Chocolate Fudge Brownies Walnuts (Printable)
Fudgy chocolate brownies enhanced with toasted walnuts for a rich, crunchy texture and deep cocoa flavor.
# What You'll Need:
→ Chocolate & Dairy
01 - 7 oz dark chocolate (at least 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, 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 oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl set over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and whisk in cocoa powder until fully combined.
03 - In a large bowl, whisk granulated sugar, brown sugar, eggs, and vanilla extract until thick and pale, about 2 minutes.
04 - Gradually add melted chocolate mixture to the egg mixture while whisking continuously until well combined.
05 - Sift flour and salt over the mixture. Fold gently with a spatula until just combined, avoiding overmixing.
06 - Fold in three-quarters of the toasted walnuts, reserving the remainder for topping.
07 - Pour batter into prepared pan and smooth the surface. Evenly sprinkle remaining walnuts on top.
08 - Bake for 22 to 25 minutes until edges are set but center is slightly soft. A toothpick inserted should come out with moist crumbs.
09 - Allow brownies to cool completely in the pan on a wire rack. Use the parchment overhang to remove, then slice into 16 squares.
# Expert Suggestions:
01 -
- They stay soft in the middle for days, getting better as they sit in an airtight container.
- Toasted walnuts add a sophisticated crunch that makes people ask what's different about your version.
- The two-sugar method creates depth—granulated sugar brings sweetness, brown sugar brings chew.
02 -
- Underbaking by 1–2 minutes is the secret to fudginess—the residual heat keeps cooking after they leave the oven.
- Toasting your walnuts changes everything; raw ones taste slightly bitter and disappear into the chocolate, while toasted ones sing.
- Room-temperature eggs whisk to a thicker foam and create a lighter crumb than cold eggs straight from the fridge.
03 -
- Weight measurements for flour and sugar prevent the dense, dry brownie disaster that comes from scooping and packing.
- Letting eggs reach room temperature takes 15 minutes and makes them whisk to a cloud instead of flat liquid.