Chocolate Fudge Brownies Walnuts (Printable Version)
Fudgy chocolate squares loaded with crunchy walnuts for a rich treat.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 3/4 cup unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
→ Wet Ingredients
05 - 1 cup unsalted butter, melted
06 - 2 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 2 teaspoons vanilla extract
→ Mix-ins and Topping
09 - 1 cup semi-sweet chocolate chips
10 - 1 cup walnuts, roughly chopped
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
03 - In a large bowl, whisk melted butter and sugar until smooth and glossy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Fold dry ingredients into the wet mixture gently using a spatula until just combined, avoiding overmixing.
05 - Carefully fold in chocolate chips and three-quarters of the chopped walnuts.
06 - Pour batter evenly into the prepared pan and smooth the surface. Sprinkle remaining walnuts evenly over the top.
07 - Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
08 - Allow to cool completely in the pan before using parchment overhang to lift out and cut into 16 squares.
# Top Tips:
01 -
- They taste like decadent chocolate dessert but come together in under an hour with simple pantry ingredients.
- That fudgy center is the result of precise baking, not fussy technique—just watching for the toothpick sign.
- Walnuts add a subtle crunch that keeps each bite interesting without overshadowing the chocolate.
02 -
- Room-temperature eggs and melted butter are non-negotiable if you want that fudgy center—cold ingredients won't emulsify the same way.
- The toothpick test is your best friend; a few moist crumbs mean they'll be perfect as they cool, but pull them out too early and you'll have gooey centers that don't set.
- Overmixing after adding dry ingredients is the one way to ruin these, so fold with restraint even if a few flour streaks remain.
03 -
- Invest in good cocoa powder—Dutch-processed gives deeper chocolate notes than natural cocoa, and it makes a noticeable difference in flavor.
- If you want extra gooey brownies, pull them out at the 28-minute mark and don't be afraid of that slightly underbaked look—they set as they cool and become perfect little fudge squares.