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Fudge Nut Brownies Recipe
Fudge Nut Brownies Recipe photo by Taste of Home

Fudge Nut Brownies Recipe

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There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 24 servings


  • 1-1/3 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts
  • 2/3 cup vegetable oil
  • 4 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts, optional

Nutritional Facts

1 serving (1 each) equals 180 calories, 9 g fat (1 g saturated fat), 35 mg cholesterol, 77 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.


  1. Preheat oven to 350°. In a bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix.
  2. Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Yield: about 24 brownies.
Originally published as Fudge Brownies in Country Woman May/June 1991, p33

Nutritional Facts

1 serving (1 each) equals 180 calories, 9 g fat (1 g saturated fat), 35 mg cholesterol, 77 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Aug. 20, 2015

"The flavor of the brownies is very good. They are chewy, but a little crumbly (which isn't ideal). What makes these brownies is that they are totally full of walnuts. Yum! Half the people reviewing didn't even use walnuts/nuts. Unless you're allergic to them or REALLY don't like walnuts, that is a big mistake.

Like one reviewer I halved he recipe, but baked for the same amount of time. I didn't want 24 brownies around my house. 12 is enough. I ate 2 at a time since the serving is quite small. When they're gone. They're gone.
I used 50% sugar 50% granulated sucralose to cut down on the sugar carbs. It definitely didn't affect the flavor. Perhaps that might have caused the crumbliness. I'd still rather have them a little crumbly than eat that much sugar. [I need to watch my glucose level.]"

Reviewed Jul. 15, 2015

"Wow this is so yummy! It was very simple to make and my family really liked it. I did not use nuts do to allergies but it was so good. This is my new go to recipe for brownies."

Reviewed Jul. 31, 2013

"Excellent recipe! It is a moist and melting in mouth recipe. I added rice crispies and cornflakes instead of nuts making it a healthy snack for the kids. They luv it!!"

Reviewed Jan. 2, 2013

"So husband's comment after eating the first one: "These are prize-winning!" lol"

Reviewed Oct. 12, 2012

"These are the absolute best brownies!!! I left out the nuts though. I did them by hand. I mixed the oil, sugar, eggs and vanilla together really well with a whisk (to break up clumps) 1st. Then whisked the cocoa (rounded 3/4 c.) in. The stirred in the rest of the dry,... I was very careful not to incorporate air in to the batter, as I hate cake-like brownies. Also, I used 1c. white flour and 1/3 whole wheat flour,.. you could not tell at all, next time I may try it with even more whole wheat flour.

It took 23 minutes in my preheated oven in a glass 13x9.
These were the perfect amount of sweet!
I use a combination of black cocoa with a little regular.
They were perfectly fudgy, but competely done! I have never found this perfect combination till now!!! I am going to copies of this, so I never lose it! :o)"

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