Chocolate Fudge Brownies Walnuts

There's a particular kind of magic that happens when you melt dark chocolate and butter together—the way the steam rises and the scent fills your entire kitchen is something I never tire of. My neighbor once leaned over the fence while I was baking these brownies and said she could smell them from three houses down, which is when I knew I'd struck gold. These brownies are the kind that disappear faster than you can slice them, especially when the edges are crispy and the center still holds that perfect fudgy give.

I made these for my book club last spring, and someone asked for the recipe before they'd even finished their first piece—that's when I knew the combination of fudgy chocolate and those toasted walnuts was a keeper. My hands were still dusted with cocoa powder when three people lined up asking for the ingredients, which felt like the highest compliment a baker could receive.

Ingredients

• Dark chocolate (200 g, at least 60% cocoa), chopped: The higher cocoa percentage gives these brownies their sophisticated, almost bitter edge that balances the sweetness beautifully.
• Unsalted butter (115 g): Room temperature isn't necessary here, but cold butter cubed into pieces melts more evenly over the water bath.
• Unsweetened cocoa powder (2 tbsp): This deepens the chocolate flavor without adding extra sugar, so don't skip it.
• Granulated sugar (200 g): The bulk of your sweetness comes from here, but the brown sugar is what gives the batter that subtle molasses note.
• Light brown sugar (50 g): This small amount makes a surprising difference in depth and moisture.
• Eggs (3 large, room temperature): Cold eggs won't incorporate as smoothly, so pull them from the fridge 20 minutes before baking.
• Pure vanilla extract (1 tsp): Don't use imitation here—the real thing actually matters in something this simple.
• All-purpose flour (95 g): Measuring by weight keeps you from overpacking, which is the most common reason brownies turn cakey.
• Fine sea salt (1/2 tsp): This tiny pinch amplifies the chocolate flavor in a way that feels almost magical.
• Walnuts (120 g, toasted and chopped): Toasting them yourself in a dry pan for 3–4 minutes changes everything—they go from mild to nutty and complex.

Instructions

Set up your station:

Preheat your oven to 175°C (350°F) and line your pan with parchment paper, letting it overhang slightly so you can lift the whole batch out without breaking a single brownie. This small step saves so much frustration later.

Melt the chocolate and butter:

Set a heatproof bowl over a saucepan of gently simmering water, making sure the bowl doesn't touch the water itself. Add the chopped chocolate and butter cubes, stirring slowly until everything is smooth and glossy, then whisk in the cocoa powder until it disappears into the mixture.

Cream the sugar and eggs:

In a separate bowl, whisk the two sugars together with the room-temperature eggs and vanilla extract until the mixture turns pale and thick, which takes about 2 minutes of steady whisking. You'll see it transform from dark and thin to light and fluffy, and that's your signal you're doing it right.

Combine chocolate and egg mixture:

Pour the melted chocolate into the egg mixture slowly while whisking constantly, so it comes together smoothly rather than breaking. If you rush this step, you might end up with grainy, separated batter.

Fold in the dry ingredients:

Sift the flour and salt directly into the bowl, then fold gently with a spatula until you can barely see any white streaks left. Stop here—overmixing at this point will make the brownies tough and cakey instead of tender and fudgy.

Add the walnuts:

Fold in three-quarters of the toasted walnuts, saving the rest to scatter across the top so they stay a bit crunchy after baking.

Bake with intention:

Pour the batter into your prepared pan, smooth the top gently, then sprinkle those reserved walnuts across the surface. Bake for 22–25 minutes until the edges feel set when you touch them but the center still jiggles ever so slightly when you shake the pan.

Cool completely:

Let the brownies rest on a wire rack in the pan until they're cool enough to handle, then lift out using the parchment overhang and slice into squares. Patience here pays off—they firm up as they cool, making clean slices possible.

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One winter afternoon, my daughter came home from school and found a pan of these cooling on the rack, and she sat at the counter with a glass of milk, eating brownies and telling me about her day like it was the most natural thing in the world. That's when these stopped being just dessert and became the thing we do together.

Why Toasted Walnuts Make All the Difference

Raw walnuts are mild and a bit waxy, but give them 3 or 4 minutes in a dry skillet over medium heat and something shifts—they turn nutty, almost bitter, which is exactly what these fudgy brownies need. I used to skip the toasting step until I finally tried it side by side, and I've never gone back. It's the kind of small effort that teaches you why certain recipes work the way they do.

The Science of Fudgy Versus Cakey

The secret isn't some fancy ingredient—it's actually in knowing when to stop baking and how you measure. Too much flour or too much mixing creates structure that makes brownies rise and set fully, which gives you that spongy texture some people love but that isn't what we're after here. We want the edges firm enough to slice cleanly but that center still yielding to your fork, almost like warm fudge.

Serving, Storing, and Stretching Your Batch

These brownies are honestly just as good at room temperature as they are warm, though I'll admit there's something special about eating one still slightly warm with a scoop of vanilla ice cream melting on top. Store them in an airtight container at room temperature and they'll stay moist and chewy for up to 4 days, though they rarely last that long in my house. If you need to make them stretch further, cut them into smaller squares—sometimes smaller portions feel more indulgent anyway.

• Wrap individual brownies in parchment paper and freeze for up to 3 months if you want brownies on hand whenever the craving hits.
• A dusting of fleur de sel on top before serving adds a subtle sophistication that makes people pause and ask what you did differently.
• Try swapping the walnuts for pecans or hazelnuts if you have them—each brings its own personality to the batch.

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These brownies have a way of becoming the thing people remember about an afternoon or a gathering—not because they're fancy, but because they're genuinely, unabashedly delicious. That's worth showing up for in the kitchen.

Recipe FAQs

→ How can I achieve a fudgier texture?

For a fudgier texture, slightly reduce baking time to keep the center moist and soft, ensuring the edges are firm.

→ Can I substitute the walnuts with other nuts?

Yes, pecans or hazelnuts work well as alternatives, offering different flavors and similar crunch.

→ What chocolate percentage is best to use?

Using dark chocolate with at least 60% cocoa delivers a rich flavor without excessive bitterness, ideal for balance.

→ Is it necessary to toast the walnuts?

Lightly toasting walnuts enhances their flavor and crunch, elevating the overall taste and texture.

→ How should the batter be mixed?

After incorporating the melted chocolate into the eggs, gently fold in the dry ingredients to avoid overmixing and maintain tenderness.