Completely satisfy your sweet tooth with these Chewy Gooey Walnut Brownies. Using baking chocolate gives them a fudgy, dense texture while the chopped walnuts add a pleasant crunch. The aroma from the oven is irresistible when you pull them out hot and fresh.
I didn’t set out to make brownies that day. I was attempting a silky pie when things went sideways. With eggs already at room temperature and chocolate melted, I had to pivot. Scanning the ingredients on the counter, it quickly occurred to me they resembled a brownie mix.
I adapted an old family recipe and the result was fantastic—no pie disaster, just rich, chewy brownies.
Serving Chewy Gooey Walnut Brownies
I used to skip lining a 9 x 13 pan until I tried foil. Lining the pan makes it simple to lift the entire slab out and cut the brownies on a flat surface for neat, even pieces. Foil is especially handy because you can fold over the edges to create handles—spray it lightly so the brownies release easily.
If you’re serving these for a special occasion, wipe the knife between cuts to keep edges clean and polished. I often bring brownies to my local rescue mission and like them to look their best.
Brownies can certainly stand alone as a treat, but they also pair nicely with a simple scoop of vanilla ice cream or a cup of strong coffee if you prefer to serve them as dessert. They’re rich, satisfying, and perfect for sharing.
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Chewy Gooey Walnut Brownies
Ingredients
- 4 oz. unsweetened baking chocolate
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- 1/2 tsp. salt
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1 cup walnuts, coarsely chopped
Instructions
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Preheat the oven to 350°F (175°C).
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Line a 9 x 13-inch baking dish with parchment or foil (foil makes removal easier). Leave extra foil hanging over the sides to act as handles and spray lightly with cooking spray.
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In a medium microwave-safe bowl, melt the unsweetened baking chocolate and butter on HIGH for about 2 minutes, or until the butter is melted. Stir until the chocolate is fully combined and let cool for 10 minutes.
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In a large bowl, combine the sugar, eggs, vanilla, salt, flour, and baking powder until well mixed.
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Stir the cooled chocolate mixture into the batter until smooth, then fold in the chopped walnuts by hand.
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Pour the batter into the prepared pan and bake 30–35 minutes. Cool on a wire rack while still in the pan. When cool enough to handle, lift the brownies out using the foil handles and cut into squares. Serve and enjoy!
Nutrition
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