You’ll go nuts for these outrageous fudge brownies loaded with walnuts, almonds, and hazelnuts.
This recipe was developed in partnership with Diamond of California.
Like most kids, I used to be firmly anti-nut when it came to brownies and most desserts. Then I got older and wised up. Nuts are where it’s at! And now I actually prefer my brownies have nuts— I love the crunch and flavor.
These bars are pretty much my brownie heaven. Super dense, rich and fudgy, and packed with nuts.
I used my favorite brownie recipe as a jumping off point and added shelled walnuts, whole almonds and chopped hazelnuts. Pecans, pistachios and cashews would also be great in these brownies. Use whatever nuts you like!
The sprinkling of sea salt on top is optional, but I personally can’t resist a sweet and salty combo. And if you want to add a cup of chocolate chips of chunks to the batter, go for it. Pretty much, you can make these brownies be whatever you want them to be.
Two ways to enjoy!
Brownie bars— Brownies are so wonderfully portable. They’re perfect for picnics and potlucks, and your kid’s lunches. For the cleanest slices, let the baked brownies cool to room temperature, then chill for 1-2 hours before cutting with a sharp serrated knife.
Brownie sundaes— If you’re too impatient to wait for these brownies to cool, serve them hot and gooey, topped with ice cream, caramel sauce, and/or hot fudge.
Nutty Fudge Brownies
- 1 cup unsalted butter , cubed (226 grams)
- 9 ounces bittersweet chocolate , chopped or use chips (255 grams)
- 1 ½ cup packed light or dark brown sugar (300 grams)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon instant espresso powder , optional
- ½ teaspoon coarse salt
- 1 cup all-purpose flour (120 grams)
- 1 ½ cup mixed unsalted nuts, such as walnuts, hazelnuts and almonds (220 grams)
- Additional salt , for sprinkling (optional)
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- In a medium saucepan set over low heat, melt the butter and chocolate, stirring frequently.
- When melted and smooth, remove from heat and stir in the brown sugar. Add the eggs one at a time, mixing after each.
- Stir in the vanilla and espresso, if using.
- Gently stir in the flour and salt, stirring only until streaks of flour are almost gone. Stir in nuts, saving some to sprinkle on top.
- Pour batter into the prepared baking pan. Top with remaining nuts.
- Bake until edges are firm and dry, and center is set but not dry, about 35-40 minutes. Sprinkle with additional salt, if desired.
- Let cool completely before slicing.
Disclosure: This post is sponsored by Diamond of California as part of a long-term culinary ambassadorship. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own.