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These Glossy Chocolate Walnut Brownies are rich, fudgy and properly chocolatey, with walnuts tucked through every bite.
These Glossy Chocolate Walnut Brownies have a fudgy centre, rich chocolate flavour and crunchy walnuts. Try this easy homemade brownie recipe for a classic chocolate dessert.
Why You Will Love and Enjoy Glossy Chocolate Walnut Brownies
- These brownies have that lovely contrast between a delicate crackly top and a soft, fudgy middle.
- The melted chocolate and butter make the brownies rich without needing a long ingredient list.
- The walnuts add just enough crunch to stop every bite from being chocolate on chocolate, although honestly, that’s not exactly a bad thing.
Additional Information
- Can this be frozen? Yes. Once completely cooled, cut the brownies into portions and wrap them individually or place them in an airtight freezer container with parchment between the layers. Freeze for up to 3 months and thaw at room temperature.
- How long can they be stored and how? Keep the brownies in an airtight container at room temperature for 3 to 4 days. If your kitchen is particularly warm, refrigerate them instead, although refrigeration will make the brownies firmer.
- Should the walnuts be toasted? They can be, and toasting them will give them a deeper flavour, but it’s optional. For the simplest version, use them straight from the packet.
- How cool should the melted chocolate mixture be? It doesn’t need to be cold. Just let it sit for a few minutes until it’s warm rather than piping hot.
- How wobbly should the centre be? The centre should have a gentle wobble when the tin is moved, not look like liquid batter. It will firm up considerably as it cools.
- Can I use a different size tin? Yes, but the baking time will change. A larger tin makes thinner brownies that generally bake faster, while a smaller tin makes thicker brownies that need longer.
Ingredient substitutions
- Walnuts: Pecans work beautifully, or leave the nuts out if you prefer.
- Plain or dark chocolate: Semi-sweet chocolate can be used, but keep some darker chocolate in the mix if you don’t want the brownies too sweet.
- Drinking chocolate: Cocoa powder can be used instead, but because drinking chocolate contains sugar, the flavour won’t be exactly the same.
- Caster sugar: Granulated sugar can work, although caster sugar dissolves more readily and gives a smoother batter.
- Butter: I wouldn’t swap the butter for a low-fat spread. It can change the texture and flavour quite a bit.
- Plain flour: Don’t use self-raising flour here unless you specifically want to change the texture. The original recipe doesn’t need added raising agents.
Glossy Chocolate Walnut Brownies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 16 squares depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
- Cuisine: American
Description
Twenty minutes in the oven gives these brownies a crackly top and a wonderfully fudgy middle.
Ingredients
Units
Scale
- 150 g butter
- 5 ml – 1 tsp vanilla extract
- 175 g caster sugar
- 1.25 ml – 1/4 tsp salt
- 12.5 ml – 1 tbsp heaped drinking chocolate, such as Nesquik
- 2 large eggs
- 150 g chocolate, with at least 75 g being plain or dark chocolate
- 100 g walnuts, roughly chopped
- 100 g plain flour
Instructions
- Set the oven to 350⁰F (180⁰C).
- Line a 7-inch square baking tin with baking parchment, leaving a little overhang so the brownies are easier to lift out later.
- Put 150 g butter and 150 g chocolate into a small saucepan.
- Melt them together over low heat, stirring occasionally, until smooth and glossy. Take the pan off the heat and leave the mixture to cool for a few minutes. You don’t want it piping hot when it meets the eggs.
- In a mixing bowl, beat 2 large eggs, 1 tsp vanilla extract and 175 g caster sugar until the mixture looks creamy and a little lighter. It doesn’t need to be whipped for ages.
- Sift 100 g plain flour, 1 tbsp heaped drinking chocolate and 1/4 tsp salt into the bowl. Fold gently until you don’t see big patches of dry flour.
- Pour in the slightly cooled 150 g butter and chocolate mixture, then add 100 g roughly chopped walnuts.
- Fold everything together with a spatula until the batter is smooth, thick and glossy. Don’t beat it once everything is combined.
- Scrape the batter into the prepared tin and spread it into the corners.
- Bake at 350⁰F (180⁰C) for 20 minutes, then check it.
- The top should look pale, slightly crackled and dry, while the middle should still have a gentle wobble.
- If it looks too loose, give it another 3 minutes and check again. Try not to overbake them. A skewer inserted near the centre should come out with moist crumbs rather than completely clean.
- Leave the brownies to cool completely in the tin.
- Once cool, lift them out using the parchment and cut into 16 portions. If you want really neat slices, chill them for a little while before cutting.
Notes
Prepared, tried, and tested by Preshana
Recipe Card powered by
These need that tiny wobble in the middle when they come out of the oven. Let them cool, and the centre settles into that rich, fudgy texture, while the top gets those lovely little cracks.
Glossy Chocolate Walnut Brownies deliver the kind of texture that makes a brownie worth baking: a delicate crackled top, a rich fudgy centre and crunchy walnuts throughout. The straightforward method takes the guesswork out of knowing when to pull them from the oven, so there’s very little standing between the mixing bowl and a seriously good batch of brownies.
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