Walnut Brownies
These Walnut Brownies combine rich semisweet chocolate with crunchy toasted walnuts, creating a delightful treat that is easy to make and perfect for any occasion.
Ingredients
For the Brownie Batter
- 10 tablespoons unsalted butter, sliced for moisture and richness
- 2 cups semisweet chocolate chips, divided for sweetness and chocolate flavor
- 3/4 cup brown sugar for moisture and depth of flavor
- 3/4 cup granulated sugar for sweetness
- 1/2 cup unsweetened cocoa powder for chocolate richness
- 3 large eggs for binding and structure
- 1 teaspoon pure vanilla extract for added flavor
- 1/4 teaspoon salt to enhance flavor
- 3/4 cup all-purpose flour for structure
- 1 cup chopped walnuts, toasted for crunch and nuttiness
- 1/2 cup walnut halves for topping and added texture
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with aluminum foil, leaving an overhang, then grease and flour it.
- In a medium bowl, melt the sliced unsalted butter and 1 cup of the semisweet chocolate chips in the microwave, stirring until smooth.
- Whisk in the brown sugar, granulated sugar, and unsweetened cocoa powder until combined.
- Beat in the eggs, vanilla extract, and salt until the mixture is glossy.
- Gently fold in the flour, chopped walnuts, and remaining chocolate chips until just combined.
Baking
- Pour the batter into the prepared baking pan, level it, and sprinkle walnut halves on top.
- Bake in the preheated oven for about 40 minutes, checking for doneness with a toothpick.
- Let cool in the pan for 10 minutes, then lift the brownies using the foil and let them cool completely on a wire rack.
- Once cool, cut into 9 squares for serving.
Notes
Store at room temperature in an airtight container for up to 3 days or refrigerate for a week. These brownies also freeze well.