Rich, dense chocolate brownies loaded with crunchy toasted walnuts—these classic squares are irresistibly fudgy, deeply chocolaty, and perfect for any chocolate lover’s craving. With a soft, gooey center and a lightly crisp top, they strike the perfect balance between decadence and texture.
Why You’ll Love This Recipe
These fudgy walnut brownies offer everything a great brownie should: a deeply rich chocolate flavor, a chewy and moist center, and a contrast of crunchy walnuts in every bite. Easy to prepare with pantry staples, this recipe is ideal for casual desserts, bake sales, or indulgent snacking. Whether served warm with a scoop of ice cream or enjoyed plain, these brownies are guaranteed to satisfy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
- 1 ½ cups chopped walnuts
- ½ cup dark chocolate chunks (optional)
Directions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a saucepan over low heat, melt the butter. Remove from heat and stir in the granulated and brown sugar until dissolved.
- Whisk in the eggs one at a time, followed by the vanilla extract.
- Sift in the cocoa powder, flour, and salt. Stir until just combined.
- Fold in the chopped walnuts and dark chocolate chunks, if using.
- Pour the batter into the prepared baking pan and smooth the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before slicing into squares.
Servings and timing
This recipe yields approximately 24 brownies.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
- Nut-free: Omit walnuts or substitute with chocolate chips for a fully chocolaty version.
- Double chocolate: Add both chocolate chunks and chips for an extra decadent texture.
- Espresso twist: Add 1 tsp of instant espresso powder to deepen the chocolate flavor.
- Salted caramel: Drizzle caramel over the batter before baking and sprinkle lightly with sea salt.
- Peanut butter swirl: Drop spoonfuls of peanut butter into the batter and swirl before baking.
- Gluten-free: Substitute with a 1:1 gluten-free flour blend.
- Healthier version: Use coconut sugar in place of brown sugar and reduce total sugar slightly.
- Vegan alternative: Use plant-based butter, flax eggs, and dairy-free chocolate.
- White chocolate variation: Add chopped white chocolate along with walnuts.
- Spiced brownies: Add a pinch of cinnamon or cayenne for a subtle warmth.
Storage/reheating
Store brownies in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
To reheat, microwave individual brownies for 10–15 seconds to regain a soft, fudgy texture.
They also freeze well for up to 3 months—wrap each brownie individually in plastic wrap and store in a freezer-safe bag. Thaw at room temperature or warm briefly in the microwave.
FAQs
How do I know when the brownies are done?
Insert a toothpick into the center—if it comes out with moist crumbs (not raw batter), they’re ready.
Can I use a different type of nut?
Yes, pecans, almonds, or hazelnuts are great alternatives to walnuts.
Should I toast the walnuts first?
Toasting enhances their flavor, but it’s optional. Add them raw or toasted according to preference.
Can I reduce the sugar?
Yes, you can reduce each sugar type by ¼ cup, though this may slightly alter texture and sweetness.
What’s the best cocoa powder to use?
Use high-quality unsweetened cocoa powder for the richest flavor.
Can I make this recipe in a smaller pan?
Yes, but the baking time will need to be adjusted. For an 8×8 pan, bake 35–40 minutes and expect thicker brownies.
Why are my brownies cakey instead of fudgy?
Overmixing the batter or overbaking can lead to cakier brownies. Stir gently and bake just until set.
Can I add frosting?
Yes, a chocolate ganache or cream cheese frosting complements these brownies well.
Do I need to refrigerate them?
Not necessary unless it’s warm or they’re topped with frosting. Room temperature is best for texture.
How can I get clean slices?
Let the brownies cool completely and use a sharp knife wiped clean between cuts.
Conclusion
Fudgy Walnut Brownies are the ultimate treat for anyone who loves rich, chocolaty desserts with a hint of crunch. Easy to make and endlessly versatile, they’re a staple recipe worth keeping in your repertoire. Whether shared at gatherings or enjoyed alone with a cup of coffee, these brownies deliver every time.
Print
Fudgy Walnut Brownies
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Belgian
- Diet: Halal
Description
Endives belges tendres enveloppées dans du jambon savoureux et cuites au four avec de la béchamel crémeuse et du fromage fondu pour un plat franco-belge classique et réconfortant.
Ingredients
- 6 endives belges
- 6 tranches de jambon cuit
- 1 tasse de fromage Gruyère ou Emmental râpé
- 2 cuillères à soupe de beurre
- Sel et poivre au goût
- Jus d’1/2 citron
- 2 cuillères à soupe de beurre (pour la béchamel)
- 2 cuillères à soupe de farine tout usage
- 1 1/2 tasse de lait entier
- 1/4 cuillère à café de noix de muscade moulue
- Sel et poivre au goût (pour la béchamel)
Instructions
- Coupez la base des endives et retirez les feuilles extérieures fanées.
- Faites-les cuire à la vapeur ou à la poêle avec 2 cuillères à soupe de beurre, du jus de citron, du sel et un peu d’eau pendant 20 à 25 minutes, jusqu’à ce qu’elles soient tendres. Bien égoutter.
- Dans une casserole, faire fondre 2 cuillères à soupe de beurre à feu moyen. Incorporer la farine et cuire 1 minute.
- Incorporer progressivement le lait en fouettant jusqu’à obtenir une consistance lisse et épaisse.
- Assaisonnez de sel, de poivre et de muscade. Retirez du feu et incorporez la moitié du fromage râpé.
- Préchauffer le four à 375°F (190°C).
- Enveloppez chaque endive dans une tranche de jambon et placez-la, couture vers le bas, dans un plat de cuisson beurré.
- Versez la sauce béchamel uniformément sur les endives enveloppées et saupoudrez du reste de fromage.
- Cuire au four pendant 20 à 25 minutes jusqu’à ce que le dessus soit bouillonnant et doré.
- Servir chaud, idéalement accompagné d’une purée de pommes de terre ou d’une simple salade.
Notes
- Égouttez soigneusement les endives pour éviter une sauce trop liquide.
- Utilisez du jambon fumé pour une saveur plus profonde.
- Peut être préparé à l’avance et cuit juste avant de servir.
Nutrition
- Serving Size: 1 stuffed endive
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
Your email address will not be published. Required fields are marked *