Fudgy Dark Chocolate Brownies with Walnuts
These fudgy dark chocolate brownies with walnuts are easy to make, rich in flavor, and have a gooey, dense texture with a satisfying nutty crunch. Perfect for any occasion and loved by all ages.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (227g) unsalted butter, melted and slightly cooled
- 1 ½ cups (300g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (125g) all-purpose flour, sifted
- ¾ cup (75g) unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 6 ounces (170g) dark chocolate (70% cacao), chopped or chips
- 1 cup (120g) walnuts, roughly chopped and toasted
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch pan with butter or line it with parchment paper, leaving a little overhang for easy removal.
- Toast the walnuts on a baking sheet in the oven for about 7 minutes until fragrant and golden. Remove and let cool.
- Melt the dark chocolate and butter together using a double boiler or microwave in short bursts until smooth. Let cool for 5 minutes.
- In a large bowl, whisk together granulated sugar, brown sugar, and eggs until thick and slightly pale (2-3 minutes by hand or 1-2 minutes with a mixer). Add vanilla extract and mix.
- Slowly pour the cooled chocolate-butter mixture into the sugar-egg mixture, stirring gently until fully incorporated.
- In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, stopping as soon as the flour disappears.
- Fold in most of the toasted walnuts, reserving some to sprinkle on top.
- Pour the batter into the prepared pan, spread evenly, and sprinkle the reserved walnuts on top. Tap the pan gently to release air bubbles.
- Bake for 25-30 minutes, checking at 25 minutes with a toothpick. It should come out with moist crumbs but not wet batter.
- Remove from oven and cool completely on a cooling rack for at least 1 hour before cutting.
Notes
Do not overmix after adding flour and cocoa powder to keep brownies fudgy. Use good quality 70% cacao dark chocolate for best flavor. Toast walnuts carefully to avoid bitterness. Let brownies cool completely before cutting to set texture. For quicker cutting, chill in fridge for 30 minutes. Substitute coconut oil for butter for dairy-free, and almond flour for gluten-free. Walnuts can be replaced with pecans or hazelnuts or omitted for nut-free version.
Nutrition
- Serving Size: 1 piece (about 2-inc
- Calories: 280
- Sugar: 20
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 3
- Protein: 4
Keywords: fudgy brownies, dark chocolate brownies, walnut brownies, easy brownies, homemade brownies, gooey brownies, chocolate dessert