Chef Lynn Wheeler brownies,dessert Triple Chocolate Walnut Brownies

Triple Chocolate Walnut Brownies

Tell me you don’t wish there was a brownie truck driving around your neighborhood right now….. I bet you can’t! Especially if they had these Triple Chocolate Walnut Brownies on their menu.

Brownies are a classic favorite, and yes, there are plenty of excellent boxed mixes out there, but nothing is better than a brownie (or any baked good, in my opinion) made from scratch. This brownie is fantastic – it is so decadently fudgy and packed with chocolate flavor emphasized with a touch of coffee and vanilla extract. Yes, this will take a little longer to make but trust me, it is well worth it.

I like to use Trader Joe’s 72% dark chocolate for this recipe, but any good dark or bittersweet chocolate will work. If you don’t like dark chocolate, you can substitute milk chocolate, but I urge you to give these a try as is first.

You’re gonna have to trust me on this – you will not taste the coffee in these.  Coffee (and vanilla) really enhance the taste of chocolate.  I use a little brewed coffee or instant espresso powder in everything chocolate I make to bump up the flavor of the chocolate.

These brownies are amazing on their own but also make an excellent base for a brownie sundae!! Warm the brownie in the microwave for 1-2 minutes, top with vanilla ice cream, and salted caramel sauce – DELICIOUS!!!!!

fudge triple chocolate walnut brownies by Chef Lynn Wheeler

Triple Chocolate Walnut Brownies

Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 16 brownies


  • hand or stand mixer with a paddle attachment
  • rubber spatula
  • 8 X 8 baking pan
  • cooking spray or butter for greasing
  • mixing bowl
  • small sauce pan


  • 1/2 cup unsalted butter
  • 6 oz dark chocolate
  • 1/4 cup dark cocoa powder
  • 1 tsp vanilla extract
  • 2 tbsp brewed coffee
  • 1/2 tsp kosher salt
  • 3/4 cup all-purpose four
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed brown sugar
  • 2 large eggs
  • 1 cup chopped walnuts, or other nuts of your choice


  • Preheat the oven to 350 degrees.
  • Spray (or butter) an 8-inch baking dish with non-stick cooking spray and line it with parchment leaving an overhang on two sides. Spray/butter the parchment as well.
  • Whisk the flour and cocoa powder together in a small bowl and set aside.
  • In a heatproof bowl, set over (not in) a saucepan of simmering water, combine the butter, 4 oz of chocolate, vanilla, coffee, and salt. Heat stirring occasionally, just until melted.
  •  Remove the chocolate from the heat and add the sugars, and mix until well combined.
  •  Lightly beat the eggs and then add them to the chocolate and sugar mixture, mixing them until they are well combined.
  • Fold in the flour and cocoa mixture until just combined.
  • Toss the remaining chopped chocolate with a teaspoon of flour and fold into the batter.
  • Spread the batter evenly in the prepared baking pan and top with chopped nuts.
  • Bake until a toothpick inserted in the center comes out with some moist crumbs, 30-35 minutes.
  •  Remove baked brownies from the oven and cool completely in the pan. 


*Bakers Notes
For very clean-cut brownies, refrigerate for a couple of hours to firm up and wipe the knife after each cut.
This recipe can easily be doubled or tripled without any adjustments in the measuring – simply double/triple all the ingredients and bake in a larger pan. For a double recipe, use a 9×13 pan. For a triple recipe, use a half sheet tray or a pan that is approximately 18×13.
Keyword brownies, dessert, triple chocolate brownies

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