Homemade Chocolate Walnut Brownies are super fudgy and chocolatey with bursts of crunchy walnut in every slice. The combo of gooey chocolate, a paper thin crackly top and crunchy walnuts makes these brownies the very best.

Bakery style brownies in only 40 minutes with just a few simple pantry ingredients and a couple of bowls.
Made with both cocoa and chocolate to give a rich chocolate flavour, a gooey middle and crispy edges. These homemade brownies are a guaranteed crowd pleaser.

I love making brownies, it’s one of my favourite bakes. Customers loved them too as they were always a best seller from our Kitchen Shed in France and Guernsey. I use the whisking method for brownies, just like I do when I make my Courgette Brownies, and without doubt it’s the best way to make them. In fact it’s essential for their characteristic crackly top.

Chocolate Walnut Brownies piled up on parchment paper with chocolate drops and walnuts.

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Why you’ll love this recipe

Homemade is best – no artificial flavourings. You can use the best simple ingredients and hands down beat any store bought or packet mix.
Perfect balance – crispy edges, gooey chocolate centre, crackly top and crunchy bites of walnuts.
Freezer friendly – we always have a batch of brownies in the freezer ready for that chocolate craving.

What equipment do I need ?

A stand mixer or electric hand mixer – I wouldn’t recommend whisking by hand. It takes too long and I’ve never achieved the same results. I use my KitchenAid because it makes light work of whisking.
A non-stick brownie / traybake tin 27cm x 20 cm x 3.5 cm (11″ x 8″ x 1½”)
Enough baking parchment to line the tin and include a 5 cm overhang for easy removal of brownies.

What ingredients do I need ?

Besides walnuts, you will need the usual basic ingredients for a brownie: butter, eggs, sugar, vanilla extract, plain flour, cocoa powder and baking powder. (see recipe card)

Eggs, butter, espresso powder, walnuts, plain flour, vanilla extract, baking powder, sugar, cocoa powder and dark chocolate on a work top.

Ingredient notes

Cocoa powder – use a high quality cocoa powder not drinking chocolate. UK cocoa powder is mostly Dutch processed cocoa powder which gives a deep chocolate flavour and a rich colour.
Chocolate – use good quality dark chocolate chips. I like to use Callebaut Belgian chocolate in my baking and chocolate work. Callebaut is sustainably sourced and the company collaborate directly with their cocoa bean growers.
Espresso powder – the coffee enhances the cocoa and dark chocolate flavour giving a perfect balance.
Vanilla extract – use the best quality you can get hold of. I use my own Homemade Vanilla Extract.
Caster / Superfine sugar – as it dissolves more quickly than granulated / white table sugar.

How to make Chocolate Walnut Brownies

Melt the chocolate and butter together and add the vanilla extract. It’s much easier to melt the butter and chocolate in the microwave but make sure you don’t burn your chocolate. I find 2 minutes on high in 30 second bursts is just enough to melt. Mix until nice and smooth and leave to cool.
Whisk the eggs and sugar together until doubled in volume. I use a stand mixer but an electric hand mixer will do the job too. This will take about 5 to 8 minutes depending on your mixer.
Check the volume of your eggs and sugar by lifting your whisk clear and moving it over the surface of the mixture. If the drips leave a trail on the surface for a second or two, it’s done.
Now it’s time to carefully fold in the cooled melted chocolate and butter by hand. Folding in is essential as beating in at this stage will make the mixture runny. Not only will a runny brownie mixture take longer to cook but you’ll end up with a denser brownie.

Half melted chocolate and butter in a jug, eggs and sugar being whisked and chocolate being folded in.

Hold a sieve over the bowl of your chocolate mixture and sieve the dry ingredients. Carefully fold in using a figure of eight movement.
Add the chopped walnuts and briefly fold in.
Pour your mix into a prepared baking tin and bake for 30 minutes.

Stirring flour and cocoa powder into chocolate mix and then walnuts and mix in a baking tin in the oven.

Check the brownies are cooked.Remove from the oven and if you can, leave in the tin until completely cold.

Testing brownies are baked with a Thermapen and cutting into squares.

Best Brownie Baking Tips

Dark chocolate – don’t be tempted to use milk chocolate, you just won’t get the true flavour of chocolate. Use good quality 70 % cocoa content chocolate for best results.
Caster sugar / superfine is the best sugar to use to whisk into the eggs. It’s fine texture dissolves more quickly than granulated sugar adding more volume and a lighter texture. Giving you that super thin, crackly, meringue like topping on top of your brownies.
Whisking – the secret to the best ever crinkly paper brownie top is to whisk your eggs and sugar until they are nice and thick.
Dry ingredients – sieve the flour, baking powder and cocoa powder onto your wet chocolate mixture and gently fold in. Do this carefully until just combined – do not over mix. You want to avoid dry brownies.
Check – avoid over baking by removing your brownies from the oven when there is a slight wobble in the middle. Insert a toothpick into your brownie and when you pull it out, there should be a few moist crumbs sticking to it.If there is still wet batter on the tooth pick, pop your brownies back in the oven for another five minutes.
Digital themometer – ideally you’re looking for 90°C. I use a Thermapen because it give an accurate reading very quickly.
Leave in the tin – let your brownies cool for at least an hour, longer is best. This makes them gooier and easier to cut. If you love a warm brownie, heat a slice up for a few seconds in the microwave.

A brownie stack with chocolate chips and walnut.

How long do they keep ?

Layer Chocolate Walnut Brownies between baking parchment inside an airtight container. You can keep your brownies this way for up to five days.

Can I freeze them ?

Yes, you can! Cut into portions and open freeze for a couple of hours before putting into a food safe freezer bag.
They will keep in the freezer for up to three months.

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