These Nutty Brownies are an easy chocolate brownie recipe topped with pecans, cashews, and almonds. They have a rich and fudgy texture and can also be made gluten-free!
Table of Contents
Homemade brownies from scratch are easy to do with this 10-ingredient nutty brownie recipe. Both cocoa powder and melted dark chocolate are used to achieve the best chocolate flavor that is rich and indulgent.
Use Dutch-process cocoa powder for the best chocolate results!
Serve your nutty brownies either plain or for dessert with a scoop of vanilla ice cream and a drizzle of homemade chocolate sauce.
What Are The Best Nuts For Brownies?
The best nuts to use in brownies are whatever nuts you have on hand. For this recipe, I used a mixture of nuts, almonds, pecans, and cashews. This combination offers multiple textures and flavors to your nut brownies.
Why You Will Love This Recipe
Pecans, almonds, and cashews are used for a variety of nuts for texture and flavor.
These simple brownies have a fudgy texture and use two types of chocolate.
This recipe can be made gluten-free by using almond meal instead of plain flour.
If you’re interested in more fudgy chocolate brownie recipes, try my Crinkle Top Fudge Chocolate Brownies, these Pumpkin Seed Chocolate Chip Brownies, my delicious Vegan Fudgy Brownies, and these fruity Blueberry Brownies.
Ingredient Notes & Substitutions
Plain flour: I have tested this recipe using plain all purpose flour and almond meal. If you want to make these nutty brownies gluten-free, I recommend you use almond meal instead of plain flour, in the same quantity (⅔ cup). The gram measurement will differ.
Cocoa powder: For a rich and deeper chocolate flavor use Dutch-process cocoa powder. You can also use regular unsweetened natural cocoa powder.
Dark chocolate block: Use any plain block of dark chocolate of your choosing. I use Cadburys dark baking chocolate block. Use dairy-free dark chocolate for a dairy-free nutty brownie when you also use coconut oil instead of butter.
Butter: I have tested this recipe using coconut oil and it works great as a dairy-free option.
Granulated sugar: Use either golden/raw or white granulated sugar.
Eggs: Your eggs must be at room temperature to avoid them curdling when they’re added to the melted chocolate.
Pecans, almonds, and cashews: You can use any nuts you have on hand, just keep the quantity to ¾ cup (100g).
Step By Step Instructions
There is a full and detailed recipe card at the bottom of this post.
1) In a mixing bowl, combine flour (or almond meal if using) and cocoa powder, whisk together and set aside.
2) Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water. Add broken-up chocolate and butter to the mixing bowl and gently melt over low-medium heat until completely melted together and smooth.
3) Add the sugar and vigorously whisk through until well combined. The sugar won’t completely dissolve. Set the chocolate mixture aside for 10-15 minutes to cool until it’s just warm to the touch. If it’s too hot, when you add the eggs next, they will curdle/cook.
4) Pour in lightly whisked eggs, whisking until well combined.
5) Add dry flour cocoa mixture and gently fold using a spatula or wooden spoon until incorporated, ensure not over-mix. It’s ok if there are still only some small lumps of flour in the batter.
6) Pour batter into the lined baking pan and smooth out the top.
7) Roughly chop the nuts and sprinkle them on top of the brownie.
8) Bake for 20-23 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs. It will look slightly under-baked which is what you want to achieve fudgy brownies.
Tips For Recipe Success
- Measure your ingredients accurately for the best results. Follow my informative guide on how to measure baking ingredients correctly.
- To make these nutty brownies gluten-free, use almond meal instead of plain flour by using the same quantity (⅔ cup).
- To make these nutty brownies dairy-free, use a dairy-free dark chocolate block and coconut oil instead of butter by using the same quantities for each.
- Your eggs must be at room temperature and beaten before adding them to the melted chocolate mixture. If the eggs are too cold and the chocolate is still warm, the eggs will curdle/cook.
- The combination of pecans, almonds, and cashews is delicious but you can also use any mixed nuts you have on hand or just use one type of nut.
- Remove brownies from the oven when a skewer inserted into the middle comes out with only a few moist crumbs. It will look slightly under-baked which is what you want to achieve fudgy brownies.
How To Store Nutty Brownies
Store nutty brownies in an airtight container, in a dry/dark pantry at room temperature for 4-5 days.
How To Freeze & Thaw Nutty Brownies
Freeze nutty brownies by cooling them completely from the oven but do not slice them up. Wrap the entire slab of brownies in a tight layer of plastic wrap then in a layer of foil. Place it into your freezer as is or in a freezer-friendly container. Freeze for up to 3 months.
Thaw these nut brownies by unwrapping the slab from the layers of foil and plastic wrap and place it on a plate or board on your kitchen counter to defrost at room temperature. Cut into squares and enjoy as is or warm them up in the oven or microwave.
FAQ's
Yes, you can either use the recommended mixture of pecans, almonds and cashews or create your own mixed nut mixture with what you already have on hand. You can also use just one variety of nut.
Absolutely! I’ve tested this recipe many times using almond meal and it works great. Just use the same quantity of almond meal as the plain flour, which is ⅔ cup. The grams will differ though.
Yes, I’ve made this recipe many times using coconut oil instead of butter, use the same quantities. Use a dairy free dark chocolate block as well.
Related Recipes
Recipe Card
Nutty Brownies Recipe
Ingredients
- ⅔ cup (80g) plain all purpose flour, can also use almond meal for a GF version
- 3 tablespoon 25g Dutch-process cocoa powder, can also use natural unsweetened cocoa powder
- 120 g plain dark chocolate block, broken into squares or roughly chopped
- 100 g (½ cup) unsalted butter
- ¾ cup golden or white granulated sugar
- 3 large eggs, at room temperature and lightly beaten, (each egg weighing approx. 55g-65g in shell)
- ¾ cup 100g mixed nuts of pecans, almonds and cashews, roughly chopped, or use any nuts you have on hand
Instructions
- Preheat oven to 180ºC (356ºF) and line a square 9-inch x 9-inch baking pan with parchment paper, and set aside.
- In a mixing bowl, combine flour and cocoa powder, whisk together and set aside.
- Prepare a double boiler by placing a heat-proof mixing bowl over a small/medium-sized pot of simmering water.
- Add broken-up chocolate and butter to the mixing bowl and gently melt over low-medium heat until completely melted together and smooth.
- Turn off the heat and remove the bowl from the pot.
- Add the sugar and vigorously whisk through until well combined. The sugar won’t completely dissolve.
- Set the chocolate mixture aside for 10-15 minutes to cool until it’s just warm to the touch. If it’s too hot, when you add the eggs next, they will curdle/cook.
- Pour in lightly whisked eggs, whisking until well combined.
- Add dry flour cocoa mixture and gently fold using a spatula or wooden spoon until incorporated, ensure not over-mix. It’s ok if there are still only some small lumps of flour in the batter.
- Pour batter into the lined baking pan and smooth out the top.
- Roughly chop the nuts and sprinkle them on top of the brownie.
- Bake for 20-23 minutes or until a skewer inserted into the middle comes out with only a few moist crumbs. It will look slightly under-baked which is what you want to achieve fudgy brownies.
- Remove and cool in pan for 15 minutes.
- Transfer to a wire rack to cool completely.
- Cut into squares and enjoy!
Video
Notes
Nutrition
This recipe was originally published in December 2018. It was republished in November 2022 with new helpful information.
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