Chocolate Fudge Brownies Walnuts (Print View)

Ultra-fudgy chocolate brownies bursting with bittersweet chocolate and crunchy walnuts in every bite.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon fine sea salt

→ Chocolate Mixture

05 - 8 ounces bittersweet chocolate, chopped
06 - 1/2 cup unsalted butter, cubed

→ Wet Ingredients

07 - 1 1/4 cups granulated sugar
08 - 1/2 cup packed light brown sugar
09 - 3 large eggs, at room temperature
10 - 2 teaspoons pure vanilla extract

→ Add-ins

11 - 1 cup walnuts, roughly chopped

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Grease and line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and fine sea salt in a medium bowl; set aside.
03 - Place chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and allow to cool slightly.
04 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until fully blended and slightly thickened.
05 - Stir the melted chocolate and butter into the egg mixture until evenly combined.
06 - Gently fold the dry ingredients into the chocolate mixture until no streaks remain, being careful not to overmix.
07 - Fold in the chopped walnuts evenly throughout the batter.
08 - Pour the batter into the prepared pan and smooth the surface with a spatula.
09 - Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
10 - Cool completely in the pan on a wire rack, then lift out using the parchment overhang and slice into 16 squares.

# Expert Suggestions:

01 -
  • The texture is so fudgy it almost sticks to your teeth in the best possible way.
  • Walnuts add a toasty crunch that cuts through all that chocolate richness.
  • You can mix everything by hand without dragging out a mixer.
  • They taste even better the next day after the flavors settle in.
02 -
  • Room temperature eggs are the difference between smooth batter and grainy seized chocolate.
  • Pulling the brownies out when they still look slightly underdone in the center is the secret to fudgy texture.
  • Lining the pan with parchment makes cleanup a breeze and prevents stuck corners.
03 -
  • Use the best chocolate you can afford, it's the star ingredient and you'll taste the difference.
  • Let the melted chocolate cool for a few minutes before adding it to the eggs so you don't scramble them.
  • Cut the brownies with a hot knife wiped clean between slices for perfect edges every time.

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