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Baking recipe · from the recipe book

Fudgy Toasted Walnut Almond Butter Brownies

Dense, fudgy cocoa brownies with a nutty almond butter richness, crunchy toasted walnuts throughout and melty chocolate pockets.

Fudgy Toasted Walnut Almond Butter Brownies

Ingredients

  • ¾ cup chopped100 gWalnutscoarsely chopped
  • ⅓ cup85 gUnsalted buttermelted
  • ⅓ cup90 gAlmond butter, no salt addedwell stirred
  • ¾ cup150 gGranulated sugar
  • 3½ tbsp packed50 gBrown sugarpacked
  • 2 large100 gEggsat room temperature
  • 1½ tsp6 gVanilla extract
  • ½ cup45 gUnsweetened cocoa powder
  • ½ cup65 gAll-purpose flour
  • ¼ tsp2 gSalt
  • ½ tsp2 gBaking powder
  • ½ cup90 gSemisweet chocolate chips

Steps

  1. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
  2. Spread the walnuts on a small sheet pan and toast in the oven for 7 to 8 minutes until fragrant; let cool, then set aside.
  3. In a large bowl, whisk the melted butter with the almond butter until smooth.
  4. Whisk in the granulated sugar and the brown sugar, then whisk in the eggs and vanilla for about 1 minute until glossy and slightly thickened.
  5. In a small bowl, whisk together the unsweetened cocoa powder, flour, salt and baking powder, then fold this dry mixture into the wet mixture until no dry streaks remain.
  6. Fold in all of the chocolate chips and three-quarters of the toasted walnuts, then spread the batter evenly in the pan.
  7. Scatter the remaining quarter of the walnuts over the top and press them in lightly.
  8. Bake for 25 to 28 minutes, until the edges are set and a toothpick in the center comes out clean or with a few moist crumbs, not wet batter.
  9. Cool in the pan on a rack for at least 1 hour, then lift out by the parchment and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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