Save Rich, dense, and irresistibly chocolaty brownies with crunchy walnuts, made effortlessly in a single baking pan for easy cleanup.
This recipe has become my go-to when I want a quick dessert that's both fudgy and packed with chocolate flavor.
Ingredients
- Dry Ingredients: 1 cup (125 g) all-purpose flour
- Dry Ingredients: 1/2 cup (45 g) unsweetened cocoa powder
- Dry Ingredients: 1/2 teaspoon salt
- Dry Ingredients: 1/2 teaspoon baking powder
- Wet Ingredients: 1 cup (225 g) unsalted butter
- Wet Ingredients: 2 cups (400 g) granulated sugar
- Wet Ingredients: 4 large eggs
- Wet Ingredients: 2 teaspoons vanilla extract
- Add-ins: 1 cup (120 g) chopped walnuts
- Add-ins: 1/2 cup (90 g) semisweet chocolate chips (optional)
Instructions
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line it with parchment paper.
- Step 2:
- In the baking pan, melt the butter in the preheating oven. Remove the pan and stir in the sugar directly into the melted butter until combined.
- Step 3:
- Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Step 4:
- Sift the flour, cocoa powder, salt, and baking powder over the wet mixture in the pan. Gently fold together with a spatula until just combined.
- Step 5:
- Fold in the chopped walnuts and chocolate chips if using, ensuring theyre evenly distributed.
- Step 6:
- Smooth the batter evenly in the pan.
- Step 7:
- Bake for 28 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (do not overbake for fudgy brownies).
- Step 8:
- Cool completely in the pan before cutting into squares.
Save My family always gathers around eagerly when I make these brownies, enjoying them fresh and warm.
Required Tools
9x13-inch (23x33 cm) baking pan Spatula or wooden spoon Measuring cups and spoons Sifter (optional) Knife for cutting
Allergen Information
Contains eggs dairy (butter) gluten (flour) and tree nuts (walnuts) Check all ingredient labels for possible cross-contamination if you have allergies
Nutritional Information
Calories 340 Total Fat 20 g Carbohydrates 38 g Protein 4 g
Save These fudgy walnut brownies are simple to prepare yet deliver maximum chocolate satisfaction every time.
Common Questions
- → How can I ensure the brownies stay fudgy?
To keep brownies fudgy, bake them just until a toothpick comes out with moist crumbs. Avoid overbaking, and cooling fully helps set the texture.
- → Can I substitute the walnuts with other nuts?
Yes, pecans or hazelnuts can replace walnuts for a different crunch and flavor, or simply omit nuts for a smooth texture.
- → Is it necessary to melt the butter in the pan before mixing?
Melting the butter directly in the baking pan simplifies mixing and helps incorporate sugar evenly for a smooth batter.
- → What is the role of folding the dry ingredients gently?
Gently folding prevents overmixing, preserving tenderness and preventing tough brownies by keeping the flour from developing too much gluten.
- → How should the brownies be cooled before cutting?
Allow them to cool completely in the pan to firm up, which makes cutting clean squares easier and prevents crumbling.
- → Can chocolate chips be added to the batter?
Yes, semisweet chocolate chips can be stirred in for extra chocolate bursts throughout the brownies.