These Classic Fudge Walnut Brownies are deliciously rich with a fabulous dense texture. They are quick and easy to make and SO much better than a boxed mix!
When those chocolate cravings strike, these brownies or a slice of my easy One Bowl Chocolate Cake will hit the spot!
This recipe makes one small baking dish full of devilishly rich, perfectly textured Classic Fudge Walnut Brownies.
There are some pretty decent box brownie mixes out there these days so in order to justify going to the trouble of baking them from scratch, there had better be a pretty significant difference.
Well, these babies are significantly better than the boxed variety. They also happen to be quick and easy to put together. A great little weekend baking project!
Table of contents
Ingredient Notes
- Dry ingredients: All-purpose flour, granulated sugar, unsweetened cocoa powder, light brown sugar, baking powder, and salt.
- Wet ingredients: Milk, butter, pure vanilla extract, and large eggs.
- Chocolate: The key to the intense chocolate flavor in these brownies is a double shot of chocolate from unsweetened cocoa powder and bittersweet chocolate. I love Ghirardelli 60% Cacao Bittersweet Baking Bars. They are readily available and very good quality.
- Nuts: Chopped walnuts.
How to Make Fudge Walnut Brownies
- Mix the dry ingredients: Combine the dry ingredients in a large mixing bowl and set it aside.
- Melt the chocolate and butter: Place half of the bittersweet chocolate and the milk in a small saucepan and cook over low heat for a minute or two and then add the butter. Cook, stirring constantly, until the butter and chocolate have completely melted. Remove the pan from the heat and stir in the vanilla
- Combine: Pour the melted chocolate mixture into the flour mixture and stir until slightly combined. Add the eggs, remaining bittersweet chocolate, and 1/4 cup of the walnuts and stir to combine.
- Bake: Pour the batter into a greased 8- or 9-inch baking dish and sprinkle with the remaining walnuts. Bake in a preheated 350 degree F oven until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 26 minutes.
Serving Tip
Serve these brownies over ice cream for a nostalgic summer dessert. Just set out different flavors of ice cream and let everyone serve themselves. Easy for you and guaranteed to be a hit!
Baking Tips for the Best Brownies
- Timing: Ovens can vary so I recommend setting your kitchen timer for a couple of minutes shy of the recommended baking times and watching them closely towards the end.
- Don’t overbake: Bake the brownies until the edges seem firm but the center is still somewhat soft. The brownies will continue to set up as they cool.
- Cool before slicing: Allow the browines to cool completely in the baking dish before cutting and serving. If you haven’t overbaked them, they’ll still be moist in the center after cooling.
The Best Brownie Baking Pans
You can honestly bake these brownies in pretty much any type of pan you have that is in the 8- to 9-inch square range. But, depending on the size and material of the pan, there can be some differences in baking times and the end result that are worth noting.
Keep in mind that an 8-inch pan will yield a slightly taller, softer brownie. A 9-inch pan is a bit shallower and will yield brownies with crispier edges.
- Most of us have glass or ceramic baking dishes in our cupboards and they will work just fine. They heat slowly and evenly and are useful for a variety of recipes.
- Metal pans made of aluminum, copper, or steel are a popular choice for brownies, especially if you like those crispy edges. Keep in mind that metal pans heat more quickly and may reduce the overall baking time a bit.
- You can also bake brownies in a silicone pan. They come in all kinds of bright, pretty colors but they are flimsy so it’s a good idea to place a baking sheet under them for support while moving them in and out of the oven.
Storage Tips
Store the cooled Fudge Walnut Brownies in an airtight container at room temperature. They should stay moist for up to 4 to 5 days. For longer storage, you can refrigerate the brownies for up to a week, or freeze them for up to three months. When freezing, wrap each brownie individually in plastic wrap and place them in a freezer-safe bag or container. Before serving, let them thaw at room temperature or warm them slightly in the microwave for that fresh-from-the-oven taste!
Sign up for my free newsletter for all the latest recipes and join me on Facebook, Instagram and Pinterest for more cooking inspiration!
Classic Fudge Walnut Brownies
Ingredients
- ¾ cup all-purpose flour
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces bittersweet chocolate, coarsely chopped, divided
- ⅓ cup milk, 2% or whole
- 6 tablespoons butter
- 1 teaspoon pure vanilla extract
- 2 large eggs, lightly beaten
- ½ cup chopped walnuts, divided
Instructions
- Preheat oven to 350 degrees F. Coat an 8- or 9-inch square baking dish with nonstick cooking spray.
- Combine the flour, sugar, cocoa powder, brown sugar, baking powder and salt in a large mixing bowl. Set aside.
- Place half of the bittersweet chocolate and the milk in a small saucepan and place it over LOW heat. Cook and stir for a minute or two and then add the butter. Continue cooking over LOW heat, stirring constantly, until the butter and chocolate have completely melted. Remove the pan from the heat and stir in the vanilla.
- Pour the melted chocolate mixture into the flour mixture in the mixing bowl and stir until slightly combined. Add the eggs, remaining bittersweet chocolate, and ¼ cup of the walnuts (reserve remaining nuts for later) to the flour mixture and stir to combine.
- Pour the batter into the prepared baking dish and sprinkle with the remaining ¼ cup walnuts.
- Bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 22 minutes for 9-inch baking dish or 22 to 26 minutes for a 8-inch baking dish. The edges should seem solid but the center will appear somewhat soft and will continue to set up as the brownies cool. Ovens can vary so I recommend setting your kitchen timer for a couple of minutes shy of the recommended baking times and watching them closely towards the end. Remove from the oven and cool completely in the baking dish before cutting and serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Chocolate Desserts
Adapted from Cooking Light
This post was originally published on July 6, 2014. It has been updated with new text and images.
This turned out fabulous! Thank you !
You’re so welcome!
Great recipe. I did have to bake it a little longer then stated in the recipe. I like a firmer brownie vs one with a good center.
Delicious fudgy walnut brownies! I’ve made these twice since discovering this recipe a couple weeks ago. Easy to follow recipe. Mine took about 10 minutes longer than suggested bake time. So so good!!
Fantastic! Now you’ve got me wanting to bake a batch. 🙂 Thanks, Shannon.
This recipe was soo good and it is not so hard to make and I know that because I am only 10 years old.
Hi Inayah! I’m so happy you tried my brownie recipe and that it turned out well for you. Keep baking and thanks so much for your comment. 🙂
Part of the fun of trying new recipes is reading the comments and some of the questions people have. I am a novice baker and the directions couldn’t have been clearer and the method so simple. These are now my new favourite brownies. Rich and delicious! Thank you!
So happy the recipe worked out well for you. 🙂
I followed the recipe, I’m an experienced baker however, I struggled with this recipe. It took longer than 30 minutes to bake. The brownies were difficult to cut because they were too fudgey.
Hi Ellen. I’m sorry to hear that you struggled with the recipe. I can’t be certain what went wrong, however, I’d recommend allowing the brownies to rest longer before slicing them. If you’ve used the correct pan and they’ve baked long enough, they should set up properly after resting.