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Chewy Fudgy Walnut Brownies
Crispy on the edges and impossibly dense in the center, these homemade walnut brownies pack an intense cocoa punch. You'll build the batter from scratch using melted butter and unsweetened baking chocolate, creating a rich base that boxed mixes can't touch. Chopped walnuts bring a classic texture, but they're entirely optional if you prefer a smooth bite. It's a straightforward bake that turns basic pantry staples into a deeply comforting dessert.
Ingredients
- ⅔ cup butter
- 5 oz unsweetened baking chocolate, chopped
- 1 ¾ cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 cup all-purpose flour
- ½ cup chopped walnuts, toasted if desired ( page 22 )
Instructions
- 1Preheat the oven to 350°F. Coat the bottom and sides of a 9-inch square baking pan with shortening.
- 2Place the butter and chopped chocolate in a small saucepan over low heat. Stir the mixture constantly so the chocolate doesn't scorch. Once completely melted, set it aside to cool for 5 minutes.
- 3Combine the sugar, vanilla, and eggs in a medium mixing bowl. Use an electric mixer on high speed to beat the ingredients for 5 minutes. Lower the mixer speed and blend in the cooled chocolate mixture, pausing to scrape down the sides of the bowl as needed.
- 4Add the all-purpose flour and beat on low speed just until the batter is combined. Overmixing develops the gluten and makes the brownies tough. Gently fold in the chopped walnuts, then pour the batter into the prepared baking pan and spread it into an even layer.
Notes
- Swap: Substitute the walnuts with chopped pecans or cashews, or omit them entirely for a nut-free version.
- Tip: Toast the walnuts in a dry skillet before adding them to the batter for a deeper, roasted flavor.
- Baking: Since the original recipe text omits the bake time, check the brownies around 25 to 30 minutes. They're done when a toothpick inserted in the center comes out with moist crumbs attached.