Save Rich, dense, and irresistibly chocolaty brownies with crunchy walnuts, made effortlessly in a single baking pan for easy cleanup.
I enjoy making these brownies because they combine simplicity with rich flavor and the walnut crunch makes every bite special.
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 This recipe brings my family together especially on weekends when we share brownies with vanilla ice cream after dinner.
Required Tools
9x13-inch (23x33 cm) baking pan, spatula or wooden spoon, measuring cups and spoons, sifter (optional), knife for cutting
Allergen Information
Contains eggs, dairy (butter), gluten (flour), and tree nuts (walnuts). Check all ingredient labels for possible cross-contamination if you have allergies.
Nutritional Information
Calories: 340, Total Fat: 20 g, Carbohydrates: 38 g, Protein: 4 g per serving
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These brownies are perfect for any occasion and deliver a rich chocolate experience with minimal effort.
Recipe FAQs
- → How do I achieve a fudgy texture in these brownies?
To keep the brownies fudgy, avoid overbaking and remove them when a toothpick comes out with moist crumbs. Using melted butter also helps maintain a dense texture.
- → Can I substitute walnuts with other nuts?
Yes, you can replace walnuts with pecans or hazelnuts for a different crunch and flavor profile, or leave nuts out entirely for a nut-free version.
- → What is the benefit of baking directly in the pan used for mixing?
Baking in the same pan reduces cleanup and helps meld flavors together evenly, while the parchment paper lining prevents sticking.
- → Are chocolate chips necessary in this preparation?
Chocolate chips are optional but add pockets of extra chocolate throughout. They enhance richness but can be omitted for a purer cocoa walnut flavor.
- → How should brownies be stored after baking?
Allow brownies to cool completely, then store them in an airtight container at room temperature for up to three days or refrigerate for longer freshness.