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    Home » Recipes » Brownies & Bars

    Cast Iron Walnut Brownies

    Published: Feb 3, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 846 words. · About 5 minutes to read this article.

    Jump to Recipe
    Cast iron walnut brownies recipe.
    Cast iron walnut brownies recipe.
    Cast iron walnut brownies recipe.

    These cast iron walnut brownies are fudgy and rich, with crisp edges. Made from scratch with simple pantry staples, these brownies are easy to whip up in your own home.

    Cast iron skillet filled with sliced brownie wedges.

    If you love walnut brownies and have a cast iron skillet, you must give this recipe a try! Baking in cast iron gives these brownies a buttery, crunchy crust that pairs perfectly with the moist, dense and fudgy middle.

    Brownies make the perfect beginner baker recipe because they don't require any leavening agents and are generally very forgiving. All you need for this recipe is a 10 inch cast iron skillet and a few pantry staples.

    These brownies turn out extra chocolatey, fudgy, and rich. Perfect for any brownie lover! They're best served warm, with a scoop of vanilla ice cream on top.

    Ingredients and substitutions

    Ingredients on a counter top.
    • Unsalted butter - can be substituted with salted butter, but you'll want to reduce the amount of salt by ¼ teaspoon.
    • Sugars - you'll need granulated and brown sugars for this recipe. Granulated sugar helps give these brownies a crunchy crust and chewy texture, while the molasses in brown sugar adds depth of flavor and makes them more fudgy.
    • Vanilla extract
    • Eggs - To quickly bring eggs to room temperature, add your eggs (in the shell) to a bowl, and fill with warm tap water. This will warm your eggs up in just a few minutes.
    • All-purpose flour - I've only tested this recipe using all-purpose flour. I do not recommend making any substitutions, as this can change the texture and consistency of your brownies.
    • Cocoa powder - I used natural cocoa powder, but dutch cocoa powder would also work in this recipe (since there are no leavening agents).
    • Salt
    • Optional mix-ins: I like adding mini chocolate chips and chopped walnuts, but feel free to substitute with your favorite mix-ins, like M&M's candies, white chocolate chips, pecans, peanuts, or a few crumbled oreo cookies.

    What makes brownies fudgy?

    These brownies are made with plenty of fats, like butter and chocolate chips, and less flour, which makes them fudgy, rich, and dense.

    A cakier brownie will include more flour and sometimes a leavening agent to help them rise slightly.

    Making cast iron walnut brownies.
    Top left: adding dry ingredients to wet ingredients. Top right: pouring batter into a cast iron skillet. Bottom left: brownies before baking. Bottom right: brownies after baking.

    What kind of pan to use

    This recipe is written using a 10 inch cast iron skillet. Here's the exact skillet I'm using in the photos:

    • Lodge L8SK3 10-¼-Inch Pre-Seasoned Skillet (79 sq inches)

    This recipe will also work in the in the following pan sizes:

    • 8x8 square baking pan (64 sq inches) - brownies will be thicker
    • 9x9 square baking pan (81 sq inches)

    If you'd like to use a square pan instead, I suggest following my dark chocolate walnut brownies recipe. Both recipes use the same ingredients (don't mess with success!).

    Cast iron pan filled with walnut brownies.

    Optional mix-ins

    I like to add mini chocolate chips and chopped walnuts to my skillet brownies. However, you're welcome to make this recipe your own with all sorts of optional mix-ins:

    • White chocolate chips
    • Chopped peanuts
    • A swirl of peanut butter
    • Crushed Oreo cookies
    • Chopped candy bars, like Reese's cups, Twix, or Snickers
    • Peanut butter chips
    • Rainbow sprinkles on top
    Cast iron skillet filled with sliced brownie wedges.
    Print Recipe
    5 from 1 review

    Cast Iron Walnut Brownies

    Dark chocolate walnut brownies are a classic dessert and easy to make at home. These rich, dark chocolate brownies are filled with crunchy walnuts and made entirely from scratch. 
    Prep Time15 minutes
    Cook Time20 minutes
    Total Time35 minutes
    Servings: 12 slices
    Calories: 271kcal
    Author: Heather

    Ingredients

    • ½ cup (113 g) unsalted butter, melted
    • ½ cup (100 g) granulated sugar
    • ¾ cup (160 g) light brown sugar
    • 2 teaspoons vanilla extract
    • 2 large eggs, room temperature
    • ¾ cup (90 g) all-purpose flour
    • ½ cup (42 g) dutch cocoa powder
    • ½ teaspoon salt
    • ½ cup (90 g) mini chocolate chips
    • ½ cup (56 g) walnuts, chopped

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 10-inch cast iron skillet with butter and set aside.
    • In a large mixing bowl, add your melted butter, granulated sugar, brown sugar, and vanilla, stirring to combine. Add eggs and stir until completely incorporated.
    • In a separate bowl, sift together your dry ingredients - flour, cocoa, and salt. Slowly stir dry ingredients into wet ingredients until combined. Scrape down the sides of your bowl.
    • Stir in chocolate chips and walnuts. Pour into your prepared cast iron pan and use a spatula to spread evenly to the edges. Batter will be thick.
    • Bake for about 28-32 minutes, or until brownies are set in the middle. Insert a toothpick into the center of the pan. If toothpick comes out with wet batter, the brownies are not done. Continue checking every 2 minutes. If toothpick comes out clean or with a few crumbs, the brownies are done.
    • Allow brownies to cool before slicing and serving.

    Equipment Recommendations

    • Lodge Cast Iron Skillet - 10.25 inch
    • Pyrex Glass Mixing Bowls
    • Dry Measuring Cups
    • Measuring Spoons

    Notes

    • Brownies will keep for 4-5 days in a sealed container at room temperature. 
    • Dutch cocoa can be substituted with natural cocoa powder.
    • Walnuts can be omitted or substituted with chopped pecans, almonds, or peanuts.
    • Recipe can also be made in an 8x8 or 9x9 square pan - baking times will vary. 
    • Brownies slice better at room temperature. Slicing warm brownies may cause them to crumble slightly at the edges.

    Nutrition Estimate

    Serving: 1slice | Calories: 271kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 118mg | Potassium: 116mg | Fiber: 2g | Sugar: 27g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
    Course: Dessert
    Cuisine: American

    More recipes

    • Cast Iron Skillet Cookie
    • Dark Chocolate Walnut Brownies
    • Small Batch Brownies
    • Tahini Brownies

    More Brownies & Bars Recipes

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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