Chocolate Fudge Brownies Walnuts

The smell of brownies baking is basically how I know autumn has officially arrived in my kitchen. I started making these back when my apartment had that tiny oven with the tricky temperature, and somehow they still came out perfect every single time. My roommate used to hover by the oven door like a hawk, waiting for that exact moment when the edges pulled away from the pan. Now I make them whenever I need something that feels like a warm hug in food form.

Last winter I made three batches in one week because my neighbor was going through a rough patch and chocolate seemed like the only appropriate medicine. We ate them warm on her couch while watching terrible movies, and honestly, I think the brownies were better than the films. Something about sharing homemade treats makes even the hardest conversations feel a little lighter.

Ingredients

• 1 cup (125 g) all-purpose flour: The structure that holds everything together without making these taste like cake
• 1/2 cup (50 g) unsweetened cocoa powder: Use a good quality brand here because it really shines through in the final flavor
• 1/2 tsp salt: Enhances the chocolate intensity like you would not believe
• 1/2 tsp baking powder: Just enough lift to keep these from being too dense
• 1 cup (225 g) unsalted butter, melted: Let it cool slightly before mixing so you do not scramble the eggs
• 2 cups (400 g) granulated sugar: Creates that crackly, shiny top that everyone fights over
• 4 large eggs, at room temperature: Room temperature eggs incorporate better and give you that perfect texture
• 2 tsp pure vanilla extract: Do not skimp here because it balances all that rich chocolate
• 1 cup (175 g) semi-sweet chocolate chips: Melt into pockets of pure joy throughout every bite
• 1 cup (100 g) walnut halves, roughly chopped: Toast them for 3 minutes first if you want next level flavor

Instructions

Preheat your oven to 350°F (175°C):

Grease and line a 9x9-inch baking pan with parchment paper, letting the paper hang over the sides for easy removal later

Whisk together the dry ingredients:

In a medium bowl, combine flour, cocoa powder, salt, and baking powder until well blended

Make the glossy base:

In a large bowl, whisk melted butter and sugar until the mixture looks smooth and slightly shiny

Add the eggs:

Beat in eggs one at a time, mixing thoroughly after each, then stir in the vanilla extract

Combine everything:

Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix

Fold in the good stuff:

Add chocolate chips and chopped walnuts, folding just until distributed throughout the batter

Spread and bake:

Pour batter into your prepared pan, spread evenly, and bake for 28 to 32 minutes until a toothpick comes out with moist crumbs

The hardest part:

Let cool completely in the pan before cutting into squares, or serve warm if you simply cannot wait

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These brownies became my go-to for potlucks after someone literally asked me to marry them after just one bite at a office party. I told them it was just butter and sugar talking, but we are still friends five years later and I still bring these to every gathering. Sometimes food is just the best icebreaker.

Getting That Crackly Top

The secret to those gorgeous shiny, crackly tops is whipping the butter and sugar long enough to dissolve most of the sugar crystals. When you fold in the dry ingredients gently, you preserve all that work. It might feel tedious, but that paper thin layer of crispy goodness is worth every extra minute of whisking.

Nut Swaps and Add-Ins

Walnuts are classic, but pecans add this lovely buttery sweetness that pairs incredibly well with dark chocolate. I have used toasted hazelnuts when feeling fancy, and once even stirred in chopped dried cherries for a chocolate covered cherry vibe. Just keep the total add-in amount around the same for best results.

Storage and Serving

These actually improve after a day at room temperature in an airtight container as the flavors meld and the texture becomes even more fudgy. I have never successfully frozen them because they disappear too quickly in my house, but theoretically they would freeze well for up to three months wrapped tightly.

• Warm a brownie for 10 seconds in the microwave before serving
• A scoop of vanilla ice cream melting into a warm brownie is absolute perfection
• Dust with powdered sugar right before serving for a bakery style finish

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There is something deeply satisfying about pulling a pan of brownies out of the oven, that cracked top glistening under the kitchen lights. Hope these bring as much joy to your kitchen as they have to mine over the years.

Recipe FAQs

→ What is the best way to ensure fudgy brownies?

Underbaking slightly helps keep the interior moist and gooey. Check at 28 minutes using a toothpick for few moist crumbs.

→ Can I substitute walnuts with other nuts?

Yes, pecans or other nuts can replace walnuts for a different flavor and texture.

→ How should these brownies be stored?

Store in an airtight container at room temperature for up to four days to maintain freshness.

→ What ingredients contribute most to the fudgy texture?

Butter and eggs play a crucial role in creating the moist, dense crumb, while cocoa powder adds richness.

→ Is there a recommended way to serve these brownies?

Serving warm alongside vanilla ice cream adds a creamy contrast to the rich chocolate and nuts.