These Mixed Nut Brownies are gooey, rich, and a little rustic—in the best way possible. Made with pantry staples, this is a one-bowl brownie recipe that delivers big chocolate flavor with a satisfying bite. They’re perfect for bake sales, potlucks, or just as a cozy treat whenever you feel like something sweet and a little salty.
For more delicious chocolatey recipes, check out my Rich Rhubarb Brownies, Sheet Pan Copycat Cosmic Brownies, or my Rich Fudge Cake with Cream Cheese Frosting.
Brownies! The perfect basic chocolate dessert. So many recipes, so many variations – cocoa or melted chocolate; nuts or no nuts; chewy or cake-y – but definitely no frosting!!
I love brownies, but I am notoriously mediocre at making them. Late in life, I think I have finally mastered the art of a good brownie. The base of this is from Katharine Hepburn’s recipe, but it uses salted mixed nuts.
This is a really good, chewy brownie, with salty, crunchy nuts. Each bite is a bit of a “you never know what you’re gonna get” experience. Different nuts in each bite! Of course, you can use just one type of nuts – or none at all!
Why You’ll Love This Recipe
- One-Bowl recipe: No fancy equipment, just melt, stir, and bake.
- Perfectly Fudgy: This ratio of sugar, butter, and cocoa gives you that perfect gooey center with a crispy edge.
- Salty-Sweet Combo: Salted mixed nuts bring great texture and balance.
Ingredients Needed
- Cocoa: The chocolate base of the brownies. Make sure to use unsweetened cocoa powder.
- Butter: Adds richness and fudgy texture.
- Eggs: Use free-range for best flavor.
- Sugar: Sweetens the batter and helps create that shiny brownie top. You can cut down the amount a tiny bit, but not by more than 1/4 cup.
- Flour: Just enough to bind the brownies without making them cakey. You can use gluten-free.
- Chopped Salted Mixed Nuts: Adds crunch and salty contrast. You can use any combo of almonds, peanuts, cashews, pecans, or walnuts. Even honey-roasted nuts or a spicy mix with chili powder would work.
- Vanilla: Enhances the chocolate flavor. Use paste or essence.
- Pinch of Salt: Brings out the chocolate and balances the sweetness.
How to Make Mixed Nut Brownies
Melt and stir all the ingredients, followed by a short bake in the oven. For the full printable recipe, check out the recipe card at the end of this post.
- Preheat oven to 325F. Grease an 8 x 8 inch baking pan with butter and set aside.
- Melt butter in a saucepan over low heat. Add cocoa and mix well. Remove from heat and cool for a few minutes.
- Add butter-cocoa mixture to a mixing bowl. Whisk in eggs, one at a time. Stir in vanilla.
- In a separate bowl, stir together sugar, flour, nuts and salt. Add to the cocoa mixture and stir lightly to combine.
- Pour into prepared pan. Bake 30-35 minutes. Do not overbake; brownies should be gooey. Cool, then cut into bars.
Helpful Tips
- Don’t overbake these! These brownies should be gooey in the center. A toothpick should come out with moist crumbs. If unsure, better to take them out of the oven earlier than too late.
- I like my brownies with coarsely chopped nuts. Big nut chunks make every bite interesting.
- For a deeper chocolate flavor, add ½ tsp of instant espresso powder to the cocoa mixture.
- Don’t forget to line the pan with parchment paper for easy removal.
Storage Information
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: They will keep up to 5 days chilled. Let them come to room temperature before serving.
Freezer: Freeze individually wrapped squares for up to 2 months. Thaw at room temperature.
Serving Suggestions
- These are divine, served with a scoop of vanilla ice cream.
- Want to take things over the top? Drizzle with Caramel or Chocolate Sauce.
- For a minimalistic and gourmet finish, top with fleur de sel (flaky sea salt).
Variations
- Nut-Free Version: Leave out the nuts or substitute with chocolate chips, crushed chips or crushed pretzels.
- Make it Double Chocolate: Fold in ½ cup semisweet chocolate chips before baking.
- Mexican Chocolate Twist: Add ¼ tsp cinnamon and cayenne pepper for a subtle kick.
- Turtle Brownies: Top with chopped pecans and a drizzle of caramel after baking.
- Peanut Butter Swirl: Drop some spoonfuls of peanut butter on top and swirl before baking.
Frequently Asked Questions
Absolutely! Simply substitute the flour with a 1:1 gluten-free blend.
Of course! You can stir all ingredients together with a wooden spoons.
Any unsweetened cocoa powder will work. Dutch-process cocoa or black cocoa powder will give you really dark brownies with an intensely rich and deep chocolate flavor.
More bake sale recipes:
Mixed Nut Brownies
12
servings10
minutes35
minutes229
kcal1
hourThese Mixed Nut Brownies are gooey, rich, and a little rustic—in the best way possible. Made with pantry staples, this is a one-bowl brownie recipe that delivers big chocolate flavor with a satisfying bite. They’re perfect for bake sales, potlucks, or just as a cozy treat whenever you feel like something sweet and a little salty.
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Ingredients
1/2 cup cocoa
1/2 cup butter
2 large eggs
1 cup sugar
1/4 cup flour
1 cup chopped salted mixed nuts
1 tsp vanilla
pinch salt
Directions
- Preheat oven to 325F. Grease an 8 x 8 inch baking pan with butter and set aside.
- Melt butter in a saucepan over low heat. Add cocoa and mix well. Remove from heat and cool for a few minutes.
- Add butter-cocoa mixture to a mixing bowl. Whisk in eggs, one at a time. Stir in vanilla.
- In a separate bowl, stir together sugar, flour, nuts and salt. Add to the cocoa mixture and stir lightly to combine.
- Pour into prepared pan. Bake 30-35 minutes. Do not overbake; brownies should be gooey. Cool, then cut into bars.
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