Dark Chocolate Walnut Brownies Recipe

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I love chocolate in all its forms. Except white chocolate. That doesn’t count as chocolate, just so we’re clear. 😀

I’d been meaning to make brownies for a while, but somehow the main ingredient, CHOCOLATE, never lasted long enough to make it into the batter. This time, I made an effort. For the brownies, obviously. 😉

This dark chocolate walnut brownie recipe keeps things simple. No frosting, no filling, and no separate layers to put together. The dark chocolate brings plenty of flavor, the walnuts add a little crunch, and the vanilla rounds everything out without taking over.

The result? So. Very. Good. 😀

Why You’ll Love These Walnut Brownies

• Rich dark chocolate flavor. Chocolate with a high cocoa content is at the heart of this recipe, and you can taste it in every bite.
• A little crunch from the walnuts. Roughly chopping them keeps those lovely pieces throughout the brownies.
• Simple preparation. There’s no frosting to make, filling to chill, or layers to assemble.
• A small batch. This recipe uses a small square pan, so you don’t need to bake a whole tray to satisfy a chocolate craving.
• Easy to share. Cut them into nine pieces and serve with coffee. Whether you actually share them is up to you. 😀

Tips for the Best Walnut Brownies

Choose dark chocolate you enjoy eating. Its flavor comes through clearly in the finished brownies. This recipe uses dark chocolate with at least 75% cocoa solids.

Melt the chocolate gently. Keep the heat very low when melting the chocolate and butter. Stir occasionally, and don’t let the mixture boil.

Let the chocolate mixture cool slightly. It should no longer be hot when you add it to the eggs, so it doesn’t start cooking them.

Mix only until combined after adding the flour. Once the ingredients are incorporated, stop mixing. Beating the batter for longer won’t improve the texture.

Use the specified pan size. The quantities and baking time are intended for an 18 × 18 cm square pan. The pan size matters for the thickness and texture of the brownies.

Let the brownies cool before slicing. They’re more delicate while hot. Cooling helps them hold together and makes them easier to cut neatly.

Walnut Brownies FAQ

Can I use chocolate with a lower cocoa percentage?

This recipe uses dark chocolate with at least 75% cocoa solids. Chocolate with a lower cocoa percentage can change both the sweetness and texture. For results closest to the original recipe, stick with the chocolate specified.

Can I replace the walnuts with hazelnuts or pecans?

Yes! You can swap the walnuts for hazelnuts, pecans, or other nuts you enjoy, using the same weight. Hazelnuts and pecans both pair beautifully with dark chocolate, bringing their own flavor to the brownies.

Why did my brownies turn out dry?

Overbaking, an oven that runs hot, or using the wrong pan size can all affect the texture. Too much flour can also make brownies dry, so weigh it rather than measuring it by spoonfuls.

How should I store walnut brownies?

Once completely cool, store the brownies in an airtight container in a cool place for about 2–3 days. If your kitchen is very warm, refrigerate them instead. They’ll become firmer when chilled.

Can I freeze walnut brownies?

Yes. Let them cool completely, cut them into portions, and wrap each piece well before placing them in a freezer-safe container. That way, you can thaw just as many as you want.

More Chocolate Desserts to Try

If chocolate desserts are your thing, there are a few more recipes on the blog you might enjoy:

Chocolate Brownie Cookies with Walnuts and Caramel – Little brownie cookies with soft, dense centers, crunchy walnuts, and caramel in the middle. There’s a little extra chocolate on top too, because apparently the chocolate in the dough wasn’t enough. 😀

Raspberry White Chocolate Brownies – Dense, moist brownies with freeze-dried raspberries and white chocolate. A fruity twist for those days when you feel like changing up your usual chocolate brownies.

Chocolate Marshmallow Cookies – Soft, chocolatey cookies with melted marshmallows in the middle and a layer of chocolate on top. Inspired by a mug of hot chocolate, only these come in cookie form.

Double Chocolate Banana Bread – Bananas and chocolate, finished with chocolate ganache. A good choice when you’re in the mood for banana bread but still want chocolate to take center stage.

Dark Chocolate Walnut Brownies Recipe

Recipe by Loredana Arion

Servings

9

brownies

Prep time

15

minutes

Cooking time

25

minutes

Calories per brownie

390

kcal

Rich dark chocolate walnut brownies with crunchy walnut pieces and a deep cocoa flavor. A simple homemade treat for chocolate lovers.

Ingredients

• 150 g butter

• 180 g dark chocolate, at least 75% cocoa solids

• 3 eggs

• 80 g brown sugar

• 40 g granulated sugar

• 100 g all-purpose flour

• 50 g walnuts

• 1 teaspoon vanilla essence

• A small pinch of baking powder

• A small pinch of salt

Directions

• Place the cubed butter and broken chocolate pieces in a saucepan over the lowest heat setting. Stir occasionally until melted, without letting the mixture boil. Remove from the heat and let it cool slightly.
• Crack the eggs into a mixing bowl and add the brown sugar and granulated sugar. Beat until the sugar has dissolved.
• Pour the slightly cooled chocolate mixture into the beaten eggs. Add the flour, salt, baking powder, and vanilla essence. Mix just until combined.
• Roughly chop the walnuts with a knife, add them to the batter, and gently fold them in.
• Pour the batter into an 18 × 18 cm (7×7 inch) square baking pan. Bake in a preheated oven at 180°C / 356°F for 25 minutes.
• Let the brownies cool before cutting into 9 pieces.

Note

• Nutrition information is an estimate based on one brownie, or 1/9 of the recipe. Actual values will vary depending on the products used and the size of the eggs. Optional toppings and serving additions are not included.

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