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Walnut Brownies Recipe

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3.9 from 89 reviews

These rich and fudgy walnut brownies combine melted dark chocolate and cocoa powder with walnuts for a decadent treat. Gluten-free and packed with chocolate chips, they deliver a perfect balance of texture and deep chocolate flavor, baked to perfection in an 8-inch square pan.

  • Total Time: 40 minutes
  • Yield: 9 servings

Ingredients

Wet Ingredients

  • ½ cup melted unsalted butter
  • 1 cup dark chocolate chips (for melting)
  • 2 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup coconut sugar (or granulated sugar)
  • 2 tbsp dark cocoa powder
  • ¼ cup gluten free flour

Add-ins

  • ½ cup dark chocolate chips
  • ⅔ cup walnut pieces

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and allow easy removal of brownies.
  2. Melt Butter and Chocolate: In a bowl, combine the melted unsalted butter and 1 cup of dark chocolate chips. Stir until the mixture is creamy and fully melted. If the chocolate chips do not melt completely, microwave the mixture for 10 to 15 seconds and stir again. Set aside to cool slightly.
  3. Whisk Eggs and Sugar: In a separate mixing bowl, vigorously whisk the eggs and coconut sugar together for 2 to 3 minutes until the mixture becomes light and frothy, which helps with the brownie’s texture and rise.
  4. Combine Chocolate Mixture: Gradually add the melted chocolate and butter mixture into the egg and sugar bowl, stirring continuously to combine into a smooth batter.
  5. Add Cocoa, Vanilla, and Flour: Incorporate the dark cocoa powder, vanilla extract, and gluten-free flour into the batter. Stir gently but thoroughly until the ingredients are evenly mixed and the batter is smooth.
  6. Fold in Walnuts and Chocolate Chips: Gently fold the ⅔ cup walnut pieces and ½ cup dark chocolate chips into the batter, ensuring they are evenly distributed without overmixing.
  7. Pour Batter and Smooth: Pour the brownie batter into the prepared baking pan. Use a spatula to smooth out the top evenly for uniform baking.
  8. Bake: Place the pan in the preheated oven and bake for 27 to 33 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Avoid overbaking to keep brownies fudgy.
  9. Cool and Serve: Allow the brownies to cool in the pan before lifting them out using the parchment paper. Cut into 9 squares and serve.

Notes

  • You can substitute coconut sugar with an equal amount of granulated sugar if preferred.
  • Ensure the melted chocolate mixture is not too hot before adding to eggs to avoid scrambling.
  • Use a toothpick test carefully to prevent overbaking and dry brownies.
  • Walnuts can be toasted beforehand for a deeper nutty flavor.
  • Store brownies airtight at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/walnut-brownies-recipe/