Chocolate Walnut Brownies Recipe
Every few months I will whip up a special batch of Chocolate Walnut Brownies for my family. I personally don’t eat them due to my walnut allergy but they love them, so I make them for them. When I eat brownies, I omit the nuts!
You can bake double batches of these and freeze some for later use. They will keep for up to 3 months if properly frozen. When I freeze mine I cut them into squares and wrap each square in plastic wrap. I then place about 10 squares into one freezer bag and then just thaw out the amount that I need.
Serves: 3 dozen squares
These chocolate brownies are a moist cake-like brownie. They don’t have a wet or fudge bottom to them like others.
- 2 cups granulated sugar
- 4 large eggs
- 1 cup butter, softened
- 4 squares of baking chocolate (we use semi-sweet chocolate)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3/4 cup walnuts, chopped
- In a small saucepan melt together the baking chocolate with the butter over low to medium heat, stirring constantly. In a mixing bowl cream together the granulated sugar with the large eggs using an electric mixer. Fold in the melted chocolate mixture using a wooden spoon or silicone spatula until blended.
- Sift together the all-purpose flour and salt. Fold flour mixture into the wet mixture. Stir in the vanilla extract until blended. Fold in the chopped walnuts.
- Preheat oven to 350 degrees F. Lightly grease a baking pan or spray it with nonstick cooking spray. Pour brownie batter into the pan. Place into the preheated oven and bake for 20 to 24 minutes or until done. Remove and let cool before cutting into squares.
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