Fudgy walnut brownies are the answer when you need something rich, chocolatey, and super easy to whip up! These brownies are made in one bowl, no mixer required, and they're loaded with crunchy walnuts. These brownies are super fudgy, gooey, and they come together fast, so basically everything you want in a weeknight (or anytime) brownie recipe!
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I'm always team fudgy when it comes to brownies, and if there are walnuts involved? Even better. I swear, growing up, walnuts were in all the brownies! At the time, I didn't appreciate it, but now give me a good, fudgy brownie packed with nuts, please!
This recipe is everything I want when I'm craving something chocolatey but don't want to make a huge mess. It's all made in one bowl, and you don't have to drag out the stand mixer.
If you want even more brownie recipes (hi, who doesn't?), you need to try fudgy Oreo brownies, peanut butter cream cheese brownies, or white chocolate chip brownies!
What brownie pan to use!
The type of baking pan you use will have a huge impact on the texture of your brownies. Put down the glass pan! Glass isn't a good conductor of heat compared to aluminum, so you might have crispy edges but raw middles. Now, I love a fudgy brownie, but let's not go too crazy here!
Now, on to metal pans. Try and use a light colored pan; those dark nonstick metal pans are going to dry out your brownies.
Grab your ingredients!
- Chocolate: I recommend using semisweet chocolate or dark chocolate.
- Cocoa Powder: Now, not a must, but using Dutch-processed cocoa powder will make your brownies richer and more chocolatey.
- Fine Espresso Powder: This is optional, but adding a pinch of espresso powder is going to deepen the chocolate flavor - yuuuum!
Let's make some brownies!
- Step 1: Melt the butter, then whisk in the sugars.
- Step 2: Whisk in the cocoa powder, vanilla, and salt. Whisk in the eggs.
- Step 3: Fold in the flour. Stir in the chocolate and chopped walnuts.
- Step 4: Pour into your brownie pan and bake!
Getting that shiny brownie top
After so much brownie testing (literally, one of my recipe development notes said 'brownie test 5: I'm losing my mind'), I think I've got this nailed. Here are a few reasons why this brownie recipe makes the perfect gooey, fudgy, bakery-style brownies!
First up is dissolving the sugar. Dissolving the sugar will give us that crinkly, shiny top that we all want! We dissolve the sugar not only by whisking, but also by heating up the brownie batter in the microwave a few times. I got that tip from Buttermilk by Sam!
Next, we add some chopped chocolate to the batter just before pouring it into the pan. The extra sugar from the chocolate will make its way to the surface during baking, giving us that shiny top.
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Thank you!
Ella
Recipe
Fudgy Walnut Brownies (One Bowl Recipe)
Equipment
- 8x8 baking pan
- Small Saucepan
- Large Microwave Safe Bowl
- Kitchen Scale
- Whisk
- Rubber Spatula
Ingredients
- ¾ cup (170 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ½ cup (45 grams) dutch process cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- ½ cup (60 grams) all purpose flour
- ½ tablespoon espresso powder
- 4 oz (113 grams) semisweet chocolate finely chopped
- 1 cup (113 grams) walnuts toasted and chopped
Instructions
- Toast your walnuts. Place the walnuts on a small sheet pan in the oven preheated to 350℉/175℃. Toast in the oven for 7-9 minutes. Remove from the pan and let cool. Roughly chop.1 cup (113 grams) walnuts
- Preheat the oven to 350℉/175℃. Line an 8x8-inch baking pan with parchment paper or foil. I recommend having it overhang on the sides so it's easier to remove the brownies once cool.
- Place the butter in a large microwave-safe bowl and melt in the microwave until hot and melted. I recommend slicing your butter into smaller pieces so it'll melt faster.¾ cup (170 grams) unsalted butter
- Add the brown sugar and granulated sugar to the melted butter. Whisk until smooth and place back in the microwave for 20 -30 seconds. Whisk again for 1-2 minutes.1 cup (200 grams) granulated sugar, ½ cup (100 grams) light brown sugar
- Whisk in the salt and vanilla extract and cocoa powder. Microwave for 20-30 seconds. Whisk for about a minute. At this point it's going to look weird and grainy and that's totally normal!1 teaspoon vanilla extract, 1 teaspoon kosher salt, ½ cup (45 grams) dutch process cocoa powder
- Add the eggs and egg yolk. Finish with 2-3 minutes of whisking - sorry if your arm is getting sore!2 large eggs, 1 large egg yolk
- Stir in the flour and espresso powder. It'll be a shiny fairly thick brownie batter.½ cup (60 grams) all purpose flour, ½ tablespoon espresso powder
- Fold in the chocolate shards along with the chopped walnuts with a rubber spatula. You want them to be chopped quite finely so they'll easily melt in the brownies when baking.4 oz (113 grams) semisweet chocolate, 1 cup (113 grams) walnuts
- Pour into your prepared 8x8-inch pan. I like to add some extra walnut halves on top! Bake for 22-30 minutes. You should have a crinkle top and if you stick a toothpick in, it'll come out with some wet crumbs but not raw batter.
- Let the brownies cool completely in the pan before removing and slicing up. I recommend chilling the brownies in the fridge for a few hours if you want them to be extra fudgy!
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Shannon says
Just made this and it was an amazing recipe I just had to bake it for about 15 minutes past the suggested time.
Ella says
Thanks for your review Shannon! Depending on your oven, you might need longer (my old oven wasn't calibrated correctly so was always off by about 10 degrees!). Also, the type of pan you use will impact your brownies (metal conducts heat much better than glass for example!) Hope you enjoyed the brownies!!