Chocolate Fudge Brownies Walnuts (Printable version)
Decadent chocolate brownies with a fudgy base and crunchy toasted walnuts for rich, satisfying bites.
# What you need:
→ Chocolate & Dairy
01 - 7 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 2 tablespoons unsweetened cocoa powder
→ Sugar & Eggs
04 - 1 cup granulated sugar
05 - 1/4 cup light brown sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
08 - 3/4 cup all-purpose flour
09 - 1/2 teaspoon fine sea salt
→ Nuts
10 - 1 cup walnuts, roughly chopped and lightly toasted
# How To:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a heatproof bowl placed over simmering water, melt chocolate and butter, stirring until smooth. Remove from heat and whisk in cocoa powder until fully combined.
03 - In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until thick and pale, about 2 minutes.
04 - Gradually add the melted chocolate mixture into the egg mixture, whisking continuously until incorporated.
05 - Sift flour and salt over the combined mixture. Fold gently with a spatula until just combined, avoiding overmixing.
06 - Fold in three-quarters of the chopped walnuts, reserving the remainder for topping.
07 - Pour batter into the prepared pan, smoothing the surface. Evenly sprinkle the remaining walnuts on top.
08 - Bake for 22 to 25 minutes until edges are set but center remains slightly soft. A toothpick inserted in the center should have a few moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack. Lift out using parchment overhang, cut into squares, and serve.
# Expert Advice:
01 -
- The center stays fudgy and soft while the edges set just enough to slice cleanly—no crumbly disappointment.
- Toasted walnuts transform these brownies from ordinary to genuinely memorable, adding a subtle nuttiness that doesn't overpower the chocolate.
- Ready in under an hour, and the dough comes together so smoothly that even a rushed weeknight feels manageable.
02 -
- The toothpick test is non-negotiable; overbaked brownies are disappointingly dry, so better to err toward slightly underbaked than to leave them in thirty seconds too long.
- Melting chocolate over steam instead of direct heat prevents seizing and keeps the texture silky rather than grainy.
- Toasting the walnuts beforehand is the secret move that transforms these brownies from "nice" to "did you taste these?"—don't skip this step.
03 -
- Weighing your ingredients instead of using volume measurements transforms these brownies from "pretty good" to "consistently perfect" every single time.
- Bringing your eggs to room temperature takes just ten minutes in warm water and creates a noticeably smoother, more cohesive batter.