Fudgy Walnut Brownies

Do you prefer brownies that are soft and fudgy in the middle or light and cakey?

I will choose the fudgy ones every time, especially when they have walnuts mixed into the chocolate batter.

These fudgy walnut brownies are rich, chocolatey, and easy to make in one bowl. The walnuts add a little crunch, while the middle stays dense and moist. Just be careful not to leave them in the oven too long, as a few extra minutes can change the texture.

I usually let them cool completely before slicing, although waiting is probably the hardest part of the recipe. Serve them as they are or add a scoop of vanilla ice cream if you are making them for dessert.

Fudgy Walnut Brownies Recipe

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 1 hour
Servings: 16 brownies

Ingredients

• ½ cup unsalted butter
• 6 oz dark or semisweet chocolate, chopped
• ¾ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp salt
• ¾ cup chopped walnuts
• ½ cup chocolate chips, optional

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some paper hanging over the sides.
2. Place the butter and chopped chocolate in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each one, until melted and smooth. Set aside to cool slightly.
3. Add the granulated sugar and brown sugar to the melted chocolate. Stir until combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Sift the flour, cocoa powder, and salt into the bowl. Gently fold the dry ingredients into the chocolate mixture. Stop mixing as soon as no dry streaks remain.
6. Fold in the chopped walnuts and chocolate chips, if using. Save a few walnuts to sprinkle over the top.
7. Spread the batter evenly in the prepared pan. Sprinkle the remaining walnuts over the surface.
8. Bake for 23 to 28 minutes. The edges should look set, while the center should still be slightly soft. A toothpick inserted in the middle should come out with a few moist crumbs rather than clean.
9. Let the brownies cool completely in the pan. Lift them out using the parchment paper and cut them into 16 squares.

Tips

• Do not overmix the batter after adding the flour. Too much mixing can make the brownies cakey.
• Take the brownies out while the center still looks slightly underbaked. They will continue to set as they cool.
• For cleaner slices, chill the brownies for 30 minutes before cutting them.
• Store them in an airtight container at room temperature for up to four days.