Classic Fudge-Walnut Brownies

Photo: Francesco Tonelli; Styling: Thom Driver

The most recent recipe in the competition, it won unanimously because of the intense richness from cocoa, melted chocolate, and chocolate chunks. --Recipe by Maureen Callahan, September 2011

Yield: Serves 20 (serving size: 1 brownie)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 15 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 186
  • Fat: 9.1g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.8g
  • Carbohydrate: 25.4g
  • Fiber: 1.4g
  • Cholesterol: 30mg
  • Iron: 0.9mg
  • Sodium: 74mg
  • Calcium: 23mg

Ingredients

  • 3.38 ounces all-purpose flour (about 3/4 cup)
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup bittersweet chocolate chunks, divided
  • 1/3 cup fat-free milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped walnuts, divided
  • Cooking spray

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
  3. 3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.
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