Dark chocolate walnut brownies are a classic dessert that's easy to make at home. These rich, dark chocolate brownies are filled with crunchy walnuts and made entirely from scratch.
Brownies are practically a foolproof baked good. Because they use simple ingredients, most casual bakers will already have what they need on hand.
You're going to love my dark chocolate walnut brownies because they are rich, dense, and decadent - everything a brownie should be. Plus, walnuts add the perfect amount of crunch!
Make these brownies as an easy, last-minute dessert recipe. They make a great addition to your holiday cookie tray or an easy picnic dessert treat.
Ingredients and substitutions
Walnuts can be substituted with chopped pecans, almonds, or peanuts. They can also be omitted completely.
I like to use mini chocolate chips for my brownies, but you can use any chocolate chips you have on hand, or omit them entirely for a less rich brownie.
Unsalted butter and salt can be substituted with salted butter.
Since there are no leavening agents in this recipe, like baking powder or baking soda, the type of cocoa powder you use won't affect the recipe.
You can use either dutch cocoa powder (for a darker color and smooth, mild chocolate flavor), or natural cocoa powder (for a lighter color and stronger, slightly more bitter chocolate flavor).
Here's a great article with more information: What’s the Difference Between Natural and Dutch Cocoa Powder?
Brownie tips and tricks
- Test the center of your brownies with a toothpick to see if they're done. If the toothpick comes out clean or with dry crumbs, your brownies are done. If the toothpick has batter on it, keep baking for a few more minutes, then check again.
- Use parchment paper with extra hanging over the edges. This way, the brownies can easily be lifted from the pan after baking. This makes for easy slicing and serving.
- Sprinkle some extra walnuts and chocolate chips on top just before baking. This gives them extra visual appeal when serving.
Dark Chocolate Walnut Brownies
- 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
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8x8 square baking pan or line with parchment and set aside. If lining pan, leave some hanging over the edges to easily pull brownies from the pan once cooled.
- 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 8x8 pan and use a spatula to spread evenly to the edges. Batter will be thick.
- Bake for 20-24 minutes, then test with a toothpick for doneness. Insert 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 with a few crumbs, then the brownies are done.
- Place brownies onto a wire rack and allow to cool completely before cutting and enjoying.
- 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.
- Doubled recipe can be prepared in a 9x13 pan. Baking time will increase by up to 5 minutes.
I made these last night. They were the best brownies I’ve had in a long time. Thanks for posting the recipe.
Hi Heather. Do you toast the walnuts before you put them on as toppings?
I do not toast the walnuts beforehand, but you're welcome to do so.