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!!
📖 Recipe
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:
9Serving 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.
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!
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