The creamy, gentle crunch of walnuts contrasts with the fudgy, rich intensity of the chocolate brownie in this stunningly delicious walnut brownie recipe.
Nuts and chocolate will always be a winning combination and these brownies are no exception. And if you're a fan walnut whips, you're definitely love these.
Making my walnut brownie recipe could not be simpler.
You'll start by melting butter and dark chocolate, then you'll stir in sugar, eggs, vanilla and a little flour.
That's all that's required to make your basic brownie batter, then you'll simply fold in chopped walnuts, pour your batter into a lined tin and bake!
After 40 minutes in the oven, you'll have gorgeous walnut brownies with a shiny top and a fudgy, rich inner.
There are lots of ways to customise this recipe too, if you like. You could fold in a couple of handfuls of chocolate chips, or even frost your brownies for an extra decadent finish.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ oz) plain white flour (all purpose flour)
- 300 g (2½ cups) walnut halves roughly chopped
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Preheat the oven to 180C/350F (160C/320F fan).
Put the butter and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Add the walnuts.
Fold through.
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin. Fill with the brownie batter and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack to cool for 15 minutes, then turn out to cool completely.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this walnut brownie recipe
Walnut Brownie Recipe
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 280 g (2½ sticks) salted butter cubed
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ oz) plain white flour (all purpose flour)
- 300 g (2½ cups) walnut halves roughly chopped
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Preheat the oven to 180C/350F (160C/320F fan).
- Put the butter and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Add the walnuts and fold through.
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin. Fill with the brownie batter and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack to cool for 15 minutes, then turn out to cool completely.
Nutrition
More walnut recipes to try
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