Save to Pinterest Rich, dense, and irresistibly chocolaty brownies with crunchy walnuts, made effortlessly in a single baking pan for easy cleanup.
This recipe quickly became my go-to for dessert when I want something simple yet impressive.
Ingredients
- Dry Ingredients: 1 cup (125 g) all-purpose flour 1/2 cup (45 g) unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon baking powder
- Wet Ingredients: 1 cup (225 g) unsalted butter 2 cups (400 g) granulated sugar 4 large eggs 2 teaspoons vanilla extract
- Add-ins: 1 cup (120 g) chopped walnuts 1/2 cup (90 g) semisweet chocolate chips (optional)
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking pan or line it with parchment paper.
- Melt Butter and Add Sugar:
- 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.
- Add Eggs and Vanilla:
- Add the eggs one at a time mixing thoroughly after each addition Stir in the vanilla extract.
- Add Dry Ingredients:
- 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.
- Fold in Add-ins:
- Fold in the chopped walnuts and chocolate chips if using ensuring theyre evenly distributed.
- Smooth Batter:
- Smooth the batter evenly in the pan.
- Bake:
- 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.
- Cool:
- Cool completely in the pan before cutting into squares.
Save to Pinterest My family loves gathering around to enjoy these brownies fresh out of the oven sharing smiles and stories.
Required Tools
9x13-inch (23x33 cm) baking pan Spatula or wooden spoon Measuring cups and spoons Sifter (optional) Knife for cutting
Nutritional Information
Calories 340 Total Fat 20 g Carbohydrates 38 g Protein 4 g per serving
Allergen Information
Contains eggs dairy (butter) gluten (flour) and tree nuts (walnuts) Check all ingredient labels for possible cross-contamination if you have allergies.
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These fudgy walnut brownies are perfect for any occasion and sure to be a hit every time.
Recipe FAQs
- → How can I make the brownies fudgier?
Slightly underbake the brownies by removing them from the oven when a few moist crumbs remain on a toothpick inserted in the center. This retains their soft, fudgy texture.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts work well as alternatives. You can also omit nuts entirely for a nut-free option without affecting the core texture.
- → What pan size is recommended for baking?
A 9x13-inch (23x33 cm) baking pan is ideal to ensure even cooking and proper thickness of the brownies.
- → Is it necessary to use chocolate chips?
Chocolate chips are optional but add an extra chocolate burst. The brownies are delicious with or without them.
- → How should the brownies be cooled before serving?
Allow the brownies to cool completely in the pan before cutting to retain structure and achieve clean squares.