Chocolate Fudge Brownies Walnuts

I wasn't planning to bake that afternoon, but the craving hit hard. I had a bar of bittersweet chocolate sitting in the pantry and a bag of walnuts I'd been meaning to use. Within an hour, my kitchen smelled like a chocolate dream, and I was pulling out the fudgiest brownies I'd ever made.

I brought a pan of these to a potluck once, and they disappeared before the main course was served. Someone asked if I'd used a secret family recipe. I just laughed, because the secret was simply not overbaking them.

Ingredients

• All-purpose flour: Just enough to give the brownies structure without making them cakey, measure it carefully so they stay dense and fudgy.
• Unsweetened cocoa powder: This deepens the chocolate flavor and gives that dark, intense color, sift it if it's lumpy.
• Baking powder: A small amount helps them rise just slightly, but not too much or you'll lose the fudgy texture.
• Fine sea salt: Balances the sweetness and makes the chocolate taste even richer.
• Bittersweet chocolate: The star of the show, use good quality because you'll taste every bit of it.
• Unsalted butter: Melts smoothly with the chocolate and keeps the flavor in your control.
• Granulated sugar: Sweetens and helps create that shiny top crust.
• Light brown sugar: Adds a hint of molasses and extra chewiness.
• Eggs: Bring them to room temperature so they blend smoothly and give the brownies that silky texture.
• Pure vanilla extract: A little goes a long way in rounding out the chocolate flavor.
• Walnuts: Roughly chopped so every bite has a bit of crunch and toasty flavor.

Instructions

Prep Your Pan:

Preheat the oven to 350°F and line your 8-inch square pan with parchment paper, letting it hang over the sides. This makes lifting out the brownies so much easier later.

Mix the Dry Ingredients:

Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set it aside while you work on the chocolate.

Melt the Chocolate and Butter:

Set a heatproof bowl over a pot of simmering water and stir the chopped chocolate and butter until they melt into a smooth, glossy mixture. Let it cool for a few minutes so it doesn't scramble the eggs.

Whisk the Sugars and Eggs:

In a large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla until it's well combined and looks a little thicker. This step adds air and helps build that crackly top.

Combine Chocolate and Eggs:

Stir the melted chocolate mixture into the egg mixture until it's fully incorporated and smooth.

Fold in the Dry Ingredients:

Gently fold the flour mixture into the chocolate batter just until the streaks disappear. Overmixing will make them tough, so stop as soon as it comes together.

Add the Walnuts:

Fold in the chopped walnuts, distributing them evenly throughout the batter.

Bake:

Pour the batter into your prepared pan, smooth the top, and bake for 28 to 32 minutes. A toothpick should come out with moist crumbs, not wet batter, but definitely not clean.

Cool Completely:

Let the brownies cool in the pan on a wire rack before lifting them out and slicing. Patience here is key, they'll firm up as they cool.

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I remember cutting into these while they were still warm, unable to wait. The center was so gooey it stuck to the knife, and I ate that first piece standing at the counter with my eyes closed.

How to Store Them

Keep the brownies in an airtight container at room temperature for up to four days, or refrigerate them if you want them extra firm and fudgy. They also freeze beautifully for up to three months, just wrap individual squares in plastic wrap and then foil.

What to Serve With Them

A scoop of vanilla ice cream on top turns these into a restaurant-worthy dessert. A drizzle of salted caramel or a dusting of powdered sugar also works if you're feeling fancy, but honestly they're perfect on their own with a cold glass of milk.

Customizing Your Brownies

You can swap the walnuts for pecans or leave them out entirely if you're not a nut person. For an extra chocolate hit, fold in half a cup of chocolate chips along with the walnuts. I've also stirred in a swirl of peanut butter before baking, and it was incredible.

• Try adding a pinch of espresso powder to the dry ingredients to deepen the chocolate flavor.
• Sprinkle flaky sea salt on top right after they come out of the oven for a sweet and salty finish.
• If you like them even fudgier, reduce the flour by two tablespoons.

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These brownies have become my go-to whenever I need to impress someone or just treat myself. Every time I make them, I'm reminded that the best recipes are the ones that feel like a warm hug in dessert form.

Recipe FAQs

→ What type of chocolate is best for fudgy brownies?

Bittersweet chocolate works best, as it provides a rich, deep cocoa flavor without excessive sweetness, enhancing the fudgy texture.

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds can be used as alternatives. For a nut-free option, simply omit the nuts altogether.

→ How do I ensure the brownies come out fudgy?

Avoid overmixing once the dry ingredients are added and bake until a toothpick shows moist crumbs; this helps retain a moist, dense texture.

→ Is it necessary to use a double boiler to melt the chocolate?

Using a heatproof bowl over simmering water gently melts chocolate and butter, preventing burning and creating a smooth mixture.

→ What is the best way to store these brownies?

Store in an airtight container at room temperature for up to three days or refrigerate to extend freshness.

→ Can I add chocolate chips to the batter?

Yes, folding in chocolate chips adds extra bursts of melted chocolate, enhancing the richness and texture.