Fudge Walnut Brownies
If you like your brownies really thick, fudgy, and with walnuts, you're going to love this recipe.
These brownies are fudgy, soft, and chocolate rich. These brownies can be made gluten-free by using white rice flour instead of all-purpose flour.
Be careful to not overbake these brownies, or you get dry brownies.
Chocolate is the star in these brownies so be sure to use the best-quality dark chocolate. These brownies are best enjoyed cold. If you prefer a more moist brownie serve it warm straight from the oven, with some vanilla ice cream on top.
Before you start
Read the recipe completely; make sure you have everything you need.
For all the step-by-step, pictures scroll to → Notes and click on the clickable link
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*Note
→Chocolate is the star in these brownies, so use best-quality dark chocolate ( I most often use Valrhona 66% or Callebaut)
→Instead of walnuts, you can use toasted pecans, hazelnuts, or almonds. I personally do not prefer toasted nuts but if you do. Place the nuts on a baking tray and roast them in the center of the oven for 10 minutes on 355F°/180C°, before adding them into the brownies batter.
→When you remove the brownies from the pan you might see burned and caramelized edges. ( you might not – it depends on the pan.) If you do, you can leave them or cut them off. Some say it is the best part of brownies, I cut them off, but then I can’t resist eating them.
Fudge Walnut Brownies
- 180 gram salted, extra salted or unsalted butter, diced
- 240 gram bittersweet chocolate ( 63 to 72%) best-quality dark chocolate, chopped or callets/discs
- 3 large eggs, straight from the fridge
- 300 gram white sugar
- 60 gram all-purpose flour ( for glutenfree use white rice flour)
- a pinch of fine sea salt
- 1 teaspoon instant espresso powder ( optional)
- 60 gram bittersweet chocolate (63 to 72%) best-quality dark chocolate, chopped ( I use Valrhona)
- 190 gram walnuts, ( optional) coarsely chopped ( see tips)
Directions for the Fudge Walnut Brownies
- Preheat the oven to 355F°/180C°
- Grease and line 20 x 30 cm ( 8 by a 12-inch) baking pan with parchment paper, leaving a slight overhang on all sides.
- Put the 240 grams of chocolate and diced butter in a heatproof bowl over a pan of simmering water ( bain-marie) and leave to melt slowly.
- While the chocolate is melting, in a medium bowl, lightly mix the eggs and sugar together using a whisk just to combine.
- Remove the chocolate mix from heat, pour the chocolate mixture into the egg mixture and whisk together quickly until combined. ( do not overmix)
- Sift in the all-purpose flour, espresso powder, and sea salt, add the 60-gram chopped chocolate and chopped walnuts( optional), and with a wooden spoon or spatula, fold into the mix quickly but gently ( do not overmix)
- Pour the mixture into the prepared baking tray and bake in the center of the oven for 25 minutes at 355F°/180C° You can´t use a cake tester to judge the doneness of these brownies, Because the brownies batter has a high percentage of chocolate, the tester comes out wet even if the brownies are done.
- After it is baked, it might still look underbaked, but it will firm up after it has been in the fridge.
- Allow the brownie to cool in the baking pan on a wire rack until completely cool, then refrigerate for at least 5 hours, preferably overnight.
- Lift brownies from pan, using the parchment paper overhang as handles.
- Cut into squares of the desired size, enjoy, and remember to share!
- These brownies can be stored tightly wrapped in the refrigerator for up to 1 week.
- Or you can freeze the brownies, cut the brownies to the desired size, and cover, them in freeze in a zip lock bag or double plastic wrap for 1 to 2 months.
For step by step pictures how to make
→ Fudge Walnut Brownies
Click → here
