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Dark Chocolate Walnut Brownies are fudgy, nutty, and super indulgent. Filled with dark chocolate cocoa and chips, and crunchy walnuts these brownies are the ultimate chocolate treat. Easy to whip up with one bowl and delicious enough to share with everyone you know!
Growing up, my Grandpa Dale made brownies for my sister and I almost every weekend. Not just any brownie, brownies with walnuts. I loved them, my sister not so much. So as any grandpa would, he made half with walnuts and half without. These weren't just any walnuts either, they were Iowa grown black walnuts that my grandpa shucked himself.
So maybe it wasn't just the walnuts that made these brownies delicious, it was also the love he added. So, to bring back all my wonderful childhood memories with my grandpa, I recreated his recipe. A homemade brownie recipe that brings me back to being a kid at grandpa's house.
This post was originally posted on 4/01/2020 and updated on 07/16/2021.
Dark Chocolate Walnut Brownies Ingredients
- Salted Butter
- Unsweetened Dark Cocoa Powder
- Whole Wheat Flour
- Pure Vanilla Extract
- Dark Chocolate Chips
- Chopped Raw Walnuts
- Salted Butter: Unsalted butter can be used and add an extra ¼ teaspoon of salt to the brownie batter.
- Unsweetened Dark Cocoa Powder: If you prefer a less bitter chocolate you can use regular unsweetened cocoa powder. The brownie will be a little less rich and more sweet, but just as delicious.
- Whole Wheat Flour: All purpose flour can be used instead of whole wheat. Or a blend of half all purpose flour and half whole wheat flour is good too.
- Dark Chocolate Chips: Semi-sweet chocolate chips or milk chocolate chips can be subbed for the dark chocolate. The brownies will turn out a little bit more sweet.
- Raw Walnuts: Dry roasted and unsalted walnuts can be used. The walnuts will have a more prominent flavor when roasted and it is really delicious. I don't recommend using salted walnuts, it adds too much salt to the brownies.
How to Make Dark Chocolate Brownies with Walnuts
- First, melt the butter and whisk it together with the dark cocoa powder until smooth.
- To that add the sugar, whole wheat flour and salt. Mix it until it is combined.
- Next, in a small bowl whisk together the eggs and vanilla extract.
- Add the eggs to the dry ingredients and mix until fully combined. The batter will be thick.
- Lastly, stir in the dark chocolate chips and chopped walnuts.
- Spread the brownie batter into a greased 9x13 baking dish.
- Bake the brownies at 350°F for 25-35 minutes. 25 minutes will be an extra fudgy brownie while 35 minutes will be a fully done brownie. I like to bake mine around 30 minutes, it's fudgy but will hold its shape when cut into squares.
Tips for the BEST Walnut Fudge Brownies
- No need for any leavening agent in these brownies. It will make them puff up too much creating a cake like texture rather than chewy, so skip the baking powder and baking soda.
- Let the brownies cool before slicing. Slice with a plastic knife in one smooth cut, do not saw to cut the brownies.
- For extra crunch and eye appeal, sprinkle the top of the batter with extra chopped walnuts and dark chocolate chips before baking.
- Don't overbake the brownies or you'll end up with dry and crumbly brownies.
How to Store Brownies
Store the brownies in an air tight container at room temperature for 3-4 days. If the brownies seem to be drying out, add a slice of bread to the container and the brownies will be soft again.
If you want to freeze any leftover brownies, add the cooled brownies to a freezer safe air tight container or zip top bag and freeze. Simply thaw them at room temperature for a few hours being enjoying.
FAQs About Dark Chocolate Walnut Brownies
This is a personal preference and there is no right or wrong answer. If you like nuts in your sweet treat or baked goods and some walnuts to your next batch of brownies. If you prefer no nuts, simply leave them out.
Yes, brownies with walnuts will freeze well. Once the brownies are cooled place them in a freezer safe air tight container or zip top bag between layers of wax paper and then freeze. You can also individually wrap each brownie in plastic wrap and then place in freezer container or bag. To thaw, let frozen brownie sit at room temperature for a few hours.
The biggest difference is the use of a leavening agent. Without using baking soda or baking powder along with a more fat to flour ratio the brownies will be more fudgy. Using a leavener will make the brownies puff up creating a cake like and dryer texture.
More Sweet Brownie Recipes:
- Classic Homemade Brownies
- Rocky Road Brownies
- Butterscotch Brownies
- Frosted Old Fashioned Brownies
- Peanut Butter Banana Brownies
- Fast Frosted Zucchini Brownies
- Peanut Butter Brownie Bars
Dark Chocolate Walnut Brownies
- Preheat oven to 350°F and grease a 9x13 baking dish.
- Whisk together melted butter and dark cocoa in a large mixing bowl.
- Stir in sugar, whole wheat flour, and salt until combined.
- In a small bowl, beat the eggs and vanilla extract together.
- Add the egg mixture to dry ingredients and mix well. Batter will be thick.
- Stir in chocolate chips and walnuts.
- Spread batter evenly into prepared baking dish.
- Bake for 25-35 minutes. 25 minutes will be more fudgy, cook longer if you prefer a more done brownie.