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Walnut Brownies in Muffin Tins

Walnut Brownies in Muffin Tins

Make 12 medium brownies.


  • 1 c plus 2 Tbsp all purpose flour
  • 1 c sugar
  • 1/2 c unsweetened cocoa powder
  • 3/4 tsp baking powder
  • 3/8 tsp salt
  • 3 eggs, lightly beaten
  • 3/4 c vegetable oil
  • 2 Tbsp corn syrup
  • 3/4 tsp vanilla
  • 1 1/2 c chopped walnuts
  • 12 walnuts halves


  1. Preheat oven to 350 degrees F and butter trays with 12 medium muffin wells.
  2. In a large bowl, whisk together the flour, sugar, cocoa, baking powder and salt.
  3. In a medium bowl, whisk together the eggs, vegetable oil, corn syrup and vanilla until they come together and look creamy.
  4. Stir the wet ingredients into the dry ingredients just until fudgy and glossy. Fold in the chopped walnuts.
  5. Spoon batter into the prepared muffin wells. Smooth tops a bit and lightly add a half-walnut (without pressing down) to each top.
  6. Bake 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  7. Cool in pans 10 minutes. Loosen edges with a butter knife. Transfer to serving tray. Serve warm or at room temperature.

**Note: To make just 4 brownies, use 6 Tbsp flour, 1/3 c sugar, 2 Tbsp plus 2 tsp cocoa, 1/4 tsp baking powder, 1/8 tsp salt, 1/4 c oil, 1 egg, 2 tsp corn syrup, 1/4 tsp vanilla, and 1/2 c chopped walnuts (plus 4 half-walnuts for the top). Bake 18 minutes.

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