Walnut Triple Chocolate Brownies

These gooey, fudgy walnut triple chocolate brownies are just irresistible and will have you sneaking for a second slice before you know it!

When you want an indulgent chocolate fix that comes together really quickly these homemade brownies can’t be beaten. Hands down one of the favourites and most talked about treats in our household. And this weekend I am baking a batch to take to friends, we are visiting.

This truly is the best brownie recipe ever, as they’re intensely chocolatey and heavenly delicious. Try them warmed a little in the oven and topped off with some vanilla ice cream and you’ll have a dessert to die for.

You might also like my chocolate orange cookies or my blueberry white chocolate blondies.

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers knowing what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂

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RECIPE HIGHLIGHTS

• EASE: quick and easy to make.
• GREAT FOR: perfect for all occasions, a treat, picnics, friends and family visiting
• TASTE: an intense rich dark chocolaty brownie with walnuts, balanced with the pleasant sweetness of milk and white chocolate.
• TEXTURE: gooey fudgy centre with a crusty top and walnut and chocolate pieces to give a bite.
• QUANTITY: 16 pieces (23cm / 9inch Square baking pan)
• TIME: 37 minutes

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INGREDIENTS

For this walnut triple chocolate brownie recipe all you need are these ingredients:

• Butter – adds structure and a rich butter flavour. I use salted butter for most of my baking as it intensifies the flavours, but feel free to use unsalted if you prefer. Although this is a sweet recipe salt really enhances the flavours, you just need a little. The butter also needs to be melted, which you can do on the stove top or in the microwave in short bursts.

• Dark chocolate – I find using dark chocolate in the batter of my brownie is best, because there is enough sugar in the recipe and you want that beautiful rich intense flavour. This can also be melted, using one of the methods described for the butter.

Chocolate recommendations: bars – Lindt Excellence dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g, Green and Black’s Organic dark Chocolate 100g, 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

• Medium eggs – whisking the eggs incorporates air, helping the brownies rise in the oven and are essential in developing that gooey fudgy texture in the middle. Make sure they are at room temperature before you start.

• Light brown sugar – gives structure and sweetness to the brownies. I prefer to use brown because it adds a slight caramel flavour as well as a crunch, plus it is also less sweet than white sugar.

• Vanilla extract or paste – adds flavour and enhances the other ingredient flavours in the brownie.

– Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

• Cocoa powder – I prefer to use a high-quality dark cocoa powder over regular cocoa powder. It is darker, adding richness, less acidic, and adds structure to baked goods.

Cocoa recommendations: Dr. Oetker fine dark cocoa powder or not as dark – Sevenhills wholefoods organic cacao powder

• Plain or all-purpose flour – is so important to measure correctly! If you accidently add too much, your brownies will end up cakey and will lose that gooey fudge-like texture.

• Bicarbonate of soda or baking soda- is a chemical leavening which increases the volume of the ingredients, creating a slightly lighter texture. We use this over baking powder because it reacts with the cocoa powder and creates air in the batter before baking.

• Walnuts, milk and white chocolate – give this brownie that extra special chocolate indulgence, adding visual pleasure, texture and a surprise in every bite. You can remove or swap them for other flavours to serve your and your guests’ taste buds (see my variations below).

• Salt – I highly recommend adding a good pinch of salt to your chocolate cakes. It might seem a bit weird, but it actually has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of chocolate, making your cake taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your cakes to the next level!
  I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality sea salt is fine.

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SUBSTITUTIONS

While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

SUGAR-FREE AND LOW-CALORIE OPTIONS

• Sugar-free or calorie reduced options: try alternatives such as coconut sugar, honey, natural erythritol, xylitol, stevia or fructooligosaccharide powder instead. There are also sweetener mixes available, that are 70% calorie reduced and low in carb.

• Brown sugar suggestions: Pure Via Baker’s soft brown sugar or Sukrin Gold’s natural brown sugar alternative.

GLUTEN-FREE OPTION

• Flour: replace the gluten flour with a 1:1 alternative gluten free flour, such as Doves Farm Free plain gluten free flour. If possible, choose a flour which contains xanthan gum or alternatively, add 1 tsp to your batter for stability. You can also try Doves Farm gluten free self-raising flour.

VEGAN OPTIONS

• Butter: I recommend Naturli vegan block or Flora plant-based block butter alternative.

• Chocolate: There are now quite a few brands making vegan chocolate to choose from, such as these bars – Lindt classic milk chocolate, Ombar 55% coco mylk, Ombar 72% dark chocolate, Happi plain oat milk, Happi white chocolate, Montezuma’s Fitzroy 74% dark cocoa.

• Egg-free: Bob’s Red Mill Gluten Free egg replacer is a vegan baking alternative you can feel good about using. It’s so easy to use as well: just simply add water to the egg replacer in varying amounts depending on If you’re replacing a whole egg, egg yolk, or egg white.

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WHAT VARIATIONS CAN I MAKE?

I absolutely love my brownie recipe as it gives me a base recipe with which I love getting creative with -chopping and changing the ingredients to cater for my mood and taste of the moment.

• Nuts – can be removed altogether or a different type of nut can be added, such as pecans, almonds, peanuts or hazelnuts.

• Chocolate – is a personal preference. In this recipe I wanted to have that rich dark intense chocolaty batter with the combination of milk and white chocolate to balance it. If you prefer you can swap any of them. If you don’t mind your brownies being a little more bitter try using 70% dark chocolate throughout, it works really well!

Chocolate recommendations: bars – Lindt Excellence dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g, Green and Black’s Organic dark Chocolate 100g, 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

• Sweet candies – kids love Maltesers or M&M’s and they add a bit of fun – you can add any you like instead of the milk and white chocolates.

• Coffee – is another great flavour to add. Mix 1 tablespoon of coffee powder with a tablespoon of hot water until dissolved and stir into the chocolate mix once melted.

• Fruit – fresh or dried cherries make a nice addition to this brownie recipe, just omit the walnuts and additional chocolate.

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NUTRITION

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STORAGE AND FREEZING

This brownie will keep well at room temperature in an airtight container for 3 days or in the fridge for 5, although they rarely last beyond a day or two if anyone knows they’re there! 🙂 

Freezing: Store them up to 3 months. I like to wrap the squares individually and store them in an airtight container so I can remove as many as I need at a time. To thaw them leave over night in the fridge and bring to room temperature or warm them through in the oven or microwave before serving.

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TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

• Pyrex Measuring Jug 500ml | Capacity 568ml / 20 ounce 
• Pyrex Glass Measuring Jug, 1L

I think I have said it before that I am not a big fan of plastic, so I like this type of glass measuring jug for calculating my liquids.

• Milk Saucepan, 1 Litre With Double Sided Pouring Lips

This small pan is a great size for boiling small amounts of liquids and it has pouring lips built into the rim of the saucepan which makes it easy to use.

• Tala Performance, Loose Base Square Cake Tin, Professional Gauge Carbon Steel with Eclipse Non-Stick Coating, 23 cm x 23 cm / 9″ x 9″ Cake Pan; Cake Pan, Ideal for bakes and celebration cakes

A great size and good quality non-stick pan for all your traybakes, bars and brownies etc…

Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.

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RECIPE TIPS

Whisking the eggs and sugar until pale and fluffy allows lots of air to be incorporated, giving added lift to the brownies and a shiny crust.

When incorporating the dry ingredients into the wet, gently fold them in, to avoid knocking out the air that you whisked into the eggs.

Use good quality chocolate and dutch cocoa powder to get the best fudgy results in taste and finish.

I prefer to sprinkle some of the walnuts and chopped chocolate over the top of the batter before baking it, I find the brownies look a bit more decorative and photogenic (this is optional). If you prefer, you can fold all the chocolate and walnuts in with the flour.

Baking time is the most important part in getting that gooey fudgy brownie texture. Avoid over baking them or they will turn out cakey. The centre will continue to bake and set after you remove them from the oven so don’t worry if they seem a bit gooey.

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HAPPY BAKING!