Chocolate Fudge Brownies Walnuts (Printable)
Decadently rich brownies made with bittersweet chocolate and chopped walnuts for a perfect bite.
# What You'll Need:
→ Chocolate & Dairy
01 - 7 oz bittersweet chocolate, chopped
02 - 1/2 cup unsalted butter, cubed
→ Sugars
03 - 1 cup granulated sugar
04 - 1/4 cup light brown sugar, packed
→ Eggs
05 - 3 large eggs, room temperature
→ Dry Ingredients
06 - 3/4 cup all-purpose flour
07 - 1/4 cup unsweetened cocoa powder
08 - 1/2 tsp fine sea salt
→ Nuts
09 - 1 cup walnuts, roughly chopped
→ Flavorings
10 - 1 tsp pure vanilla extract
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Place chocolate and butter in a heatproof bowl set over simmering water. Stir until completely melted and smooth. Remove from heat and let cool slightly.
03 - Whisk granulated sugar and brown sugar into the chocolate mixture until well combined.
04 - Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
05 - In a separate bowl, sift together flour, cocoa powder, and salt.
06 - Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
07 - Fold in the chopped walnuts until evenly distributed.
08 - Pour batter into the prepared pan and smooth the top evenly.
09 - Bake for 30–33 minutes, or until a toothpick inserted in the center comes out with moist crumbs rather than wet batter.
10 - Cool completely in the pan on a wire rack. Lift out using the parchment overhang, cut into squares, and serve.
# Expert Suggestions:
01 -
- The crackly top that forms naturally is pure chocolate magic
- These stay fudgy for days, though they rarely last that long
02 -
- Room temperature eggs are nonnegotiable, they will seize your chocolate otherwise
- Overmixing is the enemy of fudgy brownies, fold gently
03 -
- Err on the side of underbaking, they continue cooking as they cool
- Use a scale for the chocolate if possible, accuracy matters