Fudge Brownie with Walnuts Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving 2-inch overhang on opposite sides for easy removal. Lightly grease the parchment with nonstick spray or 1 tablespoon butter.

Toast walnuts

Spread walnuts in a single layer on a small baking sheet and toast in the preheating oven for 6–8 minutes until fragrant and lightly browned. Let cool, then roughly chop and set aside. (You can toast them earlier or in a dry skillet over medium heat for 4–5 minutes, stirring.)

Melt butter and chocolate

Place the 1 cup butter (cut into pieces) and 8 oz chopped Ghirardelli milk chocolate in a heatproof bowl. Set the bowl over a pot of gently simmering water (double boiler) making sure the bowl doesn't touch the water. Stir frequently until fully melted and smooth, about 4–6 minutes. Remove from heat and let cool for 3–5 minutes.

Combine sugars and eggs

Whisk the 1.5 cups granulated sugar and optional 1/4 cup light brown sugar into the slightly cooled chocolate-butter mixture until combined. Add the 3 large eggs one at a time, whisking briskly after each addition until mixture is glossy. Stir in 1.5 tsp pure vanilla extract.

Dry ingredients

Sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp kosher salt, and 1/4 tsp baking powder into a medium bowl to remove lumps.

Fold batter

Using a rubber spatula, fold the dry ingredients into the wet chocolate mixture in two additions. Mix just until no streaks of flour remain; do not overmix. The batter should be thick, glossy, and fudgy.

Add walnuts and transfer to pan

Fold in about 3/4 cup of the toasted chopped walnuts into the batter, reserving the remaining 1/4 cup for topping. Scrape the batter into the prepared 8x8-inch pan, smoothing the top with an offset spatula or the back of a spoon.

Top and sprinkle

Evenly sprinkle the reserved chopped walnuts over the batter. If you used the optional brown sugar, you may also sprinkle a light dusting across the top for a crinkly, slightly caramelized finish. Finish with a light pinch (about 1/4 tsp) of coarse sea salt distributed across the surface to enhance the chocolate flavor.

Bake

Bake in the preheated 350°F (175°C) oven for 25–30 minutes. Start checking at 22 minutes: the edges should be set and a thin crust forming on top, while a toothpick inserted into the center should come out with a few moist crumbs (not wet batter) for a fudgy brownie. If you prefer cakier brownies, bake 2–4 minutes longer.

Cool and set

Remove pan from oven and let cool on a wire rack for at least 1 hour to set fully. For cleaner slices, refrigerate the cooled brownies for 45–60 minutes before cutting.

Use the parchment overhang to lift the brownies from the pan. Cut into 9 equal squares (3x3) or 12 smaller pieces. Serve at room temperature. Store covered at room temperature for up to 3 days, or refrigerate up to 7 days. For longer storage, freeze tightly wrapped squares for up to 3 months; thaw in the refrigerator or at room temperature before serving.