Nutty Brownies

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Nutty brownies are perfect when you want something rich and chocolatey without dealing with melted chocolate or a complicated method. This version relies on cocoa powder, brown sugar, and melted butter for deep flavor and a chewy, fudgy texture. The walnuts (or pecans) bring crunch and a toasty, nutty note that balances the sweetness, and you can add chocolate chips if you want extra pockets of melted chocolate.

Everything comes together in one bowl after you mix the dry ingredients, and the batter spreads into a simple 9-inch pan—no mixer drama and no layers to fuss with. They slice neatly once cooled, travel well, and freeze nicely, so they’re just as good for weeknight desserts as they are for potlucks or holiday platters.

What You’ll Like About This Recipe

• Deep cocoa flavor. Using cocoa powder instead of melted chocolate gives these brownies a strong, clean chocolate taste that pairs beautifully with the brown sugar and vanilla. The flavor is rich without being overly sweet or heavy.
• Chewy, brownie-style texture. The balance of butter, eggs, and sugar creates a classic brownie crumb that’s fudgy in the center with slightly chewy edges. They’re not cakey, but they’re structured enough to hold together when cut into squares.
• Nutty crunch in every bite. A full cup of chopped walnuts (or pecans) gives the brownies texture and a toasty, slightly bitter edge that keeps them from feeling one-note. The combination of nuts and chocolate makes them feel like a bakery-style brownie.
• Easy, straightforward method. The recipe uses simple steps: whisk dry ingredients, beat eggs with sugar, add butter and vanilla, then combine. Fold in nuts and chips, bake, cool, and you’re done. It’s beginner-friendly but satisfying for experienced bakers, too.

Ingredient Notes

• Cocoa – Unsweetened cocoa powder gives the brownies their chocolate backbone. Regular unsweetened cocoa works well; Dutch-process will give a darker color and slightly smoother flavor if you prefer that style.
• Eggs – Three large eggs add richness and structure and contribute to that classic brownie chew. Beating them with the sugars helps create a glossy, well-emulsified base.
• Brown sugar and granulated sugar – The mix of brown and white sugar gives both sweetness and texture. Brown sugar adds moisture and a subtle caramel note, while granulated sugar helps with that thin, shiny top and chewy edges.
• Vanilla extract – Adds warmth and roundness to the chocolate. A good-quality vanilla makes a noticeable difference in such a simple batter.
• Unsalted butter – Melted butter contributes richness and a slightly denser, fudgier texture compared to oil. Let it cool just slightly before adding so it doesn’t scramble the eggs.
• Walnuts or pecans – Chopped nuts add crunch and nutty flavor that pairs beautifully with cocoa. Walnuts are classic, but pecans give a slightly sweeter, buttery flavor. Toasting the nuts lightly before adding will deepen the flavor.

How to Make Nutty Brownies

1. Prepare a 9-inch baking pan by spraying it with baking spray and lining it with parchment, leaving an overhang on two sides to make lifting the cooled brownies easier.
2. Preheat the oven so it’s fully heated by the time your batter is mixed and ready to bake.
3. Measure or weigh the flour and cocoa, then sift them together into a mixing bowl. Add the salt and baking powder and stir until everything is evenly combined and there are no visible lumps of cocoa.
4. In a separate mixing bowl, beat the eggs with the brown sugar and granulated sugar until the mixture looks smooth, slightly thickened, and glossy. Beat in the vanilla.
5. With the mixer on low speed, gradually beat in the melted butter, mixing just until it is fully incorporated and the batter is uniform.
6. Add the dry ingredients to the egg mixture and stir just until everything is blended and no dry flour remains, scraping the bottom and sides of the bowl as needed.
7. Fold in the chopped nuts and chocolate chips (if using), or any other add-ins you like, distributing them evenly through the batter without overmixing.
8. Spread the batter evenly in the prepared pan, smoothing it into the corners so it bakes in an even layer.
9. Bake until the brownies are set, the top looks dry and slightly shiny, and a toothpick inserted near the center comes out with moist crumbs but not wet batter.
10. Let the brownies cool in the pan on a rack, then use the parchment overhang to lift them out and cut into squares once completely cooled.

Nutty Brownies Tips

• Weighing your flour and cocoa, or measuring carefully, helps maintain the right fudgy texture; too much dry ingredient will make the brownies dry.
• Beating the eggs with both sugars until smooth and slightly thick gives you that classic brownie sheen and helps dissolve the sugar for a better crumb.
• Testing for doneness a few minutes early prevents overbaking. Brownies continue to set as they cool, so it’s better to pull them when the center still has moist crumbs on the tester.

Recipe Variations

• Extra fudgy brownies. Reduce the flour slightly or pull the brownies from the oven on the earlier side of the baking window for a denser, more fudgy texture. Just make sure the center is set enough to slice once cooled.
• Double chocolate version. Use the full amount of chocolate chips and choose semisweet or bittersweet chips for a more intense chocolate punch. You can even sprinkle a few extra chips on top before baking.
• Nut-forward brownies. Increase the nuts slightly or use a mix of walnuts and pecans. Lightly toast them before adding to bring out their flavor; just cool them before folding into the batter.

Serving Suggestions

• Serve warm with a scoop of vanilla or coffee ice cream.
• Add to a dessert platter with cookies and bars for variety.
• Pair with a glass of milk or a hot espresso.
• Include in care packages or holiday gift boxes—wrap individually for freshness.

How to Store

• Refrigerate: Once completely cooled, store brownies in an airtight container at cool room temperature for up to 3 days. If your kitchen is very warm, you can refrigerate them; bring to room temperature before serving for the best texture.
• Freeze: Wrap individual brownies or the whole slab tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 to 3 months. Thaw at room temperature while still wrapped to help retain moisture.
• Refresh: If the brownies seem a bit dry after storage, warm them briefly in the microwave or in a low oven just until slightly soft and fragrant. A short warm-up brings back the fudgy texture and makes the chocolate chips taste freshly melted again.

Nutty Brownies

Diana Rattray

Rich, chewy, and delicious, these nutty brownies are quick and easy to make with cocoa, walnuts, and optional chocolate chips.

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Servings 16 servings

Calories 306

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Prep Time 12 minutes minutes

Cook Time 25 minutes minutes

Total Time 37 minutes minutes

Ingredients

  

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• Baking spray, for greasing the pan
• 1 cup flour, 128 grams
• ¾ cup cocoa, 60 grams
• ¾ teaspoon salt
• ½ teaspoon baking powder
• 3 large eggs
• 1 cup brown sugar, light or dark
• ¾ cup granulated sugar
• 2 teaspoons vanilla extract
• 12 tablespoons unsalted butter, melted, (1 1/2 sticks)
• 1 cup walnuts, chopped, or pecans
• ¾ cup chocolate chips, optional (milk or semisweet)

Instructions

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• Spray a 9-inch square baking pan with baking spray and line with a sheet of parchment paper. If you leave some overhang on two sides, you can lift the whole flat of brownies out when they've cooled.
• Heat the oven to 350°F.
• Measure or weigh the flour and cocoa, then sift them together into a bowl. Add the salt and baking powder and stir to blend; set aside.
• In a mixing bowl with an electric mixer, beat the eggs with both sugars until smooth. Beat in the vanilla. With the mixer on low, gradually beat in the melted butter.
• Add the dry ingredients and stir to blend.
• Fold in the nuts, chocolate chips, or whatever add-ins you like.
• Spread the batter in the prepared baking pan and bake for 25 to 30 minutes.
  
• Let the brownies cool before slicing. 
  

Nutrition

Calories: 306kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 142mgPotassium: 161mgFiber: 2gSugar: 28gVitamin A: 314IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword brownies, walnuts

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