Walnut Brownies – Barefeet in the Kitchen

With just enough nut crunch to keep the chocolate forever interesting, these chewy Walnut Brownies have been on heavy rotation in our house lately. Sometimes, they disappear faster than I can pull the next pan out of the oven.

After several rounds of our homemade cosmic brownies, I was craving a chewy, nutty brownie. Walnuts won out. They hold their crunch against the fudgy base in a way that makes the second bite just as interesting as the first.

Walnut Brownies

Brownies are easily the most-requested baked good in our house. A quick scroll through the recipe index will turn up at least a dozen variations we’ve made over the years, and we keep finding new ones to try. What can I say? Chocolate has staying power!

The walnuts soften ever so slightly, giving the chocolate wonderful texture. Whether I’m eating these warm from the oven or slicing slivers off each time I pass the pan on the counter, I am one happy camper. But, I must warn you, these brownies are very susceptible to sliver theft. Walking past the pan without cutting off a teensy piece? Not in my house.

Ingredients and Substitutions

Walnuts – I use walnuts in this recipe because I like the bold, slightly bitter flavor with the sweet chocolate. You can swap for pecans, if you want.

Chocolate Chips – Semi-sweet is the right fit for these brownies. I like dark and bittersweet chocolate too, but semi-sweet is my preference when pairing brownies with walnuts.

Vanilla – Ever wonder why we put vanilla in chocolate baked goods? It sounds odd, but vanilla brings out the warmer, sweeter notes in the chocolate so it isn’t just a single note. So, yes, I’m going to put it into the recipe.

Butter – Unless I say otherwise, butter in my kitchen is always salted. Unsalted butter has its place. But, most of the aversion to using salted butter stems from the fact that butter used to be much saltier.

Eggs – Brownies are one of my favorite ways to prepare eggs!

Brown Sugar – Light brown sugar over white, here. I like the subtle molasses flavor and think it plays well with the chocolate. And, brown sugar holds onto more moisture as it bakes, which is part of the reason these brownies stay fudgy.

Flour – Is it really a baked good if it doesn’t have flour? I kid, I kid. But, yes, this one uses flour. You don’t need anything fancy, just good old all-purpose flour.

Salt – I use kosher salt in my kitchen, unless otherwise noted.

How to Make Walnut Brownies

Preheating the Oven: Set the oven to 325°F.

Chopping the Walnuts: While the oven heats, I give the walnuts a rough chop. Smaller pieces distribute through the batter.

Prepping the Pan: You’ll want an 8-inch square baking pan lined with parchment and set aside. Trust me on the parchment, the lift-out is so much easier when you’re not prying brownies off the bottom.

Warming the Saucepan: Your medium saucepan goes over medium-low heat. Low and slow keeps the chocolate from scorching.

Melting: I add the butter and two-thirds of the chocolate chips, stirring as they melt. Once the mixture is smooth, pull the saucepan off the heat.

Building the Batter: Stir in the brown sugar and vanilla until smooth. Then, I just whisk in the eggs one at a time, letting each fully incorporate before adding the next. Fold in the flour and salt. I stop when there are no more dry streaks.

Adding the Rest: Sprinkle in the walnuts and the remaining chocolate chips. You just have to stir to distribute them throughout.

Baking: I pour the batter into the prepared pan and bake for about 45 minutes. But, I start checking around 40, looking for a toothpick that comes out with fudgy crumbs, not clean.

Serving: Let the brownies cool in the pan on a wire rack before you slice them. Five to ten minutes minimum.

Serving Suggestions

Warm brownies only want one thing, a scoop of ice cream. It’s hard to go wrong with whichever flavor is already in the freezer. But, this maple ice cream is my first pick when I want something that leans into the brown-sugar notes. Cherry ice cream turns it tart and bright, and chocolate peanut butter ice cream doubles down on the chocolate richness.

If you want to put on a real show, just drizzle some simple chocolate sauce over the top and finish it with a soft dollop of homemade whipped cream. Now you’re eating the brownie of my dreams!

Make Ahead, Storage & Reheating

Make Ahead: I often make a batch of brownies the day before an event and leave them in the pan, covered on the counter until ready to serve.

How to Store: Just store them in an airtight container for a few days on the counter or you can stash them in the freezer for a month or two. Just be sure to wrap them well, if freezing.

How to Reheat from Frozen: Thaw the brownies on the counter and then ten to fifteen seconds in the microwave will get them back to bakery-warmth.

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Frequently Asked Questions