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.
can we use egg substitute? as i am a vegitarian and dont eat eggs.
You’d have to experiment with whatever you normally substitute with as I don’t publish egg-free recipes
Thank you so much! These came out amazing! My father-in-law loved them!
Hooray! So great to hear that.
I love this recipe! The brownies were so moist and chewy. I will definitely be making these again.
Hooray!
amazing. made this today and didnt believe its so easy to make. the sugar quantity might have been less as i used dark choc. but the texture and taste was too good. had the warm ones with vanilla ice cream.
Didn’t rise. Why not use BP?
Sounds heavenlt…going to try this!
In your directions you say “Line baking pan with foil and spray with cooking spray.” My question: Why foil instead of parchment paper? Do the brownies stick to parchment??
To die for! My whole family loved them 😀
Hi Tessa, can I use semi sweet chocolate instead of bittersweet?
The best I’ve ever tasted!! Being a chocoholic, many brownie recipes don’t really satisfy me much. But this was TOTALLY HEAVEN!! Moreover, I’m not really an expert baker yet, just beginning to learn things. Thanks a lot Tessa! :* Would keep following you for more interesting recipes! 🙂
Why is there so much advertising I can’t even see the recipe because of it. I’m trying to make the brownies and I can’t see the recipe because of all the advertising.
Can please you tell me how much cornstarch and how much walnuts to add it does not say Thank You
I didn’t use walnuts as I didn’t have any but when I was done melting the butter I added 1/4 cup chocolate chips mixed with the butter & added 1/2 cup of chocolate chips to the dry portion mixed it all up cooked it in individual brownie pan & cooked for 25 minutes. Thank you so much I really enjoyed this recipe