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Classic Walnut Brownies

From: "Nuts"

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  • 2 cups Diamond Walnuts
  • 1 cup unsalted butter, cut into pieces
  • 8 ounces unsweetened chocolate, coarsely chopped
  • 2 ½ cups sugar
  • 2 teaspoons vanilla extract
  • 4 eggs, at room temperature
  • ¾ cup flour
  • ½ teaspoon salt


Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool slightly, then chop finely. Leave oven set at 350. Generously butter a 9- by 13-inch baking pan. Dust with flour, tapping out excess.

In the top of a double boiler, or in a medium, heatproof bowl fitted snugly over a saucepan with 2 inches of hot water, over low heat melt butter and chocolate, stirring until smooth. (Alternatively, in a large microwave-safe bowl, heat butter and chocolate on high, stirring after each minute, until melted and smooth, 1 to 3 minutes total.) Remove from heat. Let mixture cool to lukewarm, 5 to 10 minutes. Mix in sugar and vanilla; beat in eggs. Add flour and salt, stirring until smooth. Stir in walnuts.

Scrape batter into the pan, spreading evenly. Bake until the top no longer looks wet and a toothpick inserted slightly off center is still covered with moist chocolate, 30 to 35 minutes. Transfer to a wire rack; let cool completely. For easier slicing, cover with plastic wrap and refrigerate 1 hour (or freeze 30 minutes) before cutting into 2-inch squares. Store airtight at room temperature up to 5 days.

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