Chocolate Fudge Brownies Walnuts (Print Version)
Rich, chewy brownies with deep chocolate flavor and crunchy walnuts, ideal for a sweet treat.
# 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 & 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 Prepare:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Over low heat in a medium saucepan, melt the butter with the chocolate chips, stirring until smooth. Remove from heat and let cool slightly.
03 - In a large bowl, whisk together granulated sugar, brown sugar, and eggs until mixture is thick and pale, about 2 minutes. Stir in vanilla extract.
04 - Pour the slightly cooled chocolate mixture into the egg mixture and stir until fully incorporated.
05 - Sift flour, cocoa powder, baking powder, and sea salt into the bowl. Fold gently until just combined; avoid overmixing.
06 - Fold the chopped walnuts gently into the batter.
07 - Pour the batter into the prepared pan and smooth the top evenly with a spatula.
08 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. Avoid overbaking.
09 - Allow brownies to cool completely in the pan on a wire rack. Use parchment paper handles to lift out, then cut into 16 squares and serve.
# Expert Advice:
01 -
- That impossible texture where the edges are slightly crisp but the middle stays gloriously chewy.
- Walnuts add a subtle nuttiness that keeps the richness from feeling one-dimensional.
- Fifteen minutes of prep means you can have warm brownies cooling while you finish dinner.
02 -
- Overbaking by even two minutes turns fudgy brownies into cake—a toothpick with moist crumbs is your target, not a clean toothpick.
- Letting the melted chocolate cool slightly before mixing with eggs prevents them from scrambling; rushing this step wastes your work.
03 -
- Room temperature eggs truly make a difference—take them out of the fridge thirty minutes before you start, and the emulsion will be creamier and more stable.
- A bench scraper or offset spatula makes folding batter easier and less likely to overmix than a wooden spoon.