Chocolate Fudge Brownies Walnuts (Printable)
Decadent chocolate brownies with a fudgy base and crunchy toasted walnuts for added texture.
# What You'll Need:
→ Chocolate & Dairy
01 - 7 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 2 tbsp 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 tsp pure vanilla extract
→ Dry Ingredients
08 - 3/4 cup all-purpose flour
09 - 1/2 tsp fine sea salt
→ Nuts
10 - 1 cup walnuts, roughly chopped and lightly toasted
# How To Make It:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Place chopped chocolate and cubed butter in a heatproof bowl over simmering water. Stir until smooth, remove from heat, and whisk in cocoa powder until fully incorporated.
03 - Whisk granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until thick and pale, approximately 2 minutes.
04 - Gradually whisk the melted chocolate mixture into the egg mixture until thoroughly combined.
05 - Sift in flour and salt, then gently fold with a spatula until just combined to avoid overmixing.
06 - Fold three-quarters of the toasted walnuts into the batter, reserving the remainder for the topping.
07 - Pour the batter into the prepared pan, smoothing the surface, then evenly sprinkle with the remaining walnuts.
08 - Bake for 22 to 25 minutes until edges are set and the center is slightly soft. A toothpick inserted should have moist crumbs.
09 - Allow the baked item to cool completely in the pan on a wire rack. Use the parchment overhang to lift it out, slice into 16 squares, and serve.
# Expert Tips:
01 -
- They're foolproof enough for a beginner but decadent enough to impress anyone at the table.
- The toasted walnuts add a bitter-sweet crunch that makes you want just one more piece.
- You can have warm brownies on the table in under an hour from start to finish.
02 -
- The toothpick test is real—if it comes out completely clean, you've baked them slightly too long.
- Room-temperature eggs whisk up lighter and incorporate the chocolate more smoothly than cold ones.
- Chopping the chocolate yourself rather than using chips ensures everything melts evenly and tastes richer.
03 -
- Slightly underbaking by a minute or two gives you that barely-set-but-still-fudgy texture that separates good brownies from great ones.
- Using a kitchen scale instead of measuring cups removes the guesswork and almost guarantees perfect results every single time.