Fudgy Chocolate Walnut Brownies Recipe – Gluten-Free
Good quality chocolate and filled with walnuts these chocolate walnut brownies is luxury in every bite. A step by step video tutorial to make these simple, easy and effortless 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 just when you are in the mood for some fudgy chocolate goodness.
Been watching the news 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. Kids don’t want to get out. Suppose 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 I knew I had to share it with you. If you like walnuts you must try this recipe. As a kids my mom always put walnuts in brownies. In fact, I grew up thinking brownies must have walnuts. Over the years I realized well, there are so many other things you can add to brownies too!
About these Chocolate Walnut Brownies.
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 of its own. You either love it or hate it. I know Ziv’s dads not a big fan of walnuts so I use pecan 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 recipes use cornstarch as the thickening agent so it’s naturally gluten-free too.
Have you ever met a brownie recipe you did not like? I must say I am very touchy about this subject. To 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.
Let’s talk ingredients and substitutes (Save/Pin)
- 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 the brown sugar adds that chocolate fudge kinda quality.
- Cocoa powder – You can never have enough of 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 sugar in my recipe but 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 on large eggs weighs between 50 to 60 grams.
Useful Tips and Tools
- I bake most of my brownies is a 8 x 8 square baking pan so I usually get 12 small or 9 large squares
- It’s best not to use any electric mixers for making brownies to prevent overmixing. So a Bowl is all you need
- A Whiskis good for combining but it’s best not to over mix brownie batter.
- A Spatula works great to get every last smear of the batter into the pan
- Lining the pan with parchment paper works great for easy clean up.
How to Make Moist Fudgy Chocolate Walnut Brownies naturally gluten-free (Save/Pin)
Method
- 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 – set aside
- In microwave safe bowl – melt the chocolate and butter.
- Add sugar. Stir a minute until 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 – 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 every single time
- 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 are too soft so tend to fall apart.
Chocolate Walnut Brownies Recipe
Print Pin RateDescription
Ingredients
- 3 Eggs
- 200 grams Brown Sugar (1 cup)
- 60 grams Unsalted butter (1/2 stick)
- 25 grams Cocoa powder
- 40 grams Cornstarch (1/3 cup)
- 1/2 tsp Salt
- 150 grams Chocolate (1 cup)
- 1 tsp Vanilla extract
- 125 grams Walnuts (1 cups)
Conversions – Switch between Metric & US for other measurement options
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 – set aside
- In microwave safe bowl – melt the chocolate and butter.
- Add sugar. Stir a minute until 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 – 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!
Recipe Video
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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
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.
Yes, chocolate and nuts are always a great combination. Try my Pecan Pie Brownies or Chocolate Walnut Brownies
Yes, you can replace the all-purpose flour in this recipe with 1/3 cup cornstarch instead.
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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Anjali
Hi veena, you mentioned that we should use good eating chocolate. What exactly does that mean? Can I just use a dairy milk chocolate bar for this recipe? Waiting to hear from you, cheers, Anjali..
Veena Azmanov
Yes Anjali, good eating chocolate is one that you can eat made from real cocoa butter not the compound chocolate that’s made of vegetable shortening. You can use dairy milk chocolate or dark chocolate.
Gloria
These look so good. Love the gluten-free option here. Although I do not need it…I do have friends that require it. So chocolately…and I know they would not last long in this house.
Veena Azmanov
Thanks, Gloria. I love the gluten free option too.
Ansila Martins
I have tried this gluten free recipe and my kids n hubby loved it. Really yummy. Thanks Veena.
Veena Azmanov
Thank you, Ansila. So happy to hear that you had success with this recipe and your family enjoyed it. Thank you so much for coming back to write this feedback. Always appreciate the feedback very much. Have a great day.
Monika Sharma
Wow! Chocolate cake is my favorite cake. I had ordered a chocolate cake on my birthday but after watching your blog I have decided to try your chocolate cake recipe at my home.
Veena Azmanov
Happy Birthday, Monika. So happy to hear you will be baking your cake instead of ordering. Enjoy!
Claudia Lamascolo
I love how fudgy these look this are just amazing and decadent. I love adding nuts no one here but me will eat them but I think they are the best way to eat a brownie!
Veena Azmanov
Thank you, Claudia. Me too I often have to make something just for myself. I call it my personal treat.
Noel Lizotte
Now here’s a recipe I can tackle! I’m going to make these this weekend. We love brownies and I’m almost a brownie making expert – if you count box mixes.
Veena Azmanov
Thank you, Noel, Oh you can do these and those Macarons you were eyeing yesterday. You must try this though. It’s delish.
Cathleen @ A Taste of Madness
I am always thinking that I have tried all of the possible brownies recipes. But I have never made it with walnuts! Duh, that is the mist obvious add in! I really need to try this!
Veena Azmanov
Thanks Cathleen. Oh, Brownies with walnuts is a must-try recipe. You will love this.