How do I know when my brownies are done baking?

The toothpick test works differently for brownies than for cake. Insert a toothpick in the center - it should come out with a few moist crumbs attached, not completely clean (which would indicate overbaking) and not covered in wet batter (which means they need more time). The edges should be set, and the center should look slightly underdone as it will continue cooking from residual heat.

Can I make these brownies without nuts?

Absolutely! Simply omit the walnuts and increase the chocolate chunks slightly if desired. The resulting brownies will be equally delicious with a more uniform texture.

Why does the recipe call for both cocoa powder and chocolate chunks?

This dual approach creates depth of flavor. Cocoa powder distributes evenly throughout the batter, providing consistent chocolate flavor, while chocolate chunks create pockets of intense chocolate goodness and contribute to the fudgy texture.

Why should I toast the walnuts first?

Toasting walnuts significantly enhances their flavor by bringing out the natural oils. It also improves their texture, giving them a pleasant crunch that contrasts beautifully with the soft brownie. This small step makes a big difference in the final result.

Walnut Brownies Recipe

Description

These rich and fudgy Walnut Brownies are the perfect indulgent dessert! Packed with toasted walnuts and chunks of chocolate, these brownies have a deep, chocolatey flavor with just the right amount of crunch. Ideal for any occasion, they are easy to make and guarantee to be a crowd-pleaser!

Ingredients

Units Scale

Dry Ingredients

3/4 cup + 2 tablespoons all-purpose flour (116g, I use King Arthur)
3/4 cup + 1 tablespoon unsweetened cocoa powder (80g, I use Ghirardelli)
2 tablespoons malted milk powder (20g, optional)
3/4 teaspoon salt

Wet Ingredients

1 cup unsalted butter (227g, I use Kerrygold)
2 1/2 cups granulated sugar (500g, I use Domino)
2 tablespoons canola oil
1 tablespoon vanilla extract
5 large eggs (I use Vital Farms)

Add-ins

1 cup chopped walnuts, toasted
8 ounces dark chocolate, chopped or chocolate chips (I like using half a Trader Joe’s Pound of Chocolate bar)

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line a metal 8×8, 9×9, or 9×13-inch cake pan with parchment paper and lightly spray with cooking spray. For easy removal, ensure some parchment overlaps the pan’s edges. If using a 9×13-inch pan, overlap two sheets, with the shorter sheet placed underneath the longer one.
Toast the Walnuts
Place 1 cup of chopped walnuts in a skillet and toast over medium heat for 5-7 minutes, stirring frequently. Alternatively, you can spread them on a small baking sheet and bake for 7 minutes, stirring halfway through. Remove from heat and let the walnuts cool.
Melt Butter and Combine with Sugar
In a heavy-bottomed saucepan, melt 1 cup unsalted butter over low heat. Stir in 2½ cups granulated sugar until smooth and emulsified, with no butter separating from the sugar. Remove from heat and let cool for 5 minutes, stirring often to release heat.
Blend in Oil and Vanilla
Stir in 2 tablespoons canola oil and 1 tablespoon vanilla extract into the butter and sugar mixture until fully combined. Ensure there is no separation between the ingredients.
Add the Eggs
Beat in 5 large eggs one at a time, mixing thoroughly with a spatula or fork after each addition. Stir until fully incorporated.
Mix Dry Ingredients into Wet
Sift together the flour, cocoa powder, malted milk powder, and salt into the butter and sugar mixture. Gently stir with a spatula until the mixture is almost fully combined and no dry streaks remain.
Fold in Walnuts and Chocolate
Fold in most of the chopped dark chocolate and ¾ cup of the toasted walnuts, ensuring even distribution throughout the batter.
Pour Batter and Garnish
Pour the batter into the prepared pan, spreading it evenly. Top with the remaining ¼ cup of toasted walnuts and reserved chocolate chunks.
Bake the Brownies
Bake for 25-30 minutes in a 9×13-inch pan, or 40-45 minutes for an 8×8 or 9×9-inch pan. The brownies are done when a toothpick inserted near the center comes out with a few moist crumbs.
Cool and Slice
Allow the brownies to cool completely before removing them from the pan. For the cleanest cuts, use a plastic knife to slice them into squares

Notes

Make sure to toast the walnuts, as it enhances their flavor and adds a nutty aroma to the brownies.
Avoid overmixing the batter after adding the dry ingredients to retain the brownie’s fudgy texture.
For a gooey brownie, bake for the minimum time; for more structure, extend the baking time slightly.
Store brownies in an airtight container at room temperature for up to 4 days or freeze them for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 12g
Sodium: 75mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg