These brownie walnut cookies are one of the tastiest cookies I have ever eaten. It tastes like a brownie, fudgy and chewy, in cookie form, with a delicious chocolate taste. The filling of nutty walnuts makes this complete. Simple and easy to make. These brownie cookies are gone in no time!
Brownie Walnut Cookies
With brookies, you combine a brownie with a cookie. Or the other way around, depending on how you look at it. But the best of both worlds is combined.
Crunchy outside with creamy chocolate inside. I added chopped walnuts for an extra crunchy effect and a pleasant nutty taste. Not required, but highly recommended.
There is one, but… when you bake these cookies, they are gone. Really. I blinked, and there wasn't one left. That says enough, right?
What do you need for Walnut Brownie Cookies?
To prepare these Brownie Walnut Cookies, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Chocolate - Of course, choose the best chocolate you can get for these delicious chocolate cookies. At least 50% cocoa, but if you go for a higher cocoa percentage, you'll get more chocolate taste. If you think the cookies are too dark, use 2 ½ cups milk chocolate.
- Eggs - Helps bind the cookie dough.
- Vanilla Extract - If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time). If you don't have vanilla extract, use two teaspoons of vanilla sugar.
- Salt - Salt balances the flavor.
- Butter - Unsalted butter. You melt the butter in this dough.
- Sugar - To sweeten the brownie cookies.
- Baking powder - Makes the brownie walnut cookies fluffy.
- Flour - This recipe uses all-purpose flour. You can also use ¾ cups (100 grams) of self-rising flour instead of flour and baking powder.
- Cocoa - For a deeper chocolate taste. Use unsweetened cocoa.
- Walnuts - Provide a nutty flavor to the cookies. Toast them lightly for even more flavor. You can also replace the walnuts with almonds or pecans. If you have a nut allergy, omit the walnuts. You don't have to change anything in the recipe.
How to prepare Fudgy Chewy Chocolate Brownie Cookies
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Place the chopped chocolate and butter in a saucepan and melt slowly over low heat. Stir and let cool. Chocolate burns quickly, so stay close to the pan when it melts. You can also melt the chocolate au bain-marie. Then hang a fireproof bowl over a pan of boiling water. Put the chocolate and butter in the pan and let it melt. The latter method takes a little longer, but is less likely to burn.
- Mix the eggs, sugar, vanilla extract, baking powder, and salt in a bowl on high speed for 5 minutes. Mix the flour and cocoa powder into the batter with a spatula. Also, add the melted chocolate and stir.
- Mix small pieces of chocolate and walnuts into the batter with a spatula. Cover the bowl with plastic wrap and let it cool for 30 minutes.
- Scoop balls of batter onto a baking tray lined with baking paper. Keep enough distance between the cookies because they will spread slightly when baking. Bake the cookies for 10 minutes at 350 °F (180 °C). Remove from oven and let stand for 5 minutes. Then, carefully remove the cookies from the baking sheet with a spatula and place them on a wire rack. Let them cool further.
How to make a fudgy cookie with a crispy outside?
As you can see in the recipe, put the dough in the refrigerator after mixing. This is an important step. It ensures that your cookies do not spread too much when you bake them and that you get a crispy outside and an airy inside.
If you don't, you'll get a larger cookie that is crunchy but doesn't have the brownie texture that is so special about this recipe.
How many brownie cookies with walnuts can you make with this recipe?
This recipe is enough for 25 cookies. If you're worried that you'll make too many cookies at once and end up with cookies (which I doubt anyway because they're too tasty), cut the dough in half before putting it in the fridge.
Wrap one half with plastic wrap and place in the refrigerator. Then put the other half of the dough in a freezer bag and store it in the freezer.
This way, you can store it for up to 3 months, and you just need to thaw it before baking.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Hand Mixer
- 2 cups dark chocolate dark
- 1 stick butter unsalted
- 3 eggs size L
- 1¼ cup sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups all-purpose flour
- ⅓ cup Dutch unprocessed cocoa
- ⅓ cup dark chocolate finely chopped
- ½ cup walnuts chopped finely
Ingredients you need per step are listed below the step in Italic
- Heat the butter and the remaining chocolate in a saucepan over low heat until the chocolate has melted. Stir and allow to cool.2 cups dark chocolate, 1 stick butter
- Put the eggs, sugar, vanilla extract, baking powder, and salt in a second bowl.3 eggs, 1¼ cup sugar, 1 tablespoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon salt
- Mix for 5 minutes on high speed until everything is fluffy.
- Using a spatula, mix the flour, melted chocolate and cocoa powder into the batter.¾ cups all-purpose flour, ⅓ cup Dutch unprocessed cocoa
- Spoon the dark chocolate bits and walnuts into the batter.⅓ cup dark chocolate, ½ cup walnuts
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to 350 °F or 320 °F
- Line a baking tray with parchment paper.
- Take a small ice cream scoop (or two tablespoons) and scoop small balls of batter on the baking sheet. Keep sufficient distance (about 1 inch - 3 cm) between the cookies because they will run slightly during baking.
- Bake the cookies for 10 minutes.
- Remove the Brownie walnut cookies from the oven and let them cool for 5 minutes. Then carefully remove them from the baking tray with a spatula and place them on a wire rack.
- Allow to cool further.