Chocolate Fudge Brownies with Walnuts (Printable Version)

Rich, decadent brownies packed with dark chocolate and crunchy walnuts, perfect for chocolate lovers seeking a gooey, nutty treat.

# What You Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1/2 tsp salt
04 - 1/2 tsp baking powder

→ Wet Ingredients

05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 tsp pure vanilla extract

→ Chocolate & Nuts

09 - 1 cup semi-sweet chocolate chips or chopped chocolate
10 - 1 cup walnut halves, roughly chopped

# Directions:

01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan and line with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until well blended.
03 - In a large bowl, combine melted butter and sugar. Whisk vigorously until mixture becomes smooth and glossy, about 2 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition until fully incorporated. Stir in vanilla extract.
05 - Add dry ingredients to wet mixture. Gently fold using a spatula until just combined, being careful not to overmix. The batter should be thick and glossy.
06 - Fold in chocolate chips and chopped walnuts until evenly distributed throughout the batter.
07 - Pour batter into prepared pan. Spread evenly using an offset spatula, ensuring the surface is level.
08 - Bake for 28 to 32 minutes. Check for doneness by inserting a toothpick into the center; it should emerge with a few moist crumbs but not wet batter.
09 - Let brownies cool completely in the pan on a wire rack. Once cooled, use parchment paper overhang to lift out, then cut into 16 squares.

# Expert Tips:

01 -
  • The middle stays perfectly fudgy while the edges develop that irresistible crackly top we all secretly fight over
  • These come together in one bowl with no fancy techniques, yet they taste like something from a bakery
02 -
  • Underbaking is your friend here, check at 28 minutes because residual heat continues cooking them after they leave the oven
  • Room temperature eggs truly do make a difference in how smoothly they incorporate into the melted butter mixture
03 -
  • Use good quality cocoa powder since it is the main flavor driver in this recipe
  • Let the lined parchment paper overhang the pan so you can lift the entire batch out for clean cutting

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