Rich and Fudgy Walnut Brownie Recipe UK
Rated 5.0 stars by 1 users
Category
Nuts
Servings
16
Prep Time
15 minutes
Cook Time
30 minutes
Calories
220
Enjoy these rich, fudgy brownies loaded with chunks of Whitakers Milk Chocolate and chopped walnuts for a lovely nutty crunch.
This straightforward recipe takes about an hour from start to finish and makes 16 delicious squares.
They are great for a sweet treat after dinner, a snack with your afternoon tea, or sharing with friends and family.
Pop them in an airtight tin to keep them fresh for a few days, or freeze some for later.
Perfect with a hot cup of coffee or a scoop of vanilla ice cream for something extra special.
Ingredients
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200g Whitakers Milk Chocolate, roughly chopped
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150g unsalted butter, cubed
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200g caster sugar
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3 large eggs, room temperature
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1tsp vanilla extract
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75g plain flour
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30g cocoa powder, sifted
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½ tsp fine sea salt
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100g walnuts, roughly chopped (plus extra for topping)
Directions
Preheat & Prepare
Preheat the oven to 170°C fan (190°C / 375°F).
Line and grease a 20 cm square baking tin with baking parchment, leaving an overhang to lift the brownies out later.
Melt Chocolate & Butter
In a heatproof bowl set over a pan of gently simmering water (or in 20-second bursts in the microwave).
Melt the Whitakers Milk Chocolate and butter together.
Stir until completely smooth, then remove from the heat and let cool for 2–3 minutes.
Mix Sugar & Eggs
In a separate bowl, whisk the caster sugar, eggs and vanilla extract until light and slightly thickened (about 1 minute by hand or 30 seconds with an electric whisk).
Combine & Fold
Pour the melted chocolate into the egg mixture and fold gently until just combined.
Sift in the flour, cocoa powder and salt, then fold again until you have a glossy, fudgy batter.
Finally, fold in the chopped walnuts, reserving a handful for the top.
Bake
Spread the batter evenly in the prepared tin, smoothing the surface.
Scatter the remaining walnuts over the top. Bake for 25–30 minutes.
The edges should be set and the centre just a little wobbly when you gently shake the tin.
(If you prefer a firmer centre, bake for the full 30 minutes.)
Cool & Slice
Allow the brownies to cool completely in the tin (about 15 minutes), then use the parchment overhang to lift them out.
Cut into 16 even squares with a sharp knife.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 16 delicious portions of Walnut Brownie.
Calories per serving: 220 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade brownies with walnuts.
Fudge vs Cake: For extra-fudgy brownies, err on the shorter bake time. For more “cakey” texture, add 2 extra minutes.
Chocolate Chunks: Use large Whitakers Milk Chocolate chunks for pockets of melty chocolate in every bite.
Walnut Variations: Swap half the walnuts for pecans or hazelnuts if you like.
Serving Suggestions:
These rich brownies are versatile and pair well with many treats.
Warm a brownie slightly and top it with a generous scoop of vanilla ice cream for a creamy contrast to the fudgy texture.
For a touch of elegance, lightly dust the top with cocoa powder or icing sugar before serving.
Pair them with a steaming mug of coffee or a chilled espresso martini for a bold flavour combination.
You can also serve them alongside fresh berries, like raspberries or strawberries, to add a bit of tartness.
For a fun twist, crumble a brownie over a bowl of yoghurt for a quick dessert or snack.
How to Store Your Homemade Chocolate and Walnut Brownies
To keep your homemade brownies fresh and fudgy, follow these simple steps.
At Room Temperature
Put brownies in an airtight tin, layered with baking parchment to prevent sticking.
Store in a cool, dry place away from heat.
They’ll stay fresh for up to 3 days.
In the Freezer
Wrap each brownie square tightly in cling film.
Place in a freezer-safe container or bag, labelled with the date.
Freeze for up to 1 month.
Thaw at room temperature for 1–2 hours before eating.
Storage Tips
Cool brownies completely before storing to avoid sogginess.
Don’t store in the fridge, as it can dry them out.
Freeze individual squares for easy portions.
