Classic Fudge-Walnut Brownies

  • bvanduyne Posted: 01/10/12
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    Wow! These brownies are the best I've ever tasted. Very rich and chocolaty!

  • PatriciaH6911 Posted: 01/01/12
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    Wow! This has to be the most decadent brownie ever! Ooey, gooey goodness in every bite. Followed recipe exactly, wouldn't change a thing!

  • acureese Posted: 02/13/12
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    Delicious! Note: I had to bake them much longer to make them hard enough, even 25 mins was too gooey- needed 30+. My oven usually requires a few extra minutes, but not this much. Just an fyi if you're on a time constraint, otherwise MAKE THEM!! Sooo good! :)

  • cookingjennaloo Posted: 02/06/12
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    These are the BEST brownies ever!!!!!! They are so rich and chocolately :) They were very easy to make, but since my husband doesn't like nuts in his brownies I left out the walnuts. I don't have a metal 9x9 pan, so I used my glass 8x8. It took longer to bake, but they were well worth the wait! This is a definite keeper of a recipe!

  • goddess63 Posted: 02/12/12
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    Ok, I'm experienced at baking, know enough about what I'm doing, and I followed this recipe. But instead of a brownie I ended up with something more like a very dry cake--NOT a brownie AT ALL. How did everyone else end up with an actual brownie? Although it tastes very good--as a brownie should taste like--I just wouldn't make this again unless there was a way to make it more brownie-like. I feel like this was a giant waste of my time and ingredients and am overall very disappointed.

  • jenjw4 Posted: 02/10/12
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    I followed the recipe, but added about a 1/4 teaspoon of instant coffee to the melted butter and roasted the walnuts in the microwave. An hour or so after baking, I ate a bite and was worried they were under done, but I think it was just that the mixed in chips are still melted. Today they were fine.

  • Beccaroo73 Posted: 03/01/12
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    These were super yummy! Like another posted said, I had to bake them quite a bit longer than the recipe called for. I baked for an extra 20 minutes and they were still not done, however I had to leave the house, so just took them out and let them sit for about 8 hours, and they were fine. I used pecans on top instead of mixing in walnuts, and they were great--had a nice toasted flavor. I live in a foreign country were Betty Crocker brownie mix is $16, so I'll definitely be making these again!

  • donnaandrez Posted: 02/23/12
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    Best Brownies I ever made!

  • crusnock Posted: 09/02/12
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    These were amazing! Super-fudgy, just the way I like my brownies! I made a few minor tweaks: semi-sweet chocolate chunks (only ones I could find), 1% milk (what I had on-hand), and I chopped the walnuts very finely, sprinkling them all on top instead of mixing some in. I did have to bake for at least 25 minutes, and the toothpick never came out clean, because they are so fudgy, but I didn't want to over-bake them, since I don't like dry brownies.

  • ediblediaries Posted: 03/16/12
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    I have never commented on a recipe but this was the WORST. So so dry!!! I don't understand...and I am a chef!

  • rhiannonkatieri Posted: 01/19/13
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    Sweet holy chocolate! Is it still light if I eat the whole pan? I needed to cook it for more like 35 min before it stopped being jiggly, but maybe my oven was off. I will investigate. I am super picky about my brownies. They need to be moist and dense and super chocolatey. I actually won't get brownies from most restaurants since they don't fit the bill, and I think box brownies tend to have horrible fake chocolate and overwhelming vanilla notes. These were perfect.

  • CEBedford Posted: 07/21/12
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    These are the best brownies ever! I only had a 8-inch square glass baking dish, so like other reviewers said, I had to bake an extra 20 minutes or so. I added 1 Tbsp of instant espresso powder to the chocolate and milk before microwaving. Complements the chocolate flavor without a noticeable coffee taste.

  • mgk3ohio Posted: 06/09/12
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    This is a horrible recipe and probably one of the worst ones I've tried from CL. I totally agree with the reviewers who said this was way too dry. It was like dry crumbles and I followed the recipe exactly. This was a waste of time and ingredients. I will not make again.

  • JanienePape Posted: 08/07/12
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    The brownies were delicious, no question. They are 4 points per portion in weight watchers, which of course is great, however, the portion is very small. It is the same size as those one bite brownies you might get at the super market. So you eat your one bite and then stare really hard at the plate since you want to gobble the remaining portions immediately! I would agree with the other reviewers. Even though the batter appears sufficiently moist there is a problem with the directions. It specifically notes that the expected cooking time is 22 minutes. You are suppose to test it with a tooth pick and it should come out basically dry with some crumbs sticking to it. If you wait for this result, it will be dry and crumbly, and it will take at least double the amount of time to get there. I think the key is what others realized, cook it a little longer then the directions specify, like about 10 minutes and regardless of what the toothpick looks like, pull them out.

  • susiesue Posted: 03/28/12
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    Insanely good - cooked brownies an extra five minutes, turned out perfectly!

  • DecaturCook Posted: 04/12/12
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    I wish I read the reviews below before I made this. I baked for 10 extra minutes and still way underdone. When I checked to see if it was done, I assumed the chocolate on the knife was from the melted chocolate chunks - instead it was not cooked all the way. Please Cooking Light, correct the baking time on this recipe!

  • iampell Posted: 05/07/14
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    Some of the best brownies I've ever eaten in my life. Definitely worth making over and over again.

  • yumyummies Posted: 04/08/14
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    I make these brownies at least once a month. Seriously. It's a really easy recipe, and they taste spectacular. You can share these if you really want to, but I usually don't! Just a couple notes on comments I've seen in other reviews: 1. Even if you use the pan the recipe calls for, you still might need more time. I bake mine from 24-26 minutes each time in a metal 8x8 pan. 2. I bake them for the longer time if my batter is more liquidy. My normal batter is extremely thick. Make sure you don't use any more than the milk called for, and accurately measure the dry ingredients to get the best consistency. 3. Never be afraid to add more chocolate chips. I measure them out, kind of, but...then I add some more. I don't measure the nuts. I just pour in what I want. 4. I use pecans instead of walnuts because walnuts are expensive and I get pecans for free from pecan trees. 5. I firmly believe that slightly underdone brownies are always better than dry ones. Gooey but baked is best, though.

  • jmeleeS Posted: 05/29/14
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    At first I thought I did something "wrong" because while my batter looked correct before I baked these babies, they would NOT set in the oven (I think my total cook time rang in to the tune of 35-40 min total). I finally just removed them and hoped for the best since the edges were getting done and the top started to get that nice crackle on top. While the middle of the brownies acted more like a lava fudge cake (oh so ooey, gooey), my husband and I could not get enough of these brownies. The whole pan was gone in just a few days and I would always think about these treats after dinner to top off my meal. These will honestly disappear when you make them. Next time I plan to up my flour to ~1 cup to see if they set better (I also didn't add nuts; I don't care for them in brownies). Other than that, can't complain about this recipe - so chocolately, so delicious. Enjoy!

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