This is my favorite brownie recipe. These Frosted Chocolate Walnut Brownies are completely made from scratch, super chewy and undeniably fudgey!
Pure heaven. That’s how these Frosted Chocolate Walnut Brownies have been described. Easily made with ingredients in your cupboard, you’ll never go back to a box again.
Are you looking for the perfect brownie? You know the one. It has the perfect crisp crackly top, chewy fudge center, and full of gooey goodness in all the right places. Then look no further, you’ve found them right here.
The best part is that you can have these baked up and ready to eat within half an hour. And all with ingredients you already have in your kitchen.
Give these delectable walnut brownies a try and you’ll never go back to a boxed brownie mix, much less another brownie recipe.
Caution: Baking these simple and easy, decadent brownies will pack a serious punch! Want to hear the bad news? You may wind up eating the tray of brownies in one sitting!
How do you make Walnut Brownies from scratch?
These are super fudgy and easy to make. Ready in about 15 minutes after pulling them out of the oven, each brownie is full of chocolate and walnut chunks throughout.
These brownies will continue to be fudgy the next day and the day after that. You can even freeze them and eat them cold or warm them up and they’ll still be fudgy.
What can I add in to my Brownies?
You can easily mix and match one or several goodies. Here’s a few that have worked out great.
| Crushed nuts | Peanuts |
| Walnuts | Pecans |
| Almonds | Dried Fruit |
| Dates | Blueberries |
| Cranberries | Raisins |
| Shredded Coconut | Caramel Pieces |
| Diced Marshmallows | Peanut Butter Chips |
| Chocolate Chips | Oreos |
| Chocolate Espresso Beans | Reese's Peanut Butter Cups |
| Andes Mints | Snickers |
Start with ½ cup for each add in or 1 cup if using only one add-in.
What other types of Frosting can I use beside Chocolate Frosting?
While I’m a choc-a-holic, and love chocolate frosting, there are many other types you can use, if preferred. You can even eat them plain, they are that good!
Here’s a few topping ideas:
Caramel sauce - Drizzle it on after the brownies are baked.
Chopped Pretzels - Chop your pretzels and add them to the carmel sauce above.
S’mores Topping - Mix mini marshmallows and graham crackers, sprinkle over the top of the brownies, then place in the oven for 2-4 minutees for the marshmallow to melt. Viola! Another type of brownie.
What kind of pan should I use for the best Brownies
Depending on the brownie you want - thicker brownies, thinner brownies or the ones in between. There are three options for pans.
You can also double the recipe by using a larger pan and make twice the amount of brownies!
An 8 X 8 inch baking pan - This 8 X 8 baking pan is my favorite way to make brownies. It yields the perfect brownies at just over 1 inch thick. Baked for about 25 minutes can result in the right thickness and consistency, while maintaining its ooey-gooey goodness.
A 8 X 12 inch baking pan - A perfect 8 X 12 inch baking pan for doubling the recipe. This will achieve thicker brownies at about 2 inches thick. Baked for bout 40-45 minutes it will yield a brownie that is slightly uneven in consistency with a fudgy center and a harder crust around the edges.
A 9 X 13 inch baking pan - Want thinner brownie? Using a 9 X 13 oblong baking pan will give you thinner brownies, but there will be more of them. Perfect if you need to make a bigger batch. As this is a larger baking pan, you only need to bake these for about 18-20 minutes.
Bakers Tip: Use a lighter-colored baking pan for the best results in baking the brownies. Using darker or black pans will cause your brownies to bake a lot darker and drier underneath.
Tips and Tricks to Baking Brownies
1. When making your batter, do not over beat your batter once we add the flour and cocoa powder into the mix. It can create air pockets, which will give you a cake-like textured brownie.
2. Do not over bake them as they will continue to bake in the hot pan once you pull them out of the oven. You can go over a little more in time if you’d like them to set up more, but I don’t recommend it if you’re looking for the fudgiest brownies.
3. Use parchment paper in bottom of your pan. I like to crinkle it up before setting it in the pan. I find it helps to set better in the bottom. By using the parchment paper, you can easily lift them up onto your cutting board to cut them into squares.
4. I like to use the top shelf of the oven when cooking my brownies. I find the middle shelf cooks them faster and they can come out slightly burned. However, your oven may work differently.
How to Make Chocolate Walnut Brownies
Before we start making the brownies lets take a look at the main ingredients in the mixture.
Chocolate - Cocoa powder and semi-sweet chocolate is best for that double chocolate goodness! You can use solid chocolate as well. I don’t suggest using unsweetened or bittersweet dark chocolate unless you prefer a really dark brownie.
Butter - Butter helps to bind the recipe and helps to give you that rich moist brownie when combined with the sugar.
Flour - I like a fudgy brownie. The fudginess of this recipe directly relates to the small amount of flour used in the recipe. Want a more cake-like brownie? Add more flour.
Sugar - I use 2 cups of granulated sugar in these brownies. If you want to boost up the flavor go ahead and add a ¼ cup of brown sugar to the recipe.
Eggs - Eggs seem to be the basis of most baking recipes. They are needed for binding, tenderizing, and providing structure and lift in most baking dishes. These brownies are no exception. This recipe uses 4 large eggs, which give you the melt in the mouth ooey gooey brownie.
Vanilla Extract - Just for a bit of taste!
Okay, Let's Bake!
Preheat to 350° degrees. Place your oven rack in the center position of the oven.
Mix the butter and Sugar together. Add in the Eggs and vanilla, then mix until combined. It will look like cottage cheese mixture.
Add in the flour, cocoa powder and salt in a separate bowl. Add it slowly to the butter and sugar bowl carefully mixing this together. Do not over mix or the brownies will turn out cake.
Stir in the chocolate chips and walnuts, then place into your baking pan.
Let's not forget the Frosting
This is one of the easiest chocolate frosting to make. You can't go wrong on this recipe.
Mix the butter, cocoa powder and powdered sugar together. Add in a tablespoon of milk until you reach the desired consistency.
Add in the remaining powdered sugar.
By baking these brownies, the smell will be sweet heaven coming from your oven. And your house will smell like chocolate brownies for hours afterwards. Now if only the internet would design a way to smell this deliciousness.
Free printable Frosted Chocolate Walnut Brownies Recipe
Frosted Chocolate Walnut Brownies
Pure heaven. That’s how these Frosted Chocolate Walnut Brownies have been described. Easily made with ingredients in your cupboard, you’ll never go back to a box again.
Ingredients
Brownie Ingredients
- Non-stick cooking spray
- 1 c. unsalted butter
- 2 c. granulated sugar
- 4 large eggs
- 2 t. real vanilla extract
- 1 c. all-purpose flour
- 1 c. ground cocoa powder, sweetened
- ¼ t. salt
- 1 c. semi-sweet chocolate chips
- 1 c. chopped walnuts
Frosting Ingredients
- ½ c. unsalted butter
- ⅓ c. cocoa powder, unsweetened
- 1-1½ c. powdered sugar
- 2-3 T. whole milk
Instructions
1. Preheat the oven to 350° and place the oven rack in the center position. Line an 8x8-inch baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
2. Cream the butter and sugar in a large mixing bowl. Add in the eggs and vanilla and mix until combined.
3. Add the flour, cocoa powder, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet until just combined. (Do not over mix or the brownies will turn out “cakey”).
4. Stir the chocolate chips and walnuts into the batter and transfer to the prepared baking pan. Spread into an even layer and transfer to the pre-heated oven.
5. Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Brownies will still be soft and will finish setting while they cool.
6. To prepare the frosting, mix the butter with the cocoa powder and 1 cup powdered sugar. Add in one tablespoon of milk at a time until desired consistency is reached. If necessary, add the remaining ½ cup powdered sugar to thicken.
7. Once cool, spread frosting on top of the brownies before slicing and serving.
Enjoy!
Notes
Tips and Tricks to Baking Brownies
1. When making your batter, do not over beat your batter once we add the flour and cocoa powder into the mix. It can create air pockets, which will give you a cake-like textured brownie.
2. Do not over bake them as they will continue to bake in the hot pan once you pull them out of the oven. You can go over a little more in time if you’d like them to set up more, but I don’t recommend it if you’re looking for the fudgiest brownies.
3. Use parchment paper in bottom of your pan. I like to crinkle it up before setting it in the pan. I find it helps to set better in the bottom. By using the parchment paper, you can easily lift them up onto your cutting board to cut them into squares.
4. I like to use the top shelf of the oven when cooking my brownies. I find the middle shelf cooks them faster and they can come out slightly burned. However, your oven may work differently.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 472Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 93mgSodium: 61mgCarbohydrates: 54gFiber: 3gSugar: 42gProtein: 6g