Chocolate Fudge Brownies Walnuts

My kitchen still smells like those brownies from a rainy Sunday when my neighbor stopped by unexpectedly and we ended up baking together instead of just having coffee. I'd never made brownies quite this fudgy before, and watching her eyes light up when she took that first bite made me realize I'd finally cracked the code. Dark chocolate, butter melted just right, and those walnuts scattered on top like little promises of texture—it became our thing after that.

I made these for my daughter's school bake sale and they sold out in twenty minutes while other cookies lingered on the table. She was so proud, and honestly, so was I—not because they were fancy, but because they tasted like actual chocolate and butter and care, nothing artificial about them.

Ingredients

• Dark chocolate (200 g, at least 60% cocoa), chopped: Quality matters here more than anywhere else; cheap chocolate will make these taste thin and waxy.
• Unsalted butter (115 g): Let it soften slightly so it melts smoothly with the chocolate without separating.
• Unsweetened cocoa powder (2 tbsp): This deepens the chocolate flavor in a way that feels like a secret ingredient.
• Granulated sugar (200 g) and light brown sugar (50 g): The mix gives you sweetness plus a hint of molasses depth.
• Room temperature eggs (3 large): Cold eggs won't incorporate properly; take them out of the fridge 30 minutes early.
• Pure vanilla extract (1 tsp): Skip the imitation stuff; it makes a noticeable difference.
• All-purpose flour (95 g) and fine sea salt (1/2 tsp): The salt enhances the chocolate flavor rather than making things taste salty.
• Walnuts (120 g), roughly chopped and lightly toasted: Toasting them yourself wakes up their nutty flavor in a way store-bought toasted nuts sometimes miss.

Instructions

Set up and preheat:

Line your 20x20 cm pan with parchment paper so you can pull the whole batch out afterward and slice cleanly. Preheat your oven to 175°C so it's ready the moment you finish mixing.

Melt chocolate and butter together:

Place them in a heatproof bowl set over simmering water, stirring occasionally until completely smooth. Once melted, whisk in the cocoa powder until there are no lumps—this only takes about a minute.

Whisk eggs and sugar to thick pale ribbons:

In a separate bowl, whisk the sugars, eggs, and vanilla together for about 2 minutes until the mixture is noticeably thick and pale. This incorporates air that keeps the brownies tender rather than dense and heavy.

Combine wet ingredients gently:

Slowly pour the chocolate mixture into the egg mixture while whisking constantly to avoid cooking the eggs. Once combined, the batter should feel smooth and glossy.

Fold in flour and salt without overworking:

Sift the flour and salt over the batter, then fold gently with a spatula using as few strokes as possible. Overmixed flour develops gluten, which makes brownies tough and cake-like.

Add nuts and pour into pan:

Fold in three-quarters of the walnuts, then pour the batter into your prepared pan and smooth the top. Scatter the remaining walnuts across the surface so they toast slightly in the oven.

Bake until the edges are set but center is still soft:

Bake for 22 to 25 minutes; the edges should look firm and a toothpick inserted in the center should come out with just a few moist crumbs. If it looks completely clean, you've overbaked them.

Cool completely before slicing:

Let them cool entirely in the pan on a wire rack, then use the parchment overhang to lift them out. They'll be easier to slice cleanly once they're completely cool.

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There's a moment when someone bites into a brownie fresh from your kitchen and their shoulders drop, and they get quiet for just a second. That's the moment these brownies were made for.

Why Chocolate Matters in Brownies

Using good dark chocolate isn't being fussy—it's the difference between a brownie that tastes like chocolate and one that tastes like sweet cake with cocoa powder stirred in. The cocoa butter in real chocolate creates that melt-in-your-mouth feeling that cheap chocolate simply can't replicate, no matter how much butter you add.

The Science of Fudginess

Fudgy brownies walk a thin line between underbaked and raw, and the key is understanding your oven. Every oven runs different, so the first time you make these, start checking at 22 minutes by inserting a toothpick in the center; if it comes out clean, you've definitely overbaked. The batter will look slightly wet in the middle, and that's exactly right.

Storage and Serving Ideas

These brownies taste just as good the next day and actually benefit from sitting overnight—the flavors meld and they become even more moist. Store them in an airtight container at room temperature for up to 4 days, or wrap individual squares and freeze for up to 3 months.

• Serve them warm with a scoop of vanilla ice cream to turn them into something restaurant-worthy.
• If your brownies dry out, stack them with a slice of bread in the container overnight to soften them back up.
• You can substitute pecans or hazelnuts for the walnuts if that's what you have on hand.

Save

These brownies are the kind of simple recipe that teaches you something about baking every time you make them. Once you understand how they work, you'll find yourself making them again and again.

Recipe FAQs

→ What type of chocolate is best for these brownies?

Use dark chocolate with at least 60% cocoa for a rich, intense flavor that complements the fudgy texture.

→ How do toasted walnuts influence the flavor?

Lightly toasting walnuts enhances their nuttiness and adds a satisfying crunch that contrasts with the dense brownie base.

→ Can I substitute walnuts with other nuts?

Pecans or hazelnuts can be used as alternatives, offering different textures and flavors while maintaining the crunch element.

→ How can I achieve extra fudginess in the brownies?

Underbaking slightly keeps the center moist and gooey, increasing the fudgy consistency of the brownies.

→ What is the best way to store these brownies?

Store in an airtight container at room temperature for up to four days to maintain freshness and texture.