Chocolate Walnut Brownies

Close-up of a square chocolate walnut brownie topped with thick chocolate frosting and sprinkled with chopped nuts, with whole walnuts scattered around on the surface.

A pan of these homemade Chocolate Walnut Brownies—rich, chewy, and topped with creamy frosting—is the perfect recipe for dessert lovers everywhere!

Course Baking

Cuisine American

Prep Time 15

Cook Time 26

Total Time 41

Servings

Calories 641kcal

Author Michelle Ordever

Equipment

Ingredients

For the Brownies

Non-stick cooking spray
1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
2 teaspoons real vanilla extract
1 cup all-purpose flour (plain flour)
1 cup sweetened cocoa powder
¼ teaspoon salt
1 cup semi-sweet chocolate chips (plain chocolate chips)
1 cup chopped walnuts

For the Frosting

½ cup unsalted butter softened
⅓ cup unsweetened cocoa powder
1-1½ cup powdered sugar (icing sugar, confectioner's sugar)
2-3 tablespoons whole milk
¼ cup chopped walnuts for sprinkling, optional

US Customary - Metric

Instructions

Preheat oven to 350°F/180°C/Gas 4. Line an 8×8-inch pan with parchment paper, leaving an overhang on two sides to act as handles for lifting the brownies out later. Spray lightly with non-stick spray.
In a large bowl, cream together butter and sugar until fluffy. Mix in eggs and vanilla until smooth.
In another bowl, whisk (or sift) together flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet, mixing until just combined. Do not overmix, or brownies may turn cakey.
Fold the chocolate chips and walnuts into the batter, and transfer to the prepared baking pan.
Spread the brownie batter into an even layer and transfer to the preheated 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 fully cooled, use the parchment overhang to lift the brownies out of the pan and spread frosting on top. Add extra chopped walnuts if using.
Slice the brownies into 12-16 pieces and enjoy!

Notes

Tips

Line the pan with parchment paper, leaving an overhang on two sides; this makes it easier to lift the brownies out once they are cooled for neat slicing.
Mixing the dry ingredients separately before adding to the wet prevents overmixing, which keeps brownies soft and fudgy instead of cakey.
For extra fudginess, slightly underbake the brownies and allow them to cool completely.
Toast the walnuts before adding them for a deeper, nuttier flavor.

Substitutions

These brownies are delicious with or without the frosting, depending on your preference.
Switch the walnuts for pecans, hazelnuts, or almonds for a tasty variation.
Use dark chocolate chips instead of semi-sweet for a richer flavor.
UK readers: Semi-sweet chocolate chips (US) are closest to plain chocolate chips in the UK, or chop a bar of plain dark chocolate (around 50–55% cocoa).

Leftovers

Store brownies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days.

Freezing

Flash-freeze frosted or unfrosted brownies in a single layer, then wrap individually. Store for up to 3 months. Thaw at room temperature before serving.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition