Chocolate Brownies Walnuts (Print View)

Fudgy chocolate squares infused with crunchy walnuts for an irresistible treat.

# Ingredient List:

→ Wet Ingredients

01 - ¾ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ teaspoon salt
09 - ¼ teaspoon baking powder

→ Add-ins

10 - 1 cup chopped walnuts
11 - ¾ cup dark chocolate chips (optional)

# How to Make:

01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and glossy.
03 - Add eggs and vanilla extract to the mixture and whisk until fully combined.
04 - Sift together flour, cocoa powder, salt, and baking powder. Fold the dry ingredients gently into the wet mixture using a spatula until just combined, avoiding overmixing.
05 - Fold in chopped walnuts and optional chocolate chips evenly throughout the batter.
06 - Pour batter into the prepared baking pan and spread evenly with a spatula.
07 - Bake for 28 to 32 minutes until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
08 - Allow the brownies to cool completely in the pan placed on a wire rack before lifting out and slicing into 12 squares.

# Expert Advice:

01 -
  • They're genuinely fudgy without being gooey or undercooked, hitting that perfect chocolate sweet spot.
  • Walnuts add texture and a subtle nuttiness that makes them taste way more sophisticated than the effort involved.
  • Ready in under an hour from craving to first bite, which feels like cheating when the results taste this good.
02 -
  • The toothpick test is everything—pull them out a minute too early and you have gooey center syndrome, but two minutes too late and they're suddenly cakey.
  • Don't skip cooling completely in the pan; I learned this the hard way trying to remove a still-warm brownie that fell apart in my hands.
03 -
  • For extra fudgy brownies, underbake by two minutes and let them cool fully in the pan—the carryover heat does the rest.
  • If you don't have a sifter, whisk the dry ingredients together in a separate bowl to break up any cocoa lumps and distribute the leavening evenly.

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