Chocolate Fudge Brownies Walnuts

My neighbor knocked on my door one Saturday holding an empty plate, asking if I had anything sweet. I threw together these brownies with what was in my pantry, and she came back an hour later asking for the recipe. That's when I knew I'd cracked the code on fudgy brownies.

I once brought a pan of these to a potluck and watched three people go back for thirds without saying a word. One friend later admitted she hid two squares in her purse to eat on the drive home. Chocolate does strange things to people.

Ingredients

• All-purpose flour: Just enough to give structure without turning these into cake, sift it if it looks clumpy.
• Unsweetened cocoa powder: Use Dutch-process for deeper flavor or natural for a brighter chocolate punch.
• Baking powder: A tiny bit creates those crackly tops we all fight over.
• Fine sea salt: Balances the sweetness and makes the chocolate taste more like itself.
• Bittersweet chocolate: This is where the fudge factor lives, don't skimp or substitute chips here.
• Unsalted butter: Melts into the chocolate to create that glossy, silky base.
• Granulated sugar: Sweetens and helps build that shiny top crust.
• Light brown sugar: Adds a hint of molasses depth and keeps the center gooey.
• Eggs: Let them sit out for 30 minutes so they blend smoothly without seizing the chocolate.
• Pure vanilla extract: A couple teaspoons round out all the flavors without shouting.
• Walnuts: Chop them rough so you get big crunchy bites, not sandy bits.

Instructions

Prep your pan:

Grease that 8-inch square pan and line it with parchment, letting the edges hang over like handles. You'll thank yourself later when you lift the whole slab out in one piece.

Mix the dry ingredients:

Whisk together the flour, cocoa, baking powder, and salt until no streaks remain. Set it aside and forget about it for a minute.

Melt the chocolate and butter:

Set a heatproof bowl over simmering water and stir the chocolate and butter until they melt into something glossy. Pull it off the heat before it gets too hot.

Whisk the sugars and eggs:

Beat the granulated sugar, brown sugar, eggs, and vanilla in a big bowl until it looks thick and pale. This takes a minute or two of good whisking.

Combine chocolate and egg mixtures:

Pour the melted chocolate into the egg bowl and stir until it's all one color. The batter will smell incredible at this point.

Fold in the flour:

Add the dry ingredients and fold gently just until you don't see any more white streaks. Overmixing turns fudgy into cakey, so stop while you're ahead.

Stir in the walnuts:

Toss in the chopped walnuts and give it a few more folds to distribute them. Some will sink, some will float, both are fine.

Pour and smooth:

Scrape the batter into your prepared pan and smooth the top with a spatula. It'll look thick and almost too much, but it's just right.

Bake until just set:

Slide the pan into a 350°F oven for 28 to 32 minutes, until a toothpick comes out with moist crumbs. Don't wait for it to come out clean or you'll have cake.

Cool completely:

Let the brownies cool all the way in the pan on a wire rack before you try to cut them. Warm brownies crumble, cool ones slice clean.

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My daughter once ate a corner piece still warm from the oven and declared it the best thing I'd ever made. She was seven and brutally honest, so I believed her. We've made them together a dozen times since, and she still calls dibs on the corners.

Storage and Make-Ahead Tips

These brownies keep for up to five days in an airtight container at room temperature, though they rarely last that long. I've also frozen them in individual squares wrapped in plastic, then tucked into a freezer bag for up to three months. Thaw them on the counter for an hour or warm one in the microwave for ten seconds when the craving hits.

Customization Ideas

If walnuts aren't your thing, pecans add a buttery sweetness that works just as well. For a nut-free version, leave them out entirely or stir in chocolate chips instead. I've also swirled in a few spoonfuls of peanut butter before baking, which created marbled pockets of salty sweetness that disappeared fastest.

Serving Suggestions

A warm brownie with a scoop of vanilla ice cream is the classic move, but I've also crumbled them over yogurt for breakfast and sandwiched two squares around softened ice cream for homemade ice cream sandwiches. However you serve them, have napkins ready.

• Dust with powdered sugar for a bakery look without any extra effort.
• Drizzle with salted caramel or hot fudge if you're feeling indulgent.
• Pair with strong coffee or cold milk to balance the richness.

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These brownies have bailed me out of forgotten birthdays, bad days, and last-minute guests more times than I can count. Keep the ingredients on hand and you'll never be more than an hour away from something worth sharing.

Recipe Questions & Answers

→ How do I achieve a fudgy texture in these brownies?

Using both cocoa powder and melted bittersweet chocolate along with balanced sugar and eggs helps create a moist, fudgy texture.

→ Can I substitute walnuts with other nuts?

Yes, pecans work well as a substitute, or you can omit nuts entirely for a nut-free version.

→ What is the best way to melt the chocolate and butter?

Melting them gently over a double boiler prevents burning and ensures a smooth, glossy mixture.

→ How can I tell when the brownies are done baking?

Insert a toothpick into the center; it’s done when moist crumbs cling to it rather than wet batter.

→ Are there any tips for enhancing the flavor?

Adding a scoop of vanilla ice cream or a sprinkle of sea salt on the cooled brownies can enhance the taste experience.