Looking for a new sweet bite to put on your baking-to-do-list? Then try my scrumptious chocolate chip walnut brownies – your coffee break and tea time will thank you for it! These moist and rich brownies are studded with semi-sweet chocolate chips and chopped walnuts. They range more on the side of cakey than fudgy, meaning they’re not too heavy but still an excellent, no-crumb-will-be-left chocolate fix. And saving the best for last, my personal favourite is the buttery crust layer the brownies are baked on, which gives you the best of both worlds: a crunchy, crumbly base topped with a velvety chocolate brownie. The ingredients are pantry basics, so let’s bake up a batch!
More chocolate treats
Craving more chocolatey goodness? Then check out these yum recipes for more chocolate cakes, biscuits and sweet nibbles!
- Chocolate Doughnuts
- Chocolate Mousse Tart
- Kate’s Chocolate Chip Muffins
- Easy Chocolate Truffles
- Chocolate Chip Lemon Curd Sandwich Cookies
- Raspberry Chocolate Whoopie Pies
- Homemade Nutella
- Chocolate Chip Mint Cookies
- Raspberry Rose Truffles
- Nutty Chocolate Fudge
- Pretzle Nutella Bread Pudding
- Triple Chocolate Granola
- Chocolate Star Surprise Inside Cake
Chocolate Chip Walnut Brownies
Prep Time: 40 min
Chilling Time: 30 min
Baking Time: 40 min
Yields: 16 brownies
I used walnuts and semi-sweet chocolate chips for the brownies. If you’re looking to make variations, use white, milk or butterscotch chocolate chips and swap the walnuts for chopped pecans or hazelnuts.
For the crust
- 250 g (2 cups) plain (all-purpose) flour
- 115 g (1/2 cup / 1 stick) cold unsalted butter, cut into cubes
- 2 tbsp granulated sugar
- 1 egg (UK & Europe: M / US, CA, AUS & NZ: L)
- a pinch of salt
For the brownie
- 100 g (3.5 oz) dark (bittersweet) chocolate, finely chopped, or chocolate chips
- 150 g (2/3 cup / 1 1/3 stick) cold unsalted butter, cut into cubes
- 150 g (3/4 cup) brown sugar, packed
- 3 eggs (UK & Europe: M / US, CA, AUS & NZ: L), separated
- 2 tsp vanilla extract
- 150 g (1 1/2 cups) plain (all-purpose) flour
- 75 g (2/3 cup) cornflour (cornstarch)
- 1 tsp baking powder
- 100 g (3/4 cup) walnuts, shelled and chopped
- 100 g (1/2 cup) chocolate chips
1) Mix the crust
Sift the flour into a large mixing bowl. Add the butter cubes, granulated sugar, egg and a pinch of salt. Knead into a smooth dough, wrap in clingfilm (plastic/saran wrap) and refrigerate for 30 minutes.
2) Preheat the oven
Preheat the oven to 200°C (400°F / gas mark 6). Grease a 30 cm x 30 cm (12 in x 12 in) square cake tin (pan) with butter or baking spray.
3) Bake the crust
Place the chilled dough disk between two sheets of baking (parchment) paper and roll to the size of baking tin (pan.) Transfer the dough into the baking tin (pan) and with a fork. Bake for 10 minutes, then remove from the oven and set aside.
4) Melt the chocolate
Add the chopped dark (bittersweet) chocolate into a medium-sized mixing bowl and place over (but not touching) simmering water. Stir occasionally until melted and smooth. Remove bowl from heat and set aside.
5) Mix the brownie batter
In a large mixing bowl, cream the butter and sugar with a hand-held or stand mixer with the paddle attachment until pale and fluffy. Add the egg yolks and melted chocolate and mix until incorporated. Stir in the flour, cornflour (cornstarch), chopped walnuts, and chocolate chips. In another mixing bowl, whip the egg whites until stiff and fluffy. Fold in the whipped egg whites into the brownie batter and gently mix to combine the ingredients.
6) Bake the chocolate chip walnut brownies
Spread the brownie batter evenly onto the pre-baked crust and bake in the preheated oven for 30 minutes. Remove from the oven, let cool for 10 minutes, and cut the brownie into 16 squares.
Storage & Shelf Life
You can store the chocolate chip walnut brownies in airtight containers at room temperature for 4 days or keep in the freezer for 2 months.
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Country Hill Cottage