Fudgy Walnut Brownies Recipe with Crunchy Walnut Topping

These Walnut Brownies are ultra-rich, chewy, deeply chocolaty and packed with crunchy walnuts — an instant mood-booster and the perfect way to satisfy a sweet tooth. This is my favorite walnut brownie recipe.

There’s nothing quite like a bitter-sweet chocolate treat to show someone you care. For Valentine’s Day I wanted to make something rich and decadent for my husband — a true chocolate lover — so I baked these fudgy walnut brownies. He spoiled me that morning with breakfast in bed and a sweet card, so it felt right to return the favor with a special dessert.

These brownies were a hit: gooey in the middle, with a crackly top and plenty of crunchy walnuts. Even our little one joined in and declared they should be made more often — a verdict I wholeheartedly agree with. I made them using wholesome ingredients: raw cacao powder, coconut oil and walnuts, plus a spoonful of maca powder for an earthy boost and subtle flavor complexity.

Instead of using melted chocolate, this recipe relies on raw cacao powder for a pure, intense chocolate flavor and antioxidant benefits. Cacao’s natural bitterness pairs beautifully with the nutty walnuts and the slightly caramel-like notes of coconut sugar. I also adjusted the mixing method to create an especially fudgy, chewy texture — the result was brownies with a tender interior and a crisp, glossy top.

These Fudgy Cacao Walnut Brownies are indulgent yet made with simple, mostly natural ingredients. The texture is moist and chewy, the flavor is rich and chocolate-forward, and the walnuts add a satisfying crunch. Below you’ll find the recipe, times and notes so you can make them at home.

Recipe

Fudgy Cacao Walnut Brownies

By Natalie

Fudgy Cacao Walnut Brownies are a perfectly chocolaty treat loaded with superfoods. These walnut brownies are wholesome and satisfying — a delicious, feel-good dessert.

4.8 from 179 votes

Print Recipe

Prep Time
5

Cook Time
20

Total Time
25

Course Dessert

Cuisine American

Servings 16 slices

Calories 142 kcal

Ingredients

½ cup extra virgin coconut oil melted and cooled
¾ cup coconut sugar
½ cup cacao powder
2 tablespoons maca powder optional
½ teaspoon Himalayan salt
1 teaspoon vanilla extract
3 large eggs
½ cup whole grain flour (I used oat flour)
½ cup walnuts chopped

Instructions

Position a rack in the lower third of the oven and preheat to 350°F (175°C).
Line the bottom of an 8-inch square baking pan with parchment paper and set aside.
Melt the coconut oil and let it cool to room temperature.
In a medium bowl combine the cooled coconut oil, coconut sugar, sifted cacao powder and optional maca powder. Add salt and stir. The mixture may look crumbly at first — it will smooth out once you add the eggs and flour.
Stir in the vanilla, then add the eggs one at a time, stirring vigorously after each to create a glossy, thick batter.
When the batter is well blended, fold in the flour until fully combined.
Fold in the chopped walnuts and spread the batter evenly in the prepared pan.
Bake 20 to 23 minutes, or until a toothpick inserted near the center comes out almost clean. Watch closely to avoid overbaking — the brownies should remain fudgy.
Remove from the oven and cool completely in the pan before slicing.
Optional: drizzle with melted dark chocolate and sprinkle with bee pollen before serving.

Notes

I used US cup measurements (1 cup = 240 ml). Store brownies in an airtight container in the refrigerator for up to one week, or freeze for up to three months.

Nutrition

Tried this recipe?Don’t forget to rate it and leave a comment. I’d love to hear what you think.

DisclaimerNutritional information is approximate and calculated with online tools; actual values may vary.

If you enjoy cacao, try these other chocolate recipes from the same collection.