Chocolate Fudge Brownies Walnuts (Printable)

Decadent, fudgy brownies with a rich chocolate base and crunchy toasted walnuts for a satisfying bite.

# What You Need:

→ Chocolate & Dairy

01 - 7 oz dark chocolate (minimum 60% cocoa), chopped
02 - 1/2 cup unsalted butter, cubed
03 - 2 tablespoons unsweetened cocoa powder

→ Sugar & Eggs

04 - 1 cup granulated sugar
05 - 1/4 cup light brown sugar
06 - 3 large eggs, at room temperature
07 - 1 teaspoon pure vanilla extract

→ Dry Ingredients

08 - 3/4 cup all-purpose flour
09 - 1/2 teaspoon fine sea salt

→ Nuts

10 - 1 cup walnuts, roughly chopped and lightly toasted

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a heatproof bowl over simmering water, melt the chocolate and butter together, stirring until smooth. Remove from heat and whisk in cocoa powder until fully incorporated.
03 - In a large mixing bowl, whisk together granulated sugar, light brown sugar, eggs, and vanilla extract until thick and pale, approximately 2 minutes.
04 - Gradually add the melted chocolate mixture into the egg mixture, whisking continuously until fully combined.
05 - Sift in flour and salt, folding gently with a spatula until just combined to avoid overmixing.
06 - Gently fold in three-quarters of the chopped walnuts, reserving the remainder for topping.
07 - Pour batter into the prepared pan and smooth the surface. Evenly sprinkle the remaining walnuts on top.
08 - Bake for 22 to 25 minutes until edges are set but center remains slightly soft. A toothpick inserted should have moist crumbs attached.
09 - Allow brownies to cool completely in the pan on a wire rack. Lift out using the parchment overhang, slice into squares, and serve.

# Helpful Tips:

01 -
  • They're dense and fudgy in the center without being raw or gummy.
  • The toasted walnuts add a sophisticated crunch that keeps people coming back.
  • They come together in under an hour, so you can impress someone on short notice.
02 -
  • Underbaking is your friend here—they'll continue cooking slightly as they cool, and that's what gives you that fudgy center.
  • Don't skip toasting the walnuts yourself; it completely changes how they taste compared to using pre-toasted ones.
03 -
  • Room temperature eggs matter more than you'd think—they whip up more efficiently and create a lighter, airier crumb.
  • Sifting the flour and cocoa powder prevents lumps that can ruin the texture, so don't skip this step even though it feels fussy.

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