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!
As we head into the long weekend I can’t help but think back to holiday weekends in past summers. It’s got me feeling pretty nostalgic and I am so missing the family who isn’t with us right now, our old friends, and entertaining on long weekends like this one. I’m sure you’re with me on this.
I don’t know about you but I think a rich chocolate dessert is exactly what we need right now and this recipe is spot-on perfect for this weekend. It 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.
Ingredients
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.
Instructions
- Preheat your oven to 350 degrees F and 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 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 1/4 cup of the walnuts to the flour mixture and stir to combine.
- Pour the batter into the prepared baking dish and sprinkle with the remaining 1/4 cup walnuts.
- Bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 22 minutes for a 9-inch baking dish or 22 to 26 minutes for an 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.
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.
I have a thing about brownies and ice cream. It has such a nostalgic summer dessert vibe. Just set out different flavors of ice cream and let everyone serve themselves. Easy for you and a great dessert option.
More recipes to satisfy your chocolate cravings
- Molten Chocolate Cakes
- One Bowl Chocolate Cake
- Chewy Chocolate Dipped Oatmeal Cookies
- Chocolate Covered Cherry Cookies
This post was originally published on July 6, 2014. It has been updated with new text and images.
Classic Fudge Walnut Brownies
Ingredients
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 cup packed brown sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 ounces bittersweet chocolate, coarsely chopped, divided
- 1/3 cup milk
- 6 tablespoons butter
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/2 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 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 1/4 cup of the walnuts (reserve remaining nuts for later) to the flour mixture; stir to combine.
- Pour the batter into prepared baking dish and sprinkle with remaining 1/4 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.
Adapted from Cooking Light
Up until now, I had always used a box mix for brownies. After using this recipe, I will never use box mix again! They turned out amazing, thank you!
So happy you loved them! Thanks, Karen. 🙂
You have milk in the ingredients but don’t specify in the directions when to add it. You might want to make that edit. Other than that they are in the oven now and I hope they turn out good!
Hi Nicole. The milk is referenced in Step 3 “Place half of the bittersweet chocolate and the milk in a small saucepan and place over LOW heat.” I hope they turn out great for you!
Hello, I tried this recipe and the batter was pretty dry and didn’t spread at all to the pan. When this happens, should I add more milk or any other liquids? Also, I tend to like it less sweet and so if I reduce sugar, should I increase other things? Thanks in advance.
Hi Cindy. If you change the amounts for any ingredient while baking it can throw off the outcome and definitely the texture. Without testing, I can’t provide much guidance on changing the ingredient amounts and ratios. As far as the batter being dry, just be sure you are measuring the dry ingredients correctly by spooning the flour into the measuring cup and then leveling it off.
One of the best brownies I have eaten. Thank you for the recipe. (Reminder to me: put in forever folder). YUM!
Fantastic! Thanks, Steve. 🙂
Baking them as I type. Stay tuned…….
Hope they turned out great for you, Steve!