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When I was a child and tried a brownie for the first time, I fell in love straight away with it! The fudgy, chocolate-rich flavored, soft, but with a crackly top cake was just perfect!
I also remember the brownie had walnuts, which made it even more special, adding some crunchiness and nut flavor to it.
But I found it very hard to find brownies with walnuts and I wondered what had happened to the walnuts.
Did you experience the same or have you always eaten brownies without walnuts?
A Little bit of History
I then decided to go on a quest to find the perfect brownie recipe – with walnuts!
While looking for the original recipe for brownies, I found out that the original recipe does have walnuts! It also has apricot glaze – I had no idea about that!
So, apparently, brownies were created under the direction of the socialite Bertha Palmer to be served at the Columbian Exposition World’s Fair in 1893, in the Palmer House Kitchen, Chicago.
Bertha wanted a dessert that could be easily transported in boxed lunches at the Women’s Pavilion and the pastry chefs came up with the brownies.
The original recipe is posted on the Palmer House website in 3 languages: English, Spanish, and Portuguese.
The brownies are still being made using the same 1893 recipe and people can taste them at the Palmer House, a Hilton Hotel nowadays, at 17 East Monroe Street, Chicago, Illinois.
Back to the recipe
This recipe was not based on the original one, though. This one was based on a recipe I found on Jenn Segal website.
I made some slight changes and, of course, I added walnuts.
When the brownie is still warm it is amazing, but I personally prefer it after leaving it in the fridge for a couple of hours.
The consistency is harder, but for me, there is an increase in the chocolate flavor, that makes it even more perfect.
Fudgy Brownie with Walnuts and Chocolate Chips Recipe Ingredients:
A little bit about the ingredients I used for this recipe:
Dark Chocolate: Chocolate is really important in this recipe, so choose a good one.
Butter: Room-temperature butter is easier to work with.
Eggs: I used 4 big eggs.
Brown sugar: It will help with the taste. Brown sugar has a different taste from regular sugar (less sweet in my opinion) and will give a depth to the flavor of the brownie. It will also help the brownie to be dense.
Sugar (regular sugar): Regular sugar will help with the formation of the upper crust.
Vanilla: Vanilla will add another layer of flavor to the brownie.
Flour: For this recipe, I used all-purpose flour.
Walnuts: You don’t have to add them, but as I explained at the beginning of this post, I wanted brownies with walnuts.
How to make Fudgy Brownie with Walnuts and Chocolate Chips
This is a very simple recipe with a great result – I’m sure you’re gonna love it! The exact measurements are described in the recipe form below.
First, preheat to 180°C/350°F and prepare the baking tray, by adding a baking sheet over it. I used a 24 cm round baking tray.
Next, in a pan melt the butter with the chocolate and whisk the ingredients until they are uniform and completely melted. I will call this “chocolate mixture”.
Then, in a bowl add the eggs, salt, brown and regular sugar, and vanilla and whisk all the ingredients until well blended and uniform. Make sure there are no lumps from the brown and regular sugar. I will call this “liquid mixture”.
Pour the “chocolate mixture” into the “liquid mixture” and mix them until uniformly blended.
Add the flour and mix it until perfectly blended into a uniform batter.
After that, you will pour the batter into a baking tray covered with a baking sheet and add the walnuts, distributing them nicely over the batter.
Put it in the center of the oven and bake it for about 45 minutes, or until the top has formed a shiny crust and the brownie is moderately firm.
Let it cool completely in the tray or in a rack and enjoy it!
Fudgy Brownie with walnuts and Chocolate Chips
Fudgy, chocolate rich flavoured, soft, with a crackly top cake and walnuts – perfection in the form of a brownie!
- 226 g butter
- 226 g dark chocolate (chopped)
- 4 eggs
- ½ teaspoon salt
- 1 cup sugar
- 1 cup dark brown sugar
- 2 teaspoons vanilla extract/aroma
- 1 cup flour
- Handful of walnuts
- Handful of chocolate chips
Set the rack in the middle of the oven and preheat to 180°C/350°F. Put a baking sheet in a baking tray (I used a round one 24 cm).
- In a pan, melt the butter and add the chocolate. Whisk until the chocolate is completely melted.
In a bowl, add the eggs, salt, sugar, brown sugar, and vanilla extract/aroma. Whisk until smooth, avoiding any lumps.
- Add the chocolate-butter mixture into the bowl containing the mixture of sugars, eggs, salt and vanilla. Whisk the mixture until well blended.
- Add the flour and whisk until the mixture is uniform.
- Pour the mixture into the baking tray with the baking sheet and spread evenly.
- Add the walnuts and chocolate chips.
- Bake for about 45 minutes, or until the top has formed a shiny crust and the brownie is moderately firm.
- Let it cool completely in the tray or in a rack.
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