Show Subscription Form

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

Fudge Nut Brownies Recipe

Read Reviews
5 30
Publisher Photo
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 large 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.

Reviews for Fudge Nut Brownies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Sep. 6, 2015

"Found this recipe years ago and been making these for years. They are the best for sure!"

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"

Loading Image