Chocolate Fudge Brownies with Walnuts (Printable)
Fudgy, rich chocolate brownies studded with crunchy walnuts - the perfect balance of decadence and texture in every bite.
# What You'll Need:
→ Chocolate & Butter
01 - 7 oz dark chocolate (at least 60% cocoa), chopped
02 - 8 tbsp unsalted butter, cubed
→ Sugars
03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar
→ Eggs & Flavorings
05 - 3 large eggs, at room temperature
06 - 1 tsp pure vanilla extract
07 - 1/2 tsp fine sea salt
→ Dry Ingredients
08 - 3/4 cup all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
→ Add-ins
10 - 1 cup walnuts, roughly chopped
# Directions:
01 - Preheat the oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over a saucepan of simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
03 - Whisk in both granulated and brown sugars until glossy and thoroughly combined.
04 - Add eggs one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
05 - Sift in the flour and cocoa powder. Fold gently with a spatula until just combined; do not overmix.
06 - Fold in the chopped walnuts, reserving a handful for sprinkling on top.
07 - Pour the batter into the prepared pan and smooth the top. Sprinkle with reserved walnuts.
08 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake for fudgy texture).
09 - Cool completely in the pan before lifting out and cutting into squares.
# Expert Tips:
01 -
- The contrast between the fudgy interior and the toasted walnuts creates a texture that store-bought brownies can never match.
- The recipe is surprisingly forgiving, even when I accidentally added too much vanilla once, it still turned out deliciously rich.
02 -
- Underbaking slightly is better than overbaking, as brownies continue to cook in the hot pan even after removing from the oven.
- Room temperature eggs prevent the melted chocolate mixture from seizing up when you add them, a disaster I learned about the hard way.
03 -
- Line your pan with parchment paper in both directions for easy removal and perfect corners when cutting.
- Refrigerate the brownies for 30 minutes before cutting them with a warm, clean knife wiped between cuts for bakery-perfect squares.