Brown Sugar Chocolate Walnut Brownies

Introduction

These brownies use packed light brown sugar, melted unsweetened chocolate, and a full cup of chopped walnuts for a chewy, nutty bar with a deeper flavor than a standard cocoa brownie. The batter comes together quickly and bakes in about 25 minutes in an 8-inch square pan, which makes it a practical small-batch dessert.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 16

Ingredients

• 1 cup packed light brown sugar
• ½ cup (1 stick) butter or margarine, softened
• 2 eggs
• 2 ounces (2 squares) unsweetened chocolate, melted
• ½ cup all-purpose flour
• 1 cup coarsely-chopped walnuts

Instructions

1. Preheat oven to 325°F.
2. Grease an 8 x 8 x 2-inch square baking pan.
3. Cream sugar and butter until fluffy.
4. Beat in eggs.
5. Beat in melted chocolate.
6. Mix in flour, then stir in nuts.
7. Pour into prepared pan.
8. Bake about 25 minutes.
9. Cool in pan, and cut into squares.

Variations

• Swap the walnuts for pecans if you want a slightly softer crunch and a sweeter, buttery nut flavor.
• Use margarine instead of butter for a slightly softer texture and a less rich finish.
• Replace the light brown sugar with dark brown sugar for a deeper molasses note and a chewier brownie.
• Leave out the walnuts for a nut-free batch; the brownies will bake up a little denser and less textured.
• Add a pinch of salt to the batter if you want sharper chocolate flavor and less overall sweetness.

Tips for Success

• Let the melted chocolate cool slightly before beating it in so it does not scramble the eggs or melt the butter too quickly.
• Cream the brown sugar and softened butter until it looks lighter and fluffier; that step helps the brownies bake evenly.
• After you mix in the flour, stop as soon as it is incorporated so the brownies stay chewy instead of turning tough.
• Bake until the edges are set and the center still gives a few moist crumbs on a tester; a clean tester usually means overbaked brownies.
• Cool the brownies fully in the pan before cutting so the squares hold their shape cleanly.

Storage and Reheating

Store the cooled brownies in an airtight container in the fridge for up to 1 week. For longer storage, wrap the brownies individually or in a single layer, place them in a freezer-safe container or bag, and freeze for up to 3 months.

For reheating, microwave one brownie for 10 to 15 seconds to soften it slightly. If you are warming several at once, place them in a 300°F oven for 5 to 8 minutes.

FAQ

Can you leave out the walnuts?

Yes. The brownies will still work, and the texture will be a little denser and more fudge-like without the added crunch.

Can you use dark brown sugar instead of light brown sugar?

Yes. Dark brown sugar gives the brownies a stronger molasses flavor and a slightly chewier texture.

How do you know when these brownies are done?

Check at about 25 minutes. The edges should look set, and the center should no longer look wet, but a tester should still come out with moist crumbs.

Can you double this recipe?

Yes. Bake it in a 9 x 13-inch pan and start checking a few minutes after the 25-minute mark, since the larger pan changes the thickness and bake time.