Brownies with walnuts - Is there anything more comforting than a rich, fudgy brownie studded with crunchy walnuts? These gooey, indulgent, and impossible to resist old-fashioned brownies with walnuts are my favorite whenever I crave that perfect balance of dense chocolatey goodness and nutty crunch. This no-fail recipe delivers every single time, with an irresistible fudgy texture and a crackly top, and it has no cakey rise, no baking soda, no baking powder, just pure brownie bliss!
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Why does this recipe work?
- No leavening agents: The recipe skips baking powder and baking soda, which are typically used to make baked goods rise. This ensures the brownies stay dense and fudgy rather than soft and cakey.
- Perfect fudgy texture: Without the rise from leavening agents, you get that rich, gooey center with a crackly top, it's just the way a true fudgy brownie should be.
- Crunchy walnuts for texture and flavor: Walnuts add a delicious crunch that contrasts beautifully with the soft brownie base. They also bring a nutty depth of flavor that complements the chocolate perfectly, just as in the oatmeal raisin chocolate chip cookie and copycat DoubleTree cookies.
- Exceptionally tasty: The combination of rich chocolate and toasted walnuts is a classic that most people love, like in moist banana chocolate chip bread and extra fudgy brownies
- Quick and easy to make: This is a straightforward, no-fuss recipe like the chocolate cupcakes without eggs or easy banana bread with walnuts that comes together quickly, perfect for satisfying sudden brownie cravings.
Ingredients you will need
- organic unsalted butter
- all-purpose flour
- superfine sugar
- organic eggs at room temperature
- unsweetened cocoa powder
- salt
- olive oil or cooking oil
- vanilla extract
- walnuts halved
How to make brownies with walnuts?
Start by greasing the baking pan with cooking oil spray and lining it with parchment paper. To get a nice crackly top, combine melted butter, oil, and sugar together in a bowl and whisk well for about a minute. Next, we add the eggs and vanilla and beat for another minute until it gets a pale and lighter color.
- Step 1: Whisk butter, oil, and sugar
- Step 2: Add eggs and vanilla
- Step 3: Beat till you get a pale color.
- Step 4: Add dry ingredients: flour, cocoa powder, walnuts, and salt
Add flour, cocoa powder, walnuts, and salt, gently stirring the dry ingredients until just combined without overbeating them. Pour the batter into the greased pan and smooth the top out evenly.
Bake for about 25 minutes, or until the center of the brownies no longer jiggles and, when tested with a toothpick, it comes out clean. Cool in the pan and slice into small brownie squares.
- Step 5: Mix gently until incorporated
- Step 6: Transfer to a baking tray lined with parchment paper
- Step 5: Brownie batter is ready to go into the oven
- Step 6: Bake in a preheated oven at 350°F for about 25 minutes.
Cut into squares and enjoy!
If you enjoyed this brownie, you may also love the easy delicious fudge brownies with chocolate chips.
Useful Tips
- Whisk well for the crackly top: To achieve that shiny, crackly top, be sure to whisk together the melted butter, oil, and sugar thoroughly for at least one full minute. Don't skip it!
- Combine the batter gently after the flour addition: Once you add the flour, mix just until combined. Overbeating at this stage can lead to tough, cakey brownies instead of the soft, fudgy texture that you are looking for.
- Line your pan: Line your baking pan with parchment paper, leaving some extra hanging over the sides. This makes it easy to lift the brownies mess-free without sticking.
- Watch the bake time: Brownies are done when a wooden toothpick inserted in the center comes out with a few moist crumbs or a little sticky batter and not clean. This ensures a gooey, fudgy inside.
- Cool before slicing: Let the brownies cool completely in the pan before cutting. This helps them set properly and gives you clean, neat squares without crumbling.
Recipe FAQs
Walnuts are preferred, but any other nuts of your choice, like pistachios, almonds, or macadamia, can also be used.
It is preferable to toast the walnuts before adding them to the batter for a nice taste, texture, and flavor; however, you can also add them as is after cutting them into small bits.
Sprinkle some flour on the nuts to prevent them from sinking while baking.
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Brownies with Walnuts
Ingredients
- ½ cup butter melted unsalted
- ½ cup all-purpose flour
- 1 ⅛ cup sugar superfine and as desired
- 2 large eggs
- ½ cup cocoa powder unsweetened
- ¼ tsp salt
- 1 tbsp olive oil or cooking oil
- 2 tsp vanilla extract
- 1 cup walnuts halved
Instructions
- Pre-heat oven to 350 deg F
- Grease the baking pan with cooking oil spray and line with parchment paper.
- Sprinkle a little flour on the halved walnuts.
- Combine melted butter, oil, and sugar together in a bowl and whisk well for about a minute, this gives a nice crackly top.
- Add the eggs and vanilla and beat for another minute until it gets a pale and lighter color
- Add flour, cocoa powder, walnuts, and salt gently stirring the dry ingredients until just combined
- Do not overbeat at this point as it will affect the texture of the brownies.
- Pour the batter into the greased pan and smooth the top out evenly
- Bake for about 25 minutes until the center of the brownies no longer jiggles and on testing, with a toothpick, it comes out dirty
- .Cool in the pan and slice into small brownie squares.
Video
Notes
- Whisk well for the crackly top: To achieve that shiny, crackly top, be sure to whisk together the melted butter, oil, and sugar thoroughly for at least one full minute. Don't skip it!
- Combine the batter gently after the flour addition: Once you add the flour, mix just until combined. Overbeating at this stage can lead to tough, cakey brownies instead of the soft, fudgy texture that you are looking for.
- Line your pan: Line your baking pan with parchment paper, leaving some extra hanging over the sides. This makes it easy to lift the brownies mess-free without sticking.
- Watch the bake time: Brownies are done when a wooden toothpick inserted in the center comes out with a few moist crumbs or a little sticky batter and not clean. This ensures a gooey, fudgy inside.
- Cool before slicing: Let the brownies cool completely in the pan before cutting. This helps them set properly and gives you clean, neat squares without crumbling.
Nutrition
My family loves these and always asks for them! Great recipe!
The texture is just perfect, I assumed you meant icing sugar when you said superfine sugar, is that right? Look forward to making these!
Thank you , yes you can use icing sugar. I just powdered the granulated sugar to a fine consistency.
These brownies were super easy to make and came out perfectly fudgy and chocolatey. So yummy!
This worked exactly as written, thanks!
This worked exactly as written, thanks!
Loved the simple recipe with few, uncomplicated ingredients.. and the result was absolutely mouth watering 😛
Yes indeed I follow this all the time and so glad you liked it as well. Thank you so much Deepa, appreciate it!