Fudgy walnut brownies are the perfect solution when you want something intensely chocolatey, rich, and simple to make. These one‑bowl brownies require no mixer and are studded with crunchy toasted walnuts. They bake up super fudgy and gooey, with a shiny, crinkly top—ideal for a quick dessert any night of the week.
I’m firmly on Team Fudgy when it comes to brownies, and walnuts only make them better. As a kid I remember walnuts showing up in almost every brownie—back then I wasn’t always convinced, but now a dense, nutty brownie is exactly what I reach for.
This recipe delivers the chocolate fix without a lot of fuss or cleanup. Everything is mixed in one bowl, so there’s no need to pull out a stand mixer or several dishes.
What brownie pan to use!
The pan you choose affects texture a lot. Avoid glass—glass conducts heat differently from metal and can lead to overcooked edges with an underbaked center. Instead, use a light-colored metal pan. Dark, nonstick pans absorb more heat and tend to dry out the brownies.
Grab your ingredients!
- Chocolate: semisweet or dark chocolate works best for a balanced, rich flavor.
- Cocoa powder: Dutch-processed cocoa gives a deeper, more chocolatey taste, though natural cocoa can be used if needed.
- Fine espresso powder: optional, but a small pinch enhances and deepens the chocolate flavor.
Let’s make some brownies!
- Step 1: Melt the butter, then whisk in the granulated and brown sugars until smooth.
- Step 2: Whisk in cocoa powder, vanilla, and salt. Add the eggs and whisk until the mixture is glossy and combined.
- Step 3: Fold in the flour, espresso powder (if using), finely chopped chocolate, and toasted walnuts.
- Step 4: Pour the batter into your prepared pan and bake until the top is crinkly and a toothpick comes out with moist crumbs but no raw batter.
Getting that shiny brownie top
After many tests, these are the key tricks that produce a glossy, crinkly top and a gooey interior:
- Dissolve the sugar: Thoroughly whisking the sugar into the hot butter—and briefly warming the mixture again—helps the sugar dissolve and contributes to the shiny crust.
- Add chopped chocolate: Folding in finely chopped chocolate shards right before baking introduces extra sugar and chocolate that help form the glossy top as they melt and redistribute during baking.
More Brownie Recipes For You!
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Chocolate Brownies with Cream Cheese Frosting
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One Bowl Fudge Oreo Brownies
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Birthday Cake Brownies (Easy & Fudgy)
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Easy Fudgy Peanut Butter Cream Cheese Brownies
Made This Recipe?
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Thank you!
Ella
Recipe
Fudgy Walnut Brownies (One Bowl Recipe)
Ella Gilbert
Equipment
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8×8 baking pan
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Small saucepan (for double boiler method, optional)
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Large microwave-safe bowl or heatproof bowl
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Kitchen scale
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Whisk and rubber spatula
Ingredients
- ¾ cup (170 grams) unsalted butter
- 1 cup (200 grams) granulated sugar
- ½ cup (100 grams) light brown sugar
- ½ cup (45 grams) Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- ½ cup (60 grams) all-purpose flour
- ½ tablespoon espresso powder (optional)
- 4 oz (113 grams) semisweet chocolate, finely chopped
- 1 cup (113 grams) walnuts, toasted and chopped
Instructions
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Toast the walnuts: spread them on a small sheet pan and toast at 350°F (175°C) for 7–9 minutes. Let cool and roughly chop.
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Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment or foil, leaving an overhang for easy removal.
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Melt the butter in a microwave-safe bowl (or use a double boiler). Pour the hot butter into a large bowl if needed.
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Add both sugars to the melted butter and whisk until smooth. Briefly microwave 20–30 seconds more, then whisk again to help dissolve the sugar.
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Whisk in salt, vanilla, and cocoa powder. Warm briefly if needed and whisk until combined; the mixture may look grainy at this stage, which is normal.
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Whisk in the eggs and egg yolk, whisking 2–3 minutes until the batter turns glossy and thick.
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Stir in flour and espresso powder (if using) until combined. The batter should be shiny and fairly thick.
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Fold in the finely chopped chocolate and toasted walnuts. Transfer the batter to the prepared pan and optionally scatter extra walnut halves on top.
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Bake 22–30 minutes, until the surface has a crinkly top and a toothpick yields moist crumbs but no raw batter. Let cool completely in the pan. Chill in the refrigerator for a few hours if you prefer an extra-fudgy texture before slicing.
Notes
This recipe is adapted from Buttermilk by Sam’s method for achieving a shiny brownie top—credit for that technique goes to Sam.
These recipes are developed and tested using metric weights; using a kitchen scale will yield the most consistent results. Cup conversions are provided but may not be as precise.
If you don’t have a microwave, melt and warm ingredients using a double boiler: simmer a saucepan of water and set a heatproof bowl over it, ensuring the water does not touch the bowl.
Salt note: If you don’t have kosher salt, use half the amount of fine table salt (1 teaspoon kosher ≈ ½ teaspoon fine salt). This recipe was tested with Diamond Crystal kosher salt; Morton is denser and saltier.
Cocoa: Dutch-process cocoa is recommended for a richer flavor, but natural cocoa can be substituted with a change in taste intensity.
Espresso powder: Use a fine espresso powder rather than coarse granules for best distribution.
Pan: A light metal pan is recommended over glass for even baking and the best texture.
Storage: Keep brownies in an airtight container in the refrigerator for up to 5 days.