Easy Homemade Brownies with Walnuts

Jump to Recipe

by Nancy

4 Comments

These moist and rich homemade brownies with walnuts are soft in the middle and easy to make.

Chocolate Brownies with Walnuts on plate

Even though these brownies are made from scratch, they’re actually easy to make.

When making brownies from scratch they can either be more on the “cakey” side or more on the “fudgy” side.

The brownies in this recipe are on the fudgy side.

About this Recipe

Brownies that are on the cakey side have a lighter texture, while brownies on the fudgy side have a more dense texture.

The texture of a brownie depends on the ratio of fat (butter, oil, chocolate bars or chocolate chips) to flour.

In this recipe, semi-sweet chocolate chips are used rather than cocoa powder.

These brownies are more on the dense side because they have a higher ratio of fat to flour (melted chocolate chips, unmelted chocolate chips and butter).

I especially like that these brownies are soft and dense in the middle, and also have chopped walnuts in each bite.

But if you’re not a fan of walnuts in brownies, feel free to leave them out.

Tips for Making Homemade Brownies

Here are some tips when making brownies from scratch.

Line the baking pan with parchment paper for easy removal of the brownies from the pan and easy access for cutting.
When measuring the flour, spoon it into the measuring cup instead of scooping it directly with the measuring cup (scooping the flour may result in a larger measure of flour if it’s packed in the cup).
Adding some unmelted chocolate chips to the batter helps make the middle of the brownie soft and fudgy.
Some of the chocolate in this recipe is melted…but it should not be hot when added to the batter (so it doesn’t “cook” or coagulate the eggs in the batter).
Be careful not to overbake brownies or they’ll be dry and crumbly.
Before cutting the brownies, decide whether you want to cut off the edges or leave them on.
If cutting off the edges, do that first before cutting all of the brownies into squares so the size of the squares will be uniform.
When cutting brownies that are denser and soft in the middle, let them completely cool before cutting. Use a sturdy smooth sided knife (not serrated).
After each cut, rinse and clean the knife off in warm water before making the next cut.

Let’s check out the ingredients.

Brownies – butter, granulated sugar, eggs, milk, semi-sweet chocolate chips, baking powder, flour, salt and chopped walnuts.

Equipment – an 8 x 8-inch metal baking pan and parchment paper are needed.

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Preparation

Preheat the oven to 350 degrees F.

Baking Pan:

Grease the inside of the baking pan with butter (the bottom and all sides).

Greasing the entire inside surface of the pan will give the parchment paper lining something to stick on to.

Lay a large square piece of parchment paper in the pan so that there is about 2 inches of paper extending over the edges to use as a “sling” when removing the brownies from the pan.

TIP – Lining the baking pan with parchment paper helps with easy removal of the brownies from the pan and easy access for cutting the brownies.

Lightly press the paper to the bottom and sides of the pan so it sticks to the butter.

Grease the paper that’s inside of the pan with butter.

Set aside.

Melt the Chocolate

The chocolate is melted ahead of adding it to the batter so that it has time to cool down a little.

TIP – The chocolate needs to be melted but not hot when it’s added to the batter so that it doesn’t “cook” or coagulate the eggs (turn them into lumps) that are in the batter mixture.

In a small microwave-proof bowl, add chocolate chips.

Cover the bowl with a paper towel and heat the chocolate chips in the microwave in small bursts so not to make it too hot.

First heat the chocolate chips for 35 seconds then remove them from the microwave and using a spoon, stir the chocolate.

Use a rubber spatula to scrape off the chocolate from the spoon back into the bowl.
Set the spoon aside.

Then cover the bowl with a paper towel and heat for another 30 seconds in the microwave.

Remove the bowl from the microwave and with the spoon keep stirring until…

…the chocolate is smooth.

Set aside for a short time to cool while making the brownie batter.

Dry Ingredients

To a medium size bowl, add flour…

…and…

…baking powder.

Add salt and…

…whisk together and set aside.

TIP – Using a whisk to mix dry ingredients together is a quick and easy way to thoroughly combine the ingredients. Whisking also adds air to the dry ingredients, which helps with lightening them up before they’re added to the batter.

Cream Butter, Sugar and Eggs

To a large mixing bowl, add softened butter…

…granulated sugar…

…and eggs.

Beat on high with a hand or stand mixer until light and creamy.

Brownie Batter

To the butter and sugar mixture, add milk…

…and the melted chocolate (that is slightly cooled).

Use a rubber spatula to scrape off all of the chocolate from the bowl that it was melted in.

With a hand or stand mixer, beat until the ingredients are combined.

TIP – Adding unmelted chocolate chips to the batter helps make the middle of the brownie soft and fudgy.

To the mixing bowl, add chocolate chips and…

…coarsely chopped walnuts.

With a large spoon or a rubber spatula, stir the chocolate chips and walnuts into the batter.

To the batter add the dry ingredients.

With a large spoon or rubber spatula…

…mix the flour into the batter until combined.

Brownie Batter in Pan

To the lined and greased baking pan, add the batter.

Use a soft spatula to scrape out all of the batter from the mixing bowl.

Use the back of a spoon to level off the batter…

…so that its evenly spread out.

Add Walnuts

Top the batter with…

…coarsely chopped walnuts.

Bake

Bake in a preheated oven (at 350 degrees F.) until the sides of the brownies start to pull away from the pan and a toothpick inserted in the middle of the brownies comes out clean (about 26 to 29 minutes).

TIP – Be careful not to over bake brownies or they will be dry and crumbly.

Cool

Remove from the oven and let the brownies completely cool before cutting into them.

Cut

Lift the brownies out of the pan by using the parchment paper hanging off of the sides (the “sling”).

TIP – Before cutting the brownies, decide whether you want to cut off the edges or leave them on.

If cutting off the edges, do that first before cutting all of the brownies into squares so that they will be more uniform in size and shape.

Keep the brownies on the parchment paper and cut into serving sizes.

TIP – When cutting the brownies use a sturdy smooth sided (not serrated) knife.

After each cut, rinse and clean the knife off in warm water before making the next cut.

Serve

Next,

…serve as a finger food or…

…with a fork.

Thank you so much for stopping by CCC!

SUBSCRIBE TO CCC

Don’t Miss a CCC Recipe! Subscribe now to Coupon Clipping Cook and get an email each time we have a new post. CLICK HERE TO SUBSCRIBE TO COUPON CLIPPING COOK.

Easy Homemade Brownies with Walnuts

These moist and rich homemade brownies with walnuts are soft in the middle and easy to make.

5 from 6 votes

Print Recipe Pin Recipe Leave a Review

Yield: 12 Brownies (or less if cutting the brownies in larger pieces)

Prep: 15

Cook: 30

Total: 45

Ingredients

Preparation:

3 teaspoons butter (to grease the baking pan and parchment paper)

Brownie Batter:

1/2 cup (1 stick) butter (salted) softened
3/4 cup granulated sugar
2 large eggs
1/2 cup milk
1-1/2 cups semi-sweet chocolate chips (melted slightly, cooled)
1/2 cup semi-sweet chocolate chips (not melted)
1/4 teaspoon (heaping) baking powder
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1/2 cup coarsely chopped walnuts (for the brownie batter)

Brownie Batter Topping:

1/4 cup coarsely chopped walnuts (for the brownie topping)

Equipment

8 × 8-inch square metal baking pan
parchment paper

Instructions

Preparation:

Preheat the oven to 350 degrees F.
Brownie Pan – Grease the inside of an 8 x 8-inch metal baking pan with butter (the bottom and all sides).
Lay a large square piece of parchment paper in the pan so that there is about 2 inches of paper extending over the edges to use as a “sling” when removing the brownies from the pan.
Lightly press the paper to the bottom and sides of the pan so it sticks to the butter. Grease the paper that’s inside of the pan with butter. Set aside.
Melt the Chocolate – The chocolate is melted ahead of adding it to the batter so that it has time to cool down a little.
The chocolate needs to be melted but not hot when it's added to the batter so that it doesn't "cook" or coagulate the eggs (turn them into lumps) that are in the batter mixture.
In a small microwave-proof bowl, add chocolate chips.
Cover the bowl with a paper towel and heat the chocolate chips in the microwave in small bursts so not to make it too hot.
First heat the chocolate chips for 35 seconds then remove them from the microwave and using a spoon, stir the chocolate.
Use a rubber spatula to scrape off the chocolate from the spoon back into the bowl. Set the spoon aside.
Then cover the bowl with a paper towel and heat for another 30 seconds in the microwave.
Remove the bowl from the microwave and with the spoon keep stirring until the chocolate is smooth. Set aside for a short time to cool while making the brownie batter.
Dry Ingredients – To a medium size bowl, add the flour, baking powder and salt. Whisk together and set aside.
Cream the Butter, Sugar and Eggs – To a large mixing bowl, add softened butter, sugar and eggs. Beat on high with a hand or stand mixer until light and creamy.

For the Batter:

To the butter and sugar mixture, add milk, and the melted chocolate (that's slightly cooled). With a hand or stand mixer, beat until the ingredients are combined.
To the mixing bowl, add chocolate chips and coarsely chopped walnuts.
With a large spoon or a rubber spatula, stir the chocolate chips and walnuts into the batter.
To the batter add the dry ingredients. With a large spoon or rubber spatula mix the flour into the batter until combined.

Batter in Baking Pan:

To the lined and greased baking pan, add the batter. Use a rubber spatula to scrape out all of the batter from the mixing bowl.
Use the back of a spoon to level off the batter so that its evenly spread out.
Top the batter with coarsely chopped walnuts.

Bake:

Bake in a preheated oven (at 350 degrees F.) until the sides of the brownies start to pull away from the pan and a toothpick inserted in the middle of the brownies comes out clean (about 26 to 29 minutes). Be careful not to over bake brownies or they will be dry and crumbly.

Cool:

Remove from the oven and let the brownies completely cool before cutting into them.

Cut the Brownies:

Lift the brownies out of the pan by using the parchment paper hanging off of the sides (the “sling”). Before cutting the brownies, decide whether you want to cut off the edges or leave them on. If cutting off the edges, do that first before cutting all of the brownies into squares so that they will be more uniform in size and shape.
Keep the brownies on the parchment paper and cut into serving sizes. When cutting the brownies use a sturdy smooth sided (not serrated) knife. After each cut, rinse and clean the knife off in warm water before making the next cut.

Notes

TIPS:

Lining the baking pan with parchment paper helps with easy removal of the brownies from the pan and easy access for cutting the brownies.
When measuring the flour, spoon it from the canister into the measuring cup rather than scooping it out with the measuring cup. Scooping it may result in a more tightly packed measure of flour.
The chocolate needs to be melted but not hot when its added to the batter so that it doesn’t “cook” or coagulate the eggs (turn them into lumps) that are in the batter mixture.
Using a whisk to mix dry ingredients together is a quick and easy way to thoroughly combine the ingredients. Whisking also adds air to the dry ingredients, which helps with lightening them up before they’re added to the batter.
Adding unmelted chocolate chips to the batter helps make the middle of the brownie soft and fudgy.
Be careful not to over bake brownies or they will be dry and crumbly.
Before cutting the brownies, decide whether you want to cut off the edges or leave them on.
If cutting off the edges, do that first before cutting all of the brownies into squares so that they will be more uniform in size and shape.
Let the brownies completely cool before cutting them. Use a sturdy smooth sided (not serrated) knife. After each cut, rinse and clean the knife off in warm water before making the next cut.