Chocolate Fudge Brownies Walnuts (Print version)
Ultra-fudgy brownies with bittersweet chocolate and crunchy walnuts provide a rich, decadent treat.
# 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
# How to make it:
01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
03 - Using a heatproof bowl over simmering water, melt the bittersweet chocolate and butter together, stirring until smooth. Remove from heat and cool slightly.
04 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until combined and slightly thickened.
05 - Stir the melted chocolate mixture into the egg mixture until evenly blended.
06 - Gently fold in the dry ingredients until no streaks remain, careful not to overmix.
07 - Fold in the chopped walnuts evenly throughout the batter.
08 - Pour the batter into the prepared pan and smooth out the surface.
09 - Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with moist crumbs attached.
10 - Allow to cool completely in the pan on a wire rack before lifting out and slicing into 16 squares.
# Expert suggestions:
01 -
- These brownies stay fudgy for days without drying out, which means you can make them ahead and they somehow taste even better the next morning.
- The walnuts add just enough crunch to balance all that melted chocolate richness without taking over the whole bite.
- You only need one bowl for the wet ingredients and the batter comes together faster than preheating the oven.
02 -
- Room temperature eggs are non-negotiable because cold eggs can cause the melted chocolate to seize into grainy clumps instead of blending smoothly.
- Do not overbake these or you'll lose the fudgy center, and they keep cooking a bit even after you pull them out of the oven.
- Letting them cool completely before cutting makes all the difference between clean squares and a crumbly sticky mess.
03 -
- Sprinkle a pinch of flaky sea salt on top right before baking for a sweet-salty finish that makes people ask what your secret is.
- If you want that crackly shiny top, whisk the eggs and sugar longer than you think you need to until the mixture is pale and slightly fluffy.
- Toast the walnuts for five minutes before folding them in, because it brings out a deeper nutty flavor that stands up to all that chocolate.