Chocolate Fudge Brownies Walnuts (Print Version)
Rich and chewy brownies filled with bittersweet chocolate and crunchy walnuts for a delightful treat.
# What You'll 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
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Set heatproof bowl over simmering water. Add chopped chocolate and butter, stir until completely smooth and combined. Remove from heat, cool briefly.
03 - Whisk granulated sugar and brown sugar into melted chocolate mixture until fully dissolved and uniform.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.
05 - In separate bowl, sift together flour, cocoa powder, and salt until well blended.
06 - Gently fold dry mixture into wet ingredients until just combined. Do not overmix—some flour streaks may remain.
07 - Carefully fold chopped walnuts into batter, distributing evenly throughout.
08 - Pour batter into prepared pan. Spread evenly with spatula, smoothing top surface.
09 - Bake 30-33 minutes until toothpick inserted in center emerges with moist crumbs, not wet batter.
10 - Cool completely in pan on wire rack. Lift out using parchment overhang, cut into 16 squares.
# Expert Suggestions:
01 -
- These brownies hit that magical sweet spot between cakey and fudgy that most recipes miss completely
- The bittersweet chocolate keeps them sophisticated while staying totally addictive
02 -
- Overbaking is the enemy of fudgy brownies so start checking at 30 minutes even if they look slightly underdone
- Letting them cool completely in the pan is torture but essential for clean cuts
03 -
- Room temperature eggs incorporate better and prevent the chocolate mixture from seizing
- Pulling them out when the toothpick has moist crumbs not wet batter guarantees fudgy results