Chocolate Brownies Walnuts (Printable)

Rich, fudgy chocolate squares with crunchy walnuts, delivering a classic melt-in-mouth treat.

# What You’ll Need:

→ Wet Ingredients

01 - ¾ cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - ¾ cup all-purpose flour
07 - ¾ cup unsweetened cocoa powder
08 - ½ teaspoon salt
09 - ¼ teaspoon baking powder

→ Add-ins

10 - 1 cup chopped walnuts
11 - ¾ cup dark chocolate chips (optional)

# How-To Steps:

01 - Set the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together melted butter, granulated sugar, and brown sugar in a large bowl until smooth and glossy.
03 - Add eggs and vanilla extract to the wet mixture, whisking until fully blended.
04 - Sift flour, cocoa powder, salt, and baking powder into the wet mixture. Fold gently with a spatula until just combined, being careful not to overmix.
05 - Carefully fold chopped walnuts and chocolate chips into the batter if using.
06 - Pour the batter evenly into the prepared pan. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out with moist crumbs.
07 - Allow brownies to cool completely on a wire rack before lifting from the pan using the parchment overhang and slicing into twelve squares.

# Expert Advice:

01 -
  • They're fudgy and rich without being dense or heavy, which sounds impossible until you nail the baking time.
  • Walnuts add a subtle crunch that keeps your teeth interested, cutting through the sweetness in exactly the right way.
  • Forty-five minutes from start to table means you can satisfy a chocolate craving without planning your whole day around it.
02 -
  • The toothpick test is everything—two minutes of overbaking turns fudgy brownies into dry cake, and no amount of ice cream fixes that.
  • Folding, not stirring, keeps your brownies tender; aggressive mixing develops gluten and gives you the opposite of what you want.
  • Room-temperature cooling prevents a gummy bottom layer, so don't skip this even though it's the hardest part.
03 -
  • Weigh your ingredients if you can—it's the secret difference between inconsistent batches and brownies that taste the same every single time.
  • Let your eggs and butter come to room temperature before mixing; it helps everything emulsify smoothly and creates a more even texture throughout.

Go Back