Photos by Constance Higley.
Brownies are one of my all-time favorite treats. What’s not to love? They’re ultra chocolaty, rich, and simple to make. Add a cold glass of milk and I’m in heaven!
If you subscribe to my emails (there’s a sign up box at the bottom of this post), then you know my dad had a pretty serious surgery at the beginning of the year.
Thankfully, everything went perfectly and he’s already on the mend. I actually made some of these brownies for the hospital staff who helped restore his health. I don’t know about you, but homemade treats make the best “thank you” gift in my book!
This Walnut Fudge Brownies recipe truly is the ultimate version of that classic brownie so many of us grew up eating and loving. I used to be on the fence about adding nuts into brownies.
Then I met a food scientist who made a brownie recipe with walnuts very similar to this one. He told me that he ALWAYS bakes brownies with walnuts because of the natural “umami” flavor they add that perfectly complements the sweetness of the brownie itself.
That’s why when I began my partnership with The California Walnut Board last year, I knew I would have to share a walnut-loaded brownie recipe at some point!
Walnut Fudge Brownie Recipe Tips
This brownie recipe is super straightforward. The recipe itself took several tweaks and changes before I felt it was *just* right. I would recommend following it exactly as written, at least the first time you make it. Use the highest quality ingredients you can get, they truly make a difference here.
Also, the cornstarch in this recipe helps to add a soft yet chewy bite reminiscent of box mix brownies (but without the artificial flavor). If you don’t have cornstarch or don’t want to use it, feel free to omit it. They’ll still be delicious.
If you want REALLY fudgy brownies, serve these cold from the fridge!
How to make
Walnut Fudge Brownies
Recipe By Tessa Arias, Handle the Heat
Yield: 9 large or 16 small brownies
10 tablespoons (142 grams) unsalted butter
4 ounces bittersweet chocolate, chopped
1 cup (200 grams) granulated sugar
1/3 cup (67 grams) packed light brown sugar
2/3 cup (66 grams) unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract
2 large eggs plus 1 egg yolk
2/3 cup (85 grams) all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (80 grams) chopped California walnuts
Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.
In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.
Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Fold in the walnuts. Batter will be thick.
Pour into the prepared pan and bake for 35 minutes, or until a cake tester inserted into the center comes out with just a few moist crumbs attached.
Let cool completely in the pan before cutting into squares and serving. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week.
Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.