Save Rich, dense, and irresistibly chocolaty brownies with crunchy walnuts, made effortlessly in a single baking pan for easy cleanup.
These brownies quickly became a favorite in my family because of their fudgy texture and easy cleanup.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch (23x33 cm) baking pan or line it with parchment paper.
- Step 2:
- 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.
- Step 3:
- Add the eggs, one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- Step 4:
- 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.
- Step 5:
- Fold in the chopped walnuts and chocolate chips if using, ensuring theyre evenly distributed.
- Step 6:
- Smooth the batter evenly in the pan.
- Step 7:
- 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).
- Step 8:
- Cool completely in the pan before cutting into squares.
Save Making these brownies always brings my family together, especially when served warm with vanilla ice cream.
Notes
For extra fudginess, slightly underbake the brownies. Swap walnuts for pecans, hazelnuts, or omit for a nut free version. Serve warm with vanilla ice cream for a decadent treat.
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
Save Enjoy these fudgy walnut brownies as a perfect dessert or snack any time of the year.
Recipe FAQs
- → How can I make the brownies more fudgy?
To achieve extra fudginess, slightly reduce baking time and remove the brownies while still moist in the center.
- → Can I substitute walnuts with other nuts?
Yes, pecans or hazelnuts work well as alternatives, or nuts can be omitted for a nut-free version.
- → What is the best pan size for baking these brownies?
A 9x13-inch (23x33 cm) baking pan is ideal for even baking and the right thickness.
- → How should the batter be mixed for best texture?
Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing and ensure a tender texture.
- → Are chocolate chips necessary in the batter?
Chocolate chips are optional; they add extra richness but can be omitted without affecting the core texture.