There are desserts that come and go, and then there are brownies. The fudgy, gooey kind that makes you forget about dinner and head straight for the dessert plate. These Classic Fudge Walnut Brownies are one of those bakes I go back to again and again. Rich, dense, and filled with crunchy walnuts, they strike the perfect balance between indulgence and comfort.
Whenever my house smells like melted chocolate and butter, it feels like the weekend has truly begun. I’ve baked these brownies late on a Friday night more times than I can count, and they never last past Sunday.
Why I Love These Brownies
For me, brownies have always been a comfort bake. I remember making them in my college hostel kitchen with whatever chocolate we could get our hands on—sometimes a bar of Dairy Milk, sometimes something fancier if we pooled money together. What makes these brownies special is the double hit of chocolate: cocoa powder for that deep flavor, and bittersweet chocolate chunks that melt into pockets of goodness.
The walnuts add a lovely crunch, and honestly, I love how they break the richness a little. If you’re someone who usually skips nuts in brownies, I’d still say give this version a try—you might change your mind.
Ingredients and Why They Work
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Flour: Just enough to bind everything without making the brownies cakey.
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Sugar: A mix of white sugar for structure and brown sugar for that caramel-like depth.
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Cocoa Powder + Bittersweet Chocolate: The real heroes. Cocoa sets the base flavor while the chocolate melts into soft pools. I usually use 60% dark chocolate, which isn’t too bitter but has enough richness.
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Butter: For that melt-in-your-mouth texture. If you’ve ever wondered why bakery brownies taste different from boxed ones—it’s the butter.
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Eggs: They give the brownies their fudgy chew.
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Walnuts: Lightly toasted walnuts make a difference—they become crunchier and their flavor pops.
Step-by-Step: How I Make Them
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Mix the dry stuff: I always whisk my flour, sugar, and cocoa together first. It helps avoid lumps and keeps everything airy.
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Melt chocolate and butter: Low heat is key here. I’ve burnt chocolate before (and it smells awful), so I now melt it gently and stir constantly.
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Bring it together: Once the chocolate mixture is silky, I stir it into the dry mix, add the eggs, more chocolate chunks, and some of the walnuts.
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Bake: Into a greased 8-inch pan, topped with the rest of the walnuts. Around 22 minutes usually works in my oven, but I always check with a toothpick—it should come out with moist crumbs, not dry.
My Best Tips for Fudgy Brownies
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Undercook slightly: The center should look just set but not firm. They continue cooking as they cool.
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Patience with cooling: I used to cut into brownies too early and end up with a gooey mess. Let them cool fully—you’ll thank yourself.
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Toasty walnuts: If you’ve got a couple of extra minutes, toast the walnuts lightly in a dry pan. That tiny step makes them so much more flavorful.
Choosing the Right Pan
I’ve tried these brownies in both glass and metal pans. Here’s what I’ve found:
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Glass dish: Even baking, slightly softer texture.
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Metal pan: Darker, chewier edges (my favorite).
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8-inch vs 9-inch: The smaller pan gives taller, softer brownies, while the bigger one makes them thinner and chewier. Personally, I use 8-inch when I want a more indulgent feel.
Serving Ideas
These brownies are amazing on their own, but a little extra never hurts:
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Warm with vanilla ice cream—perfect for summer evenings.
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With a drizzle of salted caramel sauce.
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Packed into a school lunchbox (they come back with empty containers every time).
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Crumbled over thick yogurt for a surprisingly good breakfast treat.
Storage
These brownies rarely last long in my house, but when they do:
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Room temp: They stay good for 4–5 days in an airtight container.
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Fridge: A week, but they’ll be firmer, so I warm them slightly before eating.
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Freezer: Wrap individually and freeze for up to 3 months. I like pulling one out, microwaving it for 20 seconds, and enjoying a “just-baked” brownie on a random Wednesday.
Classic Fudge Walnut Brownies
Rich, chewy, and perfectly chocolatey, these fudge walnut brownies are everything a homemade brownie should be. The balance of deep cocoa flavor with crunchy walnuts makes them irresistible — and so much better than any boxed mix.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 oz bittersweet chocolate, coarsely chopped (divided)
- ⅓ cup whole or 2% milk
- 6 tbsp butter
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- ½ cup chopped walnuts, divided
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8- or 9-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, both sugars, baking powder, and salt.
- In a small saucepan, combine half of the chopped chocolate with the milk. Warm gently over low heat, stirring, until melted. Add butter and continue stirring until smooth. Remove from heat and stir in vanilla.
- Pour the chocolate mixture into the dry ingredients and stir just until starting to come together. Mix in the eggs, remaining chopped chocolate, and half of the walnuts.
- Spread the batter evenly in the prepared pan and sprinkle the rest of the walnuts over the top.
- Bake for 20–26 minutes, depending on pan size. The edges should look set, while the center stays slightly soft. A toothpick inserted in the middle should come out with moist crumbs.
- Allow brownies to cool completely in the pan before slicing.
Notes
- An 8-inch pan gives taller, softer brownies.
- A 9-inch pan makes slightly thinner brownies with crispier edges.
- For extra indulgence, sprinkle a little flaky sea salt on top before baking.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 227Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 35mgSodium 97mgCarbohydrates 28gFiber 2gSugar 18gProtein 4g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Brownies don’t need to be fancy to win hearts. This recipe is proof that with a few pantry staples, some good chocolate, and a bit of love, you can make a treat that brings people to the kitchen before you’ve even called them. If you’re used to boxed mixes, give this a go—once you taste how rich and fudgy these are, you’ll understand why scratch-made brownies are always worth the extra 10 minutes.
Try other Brownie recipes: