Chocolate Brownies with Walnuts (Printable)
Rich, fudgy chocolate squares studded with crunchy walnuts for a delightful treat.
# What You'll Need:
→ Wet Ingredients
01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 3/4 cup all-purpose flour
07 - 3/4 cup unsweetened cocoa powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon baking powder
→ Add-ins
10 - 1 cup chopped walnuts
11 - 3/4 cup dark chocolate chips (optional)
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy.
03 - Whisk in eggs and vanilla extract until fully incorporated.
04 - Sift together flour, cocoa powder, salt, and baking powder. Fold gently into the wet mixture using a spatula until just combined, avoiding overmixing.
05 - Gently fold in chopped walnuts and chocolate chips if using.
06 - Pour batter into the prepared pan and spread evenly.
07 - Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
08 - Allow to cool completely in the pan on a wire rack before lifting out and cutting into 12 squares.
# Expert Hacks:
01 -
- They come together in under an hour, and most of that time is just waiting for the oven to do the work.
- The walnuts add this surprising crunch that stops them from being one-note chocolate, which genuinely changes everything.
- They stay soft and fudgy for days, so you can actually enjoy them without feeling rushed.
02 -
- The toothpick test is everything—underbaking by even two minutes makes them fudgier, overbaking by two minutes makes them dry, so pay attention.
- Don't skip cooling them completely in the pan; cutting warm brownies is a recipe for crumbly frustration that nobody needs.
03 -
- If you want extra fudgy brownies, pull them out two minutes earlier—that toothpick should have wet batter on it this time, and they'll firm up slightly as they cool.
- Chop your walnuts by hand if you have time; they stay more textured than when a food processor reduces them to powder.