Fudgy American Walnut Brownies: A Classic Recipe
45 minutes
1137 reads
About Fudgy American Walnut Brownies: A Classic Recipe
Craving a rich, decadent treat? These homemade American Walnut Brownies are pure chocolate bliss. Imagine sinking your teeth into a fudgy center, beneath a perfectly crackled top, studded with crunchy walnuts.This classic recipe delivers an irresistible brownie experience that’s surprisingly easy to make. Whether it's a special occasion or a simple weeknight indulgence, these brownies are the ultimate comfort food.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook25 minutes
Total45 minutes
Ingredients
Chocolate Mixture
- 125 gm Semisweet Chocolate
- 80 gm Butter
Dry Ingredients
- 95 gm All-Purpose Flour
- 100 gm Sugar
- 1 Tbsp Cocoa Powder
- ½ tsp Baking Powder
- ¼ tsp Salt omit if using salted butter
Wet Ingredients
- 2 Large Eggs
- ½ cup Walnuts
- 1 tsp Vanilla Extract
- 1 Tbsp Coffee instant
Instructions
- In a bowl, whisk together the eggs and sugar until the sugar is dissolved and the mixture is pale and slightly thickened.
- Melt the semisweet chocolate and butter together in a double boiler or in the microwave in short bursts, stirring until smooth. Set aside to cool slightly.
- Once the chocolate mixture is lukewarm, gently fold it into the egg and sugar mixture until just combined. Be careful not to overmix.
- Stir in the vanilla extract, instant coffee, and cocoa powder until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents are evenly distributed for a consistent rise.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix, as this can lead to tough brownies.
- Preheat oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished brownies out easily.
- Fold in the walnuts. Pour the batter into the prepared pan and spread evenly.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The edges should be set, and the top will have a slightly crackled appearance.
- Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.
Recipe Notes
Good To Know
- Don't mix eggs with chocolate when it is still hot. Let the chocolate come to room temperature first.
Expert Tips
- Use high-quality chocolate for the best flavor and texture.
- Make sure your eggs are at room temperature for optimal mixing.
- A pinch of salt can enhance the chocolate flavor.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 207kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 42mgSodium: 122mgPotassium: 94mgFiber: 1gSugar: 14gVitamin A: 207IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Sonia Gupta
Articles: 39
5 Comments
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Looks so appetizing! Thank you for posting.
falling in love with your baking!!
This looks divine! Can’t wait to make it.
What a great recipe! Thanks for sharing.
This is so tempting! Can’t wait to cook it.