Desserts Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chocolate Chunk and Walnut Brownies
Dense, fudgy brownies loaded with melted chocolate, chunks of dark chocolate, and toasted walnuts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Preheat the oven to 325°F (165°C). Line a 13x9-inch baking pan with two layers of aluminum foil, leaving an overhang on each end, and grease the foil with butter.
- 2
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. Place the chopped semi-sweet chocolate in a large heatproof bowl.
- 3
In a saucepan over medium heat, combine the granulated sugar, butter, corn syrup, and water. Stir until the butter melts and the sugar dissolves, then bring just to a boil and remove from the heat.
- 4
Pour the hot syrup over the semi-sweet chocolate and let stand for 1 minute, then stir until smooth and glossy.
- 5
Whisk in the eggs one at a time, then whisk in the vanilla. Stir in the flour mixture until just smooth, then fold in the walnuts and the chopped dark chocolate.
- 6
Scrape the batter into the prepared pan and spread evenly. Bake for 50 minutes to 1 hour, until a cake tester inserted in the center comes out with a few moist crumbs.
- 7
Cool the brownies completely in the pan on a wire rack, at least 6 hours or overnight. Lift out using the foil overhang, peel off the foil, and cut into 24 squares.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving265
Calories
3 g
Protein
27 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Brownies emerged in American home kitchens in the late 19th century, with the earliest published recipes appearing around 1896. The name derives simply from the brown color, and the format — denser than cake, chewier than cookie — filled a gap that became its own beloved category. Adding chocolate chunks (rather than chips) and walnuts became a signature upgrade in mid-century American baking, trading uniformity for pools of melted chocolate and crunch.
Listahan note
This version uses both semi-sweet and dark chocolate for layered depth, plus corn syrup to keep the crumb fudgy and moist without going gummy.
Technique cues
- Melting the butter with the sugar (rather than creaming them) dissolves more sugar crystals and produces a shiny, crackled top crust — a hallmark of fudgy brownies versus cakey ones.
- Corn syrup slows crystallization and retains moisture during baking, which is why these brownies stay chewy for days rather than drying out; do not substitute honey (it adds flavor) or omit it.
- Pull the pan when the edges are set but the center still has a slight jiggle — residual heat finishes the bake; overbaking by even 3 minutes shifts the texture from fudgy to dry and cakey.
Kitchen flow
- Parallel prep
- While the butter-sugar-chocolate mixture cools, line and grease the pan, toast the walnuts, and measure out the dry ingredients.
- Make-ahead
- Brownies are better the next day once fully set; bake the day before, cool completely in the pan, wrap tightly, and cut before serving.
- Leftover move
- Crumble day-old brownies over vanilla ice cream as a quick sundae topping, or warm a square and press it into the bottom of a mug for a warm brownie base.
- Cleanup rhythm
- Soak the chocolate-coated saucepan immediately with hot water; line the baking pan with foil for zero-scrub removal.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 cup (2 sticks) unsalted butter (cut into pieces)
fat and flavor base
Purpose: Butter gives brownies their characteristic richness and also carries the chocolate flavor across the whole batter.
Handling: Cut into pieces before melting so it melts evenly with the sugar without scorching.
Adaptation: Brown the butter first for a nuttier, more complex background note without changing the recipe structure.
8 oz semi-sweet chocolate (chopped)
primary chocolate flavor
Purpose: Chopped bar chocolate melts into the batter more smoothly than chips, which contain stabilizers that resist full melting.
Handling: Chop into rough 1/2-inch pieces so some melt fully into the batter while others remain as pockets.
Adaptation: Use all semi-sweet if dark chocolate feels too bitter, or swap 2 oz for milk chocolate for a sweeter, creamier result.
4 oz dark or Swiss chocolate (chopped)
depth and bitterness counterpoint
Purpose: A darker chocolate raises the cacao percentage of the overall batter, adding complexity that keeps the brownies from tasting one-dimensionally sweet.
Handling: Chop and combine with the semi-sweet for uniform distribution through the batter.
Adaptation: Swiss chocolate adds a creamier, milder counterpoint; use 72% dark for a more intense bitter edge.
1/4 cup light corn syrup
moisture retention and texture stabilizer
Purpose: Corn syrup is an invert sugar that does not crystallize, keeping the crumb moist and giving the brownies their signature chew.
Handling: Measure after the butter so the syrup slides cleanly out of the measuring cup.
Adaptation: Golden syrup is the closest substitute for texture; avoid maple syrup (too much flavor) or omitting entirely (brownies will be drier).
4 large eggs
structure and emulsification
Purpose: Eggs bind the batter and, when beaten well with sugar, create the thin crackled crust that defines a well-made brownie.
Handling: Beat eggs into the cooled (not hot) chocolate mixture so they do not scramble.
Adaptation: No reliable egg-free substitute for this quantity in brownies; aquafaba works at 3 Tbsp per egg but produces a lighter, less fudgy result.
1 cup walnuts (chopped)
textural contrast and nutty flavor
Purpose: Walnuts introduce a bitter, earthy crunch that breaks up the dense chocolate richness in every bite.
Handling: Toast walnuts in a dry skillet 3-4 minutes before chopping to deepen their flavor.
Adaptation: Pecans are milder and sweeter; omit entirely for a nut-free version without changing baking time.
Technique notes
- Do not over-mix once the flour goes in — fold until just combined to avoid developing gluten, which would make the brownies tough and cakey.
- The batter is thick; spread it evenly to the corners with an offset spatula or wet fingers to ensure uniform baking across the whole pan.
- Let brownies cool completely before cutting, and use a hot dry knife (run under hot water, wipe dry) between each cut for clean edges.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a 1:1 gluten-free flour blend; brownies are forgiving for GF swaps because the low flour ratio already keeps them dense.
- Dairy-free option
- Use vegan butter (same quantity) and dairy-free dark chocolate; corn syrup is naturally dairy-free.
- Nut-free
- Omit walnuts entirely or replace with toasted pumpkin seeds for a similar crunch without tree nuts.
Serve alongside
- vanilla bean ice cream
- fresh raspberries with a pinch of sugar
- lightly whipped cream with a pinch of fleur de sel
- cold whole milk
- strong black coffee or an Americano
- a glass of ruby port
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store at room temperature in an airtight container for up to 4 days; layer with parchment to prevent sticking.
- Refrigerate for up to 1 week; bring to room temperature before serving or microwave 10 seconds to restore fudginess.
- Freeze individually wrapped squares for up to 3 months; thaw at room temperature for 30-45 minutes.
Equipment
- 9x13-inch metal baking pan
- heavy-bottomed saucepan for melting butter and chocolate
- offset spatula for spreading batter
- digital instant-read thermometer (optional, for checking doneness)
Make this household-aware
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Plan it in Listahan
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