Chocolate Fudge Brownies Walnuts

My neighbor knocked on the door one rainy afternoon holding an empty plate, asking if I had any of those brownies left. I didn't, but I had all the ingredients, so we baked a fresh batch together while her kids did homework at my kitchen table. The smell alone made everyone forget about the weather outside.

I brought these to a potluck once and someone asked if I used a family recipe passed down for generations. I laughed and said no, just a really good ratio of chocolate to everything else. Sometimes simplicity is the secret.

Ingredients

• All-purpose flour: Just enough to give structure without making them cakey, and I always spoon it into the measuring cup instead of scooping to avoid dense brownies.
• Unsweetened cocoa powder: This deepens the chocolate flavor beyond what melted chocolate alone can do, and I learned to sift it if it's been sitting in the pantry for a while.
• Baking powder: A small amount creates a slightly lifted crumb without turning these into cake, and skipping it makes them too dense even for fudge lovers.
• Fine sea salt: It sharpens every other flavor and I always add a tiny pinch on top before baking for that sweet-salty contrast.
• Bittersweet chocolate: I chop it by hand because the uneven pieces melt into pockets of pure chocolate throughout the batter.
• Unsalted butter: Cubing it helps it melt evenly with the chocolate, and using unsalted means you control exactly how much salt goes into the final brownie.
• Granulated sugar: This gives sweetness and helps create that shiny crackly top everyone loves.
• Light brown sugar: The molasses adds a subtle chewiness and deeper flavor that white sugar alone can't match.
• Eggs: Room temperature eggs blend smoothly into the batter without seizing up the melted chocolate, so I set them out while I gather everything else.
• Pure vanilla extract: I use the real stuff because imitation vanilla tastes flat next to all this good chocolate.
• Walnuts: Rough chopping keeps some pieces big enough to bite into and others small enough to scatter throughout every square.

Instructions

Prep the pan:

Grease the pan well and let the parchment hang over the sides like little handles. You'll thank yourself later when you lift the whole block out in one piece.

Mix the dry ingredients:

Whisk everything together so the cocoa powder doesn't clump and the leavening distributes evenly. I do this in a medium bowl and set it aside while I work on the chocolate.

Melt chocolate and butter:

Stir constantly over simmering water until smooth and glossy, then pull it off the heat before it gets too hot. If the mixture is too warm it'll scramble the eggs later.

Combine sugars, eggs, and vanilla:

Whisk until the mixture turns pale and slightly thick, which takes about a minute by hand. This step adds a little air and helps build that crackly top.

Stir in melted chocolate:

Pour it slowly into the egg mixture and stir until everything is one uniform color. The batter will look glossy and smell incredible.

Fold in dry ingredients:

Use a spatula and stop as soon as the flour streaks disappear. Overmixing makes them tough instead of fudgy.

Add walnuts:

Fold them in gently so they stay evenly distributed without sinking to the bottom.

Pour and smooth:

Spread the batter into the pan and tap it on the counter a couple times to release air bubbles. A smooth top bakes more evenly.

Bake until just set:

The toothpick should come out with moist crumbs, not wet batter or completely clean. Underbaking slightly is better than overbaking when it comes to fudgy brownies.

Cool completely:

Let them sit in the pan on a rack until they're room temperature. Cutting them warm makes a mess, but waiting rewards you with clean edges.

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One winter evening I ate a warm brownie with vanilla ice cream melting into the corners, and my friend said it tasted like the best decision I'd made all week. She wasn't wrong.

Storing and Serving

I keep these in an airtight container at room temperature and they stay fudgy for up to five days, though they never last that long in my house. If you want to serve them warm, a quick ten seconds in the microwave brings back that just-baked softness without drying them out.

Customizing Your Brownies

Sometimes I stir in half a cup of chocolate chips for extra melty pockets, or swap the walnuts for pecans when that's what I have on hand. A friend of mine leaves out the nuts entirely and swirls in a spoonful of peanut butter before baking, which sounds weird but tastes amazing.

What to Watch For

The edges will pull away slightly from the pan when they're done, and the top should look set but not dry. If you see cracks forming all over the surface, they've gone a minute or two too long.

• Use an oven thermometer if your brownies always turn out underdone or overdone, because most ovens run hotter or cooler than the dial says.
• Line the pan with parchment even if it's nonstick, because greasing alone won't give you those clean lifted edges.
• Let the melted chocolate cool for a few minutes before adding it to the eggs, or the heat will cook them into scrambled bits.

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These brownies have become my go-to whenever I need to show up with something that feels homemade and tastes unforgettable. They're proof that the best recipes don't need to be complicated, just made with good chocolate and a little bit of care.

Frequently asked questions about this recipe

→ What type of chocolate is best for fudgy brownies?

Using bittersweet chocolate provides deep cocoa flavor and richness, contributing to a fudgy texture.

→ How do walnuts affect the texture?

Walnuts add a crunchy contrast to the soft, moist brownie interior, enhancing the overall mouthfeel.

→ Can I substitute walnuts with other nuts?

Pecans or hazelnuts work well as substitutes, offering a similar crunch and nutty flavor.

→ What is the ideal baking time for moist brownies?

Baking for 28–32 minutes ensures a moist center with a slightly crisp top without drying out.

→ How should the batter be mixed for best texture?

Gently fold dry ingredients into the chocolate mixture until just combined to avoid overmixing and keep fudginess.

→ Can these brownies be made nut-free?

Omit the walnuts entirely for a nut-free version, keeping the rich chocolate flavor intact.