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Bushra Waheed

Fudge Walnut Brownies Recipe

Make rich and fudgy walnut brownies with a moist chocolate centre and buttery walnut crunch topping. An easy homemade dessert for chocolate lovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 18 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Brownie Base
  • 115 gm unsweetened baking chocolate roughly chopped
  • 170 gm unsalted butter cubed
  • 4 large eggs at room temperature
  • 400 gm granulated sugar
  • 1 tsp vanilla extract
  • 125 gm all-purpose flour
For the Walnut Crunch Topping:
  • 170 gm unsalted butter cubed
  • 150 gm packed brown sugar
  • 2 tbsp all-purpose flour
  • 2 large eggs lightly beaten
  • 1 tsp vanilla extract
  • 400 gm walnuts roughly chopped

Method
 

  1. Preheat the oven to 175°C conventional or 160°C fan. Grease and line a 23 × 33cm baking pan.
  2. Melt the chocolate and butter together until smooth. Leave to cool for 5–10 minutes.
  3. Whisk the eggs and granulated sugar together in a large bowl.
  4. Gradually whisk in the cooled chocolate mixture and vanilla.
  5. Fold in the flour just until combined.
  6. Spread the brownie batter evenly in the prepared pan.
  7. For the topping, melt the butter and brown sugar over low heat. Remove from the heat and cool for approximately 10 minutes.
  8. Whisk in the flour and vanilla. Gradually whisk in the beaten eggs.
  9. Fold in the chopped walnuts.
  10. Spread the walnut mixture evenly over the brownie batter.
  11. Bake for 40–45 minutes, until a toothpick comes out with a few moist crumbs.
  12. Cool completely before lifting from the pan and cutting into 18 brownies.

Notes

  • Do not add eggs to a hot topping mixture.
  • Do not overmix the brownie batter.
  • Begin checking the brownies after 38–40 minutes because oven temperatures vary.
  • Allow the brownies to cool completely before slicing.