Chocolate Fudge Brownies Walnuts (Printable View)
Rich and chewy chocolate brownies featuring intense flavor and crunchy walnuts for a delightful treat.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - ½ cup unsweetened cocoa powder
03 - ½ teaspoon baking powder
04 - ½ teaspoon fine sea salt
→ Chocolate & Fats
05 - 1 cup bittersweet or semisweet chocolate chips
06 - ½ cup unsalted butter
→ Sugars
07 - 1 cup granulated sugar
08 - ½ cup packed light brown sugar
→ Wet Ingredients
09 - 3 large eggs, room temperature
10 - 1 teaspoon pure vanilla extract
→ Nuts
11 - 1 cup chopped walnuts
# Cooking Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, melt the butter and chocolate chips together, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large bowl, whisk granulated sugar, brown sugar, and eggs until thick and pale, about 2 minutes. Stir in vanilla extract.
04 - Pour melted chocolate mixture into the egg mixture and mix thoroughly until combined.
05 - Sift flour, cocoa powder, baking powder, and salt into the mixture. Fold gently until just combined without overmixing.
06 - Fold chopped walnuts into the batter evenly.
07 - Pour batter into prepared pan and smooth the surface with a spatula. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with moist crumbs.
08 - Cool completely on a wire rack. Lift brownies from pan using parchment overhang, cut into squares, and serve.
# Expert Tips:
01 -
- They taste like a chocolate lover's secret—fudgy, intense, and nothing like those dry, cakey brownies from a box.
- Walnuts add a salty crunch that keeps every bite interesting and stops the chocolate from becoming too heavy.
- Ready in under an hour, and they taste even better the next day when the flavors have settled in.
02 -
- Room temperature eggs are non-negotiable—cold eggs won't incorporate smoothly and you'll end up with a greasy, separated batter that bakes into disappointing brownies.
- The window between perfectly fudgy and overbaked is narrow, so pull the brownies out while they still look slightly underdone in the very center; they'll firm up as they cool.
- Resist the urge to frost these or add extra toppings—their beauty is in simplicity, and good chocolate needs no decoration.
03 -
- Weigh your flour instead of scooping—it's the single biggest reason brownies turn out consistent and never dense or dry.
- Don't skip the cooling step on the melted chocolate mixture; warm chocolate will cook the eggs and turn your batter grainy and disappointing.