These Fudgy Double Chocolate Walnut Brownies are full of delicious chocolate flavor thanks to the cocoa powder and melty chocolate chips. The crunchy walnuts on top pair perfectly with the chewy texture of these brownies.
What makes brownies fudgy?
A good, fudgy brownie is dense and gooey. The chocolate is prominent and the overall height of the brownie is generally lower. What makes a brownie fudgy? Fudgy brownies have a higher fat-to-flour ratio. They have more fat, usually butter, and a small amount of flour. The leavening agent in fudgy brownies is the whipped eggs. The key is to whip the eggs until they are light in color and thickened inconsistency.
This brownie recipe is small-batch, made in an 8-inch square baking pan. These brownies do not require very much flour and are leavened by whipped eggs.
Ingredients and Substitutions
- Unsalted Butter - Melted.
- Avocado Oil - Canola oil or melted coconut oil are fine replacements for avocado oil.
- Granulated Sugar
- Large Eggs - Room temperature.
- Pure Vanilla Extract
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Semi-Sweet Chocolate Chips - Use chocolate chunks as a substitute.
- Chopped Walnuts - If desired, use chopped pecans in place of the chopped walnuts, or you can omit the nuts altogether.
How to Make These Brownies
Preheat oven to 350 F. Grease an 8-in square baking dish, set aside.
In a medium-sized bowl, whisk together butter, avocado oil, and sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla extract, whisk for an additional 2 minutes, until light in color.
In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg butter mixture, until just combined. Fold in the chocolate chips.
Pour the batter into the prepared pan, spread out evenly. Sprinkle the top with the chopped walnuts. Bake for 20-25 minutes, or until just set. (Brownies will be soft and chocolaty with a crackled top.) Allow the brownies to cool before slicing.
Frequently Asked Questions
Yes, you can freeze brownies. Wrap the brownies in plastic wrap before placing them into a freezer-safe zip-top bag. Label with the name of the item and the date made. Freeze for up to 2 months.
Yes, you can store these brownies at room temperature in an airtight container for up to 5 days. To lengthen the freshness, store brownies in the refrigerator.
Other Brownie Recipes You'll Love
- Almond Joy Brownies
- Fudgy Brownies with Peanut Butter Frosting
- Black Forest Brownies
- Peanut Butter Swirl Brownies
You will not be disappointed with these fudgy double chocolate walnut brownies. Whether you get an end or a centerpiece, these double chocolate walnut brownies will melt in your mouth. These are great room temperature or warmed slightly in the microwave to melt the chocolate chips in the center.
Fudgy Double Chocolate Walnut Brownies
Equipment
Ingredients
- ¾ cup unsalted butter melted
- 1 tablespoon avocado oil
- 1 ¼ cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ¾ cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350 F. Grease an 8-in square baking pan, set aside.
- In a medium-sized bowl, whisk together butter, avocado oil, and sugar. Whisk well for 1-2 minutes. Add the eggs and vanilla, whisk for an additional 2 minutes, until light in color.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg butter mixture, until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared pan, spread out evenly. Sprinkle the top with the chopped walnuts. Bake for 20-25 minutes, or until just set. (Brownies will be soft and chocolaty with a crackled top.) Allow the brownies to cool before slicing.
Notes
- You can use an 8-in square baking pan, baking time may need to be adjusted.
Nutrition
DID YOU MAKE THIS RECIPE? Please leave a star rating and review below!
Paul
This now my go to recipe. I've made it twice in fact because the family loves it! Fudgy and not so sweet. It keeps well and tastes just as good a week after - assuming it lasts as long. You don't even need a mixer and no tricky steps. That's the way good food normally is...straightforward and uncomplicated.
Katelyn Ryan
Hi Paul! I am so happy to hear that you and your family enjoy this recipe so much. That's fantastic!