Chocolate Brownies Walnuts

My sister called me in a panic one Saturday afternoon—she'd promised her book club homemade brownies and had exactly two hours before they arrived. I talked her through this recipe over the phone, and twenty minutes into baking, the smell alone had her convinced she'd made something special. That's when I knew these brownies were foolproof enough to share with anyone, anytime.

I made a batch for a potluck where I didn't know many people, and watching someone take a second brownie without asking told me more than any compliment ever could. By the end of the night, the plate was empty and I'd been asked for the recipe three times.

Ingredients

• Unsalted butter (170 g melted): Use melted butter rather than softened—it creates that signature fudgy crumb and mixes more smoothly into the sugar without overmixing.
• Granulated and light brown sugar (200 g and 100 g): The combo of both sugars gives depth; brown sugar brings molasses notes that deepen the chocolate flavor.
• Large eggs (2): Room temperature eggs incorporate more evenly and bind the batter without overworking it.
• Vanilla extract (1 tsp): A small amount that amplifies chocolate rather than competing with it.
• All-purpose flour (95 g): Measure by spooning into the cup and leveling off; too much flour makes brownies cake-like instead of fudgy.
• Unsweetened cocoa powder (60 g): The foundation of chocolate flavor—don't skimp on quality here.
• Salt and baking powder (½ tsp and ¼ tsp): Salt enhances chocolate depth; baking powder gives just enough rise to create a tender crumb.
• Chopped walnuts (120 g): Toast them lightly first if you want them to taste nutty rather than mild.
• Dark chocolate chips (100 g, optional): These add little pockets of extra indulgence—I almost always include them.

Instructions

Prepare your pan:

Preheat the oven to 175°C (350°F) and line your 20x20 cm pan with parchment paper, leaving overhang on two sides so you can lift the whole batch out in one piece. This step prevents stuck edges and makes cutting so much easier.

Combine wet ingredients:

Whisk melted butter with both sugars until the mixture looks smooth and glossy, almost like wet sand. This usually takes about a minute, and you'll see the sugar crystals start to dissolve into the butter.

Add eggs and vanilla:

Crack eggs in one at a time, whisking fully after each addition, then add vanilla. The mixture should look pale and slightly thickened when you're done.

Fold in dry ingredients:

Sift flour, cocoa powder, salt, and baking powder together, then fold into the wet mixture with a spatula using as few strokes as possible—overmixing develops gluten and makes brownies tough. Stop as soon as no dry streaks remain.

Add nuts and chocolate:

Gently fold in walnuts and chocolate chips until evenly distributed throughout the batter.

Bake:

Spread batter evenly in the pan and bake for 28–32 minutes until a toothpick inserted in the center comes out with moist crumbs clinging to it, not wet batter. The top should look set but still slightly soft.

Cool completely:

Let brownies cool in the pan on a wire rack for at least an hour before cutting—they firm up as they cool and cut so much cleaner that way.

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There's something about the smell of chocolate and butter baking that fills a whole house with comfort. For me, these brownies stopped being just a dessert the moment someone told me they brought them to work specifically because they reminded them of being home.

The Science of Fudgy Brownies

Fudgy brownies rely on the right ratio of fat to flour, and that's exactly what this recipe nails. The melted butter and sugar create a dense, almost custard-like base that stays tender even as it bakes. Underbaking by just a minute or two is the secret weapon—the residual heat continues cooking as they cool, so you can pull them out looking almost too soft and end up with perfect fudginess.

Walnuts: The Unsung Hero

Walnuts add more than just crunch; they bring an earthy bitterness that contrasts beautifully with chocolate sweetness. I've made these brownies without nuts and with pecans, but walnuts feel like they were made for this recipe. If you're toasting them first, just two minutes in a dry skillet over medium heat brings out their flavor without burning them.

Storage and Serving

These brownies actually taste better the next day once the flavors have settled and the texture becomes more uniformly fudgy. Store them in an airtight container at room temperature, and they'll stay delicious for up to four days—though they rarely last that long in my house.

• Serve them at room temperature or slightly warm with vanilla ice cream for that classic pairing.
• If you want to gift a batch, wrap individually in parchment and stack in a box for a thoughtful homemade present.
• Freeze extras in an airtight container for up to three months; thaw at room temperature before serving.

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These brownies have become my go-to when I want to feel like I've accomplished something delicious without spending hours in the kitchen. They've shown up at potlucks, book clubs, and quiet afternoons when all I needed was chocolate and someone to share it with.

Recipe FAQs

→ What type of nuts enhance the texture in these brownies?

Chopped walnuts are used to add a crunchy contrast to the fudgy texture, but pecans can be used as an alternative.

→ How can I achieve extra fudgy brownies?

Slightly underbake the squares by about 2 minutes to keep the center moist and fudgy without being wet.

→ Can these squares be made nut-free?

Yes, simply omit the walnuts for a nut-free version while retaining the chocolate richness.

→ What is the best way to check doneness when baking?

Insert a toothpick in the center; it should come out with moist crumbs but not wet batter for perfect doneness.

→ How should these be stored for freshness?

Store in an airtight container at room temperature for up to 4 days to maintain moistness and flavor.