- 3/4 cup (100g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10.5 oz (300g) semisweet chocolate, chopped (or chocolate chips that melt)
- 1 teaspoon vanilla extract
- 1/3 cup (75g) unsalted butter
- 2/3 cup (140g) brown sugar
- 2 tablespoons water
- 2 eggs, room temperature
- 1/2 cup 60g walnuts, coarsely chopped
- Preheat oven to 350ºF / 180ºC.
- Butter or spray an 8-inch square pan and line it with a strip of parchment paper that covers the bottom and two sides. This will help remove the baked brownies.
- Put the chopped chocolate and vanilla in a bowl.
- In a small saucepan, heat the butter, sugar, and water. When it breaks to a boil, remove it from the heat and immediately add it to the chocolate. Let stand for 30 seconds and mix well with a whisk until smooth. Let stand for 5 minutes before adding the rest of the ingredients.
- Add both eggs and mix well.
- Add the sifted flour, baking soda, and salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Mix well until the batter is smooth and shiny, and spread evenly in the prepared pan.
- Scatter the walnuts on top and bake for about 20 minutes, until the top is dry but still jiggles in the center. It might be slightly cracked in parts. Don’t overbake them, or they will be dry.
- Let cool completely on a wire rack.
- Run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper.
- Transfer to a flat surface and cut into squares.
- Keep covered in plastic wrap or in an airtight container.
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Don't overbake them! It's important that the brownies still jiggle when you take them out of the oven. This will keep them fudgy.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Walnuts: no need to buy the more expensive whole ones, as they will be chopped. I buy chopped walnuts.
- Storing brownies: they keep well at room temperature for 2 days, refrigerated for 5-6 days, or frozen for a month. The texture will become more compact (fudge-like) when you chill them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
- Serving Size: 1/9
- Calories: 382
- Sugar: 34.8 g
- Sodium: 116.6 mg
- Fat: 21.7 g
- Carbohydrates: 45.8 g
- Fiber: 3.1 g
- Protein: 5.9 g
- Cholesterol: 59.4 mg
Keywords: walnut brownies