Chocolate Fudge Brownies Walnuts (Print Version)

Ultra-fudgy brownies packed with bittersweet chocolate and crunchy walnuts, delivering rich, melt-in-mouth texture.

# What You 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 Prepare:

01 - Preheat oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
03 - Melt bittersweet chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and cool slightly.
04 - Whisk granulated sugar, brown sugar, eggs, and vanilla in a large bowl until well combined and slightly thickened.
05 - Stir the melted chocolate and butter mixture into the egg mixture until fully incorporated.
06 - Gently fold in the dry ingredient mixture just until no streaks remain; avoid overmixing.
07 - Fold the chopped walnuts into the batter evenly.
08 - Pour the batter into the prepared pan and smooth the surface.
09 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
10 - Allow brownies to cool completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into 16 squares.

# Expert Advice:

01 -
  • These brownies have that perfect shiny crackly top and a center so fudgy it almost melts on your tongue.
  • The walnuts add just enough crunch to balance the richness without stealing the show.
  • You can mix everything by hand in under 20 minutes, no fancy equipment needed.
02 -
  • Do not overbake these, the center should still look slightly underdone when you pull them out or they'll turn dry instead of fudgy.
  • Room temperature eggs blend much more smoothly into the batter and help create that perfect texture.
  • Lining the pan with parchment paper is not optional, it's the only way to get clean edges and easy removal.
03 -
  • Use a sharp knife wiped clean between cuts to get those bakery-perfect squares.
  • If the top cracks too much, your oven might be running hot, try dropping the temperature by 10 degrees next time.
  • Let the melted chocolate cool slightly before adding it to the eggs, or you'll end up with scrambled bits.

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