American Cuisine
Fudgy Chocolate Brownies with Walnuts
By Theodore Brandt
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The brownie is a distinctly American invention, said to have first appeared at Chicago's Palmer House Hotel in the 1890s, and the eternal debate it sparked, fudgy versus cakey, is settled emphatically here in favor of fudge. This recipe earns its dense, glossy, almost truffle-like crumb through a high ratio of butter and sugar to flour and the use of melted butter rather than creamed, which means less air and a tighter, richer texture. Unsweetened cocoa powder delivers deep chocolate flavor without the fuss of melting bars, and a generous cup of chopped walnuts adds buttery crunch and a faint bitterness that cuts the sweetness, the classic foil to a fudgy brownie. The trick that separates great brownies from dry ones is restraint at the oven door: these are meant to be pulled while the center is still slightly underbaked, so a toothpick comes out with moist crumbs, not clean. Cut into sixteen squares, they are the workhorse dessert of potlucks, bake sales, and weeknight cravings, equally good warm with ice cream or cold and chewy straight from the pan the next day. Please note these brownies contain walnuts (a tree nut), wheat, eggs, and dairy.
Ingredients
Serves 16Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour an 8-inch square pan.
- 2
In a medium bowl, whisk together the melted butter, sugar, and vanilla.
- 3
Beat in the eggs one at a time.
- 4
Combine the cocoa powder, flour, salt, and baking powder; stir into the batter until just blended.
- 5
Fold in the walnuts.
- 6
Spread batter into prepared pan. Bake in preheated oven for 30 minutes (350°F / 175°C) or until a toothpick expires cleanly.
Chef's Tips
- ✦ Stir the dry ingredients in until just blended; overmixing develops gluten and turns fudgy brownies tough and cakey instead of dense.
- ✦ Pull the brownies when a toothpick comes out with a few moist crumbs, not clean; a clean toothpick means they are already overbaked and dry.
- ✦ Toast the chopped walnuts in a dry skillet until fragrant before folding them in for deeper, nuttier flavor and a crisper crunch.
- ✦ Line the pan with parchment leaving an overhang so you can lift the whole slab out and cut clean squares on a board.
- ✦ Cool the brownies completely, ideally chilling them, before cutting; warm fudgy brownies smear, while cooled ones slice into neat squares.
Ingredient Substitutions
-
all-purpose flour → gluten-free 1:1 baking flour
A measure-for-measure blend works well here because the low flour amount means structure matters less; the fudgy texture stays intact.
-
unsalted butter → neutral oil (such as canola or melted coconut oil)
Use the same volume of oil for an even fudgier, moister brownie; flavor is milder, so add an extra pinch of salt to compensate.
-
eggs → flax eggs (1 tbsp ground flax + 3 tbsp water each)
Let each gel 5 minutes. Brownies rely on eggs for structure, so expect a denser, softer set; chill before cutting for clean squares.
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walnuts → pecans or chocolate chips
Pecans keep the nutty crunch; chocolate chips make the brownies nut-free and even richer. Use the same volume either way.
-
granulated sugar → half granulated, half light brown sugar
Swapping in brown sugar adds molasses depth and an extra-chewy, moist crumb without changing the total sugar amount.
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Frequently Asked Questions
How do I get really fudgy brownies instead of cakey ones? ▼
Keep the flour low, use melted rather than creamed butter, and avoid overmixing or overbaking. Fudgy brownies depend on a high fat-to-flour ratio and being pulled from the oven while the center is still slightly underbaked with moist crumbs clinging to a toothpick.
How do I know when the brownies are done? ▼
A toothpick inserted near the center should come out with a few moist crumbs, not wet batter and not perfectly clean. The edges will look set and the top slightly crackly. If the toothpick is clean, they are overbaked, so check a few minutes early.
Can I make these brownies without nuts? ▼
Yes. Simply leave out the walnuts or replace them with an equal amount of chocolate chips for a nut-free, even richer brownie. Note that the original recipe contains walnuts, a tree nut, so always omit them when baking for anyone with a nut allergy.
Can I freeze brownies? ▼
Brownies freeze beautifully for up to three months. Cool and cut them, then wrap squares individually or layer them with parchment in an airtight container. Thaw at room temperature, or warm briefly in the microwave for that just-baked, gooey texture.
Can I double this recipe? ▼
Yes. Double everything and bake in a 9-by-13-inch pan instead of the 8-inch square. The larger pan keeps the depth similar, but add five to ten minutes to the bake time and start checking for moist crumbs around the 35-minute mark.
Why are my brownies dry or crumbly? ▼
Overbaking is the usual cause, followed by too much flour. Measure flour by spooning and leveling, pull the brownies while the center is just underdone, and avoid overmixing the batter. Storing them airtight also keeps the fudgy texture from drying out.
