Chocolate Chip and Walnut Brownies

Now I’m not saying there’s anything wrong with a traditional chocolate brownie, any chocolate lover would agree.  But sometimes you want to change things up a bit, go with something different, right?  And that’s where this chocolate chip and walnut brownies recipe comes in – more crunch, just as much chocolate!

Why you’ll love this recipe

• Bursting with Texture: Each bite combines the soft, fudgy texture of classic brownies with the satisfying crunch of walnuts.
• Rich Chocolate Flavors: Chocolate chips melt into the batter, giving these brownies an intense chocolate experience.
• Easy to Make: With simple instructions and standard pantry ingredients, these brownies are a hassle-free treat.
• Perfect for Sharing: Whether it’s a family gathering or a friendly potluck, these brownies are sure to be a crowd-pleaser.

What is the difference between brownies and cake?

Now before we get started, let’s take a moment to consider one of life’s big questions – what’s the difference between brownie and cake?

Both are made with similar ingredients, but brownies are actually nearer to a cookie than a cake – well, texture-wise wise anyway.  Cakes are soft and fluffy, while brownies tend to be more tense and often crunchy.  That’s all down to the raising agent or the lack of it in brownie’s case.

Ingredients

Brownie Ingredients:

• Non-stick cooking spray: Provides an essential barrier to keep your brownies from sticking, ensuring they come out of the pan easily and in perfect shape.
• Unsalted butter: Unsalted butter gives you control over the salt content in your brownies and contributes to the rich, buttery flavor and tender texture.
• Granulated sugar: Adds sweetness and also aids in achieving a shiny, crackly top crust which brownie lovers cherish.
• Eggs: Eggs are the binding agents that hold your brownies together; they add moisture and create a dense, fudgy texture when cooked.
• Vanilla extract: A splash of vanilla enhances the chocolate flavor and adds a subtle depth and warmth to your brownies.
• All-purpose (plain) flour: The backbone of the brownies, it provides structure so that the brownies can be sliced while maintaining a fudgy center.
• Ground cocoa powder: Cocoa powder delivers a deep and intense chocolate flavor that makes these brownies a chocolate lover’s delight.
• Teaspoon salt: A pinch of salt is the secret to balancing the sweetness and bringing out the full spectrum of flavors within the brownies.
• Semi-sweet chocolate chips: These chocolate chips add pockets of molten chocolate to the brownies, ensuring an indulgent gooey experience with every bite.
• Chopped walnuts: Walnuts provide a nutty taste and a contrasting texture to the soft brownie, adding layers of crunch that complement the chocolate.

Frosting Ingredients:

• Unsalted butter: Acts as the base for the frosting, delivering a creamy, spreadable consistency and rich flavor.
• Cocoa powder: The chocolate essence of the frosting; it provides a robust chocolate taste and contributes to the smooth texture.
• Powdered (icing) sugar: It sweetens the frosting and offers a delicate, melt-in-your-mouth quality that’s essential for a silky-smooth finish.
• Whole milk: A dash of milk helps to thin out the frosting to the desired consistency and adds creaminess to the flavor profile.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

If you’re looking to tweak the recipe or cater to dietary restrictions, here are some substitutions and additions that you can try:

• Non-stick cooking spray: For a more natural alternative, use parchment paper to line your pan. It ensures easy removal and is compostable.
• Unsalted butter (brownie and frosting): Swap out for coconut oil or vegan butter for a dairy-free option. Keep in mind, this may slightly alter the flavor profile.
• Granulated sugar: To reduce refined sugars, consider substituting with coconut sugar or a sugar-free alternative like erythritol.
• Eggs: For a vegan version, use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, let it sit until thickened.
• All-purpose (plain) flour: Almond flour or a gluten-free flour blend can be used for those with gluten sensitivities.
• Ground cocoa powder: For an even richer chocolate taste, try Dutch-processed cocoa powder.
• Semi-sweet chocolate chips: Choose dairy-free chocolate chips if catering to vegan or lactose-intolerant individuals.
• Chopped walnuts: Pecans or almonds can serve as a delightful alternative, or for a nut-free variant, try adding seeds like pumpkin or sunflower.

Instructions

Preheat your oven to 350F / 175C. Prepare an 8-inch square baking pan by lining it with parchment paper, then coating it with non-stick spray.

In a large mixing bowl, cream together the butter and sugar, then mix in the eggs and vanilla to a smooth consistency.

Sift in the flour, cocoa powder, and salt, and fold the mixture until just combined to keep a dense, brownie-like texture.

Gently stir in the chocolate chips and chopped walnuts. Pour the batter into your prepared pan, spreading it out evenly.

Bake in the preheated oven for approximately 22-26 minutes. Check for doneness with a toothpick—if it comes out clean, the brownies are ready. Allow to cool before frosting.

For the frosting, begin by blending the butter with the cocoa powder and a cup of powdered sugar until it achieves a fluffy consistency.

Gradually incorporate milk, one tablespoon at a time, until the frosting reaches your desired thickness. Smooth it over the top of the cooled brownies.

Recipe tips

Here are a few tips to perfect your brownies:

• Don’t Overmix the Batter: Mix until just combined to avoid incorporating too much air, which can give brownies a cake-like texture.
• Chocolate Quality Matters: Use high-quality chocolate and cocoa powder for a richer, more decadent flavor.
• Check Doneness Early: Start checking the brownies a few minutes before the suggested time, as ovens may vary in temperature.
• Cool Completely Before Cutting: Let the brownies cool in the pan, set on a wire rack. This patience is rewarded with cleaner cuts.
• Use a Plastic Knife for Cutting: A plastic knife smoothly cuts through brownies without dragging and causing crumbs.
• Add a Pinch of Coffee: A small amount of espresso powder can deepen the chocolate flavor without adding a coffee taste.
• For Extra Glossy Top: Beat the batter vigorously for about one minute once all the ingredients are combined.
• Creative Mix-ins and Toppings: Beyond nuts and chocolate chips, consider swirls of caramel, dollops of peanut butter, or a sprinkle of sea salt on top before baking for added flavor dimensions.

Storage & reheating

To ensure your brownies remain moist and delicious, store them in an airtight container at room temperature; they’ll last for up to 4 days. You can also freeze the brownies for longer storage. Wrap them individually with plastic wrap, then transfer to a resealable freezer bag and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or, if you prefer them warm, microwave briefly for a soft, fudgy center. Just be careful not to overheat, as this can dry them out.

Recipe FAQ

Can I make the brownies without nuts?

Yes, you can easily omit the nuts if you prefer your brownies nut-free. The texture will be less varied, but they will still be delicious.

What if I don’t have an 8-inch square baking pan?

You can use a similar sized round pan, just be aware that the shape of your brownies will differ, and you may need to adjust the baking time slightly.

Is there a way to make these brownies less sweet?

To reduce the sweetness, you can decrease the amount of granulated sugar in the brownie batter by up to a quarter, and reduce the powdered sugar in the frosting. Keep in mind this will also affect the final texture and flavor.

How do I know if my brownies are overbaked?

Overbaked brownies tend to be dry and crumbly. To avoid this, stick to the lower end of the recommended baking time, and test for doneness with a toothpick.

How can I get a shiny crust on my brownies?

For a shiny, crackly crust, make sure to beat the batter vigorously after adding the eggs, as the beating helps to create the meringue-like top layer.