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If you subscribe to my emails (there’s a sign up box at the bottom of this post), then you know my dad had a pretty serious surgery at the beginning of the year.

Thankfully, everything went perfectly and he’s already on the mend. I actually made some of these brownies for the hospital staff who helped restore his health. I don’t know about you, but homemade treats make the best “thank you” gift in my book!

This Walnut Fudge Brownies recipe truly is the ultimate version of that classic brownie so many of us grew up eating and loving. I used to be on the fence about adding nuts into brownies.

Then I met a food scientist who made a brownie recipe with walnuts very similar to this one. He told me that he ALWAYS bakes brownies with walnuts because of the natural “umami” flavor they add that perfectly complements the sweetness of the brownie itself.

That’s why when I began my partnership with The California Walnut Board last year, I knew I would have to share a walnut-loaded brownie recipe at some point!

Yields: 9 large or 16 small brownies

How To Make

Walnut Fudge Brownies

Tessa Arias

Yields: 9 large or 16 small brownies

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Review Recipe Print Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Review Recipe Print Recipe

Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!

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Ingredients

• ▢ 10 tablespoons (142 grams) unsalted butter
• ▢ 4 ounces bittersweet chocolate, chopped
• ▢ 1 cup (200 grams) granulated sugar
• ▢ 1/3 cup (67 grams) packed light brown sugar
• ▢ 2/3 cup (66 grams) unsweetened cocoa powder, sifted
• ▢ 1/2 teaspoon vanilla extract
• ▢ 2 large eggs plus 1 egg yolk
• ▢ 2/3 cup (85 grams) all-purpose flour
• ▢ 1 tablespoon cornstarch
• ▢ 1/4 teaspoon fine sea salt
• ▢ 3/4 cup (80 grams) chopped California walnuts

Instructions

• Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.
• In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.
• Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Fold in the walnuts. Batter will be thick.
• Pour into the prepared pan and bake for 35 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs attached.
• Let cool completely in the pan before cutting into squares and serving. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.

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