These chocolate walnut brownies are amazing in every bite. Made with good quality chocolate, and filled with walnuts, these chocolate walnut brownies are a luxurious treat. These fudge-like brownies take less than 5 minutes to mix and 30 minutes to bake. The recipe is naturally gluten-free, which makes it a perfect dessert to take with you at a party or when you are simply in the mood for some fudgy chocolate goodness.
I've been watching the news recently, and it's kinda getting scary out there. We have a hot summer and I'm talking like 40C plus hot. The humidity is killing us. Kids don't want to get out. It's supposed to be summer weather, but oh nooo... there is no way I'm sending the kids out to the beach in this weather.
So, we are surviving on cold drinks and ice cream. The kids seem to have got a license to drink these treats without permission. But it's so hot mama!! I've made more homemade ice creams this summer than ever before. There is always a jug of juice and flavored water to encourage the kids to drink more.
Ah well, I also made these walnut brownies recently and they turned out so good that I knew I had to share them with you. If you like walnuts, you must try this recipe. As kids, my mom always put walnuts in brownies. In fact, I grew up thinking brownies must have walnuts. Over the years, I realized that there are so many other things you can add to brownies too.
Table of Content
About these brownies
They are melt in the mouth delicious. Made with real couverture chocolate and cocoa powder for that added chocolate richness. You won't find a brownie recipe more simple, easy and effortless than this. The combination of walnuts and chocolate is a thing on its own. You either love it or hate it. I know Ziv's dad is not a big fan of walnuts, so I use pecans when I make these for him
If you are ever invited to a dinner or party and need to bring something, make these and everyone will think you are a master baker. The recipe uses cornstarch as the thickening agent so it's also naturally gluten-free.
Have you ever met a brownie recipe you did not like? I must say I am very touchy about this subject. For me, it has to be moist on the inside, and I mean moist. Not soft gooey kinda moist. You should be able to cut a slice.
Ingredients and substitutes
- Chocolate - Don't get me started on this because you know how I feel about chocolate. The quality of chocolate you use in your brownies is what you will taste. This is it! You don't have to buy an expensive brand but please use good eating chocolate. No baking chocolate and not compound chocolate. If you are going to indulge make it count.
- Sugar - You can add white sugar, but trust me when I say that the brown sugar adds that chocolate fudge kinda quality.
- Cocoa powder - You can never have enough chocolate, can you? This just enhances the flavor of chocolate even more. I always use regular dutch processed chocolate.
- Butter - I prefer to use unsalted butter, so I can control the quantity of salt in my recipe. And yet, if salted butter is all you gave, go ahead and use it. Just omit salt in the recipe.
- Eggs - Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide one large egg weighs between 50 to 60 grams.
Step by step instructions (pin)
- Preheat the oven to 160 C / 320 F.
- Grease and line an 8-inch square baking pan with parchment paper.
- Chop the walnuts into small pieces.
- In a bowl, combine cornstarch, cocoa powder, and salt - and set aside.
- In a microwave-safe bowl, melt the chocolate and butter.
- Add sugar. Stir a minute until the sugar is almost melted and chocolate is barely warm.
- Next, add the eggs, one at a time, making sure you mix each egg well before you add the next one in.
- Add vanilla extract.
- Followed by the cornstarch and cocoa mixture - and combine well.
- Lastly, add the chopped walnuts saving a few to sprinkle on the top.
- Pour into the prepared baking pan.
- Sprinkle remaining walnuts on top.
- Bake for about 30 to 35 mins or until the brownie is cooked but still slightly moist in the center.
- Cool completely before you cut into squares.
- Enjoy!
Six tips to make the perfect brownie
- Use good quality chocolate - Chocolate is the star of the show in brownies, so use good quality chocolate that you like to eat. No compound chocolate, baking chocolate or imitations. I like to use between 60 to 70% Coverture chocolate (Callebaut, Laubeca, Ghiradelli, Godiva are my favorite brands).
- Make sure all ingredients are at room temperature. This will prevent overmixing as well as the proper combining of all ingredients.
- Line your baking pan with parchment paper so the brownies won't stick. If possible, leave an overhang so you can take the whole slab off the pan to cut into squares. It's always easier to cut when it is outside the tin as compared to inside the tin.
- Know your preference - If you like soft, fudgy brownies take them off when the batter is baked but still quite moist. If you like them dense, let them bake until just set. Remember, they will continue to bake as they cool.
- Timing is key - It's always best to underbake brownies rather than overbake, so keep a close eye at the end of baking time.
- Let the brownies cool - This is difficult but so necessary. If you let the brownies cool you will be able to cut them into nice defined squares. If not, they will be too soft and will tend to fall apart.
Frequently asked questions
If stored properly, these dark chocolate brownies will last for about 3 to 4 days at room temperature. Store in an airtight container to prevent them from drying out.
These can be baked up to 3 to 4 days ahead of time. However, if you are making them for a bake sale, or to give as gifts, it best to make them no more than a day ahead, so people will have some storage time too.
Brownies are similar to cake and you test them with a toothpick or skewer inserted in the center. However, unlike cake, you do want brownies to still be moist and still wet in the center. It's better to underbake rather than overbake brownies.
If too much air is incorporated in the mixture during mixing, the brownie batter the brownies can sink in the middle. It's best to not over mix, especially when adding the eggs.
Yes, but do not cut them into squares. Leaving the brownie as a whole will be better, while individual pieces can dry out easily.
Spices and coffee are a great combination with brownies, especially in the cooler months. You can add a 1 tsp of your favorite spice mixes, like cinnamon, pumpkin spice, gingerbread spice, garam masala or cardamom, and coffee. I have used spices in my Chocolate Fudge Brownies.
You can add up to one cup of your favorite berries, or fruits to this recipe. Try my strawberry chocolate brownies where I make a strawberry topping instead of just adding the fruits.
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You may also like
- Classic Chocolate Brownies Recipe
- Ultimate Dark Chocolate Brownies
- Dark Chocolate Fudge Brownies
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Recipe
Description
Video
Ingredients
- 5 oz (140 g) Chocolate
- 2 oz (60 g) Unsalted butter (¼ cup) room temperature
- 1 cup (220 g) Brown sugar
- 3 Eggs
- 2 tbsp (15 g) Cocoa powder
- 4 tbsp (60 g) Cornstarch
- ½ tsp Salt
- 1 tsp Vanilla extract
- 4 oz (113 g) Walnuts
Instructions
- Preheat the oven to 160 C / 320 F.
- Grease and line an 8-inch square baking pan with parchment paper.
- Chop the walnuts into small pieces.
- In a bowl, combine cornstarch, cocoa powder, and salt - and set aside.
- In a microwave-safe bowl, melt the chocolate and butter.
- Add sugar. Stir a minute until the sugar is almost melted and chocolate is barely warm.
- Next, add the eggs, one at a time, making sure you mix each egg well before you add the next one in.
- Add vanilla extract.
- Followed by the cornstarch and cocoa mixture - and combine well.
- Lastly, add the chopped walnuts saving a few to sprinkle on the top.
- Pour into the prepared baking pan.
- Sprinkle remaining walnuts on top.
- Bake for about 30 to 35 mins, or until the brownie is cooked but still slightly moist in the center.
- Cool completely before you cut into squares.
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Latha
Hi Mam
Is corn starch and corn flour both same?
Can I use maida instead of corn starch ?
Veena Azmanov
Yes, cornflour and cornstarch are the same. For this recipe, you can make it with maida but it won't be gluten-free.
Ad
Hi,
Any substitute for eggs?
Veena Azmanov
Not in this one Ad. But I hope to share an eggless recipe soon. Thanks
NBR
Great brownie. This has the perfect texture i am looking for. Can the corn starch be substituted with all purpose flour? If yes, how much can i add for the above recipie? TIA
Veena Azmanov
Thanks, Yes, you can use all-purpose flour - same amount Thanks
Amanda Wren-Grimwood
Love the crunch of nuts in cakes and walnuts go so well with chocolate. These look so moist too.
Veena Azmanov
Absolutely, Amanda.
Irina
The recipe of these brownies is so simple that I am going to teach my son to make this deliciousness! YUMMY! Thanks for sharing!
Veena Azmanov
Thanks, Irina. Yes, so easy my 10-year-old makes this for her dad often.