Walnut Brownie Recipe: Nutty, Dense & Delicious Bites to Share with Friends

With Friendship Day approaching, now is the perfect time to break out your mixing bowl and whip up something that tastes like a hug in every bite. No café style tricks or complicated setups needed, just one good walnut brownie recipe and your kitchen is at the heart of the celebration.

Think of the many times you’ve gathered with your friends, impromptu chai sessions, late-night talks, or lazy Sunday get-togethers. These moments feel even more special with a shared snack. A brownie with walnuts in it is one such winner. It brings together the richness of cocoa and the earthy bite of nuts, perfect for the friend who always picks the crunchy bits or the one who just wants a not-too-sweet bite.

This walnut brownie recipe is dense, nutty, and full of all that you'll need to make any ordinary day turn into a mini celebration. So let the gift shop wait on this Friendship Day. Bake something. You won't just be filling your home with that warm, chocolatey smell but making memories with each square you serve.

Walnut Brownie Recipe

Ingredients:

• Dark chocolate – 200 g (coarsely chopped)
• Unsalted butter – 100 g
• Caster sugar – ¾ cup
• Brown sugar – ¼ cup
• Eggs – 2 large
• Vanilla extract – 1 tsp
• All-purpose flour – ¾ cup
• Cocoa powder – 2 tbsp
• Baking powder – ½ tsp
• A pinch of Salt
• Walnuts – ¾ cup (coarsely chopped, plus some to top)

Method:

• Preheat oven to 175°C. Grease an 8-inch square pan lightly and line with parchment paper.
• In a heat-proof bowl, melt the dark chocolate and butter together by using the double boiler technique or microwaving in short intervals, stirring after each 15 seconds. When smooth, let it cool slightly.
• Add the two sugars to the melted chocolate and stir until it becomes glossy. Now whisk in the eggs, one after the other, and then the vanilla extract. Ensure that it is smooth and even.
• Sift the flour, cocoa, baking powder, and salt. Gently mix until just combined, don't overmix. Fold the chopped walnuts evenly into the batter.
• Pour the mixture into your tin. Add the other walnuts on top and press them in lightly. Bake for 25-30 minutes or until the top is firm but the centre remains soft when prodded lightly. Leave it to cool in the pan for 10 minutes, then lift out and cut into squares.

Tips for Making Walnut Brownies That Taste Just Right

1. Toast Your Walnuts for Extra Impact

If you've been adding raw walnuts directly into your brownie mixture, toast them first. A 5-minute roast in a dry pan or oven releases their intense flavor. Allow them to cool first before adding them to the mixture, as this will prevent them from melting the chocolate mixture. This little added step makes a big difference in how they translate in each bite. It also perfumes your kitchen with their rich aroma before you even begin baking the brownies.

2. Don't Omit the Brown Sugar

Combining caster sugar with brown sugar gives your brownies depth. Brown sugar contains a hint of caramel flavor that contributes body to every bite. It also makes the brownies moist and not sticky. If you're inclined to use all white sugar, try this half-and-half variation first. You'll see the difference in the way it bakes up, with golden edges and a dense center.

3. Monitor Bake Time

One of the most frequent brownie errors is keeping it in the oven for too long. If the surface cracks and appears firm, you might be thinking about leaving it just a few more minutes. But keep in mind that brownies will keep cooking after you remove them. For this walnut brownie recipe, check at 25 minutes. A skewer should not come out clean; it should be slightly crumbly. That's just right.

4. Use Good Quality Chocolate

Avoid compound and use actual dark chocolate instead. The kind you can eat plain, and which doesn't leave a waxy feel in your mouth. A good 55-70% cocoa dark chocolate is ideal. It melts well, cuts through the sweetness, and provides a depth that's every rupee worth. Your brownies will be as full-bodied as they appear, particularly with walnuts.

5. Allow the Batter to Rest for 5 Minutes Prior to Baking

Then leave it for a few minutes before it goes into the oven. This gives the ingredients time to settle together and forms that delicate crispy edge alongside still maintaining the dense, rich center. It also ensures the walnuts remain evenly spread, so you don't find all the nuts condensed at the bottom.

6. Line Your Tin Properly

A sticky pan brownie is a heartache you can prevent. Always line your tin with parchment paper, and allow a little to overhang the edge like handles. It makes it simpler to lift the whole slab out once cooled. A lightly greased surface below prevents anything from sticking. Neat cuts, happy baker.

7. Cut Clean Squares Using a Serrated Knife

Don't be in a hurry when cutting. Allow the brownie to cool completely before cutting, this may seem like a test, but it will be worth it. Apply a serrated knife and clean it after every cut. This serves to obtain neat edges and prevents the brownie from breaking. Neatly cut slices also make packing them for use as Friendship Day gifts or carrying them for those spontaneous visits to your friends easier.