With just enough nut crunch to keep the chocolate forever interesting, these chewy Walnut Brownies have been on heavy rotation in our house lately. Sometimes, they disappear faster than I can pull the next pan out of the oven.

After several rounds of our homemade cosmic brownies, I was craving a chewy, nutty brownie. Walnuts won out. They hold their crunch against the fudgy base in a way that makes the second bite just as interesting as the first.

Walnut Brownies

Brownies are easily the most-requested baked good in our house. A quick scroll through the recipe index will turn up at least a dozen variations we’ve made over the years, and we keep finding new ones to try. What can I say? Chocolate has staying power!

The walnuts soften ever so slightly, giving the chocolate wonderful texture. Whether I’m eating these warm from the oven or slicing slivers off each time I pass the pan on the counter, I am one happy camper. But, I must warn you, these brownies are very susceptible to sliver theft. Walking past the pan without cutting off a teensy piece? Not in my house.

Ingredients and Substitutions

Walnuts – I use walnuts in this recipe because I like the bold, slightly bitter flavor with the sweet chocolate. You can swap for pecans, if you want.

Chocolate Chips – Semi-sweet is the right fit for these brownies. I like dark and bittersweet chocolate too, but semi-sweet is my preference when pairing brownies with walnuts.

Vanilla – Ever wonder why we put vanilla in chocolate baked goods? It sounds odd,