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.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site.
I love brownies with nuts! These look great!
I printed the recipe so we can try it later. My fiance and I love to bake all sorts of stuff and the brownies look really good. Thanks for the recipe.
I love brownies and so does my family. This recipe sounds delicious and easy enough to make. Mine will have to be nut free though. I am trying these, possibly this weekend.
For the most part, I’m a scratch baker, but brownies are one thing I usually use a mix for. Reading your recipe makes me wonder why, though–it’s not complicated, and I’m sure the results are fabulous. Thanks for sharing your recipe and inspiring me to look beyond the box.
Wow! Wow! Wow! You are speaking to me! These look and sound delicious. Brownies are my desserts of choice over cake and pies most of the time. That is what I wanted for my birthday. I love nuts in mine, but we sometimes do half and half for the family. Dark chocolate is definitely the way to go. Rich, chocolate, and velvety.
These look moist and delicious. I love the addition of the walnuts, but probably would leave them out due to my picky kiddos. Can’t wait to try this one!
I am such a lover of chocolate brownies and this is a very nice recipe to make these with. I love the gooey soft chocolaty flavor. I need to make your recipe!!
These look so good and haven’t made brownies in a long, long time. I remember when I first moved to Denver from Ohio and wasn’t used to baking with an (mile high) altitude. Brownies were the first thing I baked and they came out flatter than a pancake. I learned really quick after that!
I have never made these with walnuts it sounds super yummy and I love the total time is only around 37 minutes thanks for sharing this one.
I think that this is a great recipe. I love chocolate brownies and if I had your allergy I would make two batches, one with walnuts and one without so that I could enjoy them too. In this recipe I probably would use a little less sugar, and to make them more cake-like I would use 3/4 teaspoon to 1 teaspoon of baking powder.
Those look delicious!Thanks for sharing~I pinned this recipe 🙂