Name: Chocolate Chip Walnut Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 cup 2 sticksunsalted butter; 8 ouncessemi sweet chocolate (coarsely chopped); 3 ouncesunsweetened chocolate (coarsely chopped); 1 cup + 2 tablespoonsgranulated white sugar; 3 largeeggs (at room temperature); 1 tablespoonvanilla extract; 3/4 cupall purpose flour; 1 1/2 teaspoonsbaking powder; 1/2 teaspoonkosher salt; 1 cup or morecoarsely chopped walnuts(can sub pecans); 1 cupsemi sweet chocolate chips

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I keep this recipe on hand for the days when I need something reliable, chocolate-forward, and just the right amount of chewy. These brownies balance deep chocolate flavor with crunchy walnuts and pockets of melted semi‑sweet chips. They’re straightforward to make and reward you tenfold—great for a casual get-together or an honest weeknight dessert.

I like to make a pan on Sunday and slice it into squares to grab during the week. They reheat well for a few seconds in the microwave or taste wonderful straight from the fridge if you prefer a firmer texture. The steps are clear, the ingredient list is short, and the method uses tools most home cooks already own.

Below you’ll find the ingredient details, a clear step-by-step process pulled from the tested directions, and practical notes—why each element matters, simple variations, and answers to common questions. I’ll also cover storage tips so your brownies stay at their best.

Ingredients

1 cup (2 sticks) unsalted butter — provides richness, helps create a glossy, tender crumb; start at room temperature for even melting.
8 ounces semi‑sweet chocolate, coarsely chopped — gives the brownies their main chocolate base and deep flavor.
3 ounces unsweetened chocolate, coarsely chopped — adds intensity and balances sweetness.
1 cup + 2 tablespoons granulated white sugar — sweetens and contributes to the texture and shine of the crust.
3 large eggs, at room temperature — help structure and give a fudgy interior; use room-temperature eggs for better incorporation.
1 tablespoon vanilla extract — enhances overall chocolate flavor.
3/4 cup all purpose flour — the primary dry structure; measured properly for fudgy results.
1 1/2 teaspoons baking powder — a small lift so the brownies aren’t overly dense.
1/2 teaspoon kosher salt — balances sweetness and lifts chocolate flavors.
1 cup (or more) coarsely chopped walnuts (can sub pecans) — adds crunch and a toasty contrast to the chocolate.
1 cup semi‑sweet chocolate chips — pockets of melty chocolate on top and throughout the brownies.

Shopping List

Before you start, check your pantry for these exact items. The quantities below match the recipe—no substitutions listed here unless noted in the ingredient line.

Unsalted butter — 1 cup (2 sticks)
Semi‑sweet chocolate — 8 ounces, coarsely chopped
Unsweetened chocolate — 3 ounces, coarsely chopped
Granulated white sugar — 1 cup + 2 tablespoons
Large eggs — 3, bring to room temperature
Vanilla extract — 1 tablespoon
All purpose flour — 3/4 cup
Baking powder — 1 1/2 teaspoons
Kosher salt — 1/2 teaspoon
Walnuts (or pecans) — 1 cup or more, coarsely chopped
Semi‑sweet chocolate chips — 1 cup

Cooking (Chocolate Chip Walnut Brownies): The Process

Preheat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray, then line the pan with parchment paper leaving an overhang on the long sides to lift the brownies out later.
Place the 1 cup (2 sticks) unsalted butter, 8 ounces coarsely chopped semi‑sweet chocolate, and 3 ounces coarsely chopped unsweetened chocolate in a small saucepan. Melt over the lowest possible heat, stirring constantly, until smooth, about 3–5 minutes. Remove from heat and let the chocolate mixture cool until it is no longer hot (warm or room temperature).
In a large mixing bowl, whisk together 1 cup + 2 tablespoons granulated sugar, 3 large eggs (at room temperature), and 1 tablespoon vanilla extract until combined.
Add the cooled chocolate‑butter mixture to the sugar‑egg mixture and whisk until just combined.
In a separate bowl, stir together 3/4 cup all‑purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Stir the dry ingredients into the wet ingredients until no white streaks of flour remain.
Scrape the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle 1 cup (or more) coarsely chopped walnuts (or pecans) and 1 cup semi‑sweet chocolate chips over the batter. Gently press the nuts and chips into the batter so they adhere.
Bake in the preheated oven for 30–35 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. Once cooled, cover and refrigerate if you prefer firmer brownies. Use the parchment overhang to lift the brownie slab from the pan and cut into 24 squares.

Why It’s My Go-To

This recipe hits the sweet spot between fudgy and cakey. The use of both semi‑sweet and unsweetened chocolate deepens the flavor without making the brownies overly sweet. I rely on it because the method is forgiving: melting at low heat, cooling the chocolate before combining with the eggs, and a measured but modest amount of flour and baking powder all help produce consistently good results.

Walnuts introduce texture and a nutty counterpoint to the richness. The final sprinkle of chips on top gives you those glossy, melty pockets that everyone reaches for first. It’s quick enough to pull together after dinner and impressive enough to bring to a potluck.

International Equivalents

Measurements here are standard U.S. volumes and weights. If you use metric:

1 cup (2 sticks) unsalted butter ≈ 226 grams
8 ounces semi‑sweet chocolate ≈ 227 grams
3 ounces unsweetened chocolate ≈ 85 grams
1 cup + 2 tablespoons granulated sugar ≈ 220–230 grams (depending on how you measure)
3 large eggs — keep as whole eggs
3/4 cup all‑purpose flour ≈ 95 grams
Use 1 1/2 teaspoons baking powder and 1/2 teaspoon kosher salt as-is; adjust salt if using fine table salt (use slightly less)

If you prefer weighing ingredients, weigh the chocolates and butter directly on a scale for best consistency. Flour is easiest and most accurate by weight, especially for fudgy brownies.

Setup & Equipment

Keep this minimal. You need:

9×13-inch baking pan (metal or glass both work). Lining with parchment makes slicing and removal simple.
Small saucepan for melting chocolate and butter gently.
Mixing bowls (one large for wet, one for dry) and a whisk or sturdy spatula.
Measuring cups and spoons, or a scale if you prefer grams.
Wire rack to cool the pan.

A rubber spatula for scraping the batter and a bench scraper or sharp knife for cleanly cutting 24 squares are useful but optional.

Don’t Do This

Don’t melt the chocolate mixture over high heat. High heat can scorch the chocolate or cause the butter to separate. Keep the heat low and stir constantly until smooth.

Don’t add the hot chocolate directly to the eggs. Hot chocolate will scramble the eggs. The instructions say to cool the mixture until it is no longer hot—warm or room temperature is fine—so you don’t risk curdling.

Don’t skip lining the pan with parchment. It’s the easiest way to lift the whole slab and get neat cuts when serving.

Adaptations for Special Diets

Gluten-free: Substitute a 1:1 gluten-free flour blend that includes xanthan gum, and check that your chocolate is certified gluten-free. Texture will be slightly different but still satisfying.

Dairy-free / vegan: This recipe relies on butter, eggs, and milk solids in chocolate—substitutions will change the texture. If you need a vegan or dairy-free version, use a dairy-free butter substitute, dairy-free chocolate, and an egg replacer designed for baking; be prepared for adjustments and a different final crumb.

Nut-free: Omit walnuts and add an extra 1/2 cup chocolate chips or sprinkle with toasted sunflower seeds (if not nut-allergic) for crunch. Do not introduce any new measured ingredients unless you test the substitution.

Behind the Recipe

This approach comes from classic brownie techniques: temper the chocolate by melting with butter, keep eggs at room temperature for better emulsification, and use a controlled amount of flour for a fudgy interior. The extra 2 tablespoons of sugar over a straight cup is subtle but helps form that thin, crackly top we all like.

Including both semi‑sweet and unsweetened chocolate gives depth. The unsweetened chocolate reduces the overall sweetness while providing bitter cocoa notes that make the semi‑sweet taste richer. The small amount of baking powder helps the brownies rise just enough so they’re not a flat slab, but it’s small enough to keep them dense and fudgy.

Storage Pro Tips

Room temperature: Store cooled brownies in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.

Refrigerator: Cover and refrigerate up to 7 days. Chilling firms them up—some prefer the texture cold.

Freezer: Wrap the brownie slab tightly in plastic wrap and then foil, or cut into squares and freeze single-layer in a zip-top bag with parchment between pieces. Freeze up to 3 months. Thaw at room temperature or warm briefly in the microwave.

To serve warm: Microwave individual squares for 8–12 seconds. For a tray, reheat slices at 300°F for 5–8 minutes; watch closely to avoid drying them out.

Your Questions, Answered

Can I use pecans instead of walnuts?

Yes. The ingredient list notes that pecans can substitute for walnuts. Use the same volume—1 cup or more as you prefer.

What does “no white streaks of flour remain” mean?

It means mix just until the flour is fully incorporated—stop once the batter is homogeneous. Overmixing develops gluten and can make brownies tougher.

How do I know when they’re done?

Bake 30–35 minutes and test with a toothpick. It should come out clean or with a few moist crumbs. The center will set as it cools; slightly underbaked is okay if you like a very fudgy center.

Can I halve the recipe?

Yes, but you’ll need a smaller pan and adjust bake time. If you halve, use an 8×8-inch pan and check for doneness earlier—start checking at 20 minutes.

Hungry for More?

If you liked this recipe, try swapping half the semi‑sweet chips for dark chocolate chips for a richer contrast. For a salted variation, sprinkle flaky sea salt over the top right out of the oven. If you want a portable treat, cut the slab into bars and wrap individually for school lunches or coffee runs.

Make the recipe once, and you’ll find small, meaningful tweaks that match your taste. These brownies are a base—reliable, forgiving, and worth keeping in your baking rotation.

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