Chocolate Fudge Brownies Walnuts (Print Version)
Decadent brownies bursting with dark chocolate and crunchy walnuts for a satisfying 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
10 - 1 cup walnut halves, roughly chopped
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x9-inch baking pan and line with parchment paper, ensuring paper overhangs edges for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until evenly blended. Set aside.
03 - In a large bowl, combine melted butter and granulated sugar. Whisk vigorously until mixture appears smooth and glossy, approximately 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 ingredient mixture to wet mixture. Using a spatula, gently fold until just combined. Stop mixing immediately when flour streaks disappear to prevent tough brownies.
06 - Fold in chocolate chips and chopped walnuts until evenly distributed throughout batter.
07 - Pour batter into prepared pan. Using an offset spatula, spread batter evenly into corners, ensuring smooth surface.
08 - Bake for 28-32 minutes. Test for doneness by inserting toothpick into center; it should emerge with a few moist crumbs but not wet batter.
09 - Cool completely in pan on wire rack, approximately 2 hours. Lift brownies from pan using parchment paper overhang and cut into 16 squares.
# Expert Tips:
01 -
- The crackly shiny top forms naturally, no fancy techniques needed
- They stay incredibly fudgy for days, unlike cakey brownies that dry out
02 -
- Underbaking slightly is the secret to that fudgy texture everyone fights over
- The toothpick test should show moist crumbs, not come out clean
03 -
- Room temperature ingredients prevent the batter from separating
- Letting them cool completely is torture but necessary for clean cuts