Chocolate Brownies with Walnuts

The smell of chocolate baking in the oven is something I never take for granted. My neighbor once described these brownies as “dangerously good” after stopping by during that initial batch, and I realized she was right—they're that perfect balance of fudgy and rich without being heavy. What started as weekend stress relief in the kitchen became the thing people actually request now. These brownies have a way of making ordinary afternoons feel a little more special.

I made these for my sister's book club last month, and watching four people go quiet mid-conversation to take another bite told me everything I needed to know. There's something about a truly good brownie that just stops conversation—in the best way. The walnuts were her suggestion, and I'd been skeptical, but they really do make it special.

Ingredients

• Unsalted butter, melted (170 g): The foundation of everything rich here; melted butter incorporates more smoothly and creates that signature fudgy texture.
• Granulated sugar (200 g): This provides the sweetness and helps create that slightly crispy top while keeping the inside tender.
• Light brown sugar, packed (100 g): This adds depth and a subtle molasses note that regular sugar can't deliver alone.
• Large eggs (2): They bind everything together and also add a bit of lift, so use room temperature eggs if you can.
• Vanilla extract (1 tsp): A small amount that somehow makes the chocolate taste even more chocolatey—trust me on this.
• All-purpose flour (95 g): Keep the amount exact; too much flour makes dense, cake-like brownies instead of fudgy ones.
• Unsweetened cocoa powder (60 g): The real chocolate flavor lives here, so don't skimp on quality if possible.
• Salt (½ tsp): This tiny pinch actually amplifies the chocolate and balances sweetness in a way that seems impossible.
• Baking powder (¼ tsp): Just enough to give them structure without making them cakey.
• Chopped walnuts (120 g): Toasting them for five minutes before folding in deepens their flavor, though it's optional.
• Dark chocolate chips (100 g, optional): Extra chocolate chunks for people who think one layer of chocolate isn't quite enough.

Instructions

Prep your pan and oven:

Get the oven heating to 175°C (350°F) and line your baking pan with parchment paper. Let it overhang the sides a bit—this makes pulling the whole batch out afterward so much easier. The paper should sit flat against the bottom.

Combine the wet mixture:

In a large bowl, whisk together the melted butter and both sugars until smooth and glossy. This should take about a minute and look uniform. Add the eggs and vanilla, whisking until everything is well combined and pale-ish.

Bring in the dry ingredients:

Sift the flour, cocoa powder, salt, and baking powder right into the wet mixture, then fold gently with a spatula until just barely combined. The moment there are no white streaks of flour left, stop folding—overmixing creates tough, dense brownies.

Add the walnuts:

Fold in the chopped walnuts and chocolate chips (if using) until they're evenly distributed throughout. The batter should smell incredible at this point. Pour it into your prepared pan and smooth the top.

Bake with patience:

Slide the pan into the oven and bake for 28 to 32 minutes. A toothpick poked into the center should come out with moist, fudgy crumbs clinging to it—not wet batter, but definitely not fully clean either. This is the sweet spot for fudgy brownies.

Cool before cutting:

Let the brownies cool completely in the pan on a wire rack; this takes about an hour. Once they're cool, lift them out using the parchment overhang and cut into squares. They'll firm up even more as they cool, and cutting them cold gives cleaner edges.

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My friend Sarah once said these brownies reminded her of homemade food, not just “something made”—and I think that's because they require actual attention. There's no shortcut that delivers the same result, and somehow that matters.

Why the Ratio of Cocoa to Flour Really Matters

The cocoa powder here actually outweighs the flour, which is unusual and intentional. Most recipes balance them equally, but that extra cocoa is what makes these taste genuinely chocolatey instead of sweet and cake-like. When I first made these, I thought more cocoa might make them bitter, but it doesn't—it makes them rich in the way expensive chocolate tastes.

The Walnut Question

I know nuts aren't for everyone, and that's fine; these brownies stand perfectly well without them. But when you do add walnuts, they create this textural contrast that honestly elevates the whole thing. The crunch catches you unexpectedly with each bite, and it breaks up what would otherwise be pure softness. It's the kind of detail that people don't consciously notice but absolutely feel.

Storing and Serving

These brownies stay genuinely good for up to four days in an airtight container at room temperature, which means you don't have to eat them all at once. They're equally delicious cold from the counter, slightly warm from a low oven, or with a scoop of vanilla ice cream melting on top. That flexibility is part of why I make them so often.

• Room temperature brownies taste most chocolatey and are the way to really taste what you made.
• Warm brownies with ice cream is indulgence on a level that feels almost unfair.
• Wrap any extras tightly in plastic wrap if you want them to stay soft for the full four days.

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These brownies are the kind of thing that doesn't require an occasion. They're simple enough for a Tuesday afternoon and special enough for when someone you care about is coming over. That's the real trick.

Common Recipe Questions

→ What type of nuts are used in these brownies?

Chopped walnuts are incorporated to add a crunchy texture and nutty flavor.

→ Can the walnuts be substituted?

Yes, pecans can be used as an alternative, or nuts can be omitted for a nut-free version.

→ How do I achieve a fudgier texture?

Slightly underbake the brownies by about 2 minutes to maintain a moist, fudgy center.

→ Are chocolate chips necessary in the batter?

Chocolate chips are optional; they add extra bursts of chocolate but can be left out if preferred.

→ What is the best way to store these brownies?

Store in an airtight container at room temperature for up to 4 days to maintain freshness.