Tessa's Recipe Rundown
Taste: Tons of sweet chocolate cocoa flavor perfectly balanced by the nutty walnuts.
Texture: Super fudgy and moist with a nice chew.
Ease: I think these are almost as easy as box mix brownies, but oh so much tastier.
Pros: Your new go-to classic brownie recipe.
Cons: None whatsoever!
Would I make this again? Absolutely. These are the perfect treat to bring to work, school, or to say “thank you” to someone special.
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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!
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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.
hi tessa, am looking for a lighter slightly cakey brownie, could you please let me know how to adapt one of your brownie recipes to get a slightly airy version?
Tessa
The brownies came out amazing, I tried ur recipe for the first time. My kids loved em. Thanks for sharing
Wonderful recipe! But can I use milk chocolate instead of bittersweet chocolate?
Great recipe! The only thing I do different is…Toast the walnuts before putting them in the batter. I’m a fan of crunchy, toasty nuts ! I toast them in the oven @ 350* for 15-20 minutes…depending on if they’re frozen or not.
Hey, these really seems to be tasty if there is any substitute for Bittersweet chocolate….. Pls tell me
Followed the recipe exactly but they just kinda fell apart! They tasted good, but I don’t know what I did wrong 🙁
Made this brownie walnut recipe TWICE this month! And made brownie (cake) pops the third time around (without the walnuts though-some kids may be allergic to nuts, just to be safe). Loads of yummyliciousness! Thank you Tessa a.k.a. Goddess of chocolatey goodness!
Tell me the exact quantity of butter10tbspiz not equalto140gms
Recipe looks great but your slideshow with different sized photos is making the information jump up and down on my screen!
Can I substitute semisweet chocolate for the bittersweet? Would I need to reduce the amount of granulated sugar added?
Just loved your recipe. I would love to try these brownies and see how the cornstarch influences the softness of the brownie.
Thanks for sharing the recipe. Pictures looks amazing.
Hi, These brownies look yummilicious
Is there a substitute for cornstarch?
Thank you! Did you see this inside the post? “Also, the cornstarch in this recipe helps to add a soft yet chewy bite reminiscent of box mix brownies (but without the artificial flavor). If you don’t have cornstarch or don’t want to use it, feel free to omit it. They’ll still be delicious.”