Can I substitute the nuts in this recipe?

Yes, you can substitute the nuts with your favorites! Common options include hazelnuts , macadamia nuts , or pistachios . If you have a nut allergy, you can either omit the nuts or replace them with sunflower seeds , pumpkin seeds , or even dried fruit for added texture and flavor.

How do I make these brownies gluten-free?

To make these brownies gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free flour blend or almond flour . Almond flour adds a nutty flavor that pairs wonderfully with the chocolate. Be sure to check that all other ingredients, such as the chocolate and any additives, are also gluten-free.

What's the best way to store leftover brownies?

Store your brownies in an airtight container at room temperature for up to 3 days . For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months . If freezing, wrap individual brownies in plastic wrap before placing them in a freezer-safe bag for easy portioning.

Why didn’t my brownies have a crackly top?

A crackly top is created by properly whipping the eggs and sugar together. Make sure to whisk them until the mixture is pale and slightly thickened, which helps form that signature crackled finish once baked. If you skip this step, your brownies might not achieve that perfect top.

Can I make these brownies vegan?

Absolutely! To make vegan brownies, substitute the butter with vegan butter or coconut oil , and replace the eggs with flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). You’ll also need to use dairy-free chocolate to complete the recipe.

What's the best kind of nuts to put in brownies?

The best nuts to use in brownies come down to your personal taste, but here are some popular options: Walnuts : Earthy and slightly bitter, they complement the sweetness of chocolate perfectly. Pecans : Buttery and soft, with a mild sweetness that adds a pleasant crunch. Almonds : Crisp and nutty, offering a delicate texture that balances rich chocolate. You can also experiment with hazelnuts , macadamia nuts , or cashews for a unique twist. For maximum flavor, toast the nuts lightly before mixing them into the batter.

What's the difference between fudge and brownies?

Fudge and brownies are similar, but they differ mainly in texture: Fudge : Denser and smoother, with a creamy, candy-like texture due to high-fat content (often butter and condensed milk). It typically contains little to no flour. Brownies : Lighter, with a more cake-like or chewy texture, thanks to the inclusion of flour and eggs . While brownies can be fudgy, they’re generally less dense than fudge.

What not to do when making brownies?

To ensure your brownies come out perfect, avoid these common mistakes: Overmixing the batter : This can lead to dense, tough brownies. Mix the dry ingredients into the wet ingredients just until combined. Overbaking : Brownies can dry out and become crumbly if baked too long. Test for doneness by inserting a toothpick—there should be a few moist crumbs, but not a clean toothpick. Using the wrong pan size : A pan that's too small or too large can alter baking time and texture. Stick to the recommended 9x13-inch pan for best results. Skipping the cooling time : Let the brownies cool completely in the pan before cutting to avoid crumbling. Patience is key!

What are the three types of brownies?

Brownies can be classified into three main types based on their texture: Fudgy Brownies : Dense, moist, and rich with a slightly underbaked center. These are made with higher fat content (butter and chocolate) for that indulgent, dense texture. Cakey Brownies : Lighter and airier, similar to a cake with a soft crumb. These have more flour and less fat than fudgy brownies. Chewy Brownies : A balance between fudgy and cakey, offering a firm yet soft texture. The key to their chewiness is using both butter and oil.

Chocolate Nut Brownies

Description

Few desserts evoke as much joy and nostalgia as Chocolate Nut Brownies. These delightful treats combine rich, chocolatey decadence with irresistibly gooey centers and a satisfying nutty crunch. Whether it’s a casual family gathering, a holiday spread, or simply a sweet craving, these brownies are always a crowd-pleaser. Customize them with your favorite nuts—walnuts, pecans, or almonds—for a unique twist on a classic dessert.

Ingredients

Scale

1 cup (2 sticks) unsalted butter
8 oz semi-sweet chocolate (chopped or chips)
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp salt
1 cup chopped nuts (e.g., walnuts, pecans, or almonds)

Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Melt the Chocolate and Butter
In a heatproof bowl, combine the butter and chopped chocolate. Melt them using the microwave (20-second intervals, stirring each time) or a double boiler. Let it cool slightly.
Mix Wet Ingredients
Whisk granulated sugar and brown sugar into the melted chocolate mixture. Add eggs one at a time, whisking thoroughly after each. Stir in vanilla extract.
Incorporate Dry Ingredients
Sift together the flour, cocoa powder, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until combined.
Add the Nuts
Gently fold in the chopped nuts, reserving a handful for topping.
Bake
Pour the batter into the prepared pan and spread it evenly. Sprinkle the reserved nuts on top. Bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking.
Cool and Slice
Allow the brownies to cool completely in the pan before slicing. For clean cuts, use a sharp knife and wipe it clean between slices.
Serve and Enjoy
Dust with powdered sugar or drizzle with melted chocolate for an extra touch.

Notes

For Fudgier Brownies: Add an extra egg yolk and slightly reduce the flour.
For Cakier Brownies: Whisk the eggs for longer to incorporate more air.
Nut Options: Walnuts, pecans, and almonds are great choices. Toast the nuts before adding for extra flavor.
Storage Tips: Store at room temperature in an airtight container for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: sweet sensations
Method: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 320
Fat: ~18g
Carbohydrates: ~38g
Protein: ~5g