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Chocolate brownies with walnuts recipe

Chocolate brownies with walnuts recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

A rich and delicious chocolate brownie, which makes the perfect snack or dessert. Serve as is, with whipped cream and berries or warm with vanilla ice cream.

109 people made this

IngredientsMakes: 1 20cm square tin

  • 175g butter
  • 450g dark brown soft sugar
  • 3 eggs
  • 115g plain chocolate, melted
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 120g chopped walnuts

MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min

  1. Preheat oven to 120 C / Gas 1/4. Grease a 20x20cm baking tin.
  2. In a large bowl, cream together the butter, dark brown soft sugar and eggs until light and fluffy. Stir in the chocolate and vanilla until well blended. Mix in the flour and then the walnuts. Spread batter evenly into the prepared tin.
  3. Bake for 1 hour in the preheated oven or until a skewer inserted into the centre comes out clean. Cool in the tin on a wire rack before cutting into bars.

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Reviews & ratingsAverage global rating:(109)

Reviews in English (89)

by Linda

Perfection... After reading several recipes and reviews I decided to try this one because it was the first recipe I'd ever seen that uses brown sugar. I was skeptical so I used 1 cup brown and 1 cup white sugar to be safe. I was out of butter so I used margarine instead. I also added two tablespoons of Dutch Cocoa and a splash of cold coffee for an extra kick. I was leary about the temp so I used 350 degrees and baked for 30 mins using a 9 by 11 in. pan. I discovered this is the identical recipe as Baker's and Hershey's (on the unsweetened chocolate box) with the exception of the brown sugar. For the first time in my life I had perfect brownies! I will never use a mix again. These took some time but they were worth it, absolutely perfect! Gooey inside and crispy outside just the way a perfect brownie should be. One day I will try the recipe in it's orginal form. I can't wait for my kids to try these. I am topping them with homemade chocolate frosting and m&m's at their request!-26 Oct 2005

by Anna Dunster

Turned out great (gooey and fudgy) with a few modifications. First, I didn't have choc squares so I had to use the cocoa powder/butter ratio on the back of the Hershey's box (I picked this recipe because several reviewers mentioned success with this). Second, I couldn't help myself, I added a dash of clove. Third, I used roasted walnuts, and a small handful of semisweet chocolate chips. Fourth, I cooked it for 60 mins at 250, then turned the temp up to 300 for another 20 mins, and they were perfect. I think it is important to have a glass pan. Glass and metal cook very differently!-25 May 2006

by H.M.

Followed recipe to an art except that I changed the baking temp to 350 and baking time to 30 minutes. I also used a glass baking dish. EXCELLENT! VERY SOFT!-31 May 2006

Classic Fudge-Walnut Brownies

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.

You will need the following ingredients to make this brownie recipe: Unsalted Butter, Unsweetened Chocolate, White Sugar, Eggs, Vanilla Extract, All Purpose Flour, Baking Powder and Walnuts.

Preheat oven to 350°F.
In a saucepan, melt butter and chocolate. Add sugar, mix well then let the mixture cool in the saucepan.
Add beaten eggs and vanilla extract to the chocolate mixture in the saucepan. Stir in the remaining ingredients and mix till well combined.
Spread brownie mixture into greased 8x8 pan. Bake for 25 to 30 minutes.

Do walnuts belong in a keto brownie?

Yes, I love walnuts in my healthy crunchy gooey brownies. You may disagree, so the walnuts are easy to omit from the recipe or substitute for your favourite nut (pecans would be delicious).

Finding a brownie recipe that offers that taste of chocolate with the crunch of nuts? Amazing, truly amazing. And you won't have to look any further than this low carb dessert! You literally get to add all the ingredients into one bowl and stir.

So not only are you getting a delicious keto dessert, but you also have less mess to deal with afterwards. That, my friends, is a total win-win!

Can you substitute other nuts?

You can! Just make certain that your choice of nuts follows along with your keto lifestyle before adding them in. Avoid cashews because they are very high carb compared to other nuts.

Some great choices could be pecans or macadamia nuts. Both would give great flavour and that wonderful adding texture and crunch.

To know which nuts to choose, you need to know the net carbs in nuts. Once you know their net carb value, you can choose which ones will fit in with your daily macros.

Classic walnut brownies

Rich, decadent, totally addictive and, best of all, so easy to make – what else could you want from a brownie recipe?



Skill level


  • 250 g good-quality dark chocolate, chopped
  • 150 g butter, cubed
  • 165 g (¾ cup, firmly packed) brown sugar
  • 3 eggs, at room temperature, lightly whisked
  • 75g (½ cup) plain flour
  • 2 tbsp unsweetened cocoa powder
  • ¾ tsp baking powder
  • 150 g walnuts, toasted (see Note)
  • melted butter, to grease
  • icing sugar or unsweetened cocoa powder, to dust (optional)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C or 160°C fan-forced.

Grease a 16 cm x 26 cm shallow slice tin. Line the base and long sides with one piece of baking paper.

Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter have melted and the mixture is smooth.

Remove the bowl from the saucepan. Add the brown sugar and eggs to the chocolate mixture and use a balloon whisk to stir until well combined.

Sift together the flour, cocoa powder and baking powder. Add to the chocolate mixture and stir until just combined. Stir in the toasted walnuts.

Pour the mixture into the prepared tin and spread evenly. Bake in the preheated oven for 35–40 minutes or until moist crumbs cling to a skewer inserted in the centre. Leave to cool in the tin.

Lift out the brownie from the tin using the baking paper. Cut into squares and serve dusted with icing sugar or cocoa powder, if desired.

These brownies will keep In an airtight container in a cool place (but not in the fridge) for up to 5 days.

Preheat the oven to 180°C or 160°C fan-forced, spread walnuts on a baking tray and toast for 8–10 minutes or until lightly golden and aromatic.

Recipe and image from BakeClass by Anneka Manning (Murdoch Books, $45 hbk).

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,Twitter, Instagram and Pinterest.

Recipe Summary

  • 3.38 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa
  • ½ cup packed brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup bittersweet chocolate chunks, divided
  • ⅓ cup fat-free milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • ½ cup chopped walnuts, divided
  • Cooking spray

Weigh or lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture stir to combine.

Pour the batter into a 9-inch square metal baking pan coated with cooking spray sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

Ingredients of Walnut Brownies

  • 1/4 cup all purpose flour
  • 2/3 cup sugar
  • 1 egg
  • 3/4 cup cooking chocolate
  • 1/2 teaspoon vanilla extract
  • 2/3 teaspoon baking powder
  • 1/4 cup butter
  • 1 Pinch salt
  • 1/2 cup walnuts

How to make Walnut Brownies

Step 1 Preheat the oven

Firstly, preheat the oven to 165 degrees C for 10 minutes and grease a baking tray with butter.

Step 2 Mix the dry ingredients

Take a big bowl. Sift the flour, salt, baking powder in it. Mix the dry ingredients well.

Step 3 Prepare the batter

In a separate bowl, combine butter and sugar. Use an electric mixer and mix it till the mixture turns light and fluffy. Now add a beaten egg in the mixture along with cooking chocolate, vanilla extract and mix again. Now add flour to this mixture and use a spatula to fold it well. Don't mix or whisk the batter, always fold it well to get the perfect texture. Lastly, add some chopped walnuts and fold again.

Step 4 Bake and serve

Now pour this batter into a greased tray and slide in the oven for 30-40 minutes. Once done, let them cool down and then chop them into pieces. Garnish with chocolate sauce if needed and serve.

Do I Need to Refrigerate Brownies?

No, you don't have to refrigerate this brownie recipe. Simply cover in an airtight container and store on the counter. I do recommend eating within 2-3 days or refrigerating if not eating within that time frame. When refrigerated, the brownies will last for up to one week.

Additionally, you can freeze these for up to 4 months after baking. Just make sure you properly label and date them. This is perfect when you want to have them on hand all the time. Just make a double or triple batch and freeze for later.

This recipe will yield you a batch of incredibly rich, fudgy homemade brownies. If you are not a huge fan of walnuts, you could also substitute pecans. Resist the urge to overmix here - you'll end up with too much of a "cakey" brownie texture.


  • Non-stick cooking spray
  • 1 c. unsalted butter
  • 2 c. granulated sugar
  • 4 large eggs
  • 2 t. real vanilla extract
  • 1 c. all-purpose flour
  • 1 c. ground cocoa powder, sweetened
  • ¼ t. salt
  • 1 c. semi-sweet chocolate chips
  • 1 c. chopped walnuts
  • Frosting Ingredients:
  • ½ c. unsalted butter
  • 1/3 c. cocoa powder, unsweetened
  • 1-1½ c. powdered sugar
  • 2-3 T. whole milk


Place the top oven rack in the center position and pre-heat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper and spray with non-stick cooking spray. Set aside.

Cream the butter and sugar in a large mixing bowl. Add the eggs and vanilla and mix until combined.

Add the flour, cocoa powder, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet until just combined. (Do not over mix or the brownies will turn out “cakey”).

Stir the chocolate chips and walnuts into the batter and transfer to the prepared baking pan. Spread into an even layer and transfer to the pre-heated oven.

Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Brownies will still be soft and will finish setting while they cool.

To prepare the frosting, mix the butter with the cocoa powder and 1 cup powdered sugar. Add in one tablespoon of milk at a time until desired consistency is reached. If necessary, add the remaining ½ cup powdered sugar to thicken.

Once cool, spread frosting on top of the brownies before slicing and serving. Enjoy!

Brownie Baking Tips

  • You can sub other gluten-free flours for this recipe and can even use a 1:1 gluten-free flour mix.
  • For best measuring results, use the “spoon and level method”. This is where you spoon your flour into a measuring cup, then level with a knife. This prevents the flour from getting compacted into the measuring cup, resulting in more flour than the recipe calls for.
  • If you're not dairy-free, you can use regular whole milk (or our preferred raw milk) in place of the almond milk.
  • Dark, milk, or semi-sweet chocolate chips work great… use what you like best! You can even sub white chocolate or butterscotch chips if you'd like.
  • If you're not a fan of nuts, you can omit them altogether.