Chocolate Walnut Brownies (Eggless)

These Chocolate Walnut Brownies are fudgy, chocolatey, rich, buttery, and decadent! They are old-fashioned homemade brownies that are eggless and loaded with chocolate chunks and walnuts.

These Eggless Chocolate Walnut Brownies are triple chocolatey, made with melted chocolate, cocoa powder, and chocolate chunks. The brownies are moist and chewy with a fudgy and gooey texture.

Jump to:

• The Classic Chocolate and walnut Brownies
• What To Love About Chocolate Walnut Brownies
• Ingredients and Notes
• How To Make Chocolate Walnut Brownies
• Serving Suggestions
• Storing Suggestions
• Substitutions
• Baking Pan
• Not To Overbake The Brownies
• More Chocolate Treats
• Recipe Card

The Classic Chocolate and walnut Brownies

If you love chocolate and chocolatey treats, you must try this recipe. These eggless brownies are triple chocolatey and completely irresistible. I have used cocoa powder, melted chocolate, and chopped chocolate to make the brownies fudgy, gooey, and super chocolatey.

Eggless Chocolate Walnut Brownies are fudgy, moist, rich, buttery, and delicious. It has a slight crunch of walnuts in each bite. These brownies do not require many ingredients, and the recipe is also straightforward.

Ingredients and Notes

1. All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
2. Cocoa Powder: I used unsweetened Dutch-process cocoa powder, which gives the brownies a darker color and mellow taste. However, you can also use natural cocoa powder.
3. Salt: I like to add salt for a nice contrast to the sweetness.
4. Butter: Use unsalted and good-quality butter for the best flavors. It adds a delicious buttery flavor to the eggless chocolate walnut brownies. We have not tried this recipe using oil.
5. Chocolate: I have used baking chocolate bars. And I would highly recommend using the same. You can use either semi-sweet or dark chocolate, depending on your preference. I melted half of the chocolate with butter and added the rest to the batter. And that makes these brownies triple chocolatey.
6. Sugar: It adds sweetness, structure, and moisture to the brownies.
7. Buttermilk: I have used homemade buttermilk, a mixture of milk and white vinegar. However, you can also use store-bought buttermilk instead of making it homemade.
8. Vanilla: It provides a sweet flavor to the brownies. Try to use pure vanilla extract if possible.
9. Walnuts: I lightly toasted the walnuts before chopping them. Toasting the walnuts enhances their flavor and makes them crunchier. You can also use pecans instead of walnuts.

How To Make Chocolate Walnut Brownies

Preparations

• Preheat the oven to 350°F (177°C).
• Grease an 8×8 inch square pan with a nonstick oil spray or butter.
• Then line it with parchment paper, and keep the parchment paper hanging over both sides.
• Set it aside.

• To make DIY buttermilk, mix 2 teaspoon of white vinegar into the milk, stir well, and rest aside for five minutes.
• Roughly chop the chocolate bar into chunks and divide it equally.
• Instead of chocolate, you can also use chocolate chips.
• Also, roughly chop the toasted walnuts. 

Making The Brownies

• Sift the all-purpose flour, cocoa powder, and salt in a medium bowl.
• Whisk well and set aside.

• Take 50g (half) chopped chocolate into a large mixing bowl.

• Then melt the butter in a small saucepan on medium heat. Or, melt the butter in the microwave for quick melting.
• Pour the melted hot butter over the chocolate.

• Stir well until the chocolate melts completely and the mixture becomes smooth.

• Now add sugar and vanilla to the butter and chocolate mixture.
• Mix well to combine.

• Then add the flour mixture and the prepared DIY buttermilk.
• Mix until well combined and the batter is almost smooth.

• Gently fold the remaining half (50g) of chopped chocolate and toasted walnuts into the batter.

• Pour the batter evenly into the prepared baking pan.

• Bake the brownie in the preheated oven for 30-35 minutes or until the center is set.
• Insert the toothpick in the center to check if the brownie is baked. If it comes out with wet batter, it is not done yet. But if it comes with a few crumbs, brownies are baked. Make sure not to overbake the brownies.
• Remove from the oven and place the pan on the cooling rack.

• Let it cool completely in the pan, remove and cut into the desired size of squares.

Serving Suggestions

• Serve these delicious brownies with a scoop of vanilla ice cream. After all, who can resist the combo of brownies and ice cream?
• You can also serve it with a dollop of whipped cream.
• Otherwise, these brownies are absolutely delicious on their own.

Storing Suggestions

• Store the brownies in an airtight container at room temperature for 3-4 days. 
• Brownies are kept in the fridge for up to a week.

Substitutions

• Chocolate: I have used semi-sweet chocolate, but you can use dark or bittersweet chocolate. Instead of chopped chocolate, you can also use chocolate chips.
• Walnuts: You can add pecans or almonds instead of walnuts, or you can leave out the nuts if you prefer.
• Sugar: Instead of only granulated sugar, you can replace half of the sugar with brown sugar.
• DIY Buttermilk: If you have store-bought buttermilk, use it instead of making your own.

Baking Pan

I have used an 8-inch square pan to make these delicious brownies, so they are tall as you see in the picture. But you can also use a 9-inch square pan and that will make shorter brownies with more pieces.

Not To Overbake The Brownies

It is essential not to overbake the brownies. These Brownies should be fudgy, soft, and moist with a gooey texture. Overbaking can turn these brownies dry and crumbly. So keep an eye on the oven after 28 minutes of baking time. Brownies are baked when the inserted toothpick in the center comes out with some soft crumbs stuck to it.

More Chocolate Treats

Recipe Card