Chocolate Fudge Brownies Walnuts (Printable)
Rich, chewy brownies featuring bittersweet chocolate and crunchy walnuts for a delightful treat.
# What You Need:
→ Chocolate & Dairy
01 - 7 oz bittersweet chocolate, chopped
02 - 1/2 cup unsalted butter, cubed
→ Sugars
03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
→ Eggs
05 - 3 large eggs, room temperature
→ Dry Ingredients
06 - 3/4 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp fine sea salt
→ Nuts
09 - 1 cup walnuts, roughly chopped
→ Flavorings
10 - 1 tsp pure vanilla extract
# How To Cook:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over simmering water, melt chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk in granulated sugar and brown sugar until well combined.
04 - Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
05 - In a separate bowl, sift together flour, cocoa powder, and salt.
06 - Fold the dry ingredients into the wet mixture until just combined—do not overmix.
07 - Gently fold in the chopped walnuts.
08 - Pour batter into the prepared pan and smooth the top.
09 - Bake for 30–33 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
10 - Cool completely in the pan on a wire rack. Lift out, cut into squares, and serve.
# Expert Tips:
01 -
- The texture is that magical middle ground between cakey and fudgy that most people chase after for years
- These keep beautifully for days, somehow getting even better when the flavors settle
- The walnuts add just enough crunch to make them feel special without overwhelming the chocolate
02 -
- The toothpick test is crucial here—you want moist crumbs, not wet batter and not completely clean
- These continue cooking slightly as they cool, so pulling them out a touch underdone is actually your secret weapon
- Room temperature ingredients make an enormous difference in how smoothly the batter comes together
03 -
- Letting the chocolate cool slightly before adding eggs prevents scrambling and keeps everything silky smooth
- The parchment overhang is your best friend for lifting the whole batch out at once