Chocolate Brownies with Walnuts (Print)
Rich fudgy brownies studded with crunchy walnuts for a deliciously classic chocolate treat.
# What You Need:
→ Wet Ingredients
01 - ¾ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
→ Dry Ingredients
06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ tsp salt
09 - ¼ tsp baking powder
→ Add-ins
10 - 1 cup chopped walnuts
11 - ¾ cup dark chocolate chips (optional)
# How To Make It:
01 - Set oven temperature to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk melted butter with granulated and brown sugars until smooth and glossy.
03 - Whisk in eggs and vanilla extract until fully blended.
04 - Sift together flour, cocoa powder, salt, and baking powder. Fold gently into the wet mixture until just combined, avoiding overmixing.
05 - Gently fold chopped walnuts and optional chocolate chips into the batter.
06 - Pour batter into prepared pan and spread evenly with a spatula.
07 - Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
08 - Cool completely on a wire rack before lifting brownies out using the parchment overhang. Slice into 12 squares to serve.
# Expert Advice:
01 -
- They're fudgy on the inside with just enough structure to cut into neat squares—no crumbling disaster.
- Walnuts add a genuine crunch that keeps every bite interesting instead of monotonous.
- Ready in under an hour from start to finish, so you can actually pull warm brownies from the oven on a weeknight.
02 -
- Baking time is a range for a reason—your oven runs its own race, so start checking at 28 minutes and trust your toothpick over a timer.
- Underbaking by two minutes gives you genuine fudginess; overbaking by two minutes gives you cake, and they're completely different desserts.
03 -
- Don't sift if you're in a hurry, but do break up any cocoa lumps with your fingers before folding—lumpy cocoa patches taste bitter and harsh.
- The parchment overhang is your best friend; it makes removing the entire batch effortless and means you get to enjoy brownies instead of scraping pan scratches.