Walnut Brownies
These walnut brownies offer a rich, fudgy texture with the satisfying crunch of toasted walnuts, making them a perfect treat for any occasion.
Ingredients
Brownie Base
- 10 tablespoons unsalted butter, sliced adds moisture and richness
- 2 cups semisweet chocolate chips, divided provides sweetness and texture
- 3/4 cup brown sugar brings moisture and deep flavor
- 3/4 cup granulated sugar adds sweetness
- 1/2 cup unsweetened cocoa powder intensifies chocolate flavor
- 3 large eggs binds ingredients and adds structure
- 1 teaspoon pure vanilla extract enhances flavor
- 1/4 teaspoon salt balances sweetness
- 3/4 cup all-purpose flour provides structure
Add-ins
- 1 cup chopped walnuts, toasted adds crunch and nuttiness
- 1/2 cup walnut halves for presentation and texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan or line it with parchment paper.
Melting the Chocolate
- Melt the butter in a medium saucepan over low heat. Add 1 ½ cups of the chocolate chips and stir until melted and smooth.
Mixing Dry Ingredients
- In a separate bowl, combine both sugars, cocoa powder, and salt. Stir gently until well combined.
Combining Mixtures
- Add the melted butter and chocolate mixture to the dry ingredients. Stir until combined.
- Incorporate the beaten eggs until the batter is smooth and thickened.
- Add the vanilla extract and mix until fully incorporated.
Final Mixing
- Sift in the all-purpose flour and fold gently into the batter until no visible flour remains.
- Stir in the toasted walnuts and the remaining chocolate chips.
Baking
- Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for about 30 minutes.
- Allow to cool in the pan on a wire rack before cutting into squares.
Notes
Store brownies at room temperature in an airtight container for up to 3 days or refrigerate for about a week. They freeze well for up to 3 months.