Fudgy Chocolate Walnut Brownies
I first fell in love with a truly fudgy brownie not in an American diner, but in a tiny, sun-drenched café during a trip through South America. The intense chocolate flavor, paired with the crunch of walnuts, was a revelation. This recipe is my attempt to recreate that perfect, unforgettable moment.
9Ingredients
- 180 g Dark chocolate (70% cacao), chopped
- 150 g Unsalted butter, cubed
- 250 g Granulated sugar
- 3 Large eggs, room temperature
- 5 g Vanilla extract
- 95 g All-purpose flour
- 30 g Unsweetened cocoa powder
- 3 g Salt
- 100 g Walnuts, roughly chopped
Instructions
Preheat your oven to exactly 175°C (350°F). Grease a 20x20 cm (8x8 inch) square baking pan and line it with parchment paper, leaving an overhang on two sides to lift the brownies out later.
In a heatproof bowl set over a saucepan of barely simmering water (a bain-marie), melt the chopped chocolate and cubed butter together. Stir occasionally until smooth and fully combined. Remove from heat and let it cool for about 5 minutes.
Whisk the granulated sugar into the slightly cooled chocolate mixture. Then, add the eggs one at a time, whisking well after each addition until the batter is thick and glossy. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix. Finally, fold in the chopped walnuts.
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes. To check for doneness, a wooden skewer inserted into the center should come out with moist, fudgy crumbs attached, not wet batter.
Let the brownies cool completely in the pan on a wire rack. This is the most important step for a fudgy texture! Once cool, use the parchment paper overhangs to lift the brownie slab out of the pan. Cut into 16 squares and serve.
Chef's Tip
Toast the walnuts before adding them - it intensifies their flavor dramatically. For fudgy brownies, slightly underbake and refrigerate before cutting.
Comments
0Write a Review
Loading comments...
Fudgy Chocolate Walnut Brownies
Ingredients
- 180 g Dark chocolate (70% cacao), chopped
- 150 g Unsalted butter, cubed
- 250 g Granulated sugar
- 3 Large eggs, room temperature
- 5 g Vanilla extract
- 95 g All-purpose flour
- 30 g Unsweetened cocoa powder
- 3 g Salt
- 100 g Walnuts, roughly chopped
Instructions
- Preheat your oven to exactly 175°C (350°F). Grease a 20x20 cm (8x8 inch) square baking pan and line it with parchment paper, leaving an overhang on two sides to lift the brownies out later.
- In a heatproof bowl set over a saucepan of barely simmering water (a bain-marie), melt the chopped chocolate and cubed butter together. Stir occasionally until smooth and fully combined. Remove from heat and let it cool for about 5 minutes.
- Whisk the granulated sugar into the slightly cooled chocolate mixture. Then, add the eggs one at a time, whisking well after each addition until the batter is thick and glossy. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix. Finally, fold in the chopped walnuts.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes. To check for doneness, a wooden skewer inserted into the center should come out with moist, fudgy crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack. This is the most important step for a fudgy texture! Once cool, use the parchment paper overhangs to lift the brownie slab out of the pan. Cut into 16 squares and serve.
Let's Cook Together!
Join Melmii's culinary community and get exclusive recipes
melmii.eu | YouTube: @melmiifood | Instagram: @melmii.food