Nutty Brownies
Rich, chewy, and delicious, these nutty brownies are quick and easy to make with cocoa, walnuts, and optional chocolate chips.
These chewy, nutty brownies are a chocolate lover’s dream, made with cocoa powder for rich flavor and a dense, fudgy texture. A handful of chopped walnuts adds crunch and contrast, while chocolate chips bring even more indulgence.
These brownies are quick and easy to make with cocoa. Add walnuts and chocolate chips if you like, or leave them plain. They’re rich, chewy, and delicious!
What You’ll Like About This Dish
Deep chocolate flavor. Cocoa powder makes these brownies rich and bold, no melting chocolate needed.
Perfect texture. Chewy and dense with crisp edges and soft centers—exactly how brownies should be.
Nutty and crunchy. Walnuts add the perfect bite and balance to the sweetness.
Quick to make. One bowl, no mixer required (unless you prefer), and ready in under an hour.
Ingredient Notes
- Flour – All-purpose flour works well here; measure carefully to avoid cakey brownies.
- Cocoa powder – Use unsweetened cocoa powder for deep chocolate flavor.
- Salt and baking powder – Enhance flavor and help the brownies rise slightly.
- Brown and granulated sugar – The combo adds moisture, richness, and chew.
- Eggs – Give structure and create that fudgy interior.
- Butter – Melted butter delivers richness and a moist crumb.
- Vanilla – Adds warmth and enhances the chocolate.
- Walnuts – Optional but recommended; pecans are a great substitute.
- Chocolate chips – Add if you want even more chocolate in every bite.
Steps to Make Nutty Brownies
- Preheat the oven to 350°F and grease a 9-inch square pan. Line with parchment for easy removal.
- Sift together flour, cocoa, salt, and baking powder in a bowl and set aside.
- In a large bowl, beat the eggs with both sugars until smooth. Add vanilla and melted butter and mix to combine. Stir in the dry ingredients just until blended—do not overmix. Fold in the chopped walnuts and chocolate chips, if using.
- Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until set and a toothpick comes out with a few moist crumbs.
Tips
- Let the melted butter cool slightly before mixing to avoid scrambling the eggs.
- Use parchment with overhang for easy lifting and cleaner cuts.
- Test doneness with a toothpick—look for moist crumbs, not raw batter.
- Check your cocoa and baking powder for freshness if you haven’t baked in a while.
Recipe Variations
- No nuts: Omit the walnuts for a smooth-textured brownie.
- Extra chocolate: Add a mix of milk and semisweet chips for richer flavor.
- Fruity twist: Fold in dried cherries or cranberries along with the nuts.
- Espresso touch: Stir in ½ teaspoon of instant espresso powder to deepen the chocolate flavor.
- Frosted: Add a simple ganache or cream cheese frosting once the brownies cool.
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 and Reheat
Refrigerate: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Freeze: Wrap individual brownies in plastic wrap and foil, then freeze in a zip-top bag for up to 3 months. Label with the date.
To Reheat: Let thaw at room temperature or microwave unwrapped for 10 to 15 seconds for a warm, gooey treat.
Nutty Brownies
Ingredients
- 1 cup flour, 128 grams
- 3/4 cup cocoa, 60 grams
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup brown sugar, light or dark
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 12 tablespoons unsalted butter, melted, (1 1/2 sticks)
- 1 cup walnuts, chopped, or pecans
- 3/4 cup chocolate chips, optional (milk or semisweet)
Instructions
- Spray a 9-inch 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
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.
