Chocolate Fudge Brownies Walnuts (Printable View)

Rich, fudgy brownies packed with bittersweet chocolate and crunchy walnuts, perfect for sharing.

# What You’ll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Chocolate Mixture

05 - 8 ounces bittersweet chocolate, chopped
06 - 1/2 cup unsalted butter, cubed

→ Wet Ingredients

07 - 1 1/4 cups granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 3 large eggs, at room temperature
10 - 2 teaspoons pure vanilla extract

→ Add-ins

11 - 1 cup walnuts, roughly chopped

# Cooking Steps:

01 - Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
03 - In a heatproof bowl set over simmering water, melt the bittersweet chocolate and butter together, stirring until smooth. Remove from heat and allow to cool slightly.
04 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly thickened.
05 - Stir the melted chocolate mixture into the sugar and egg mixture until fully blended.
06 - Gently fold the dry ingredients into the wet mixture just until no streaks remain, taking care not to overmix.
07 - Fold in the chopped walnuts evenly throughout the batter.
08 - Pour the batter into the prepared baking pan and smooth the surface with a spatula.
09 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
10 - Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into squares.

# Expert Tips:

01 -
  • The texture is impossibly fudgy without being underbaked, with crisp edges that shatter when you bite in.
  • Bittersweet chocolate gives you deep, grown-up flavor instead of sugar overload.
  • Walnuts add just enough crunch to keep every bite interesting.
  • They come together in one bowl with no mixer needed, so cleanup is a breeze.
02 -
  • Don't overbake them or you'll lose that fudgy center. They firm up as they cool.
  • Room temperature eggs are non-negotiable. Cold eggs make the chocolate seize and the batter grainy.
  • Use parchment paper with overhang. Trying to flip the pan upside down never works as well as you hope.
03 -
  • Use a sharp knife wiped clean between cuts to get perfect squares instead of crumbly edges.
  • If the top cracks too much, your oven might be running hot. Lower the temp by 10 degrees next time.
  • Let the batter rest for five minutes before pouring it into the pan. It helps the bubbles settle and gives you a smoother top.

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