Mix Cocoa and Sugars: Immediately add 3/4 cup (64 g) Dutch-process cocoa powder, 1 1/4 cup (250 g) packed light brown sugar, and 1/2 cup (100 g) granulated white sugar into the saucepan with the browned butter. Stir until combined.

Add Eggs and Vanilla: Let the mixture cool slightly, then stir in 3 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Mix well after each addition.

Add Dry Ingredients and Walnuts: Fold in 3/4 cup (90 g) all-purpose flour and 1/2 teaspoon (3 g) salt until just combined. If using, gently fold in 1/2 cup (85 g) chocolate chips. Then, fold in 3/4 cup (77 g) of the chopped walnuts.

Top with Walnuts and Bake: Pour the brownie batter into the prepared pan, and sprinkle the remaining 1/4 cup (26 g) chopped walnuts on top. Bake for 25-35 minutes, checking for doneness at 20 minutes.

The edges should be set, and a knife inserted into the center should come out with some moist crumbs for a fudgy consistency.

Expert Tips and Notes

• Use a Toothpick Test for Doneness: Insert a toothpick into the center around 25 minutes. Look for moist crumbs, not a totally clean toothpick, to ensure fudgy, dense brownies.
• Allow the Brownies to Set: Let them cool in the square pan for at least 15 minutes before cutting. For even neater squares, refrigerate them briefly after cooling.
• Easy Removal with Parchment Paper: Lining the pan with parchment paper ensures an easy lift-out, so you get clean cuts without brownie bits sticking to the sides of the pan.
• Store in an Airtight Container: Keep these rich brownies fresh by storing them in an airtight container at room temperature for up to three days, or wrap them well in plastic wrap and freeze for longer storage.

Serving Suggestions

• Warm with a Scoop of Ice Cream: Serve these fudgy brownies warm with a generous scoop of vanilla or salted caramel ice cream. The warm, gooey brownie paired with the cool, creamy ice cream is an irresistible combination that will wow any chocolate lover.
• Drizzled with Chocolate Ganache: For extra decadence, drizzle a rich chocolate ganache or even a bit of melted dark chocolate over the brownies. Top with a few extra walnuts or a  sprinkle of flaky sea salt for a touch of elegance.
• Paired with Fresh Berries and Whipped Cream: Lighten up the richness by pairing each brownie square with a handful of fresh raspberries or strawberries and a dollop of whipped cream. The berries add a bright, fruity note that complements the deep chocolate flavor beautifully.

Storage Instructions

• Room Temperature: Store brownies in an airtight container for up to 3 days. Layer with parchment paper if cut into squares.
• Refrigerator: Store in an airtight container or wrapped in plastic for up to 1 week. Let sit at room temp before serving for softer texture.
• Freezer: Wrap individual squares in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temp or microwave briefly to enjoy.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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