Chocolate Fudge Brownies Walnuts (Print View)

Rich, chewy chocolate brownies with a satisfying crunch from chopped walnuts.

# 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 & Fats

05 - 1 cup bittersweet or semisweet chocolate chips
06 - 1/2 cup unsalted butter

→ Sugars

07 - 1 cup granulated sugar
08 - 1/2 cup packed light brown sugar

→ Wet Ingredients

09 - 3 large eggs, at room temperature
10 - 1 teaspoon pure vanilla extract

→ Nuts

11 - 1 cup chopped walnuts

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium saucepan over low heat, melt butter and chocolate chips together, stirring until smooth. Remove from heat and cool slightly.
03 - In a large bowl, whisk granulated sugar, brown sugar, and eggs until thick and pale, about 2 minutes. Stir in vanilla extract.
04 - Pour melted chocolate mixture into the egg mixture and mix until well combined.
05 - Sift flour, cocoa powder, baking powder, and salt into the bowl. Fold gently until just combined to avoid overmixing.
06 - Fold in chopped walnuts evenly.
07 - Pour batter into prepared pan and smooth the surface with a spatula.
08 - Bake 28 to 32 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter. Avoid overbaking.
09 - Allow to cool completely in the pan on a wire rack. Lift brownies using parchment handles, cut into squares, and serve.

# Expert Suggestions:

01 -
  • The ratio of chocolate to everything else means every bite tastes like actual chocolate, not a cake that happens to be brown.
  • Walnuts add a subtle bitterness that stops these from feeling too sweet, even though they absolutely satisfy a chocolate craving.
  • Thirty minutes start to finish means you can have warm brownies before dinner feels like a distant memory.
02 -
  • Room temperature eggs aren't optional—cold eggs won't whip into that pale thick texture that traps air and creates the chewy crumb.
  • The toothpick test is everything; overbaking by even two minutes turns these from fudgy to disappointingly cakey.
  • Don't mix the dry ingredients into wet aggressively; gentle folding preserves the texture you worked to build.
03 -
  • Sifting the dry ingredients isn't just technique—it aerates the cocoa powder and flour so you avoid lumps that catch when you fold.
  • If your kitchen is warm, chill the melted chocolate for two minutes before folding in; if it's too hot it can scramble the eggs slightly and affect the final texture.

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