Walnut Brownies
Soft walnut brownies with just the right sweetness.
Servings: 9
Ingredients:
- ½ cup butter, melted
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp milk
- ⅓ cup unsweetened cocoa powder
- ½ cup flour
- ¼ tsp baking powder
- ½ cup chopped walnuts
- ¼ cup chocolate chips, optional
- ¼ tsp salt, if using unsalted butter
Method:
Start Cooking- Preheat oven to 350°F (175°C). Line a 9×9 baking pan with parchment.
- Melt the butter. While warm (not hot), stir in the sugar.
- Let the mixture cool 2–3 minutes, until just warm.
- Whisk in eggs and vanilla until smooth and slightly glossy.
- Stir in 1 tablespoon milk.
- Fold in cocoa powder, flour, salt, and baking powder just until combined. Do not overmix.
- Fold in walnuts (and chocolate chips if using).
- Pour batter into the pan and smooth the top.
- Bake 18–20 minutes, checking at 18.
- Toothpick should come out with moist crumbs, not wet batter and not clean.
- Let cool completely before slicing. Bon appétit.
Notes:
From the kitchen
- Butter + sugar mixing: Use a manual whisk or spoon, not a hand mixer. Mixers add air and make brownies cake-like.
- Add eggs only after the butter–sugar mixture is warm (not hot) to avoid scrambling and grainy texture.
- Always add cocoa and flour after eggs and milk. Use a spatula and fold gently. This keeps the batter smooth and cohesive.
- Always use parchment. These pans hold heat longer and stick more than metal.
- Low-sugar brownies overbake fast. Pull early if unsure — they set more as they cool. For doneness, don’t rely on the toothpick alone: pull the brownies when the edges are set, the center feels soft when lightly pressed, and the top looks matte (not shiny).
- Walnuts add richness without sweetness. Chocolate chips are optional for extra sweetness or chocolate pockets.
- Parchment trick: Lightly butter the pan first so the parchment sticks flat, then cut the parchment exactly 9 inches wide, let it overhang only two sides, and press it firmly into the corners before adding the batter.
- Add ½ cup chocolate chips for extra sweetness or chocolate pockets.
- Swap walnuts for pecans or hazelnuts if you prefer a softer crunch.
- Sprinkle flaky sea salt on top right after baking for a sweet–salty contrast.
- For a subtle coffee note, stir ½ tsp instant espresso powder into the cocoa.
- Cut into mini squares for lunchboxes or freezer-friendly snacks.
- Serve slightly warm or at room temperature.
- Enjoy on their own or with vanilla ice cream if you’d like.
- Serve alongside a glass of milk, coffee, or black tea.
- Pair with fresh berries for a lighter dessert.
- Pack for lunchboxes or afternoon treats.
- Perfect for potluck sharing.
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Nutrition:
Calories: 236 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 16 g | Saturated Fat: 8 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.4 g | Cholesterol: 28 mg | Sodium: 104 mg | Potassium: 107 mg | Fiber: 2 g | Sugar: 14 g | Vitamin A: 319 IU | Vitamin C: 0.1 mg | Calcium: 27 mg | Iron: 1 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Brownies
WHY WE LOVE IT
Whether fudgy, chewy, or soft, their rich chocolate base is always satisfying.
A LITTLE STORY
Brownies are American-born, with an early version served at Chicago’s Palmer House Hotel in 1893 featuring walnuts and an apricot glaze.
DID YOU KNOW?
National Brownie Day is celebrated on December 8 in the U.S.
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