If you think nuts in brownies are a thing of the past, think again! With an extra dose of smooth chocolate to finish these fudge walnut brownies off, you’ll be wishing you had added walnuts to brownies your whole life!
Perfect Addition to the Brownies
Walnuts in brownies are a long-standing favorite for a reason. The walnuts add a crunchy texture to the fudgy chocolate of a good, rich brownie. They help temper the sweetness so you can eat more brownies!
The Best Fudge Walnut Brownies
This fudge walnut brownie recipe is adapted from one of my stand-alone chocolate chip brownie recipes. When I was testing walnut brownie recipes, I decided to put most of the chocolate chips on top. I worked hard on the base recipe to get that pretty crackle top when made with no topping. That won’t matter much for this recipe (unless you decide to add all of the chocolate chips to the batter, we’ll support it!), but just so you know if you ever do want to make this brownie alone, the trick to getting a shiny crackle top is to mix the white and brown sugars with the melted butter for a minute or so. That gives the sugars a chance to dissolve slightly and makes these so pretty.
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So, tell us, are you a fan of walnuts in brownies? Or are you a chocolate purist? Let us know in the comments!
Fudge Walnut Brownies
If you think nuts in brownies are a thing of the past, think again! With an extra dose of smooth chocolate to finish these brownies off, you’ll be wishing you had added walnuts to brownies your whole life!
Ingredients
- ½ C (4 oz) salted butter, melted
- ½ C (3.8 oz) vegetable oil
- 1 ½ C (8 oz) powdered sugar
- ½ C + 1 T (5 oz) brown sugar
- ¼ C (2 oz) white sugar
- 1 C (3.6 oz) cocoa
- 4 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking powder
- 1 C + 2 T (5.5 oz) all-purpose flour
- 2 1/2 C (15 oz) semi-sweet chocolate chips, divided
- 2 ½ C (9 oz) whole walnuts, divided
Instructions
- Preheat oven to 350F. Line a 10 x 10 or 9 x 13 pan with parchment paper and lightly spray with cooking spray.
- Roughly chop 2 C (7 oz) of the walnuts and set aside. Reserve ½ C aking, whole walnuts (2 oz) for topping.
- Melt the butter in a small bowl. In a medium-sized bowl, combine melted butter with white and brown sugars and mix for 1 minute. Add oil, powdered sugar, and cocoa, and stir until just combined. Then add eggs, vanilla, and salt and mix until combined. Add flour, chopped walnuts, and 1 C (6 oz) of the semi-sweet chocolate chips. Reserve 1 ½ C (9 oz) chocolate chips for topping. Mix until combined.
- Pour into the prepared pan. Bake for 25-30 minutes or until the edges look done and the center no longer looks doughy.
- Pull out of the oven and sprinkle top with reserved 1 C (6 oz) semi-sweet chocolate chips. Once melted, use a rubber spatula to spread melted chocolate evenly over the entire brownie. Top with ½ C (2 oz) whole walnuts. If preferred, chop walnuts before topping.
- Refrigerate brownie until cool. Cut into squares and serve.
Notes
- Mixing the butter and sugars helps dissolve the sugars. This is what gives brownies their characteristic crackly top.
- The cooking spray is used for the easiest release from the parchment because the brownie is so moist. If you don’t have cooking spray, brush lightly with a bit of melted butter or oil.
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