These fudgy walnut brownies are sensational! They have a dense fudgy chocolatey brownie base loaded with walnuts and a thin layer of silky smooth chocolate ganache. If you're a chocolate lover, this ones for you!
These walnut brownies are such a classic treat. Like my cosmic brownies, they remind me of those little packaged walnut brownies from Little Debbie's that mom used to pack in my lunch. Except better. A lot better.
They've got a nice crunch from the walnuts, they're super dense and fudgy, and that chocolate ganache on top - omg. It's a game changer. For added measure, I also topped them with more chopped walnuts for a crunchy, smooth, fudgy bite all in one!
Salted Butter and Oil: butter brings the moisture while the oil keeps the brownies nice and fudgy!
Brown sugar and sugar: to sweeten up the brownies and make them nice and moist!
Vanilla Extract: to add more complex flavor to the brownies.
Sour cream: to give these walnut brownies a dense fudgy texture and adds more moisture.
Eggs, Flour, Cocoa Powder, and Salt: the dry ingredients that bind the brownies and also add chocolatey flavor.
Chocolate Chips and Heavy cream: for the chocolate ganache.
Walnuts: because these are walnut brownies after all!
how to make walnut brownies
Start by whisking together the wet ingredients - melted butter, sugar, brown sugar, vanilla extract, eggs, and sour cream.
Then add the flour, cocoa powder, and kosher salt. Mix everything together to form a nice batter.
Chop up the walnuts and fold them into the batter.
Once the brownies have cooled, make the chocolate ganache. Heat heavy cream in the microwave for 1 minutes and add chocolate chips. Let the chocolate chips sit for about 2-3 minutes, then whisk until smooth. (If chocolate isn't fully melted after sitting in heavy, add back into the microwave for 15 seconds and continue to whisk)
Pour the chocolate ganache on top of the brownies and top with more chopped walnuts. Set in the refrigerator for 1-2 hours until set.
tips for making walnut brownies
As I mention in all of my brownie recipes, it is better to under bake than over bake your brownies!
I recommend using unsweetened cocoa powder that's dutch processed for this walnut brownie recipe.
I recommend using a 9x9 baking pan for this recipe, however, if you only have an 8x8 pan, be sure to bake your brownies for 35 minutes, until the center is slightly jiggly.
If using unsalted butter, increase salt to ¾ tsp as opposed to ½ tsp.
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These fudgy walnut brownies have a dense chocolatey brownie base loaded with walnuts and a thin layer of silky smooth chocolate ganache.
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Cooling Time 2 hourshrs
9x9 Baking Pan
1tsp vanilla extract
¾cupall purpose flour
1 ½cupssemi-sweet chocolate chips
Preheat oven to 350 degrees. Whisk together eggs, egg yolk, brown sugar, vegetable oil, melted butter, and vanilla extract. Then add sour cream and continue to whisk until batter is smooth.
Add cocoa powder, flour, and salt. Fold together until a thick batter forms. Chop walnuts and add them to the batter. Fold together.
Line a 9x9 baking dish with parchment paper. Pour batter into baking dish and bake for 25-30 minutes, until center of the batter is only slightly jiggly. Allow brownies to cool completely.
Make the chocolate ganache - In a microwave safe bowl, add heavy cream. Microwave for 1 minutes. Add chocolate chips and let them sit in the warmed heavy cream for 2-3 minutes, then whisk until smooth. (if chocolate if still lumpy, microwave for another 15 seconds and continue to whisk until smooth)
Pour chocolate ganache on top of the brownies. Sprinkle with additional chopped walnuts.
Nutrition is based on what size brownie? I thought 1 1/2 " square. They look so delicious!
Hi! The brownies are baked in a 9x9 inch pan so each brownie is 3x3 inches. The nutrition is based of this serving size with 9 brownies yield per recipe.
I have not had brownies like this since my grandmoms . Perfect texture and moistness. The instructions were clear and the process was fun.
I'm so happy to hear that, thank you!