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Walnut Fudge Brownies
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Description
There’s nothing like a nut-studded, fudgy brownie to cure a chocolate hankering. The problem is that many recipes lure me in with promises of chewy, chocolate squares of goodness, only to leave me crestfallen from the first bite. Thankfully, I’ve created the perfect brownie recipe to satisfy my craving whenever the mood strikes. If you love your brownies free of nuts, then just skip them all together.
Ingredients
- 6 ounces, weight Semi Or Bittersweet Chocolate Chips
- ½ cups Flour
- ¼ cups Cocoa Powder
- 1 teaspoon Instant Espresso Granules
- ½ teaspoons Sea Salt
- 8 Tablespoons Butter, cut into pieces
- 1 teaspoon Vanilla Extract
- 2 whole Large Eggs
- ¾ cups Sugar
- 1 cup Walnuts, Chopped (optional)
Preparation
Preheat oven to 350ºF. Grease an 8-inch square glass baking pan; set aside. Measure out 1/4 cup of the chocolate chips and set aside. In a small bowl, whisk together the flour, cocoa, espresso powder and salt; set aside.
Add the remaining chocolate chips to a medium bowl with the butter. Cook on high power in the microwave for 60 to 90 seconds (depending on how powerful your microwave is—mine is 1000 watts) until chocolate and butter are melted. Add the vanilla extract to the bowl and stir to combine; set aside.
Add the eggs and sugar into a clean, large bowl. Whisk until thick and pale yellow. Whisk in the melted chocolate mixture. Using a rubber spatula, fold in the flour mixture and remaining chocolate chips. Pour the batter into the prepared pan. Evenly sprinkle chopped nuts over the top, if using, and press very gently into the batter. Bake for 40 minutes until the center is set and the edges gently pull away from the sides of the pan. Let cool completely before cutting.
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6 Comments
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mocena on 3.29.2010
I made these last night, they are really delicious! One thing that I didn’t do was push the walnuts into the batter, they toasted a little and almost set off the smoke alarm. I’ll probably change that next time.
missmarie1 on 2.9.2010
Great recipe will def. use again!!! The nuts on top toasted perfectly!
jenniferperillo on 1.23.2010
Shari, so glad you liked them! I must admit, I don’t like chunks of chips in my brownies either, but the scant amount that gets folded into the batter actually melts into them to make them even fudgier—so that means no chunks. As for the nuts, I liked them without too sometimes. All depends on my mood.
shari on 1.22.2010
I baked these today, and oh yes, oh my, they ARE the ONES!!! I must admit that I made a slight change though. I used a 4 oz. Ghirardelli semi-sweet baking bar instead of the 6 oz. of chocolate chips. I love chocolate chips, but when it comes to brownies I guess I’m a purist, because I prefer them without chips or nuts. And oh, they were so beautiful and shiny on top! : )
jenniferperillo on 1.21.2010
Yes, Shari, these will have a nice shiny top without the nuts. I tested them both ways to make sure!