These Classic Brownies always work, and always delight! Just a handful of ingredients, only ONE cup of flour, and a few minutes in the kitchen and, as an old friend likes to say, "you have a little happy!" You can also feel free to leave the nuts out if you need, you could also swap them for your favorite, I LOVE them best with walnuts.
These classic brownies hold their own pretty well, but you can make an extra special dessert out of them when topped with some vanilla ice cream or baked individually in a skillet. The latter is great if you want them in the middle of summer and want to throw them in your toaster oven! I bake almost exclusively in my toaster oven, it is a necessity when living in TX.
How to make Classic Brownies
This recipe is super simple and straight-forward. They can be made in a stand mixer if you like, or simply combined all in one bowl for easy cleanup. I use both methods depending on my mood that day.
To make these one-bowl brownies, first, melt the butter and chocolate together in a large bowl. This can be done in the microwave if you have a melt chocolate setting or in 30-second increments, stirring after every 30 seconds until fully melted. Alternatively, do this in a double boiler on the stove.
Then add the eggs, sugar, salt, and vanilla to the melted chocolate and butter mixture. Whisk well to combine and small bubbles begin to form. The whipping of the eggs gives the crackly top that you love on brownies.
Whisk in the flour until almost fully worked in. Then add some of the walnuts and fold them into the batter until all the flour lumps are gone.
Place the batter into a prepared baking tin. Line the bottom of your tin with parchment paper for easy cleanup and no sticking. Top with more walnuts for more crunch!
This is a professional recipe that I used to make back in culinary school. I once made an entire sheet pan of them and mailed them to my parents. My teacher was a little shocked that I was taking the whole pan home, lol, but they still talk about them to this day!
More Chocolaty Goodness
When you need some really good chocolaty goodness in your life, maybe even give these Peanut Butter Brownies from Joanna Gaines a try. They are SUPER DECADENT and if you are a peanut butter lover like me you will love them!
If you are more of a chocolate cake person give this Chocolate Covered Peanut Cake a try. It is one of my very favorites. Are you noticing a trend here, chocolate and peanut butter are a match made in heaven for me!
Here is the recipe for the best ooey, gooey, flakey, chewy walnut brownies. The secret to keeping them super fudgy is to make sure you don't over mix them. Whipping the eggs and getting air in them gives the brownies lift, which isn't a bad thing, unless you want super dense fudgy brownies. ENJOY!!
Classic Fudgy Walnut Brownies
This simple brownie recipe works out EVERY time and is quick and easy to make. Throw them in the toaster oven even for chocolatey deliciousness any day!
Ingredients
- 4oz Semi-Sweet Baking Chocolate, by weight
- 12 tablespoons Unsalted Butter
- 3 lg Eggs
- 1 ½ cup Granulated Sugar
- ½ teaspoon Kosher Salt
- 2 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- 1 ½ cups Walnuts
Instructions
- Prepare an 8x8-inch square metal baking pan by coating the interior with cooking spray and lining the bottom with parchment paper. Preheat the oven to 325˚F.
- In a metal bowl fitted over a simmering pot of water (a "Bain Marie") place the chocolate and butter and stir over the warm water until melted, string frequently.
- In a stand mixer fitted with the paddle attachment, add the eggs, sugar, salt, and vanilla to the bowl and mix on low just to combine. Do not whip, we don't want to create much air, that will prevent the brownies from being fudgy and will make the cakey.
- Pour in the melted chocolate and butter with the mixer running on low speed.
- Add the flour and ½ cup of the walnuts, mix on low to medium until well combined.
- Place the batter in the prepared baking dish and bake in the preheated oven for 30-35 minutes, until a toothpick when inserted comes out clean.
- Allow the brownies to cool completely, then remove them from the pan and cut into 3-inch squares.
Notes
This recipe is great served a little warm with some ice cream on top. It also works well for individual 6-inch cast-iron servings, it will fill 3 of those skillets.
Nutrition Information:
Yield: 9 Serving Size: 1 gramsAmount Per Serving: Calories: 536Total Fat: 35gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 103mgSodium: 147mgCarbohydrates: 50gFiber: 4gSugar: 34gProtein: 8g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
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