Chocolate Fudge Brownies Walnuts (Printable View)
Decadent brownies blending dark chocolate and crunchy walnuts for a gooey, nutty delight.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 tsp salt
04 - 1/2 tsp baking powder
→ Wet Ingredients
05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tsp pure vanilla extract
→ Chocolate & Nuts
09 - 1 cup semi-sweet chocolate chips or chopped chocolate
10 - 1 cup walnut halves, roughly chopped
# Cooking Steps:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan and line with parchment paper, ensuring paper overhangs edges for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until thoroughly blended. Set aside.
03 - In a large bowl, combine melted butter and granulated sugar. Whisk vigorously until mixture is smooth and glossy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition until fully incorporated. Stir in vanilla extract.
05 - Add dry ingredients to wet mixture. Using a spatula, gently fold until just combined. Do not overmix; some small streaks of flour are acceptable.
06 - Fold in chocolate chips and chopped walnuts until evenly distributed throughout batter.
07 - Pour batter into prepared pan. Using an offset spatula, spread evenly into corners, creating a smooth surface.
08 - Bake for 28-32 minutes until a toothpick inserted in center emerges with a few moist crumbs. Avoid overbaking for fudgy texture.
09 - Cool completely in pan on wire rack, about 2 hours. Lift brownies using parchment overhang and cut into 16 squares.
# Expert Tips:
01 -
- The texture hits that perfect sweet spot between fudgy and cakey, never dry or crumbly like some recipes tend to be
- These come together in one bowl without any fancy equipment or complicated steps
- They taste even better the next day, if you can manage to save any that long
02 -
- Underbaking slightly is your friend here because these continue cooking as they cool and stay incredibly fudgy
- The toothpick test should show moist crumbs, not completely clean, or you will end up with cakey brownies
- Room temperature ingredients make a huge difference in how smoothly the batter comes together
03 -
- Line your pan with parchment paper hanging over the edges like a sling for easy removal
- Chop your walnuts into uneven pieces for more interesting texture in every bite