Chocolate Fudge Brownies Walnuts (Printable)
Rich, fudgy chocolate brownies packed with crunchy walnuts. A decadent treat with balanced flavors and satisfying texture.
# What You'll Need:
→ Chocolate & Butter
01 - 7 ounces dark chocolate (at least 60% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
→ Sugars
03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
→ Eggs & Flavorings
05 - 3 large eggs, at room temperature
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon fine sea salt
→ Dry Ingredients
08 - 3/4 cup all-purpose flour
09 - 1/4 cup unsweetened cocoa powder
→ Add-ins
10 - 1 cup walnuts, roughly chopped
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line a 9 x 9 inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a heatproof bowl positioned over a saucepan of simmering water, melt the chopped dark chocolate and cubed unsalted butter together, stirring until completely smooth. Remove from heat and allow the mixture to cool slightly.
03 - Whisk in both the granulated sugar and light brown sugar into the chocolate mixture until it becomes glossy and well combined.
04 - Add the large eggs one at a time, whisking vigorously after each addition until fully incorporated. Stir in the pure vanilla extract and fine sea salt.
05 - Sift the all-purpose flour and unsweetened cocoa powder directly into the wet ingredients. Gently fold the dry ingredients into the wet mixture with a spatula until just combined; take care not to overmix.
06 - Carefully fold in the roughly chopped walnuts, reserving a small handful to sprinkle on top before baking.
07 - Pour the prepared brownie batter evenly into the lined baking pan and smooth the top surface with your spatula. Sprinkle with the reserved walnuts.
08 - Bake for 28–32 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to ensure a rich, fudgy texture.
09 - Allow the brownies to cool completely in the pan on a wire rack before using the parchment paper overhang to lift them out. Cut into squares and serve.
# Expert Hacks:
01 -
- You'll adore the perfect balance of intensely fudgy texture and satisfying crunch from the walnuts.
- It's surprisingly simple to achieve a gourmet-level dessert that always impresses.
02 -
- Overmixing the flour will develop the gluten too much, resulting in a cakey rather than fudgy brownie, so fold gently until just combined.
- Resist the urge to cut into them too early; allowing the brownies to cool completely in the pan is absolutely critical for the best fudgy texture and clean slices.
03 -
- Don't open the oven door too frequently during baking, as this can cause the brownies to sink in the middle.
- For the ultimate fudgy texture, err on the side of slightly underbaking them; a few moist crumbs on a toothpick are perfect, not a clean one.