Classic Fudge Walnut Brownies

I hope you all had a relaxing, fun-filled holiday weekend. We had time off from work (hurray!), did a little work around the house, I did some cooking and baking, and we had a big bunch over on the 4th of July for an old fashioned BBQ capped off with fireworks. For dessert I decided on these devilishly rich, perfectly textured 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 different from the boxed variety. They also happen to be quick and easy to put together.

If you’ve got a group to feed, this classic dessert is a great option. Set out several flavors of ice cream and let everyone serve themselves. Easy for you and a sure-fire crowd pleaser.

The key to the intense chocolate flavor is bittersweet chocolate. I love this Ghirardelli 60% Cacao for baking. It’s readily available and very good quality.

First, the dry ingredients get cozy together in a large mixing bowl. All-purpose flour, cocoa powder, both white and brown sugar, baking powder and salt.

Coarsely chop your bar of bittersweet chocolate and combine half of it with 1/3 cup milk in a small, heavy saucepan over low heat. Reserve the remaining chocolate.

Add 6 tablespoons of butter and continue to heat the mixture, over low heat, stirring constantly until the butter and chocolate have melted completely.

Remove the pan from the heat and add 1 teaspoon vanilla.

Pour the chocolate mixture over the dry mixture and stir to lightly combine.

Add two lightly beaten eggs.

Add 1/4 cup chopped walnuts and the remaining chopped bittersweet chocolate. Those little chunks of chocolate will add a fudgey, deep chocolate intensity to the brownies.

Transfer the batter to a 8″ or 9″ square baking dish that has been coated with non-stick cooking spray. Sprinkle the remaining 1/4 cup walnuts over the top and bake it, at 350 degrees. It should take between 22 to 26 minutes, depending on the size of your pan.

Allow the brownies to cool completely in the pan before cutting and serving.

Bridget made it through her first 4th of July like a champ. The little girl loves a good party, but she’s not quite sure what to think about those fireworks. After awhile, she decided she’d had enough and watched the rest of the festivities from the safety of the kitchen table.

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Classic Fudge Walnut Brownies

Rich, dense, fudgey brownies. Excellent served with a scoop of ice cream.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 20 small brownies

Change the number in the box above to adjust serving size. Please note that size of cookware and cook time may vary.

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Ingredients

• 3/4 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 4 ounce package 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

1. Preheat oven to 350 degrees. Coat an 8" or 9" square baking dish with non-stick cooking spray.
2. Combine flour and next 5 ingredients (through salt) in a large bowl. Set aside.
3. Place 1/2 of the bittersweet chocolate and the milk in small saucepan and place over low heat. Cook and stir for a minute or two and then add butter. Continue cooking over low heat, stirring constantly, until butter and chocolate have completely melted. Remove pan from heat and stir in vanilla.
4. Add melted chocolate mixture to the flour mixture and stir till slightly combined. Add eggs, remaining bittersweet chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
5. Pour the batter into prepared baking dish; sprinkle with remaining 1/4 cup nuts. Bake until a wooden pick inserted in center comes out with moist crumbs clinging; approximately 20 to 22 minutes for 9" pan or 22 to 26 minutes for a 8" pan. Remove from oven and cool completely in pan. Cut and serve.
6. Adapted from Cooking Light

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