Chocolate Fudge Brownies Walnuts (Print version)
Rich chewy brownies packed with intense chocolate and crunchy walnut pieces for a satisfying bite.
# 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 & Fats
05 - 1 cup bittersweet or semisweet chocolate chips
06 - 1/2 cup unsalted butter
→ Sugars
07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar
→ Wet Ingredients
09 - 3 large eggs, at room temperature
10 - 1 teaspoon pure vanilla extract
→ Nuts
11 - 1 cup chopped walnuts
# How to make it:
01 - Preheat the 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 mixing bowl, whisk granulated sugar, brown sugar, and eggs until thick and pale, about 2 minutes. Stir in the vanilla extract.
04 - Pour the melted chocolate mixture into the egg mixture and mix until well combined.
05 - Sift together the flour, cocoa powder, baking powder, and salt. Fold into the wet mixture gently until just combined, avoiding overmixing.
06 - Fold the chopped walnuts into the batter evenly.
07 - Pour the batter into the prepared pan and smooth the surface with a spatula.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Avoid overbaking.
09 - Cool completely on a wire rack in the pan. Use parchment overhang to lift out brownies, cut into squares, and serve.
# Expert suggestions:
01 -
- They're impossibly rich and fudgy without being complicated—just straightforward ingredients that actually taste like chocolate.
- The walnuts add a subtle crunch that keeps each bite interesting, and they bake up in less time than you'd think.
02 -
- Room temperature eggs and chocolate that's cooled slightly are non-negotiable—they're the difference between smooth, fudgy brownies and ones with a grainy texture.
- Don't overbake them; the moment you pull them out should feel almost too early, because they continue cooking slightly as they cool and that's when the fudginess settles in.
03 -
- Letting your pan cool completely before cutting keeps the brownies from falling apart—rushing this step is the only real mistake you can make.
- If you want them extra fudgy, pull them out at 28 minutes; if you prefer a slightly cake-like texture, go the full 32 minutes.