Filed Under: Brownie | Chocolate | Dessert

Walnut Fudge Brownies

Recipe By Tessa Arias
  |  
February 15th, 2017
4.67 from 3 votes
4.67 from 3 votes

Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!

Yield: 9 large or 16 small brownies

Prep Time: 15 minutes

Cook: 35 minutes

Our new GO-TO brownie recipe!! So much better than box mix brownies, but practically as easy! Walnut Fudge Brownies.

This post is sponsored by The California Walnut Board. All opinions provided are my own. Thanks for supporting me in working with brands I love to bring you new recipes!

Tessa's Recipe Rundown...

Taste: Tons of sweet chocolate cocoa flavor perfectly balanced by the nutty walnuts.
Texture: Super fudgy and moist with a nice chew.
Ease: I think these are almost as easy as box mix brownies, but oh so much tastier.
Pros: Your new go-to classic brownie recipe.
Cons: None whatsoever!
Would I make this again? Absolutely. These are the perfect treat to bring to work, school, or to say “thank you” to someone special.

  • Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!
  • So much better than box mix brownies, but practically as easy! This is our new go-to brownie recipe!
  • Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!
  • Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!
  • So much better than box mix brownies, but practically as easy! This is our new go-to brownie recipe!
  • Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!

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!
4.67 from 3 votes

How to make
Walnut Fudge Brownies

Yield: 9 large or 16 small brownies
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Walnut Fudge Brownies are ultra rich, moist, chewy, chocolaty and loaded with crunchy walnuts throughout. Takes less than 1 hour from start to finish!

Ingredients

  • 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

Directions

  1. Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Leave a Reply to Izzy | pinch of delight

Leave a Reply to Izzy | pinch of delight

*Please select a rating to complete your comment.

  1. #
    Izzy | pinch of delight — February 16, 2017 at 12:38 am

    Oh my goodness – these look INCREDIBLE!
    I will defiantly be making these soon! x
    Izzy |https://pinchofdelight.wordpress.com

  2. #
    2pots2cook — February 16, 2017 at 12:50 am

    Great, great photos ! Great yummy idea ! As always 🙂 Thank you so much !

  3. #
    Cecile — February 16, 2017 at 1:11 am

    I’m French, thanks to give equivalences in grams 🙂

    • #
      Tessa — February 16, 2017 at 2:37 pm

      You’re welcome!

  4. #
    Carolyn — February 16, 2017 at 7:26 am

    Did I ever mention that I am a Walnut-aholic? These look fabulous!

    • #
      Tessa — February 16, 2017 at 2:37 pm

      Haha! Thank you Carolyn 🙂

  5. #
    Lauren Kelly Nutrition — February 16, 2017 at 2:30 pm

    YES! The more walnuts the better! LOVE these!

    • #
      Tessa — February 16, 2017 at 2:37 pm

      Right?! Thanks, Lauren!

  6. #
    [email protected] — February 17, 2017 at 11:39 am

    I am so glad to hear that your dad is on the mend. What a great treat for the staff. Walnuts in brownies are a must in my book!

  7. #
    gerry speirs — February 17, 2017 at 11:53 am

    These are just darn perfect!!!

  8. #
    Jayne — February 17, 2017 at 4:13 pm

    Looks DELISH!!!! Cannot wait to try. Love nuts in brownies.

  9. #
    Elizabeth — February 17, 2017 at 9:31 pm

    Mmmm, getting my shopping list ready. Looks like I’m making fudge brownies tomorrow

  10. #
    Kim Beaulieu — February 18, 2017 at 6:07 pm

    These brownies look absolutely amazing. I love walnuts.

  11. #
    Rodella — February 19, 2017 at 12:13 am

    Oh my! So delicious! I made it lastnight and turned out so perfectly! 35mins is just exactly the right time baked these goodies! This is going to be #mygotobrownies ! Thank you for sharing!

    • #
      Tessa — February 23, 2017 at 8:50 pm

      I’m so thrilled to hear that, Rodella! I’d love to see a picture the next time you make them. If you can, tag #handletheheat on Instagram or email a pic to me 🙂 🙂

  12. #
    Jocelyn @BruCrew Life — February 20, 2017 at 2:05 pm

    I adore a good fudgy brownie too!!! These look so rich and decadent and I love the walnut crunch scattered throughout!

  13. #
    Greeshma — March 27, 2017 at 2:09 pm

    Hi, These brownies look yummilicious
    Is there a substitute for cornstarch?

    • #
      Tessa — March 29, 2017 at 9:44 am

      Thank you! Did you see this inside the post? “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.”

  14. #
    Sonia Gupta — April 13, 2017 at 8:57 pm

    Just loved your recipe. I would love to try these brownies and see how the cornstarch influences the softness of the brownie.
    Thanks for sharing the recipe. Pictures looks amazing.

  15. #
    Chris — April 16, 2017 at 10:56 am

    Can I substitute semisweet chocolate for the bittersweet? Would I need to reduce the amount of granulated sugar added?

  16. #
    AngieS — July 17, 2017 at 10:55 pm

    Recipe looks great but your slideshow with different sized photos is making the information jump up and down on my screen!

  17. #
    ShaistA — September 21, 2017 at 9:02 pm

    Tell me the exact quantity of butter10tbspiz not equalto140gms

  18. #
    Rye — October 5, 2017 at 12:27 am

    Made this brownie walnut recipe TWICE this month! And made brownie (cake) pops the third time around (without the walnuts though-some kids may be allergic to nuts, just to be safe). Loads of yummyliciousness! Thank you Tessa a.k.a. Goddess of chocolatey goodness!

  19. #
    SamBreeze — August 1, 2018 at 8:44 am

    Followed the recipe exactly but they just kinda fell apart! They tasted good, but I don’t know what I did wrong 🙁

  20. #
    #foodlover — November 20, 2018 at 12:50 pm

    Hey, these really seems to be tasty if there is any substitute for Bittersweet chocolate….. Pls tell me

  21. #
    Joanie — January 16, 2019 at 10:10 pm

    Great recipe! The only thing I do different is…Toast the walnuts before putting them in the batter. I’m a fan of crunchy, toasty nuts ! I toast them in the oven @ 350* for 15-20 minutes…depending on if they’re frozen or not.

  22. #
    Selena Barigeda — February 19, 2019 at 5:58 pm

    Wonderful recipe! But can I use milk chocolate instead of bittersweet chocolate?

  23. #
    Priyanka — May 15, 2019 at 4:19 am

    Tessa
    The brownies came out amazing, I tried ur recipe for the first time. My kids loved em. Thanks for sharing

  24. #
    Niyatee Ravipati — July 29, 2019 at 9:27 pm

    hi tessa, am looking for a lighter slightly cakey brownie, could you please let me know how to adapt one of your brownie recipes to get a slightly airy version?

  25. #
    Stan Starratt — October 27, 2019 at 3:04 pm

    I didn’t use walnuts as I didn’t have any but when I was done melting the butter I added 1/4 cup chocolate chips mixed with the butter & added 1/2 cup of chocolate chips to the dry portion mixed it all up cooked it in individual brownie pan & cooked for 25 minutes. Thank you so much I really enjoyed this recipe

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