Photo: Oxmoor House
Hands-on Time
15 Mins
Total Time
45 Mins
Serves 20 (serving size: 1 brownie)

These fudge-walnut brownies are so decadent tasting, you won't believe that they're lower in fat than traditional brownies.  To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

Also appeared in: Oxmoor House, None, 2013,Cooking Light Lighten Up, America!

Ratings & Reviews

pdiana's Review

November 17, 2012
Excellent brownies, don't overbake

July 08, 2015
I found it way too chocolatey too.  And bitter!

My go-to brownie recipe

October 09, 2017
Like others here I've found these to be very dense and even lacking in structural integrity; so they don't "present" well as they don't slice or plate neatly even after they're cooled.  Regardless, the flavor and texture are superb - moist, fudgy and uber-chocolatey with satisfying chunks of chocolate and walnuts.  I add the cocoa powder directly to the melted chocolate, butter and milk to "activate" it and bring out the flavor even more.  As I use whole-grain flour (hard white whole wheat) which makes them even more dense I bake them at a lower temperature (325F) to allow the center to bake adequately, and maybe even let the mixture sit for a little while before baking to let the flour absorb the liquids.  The flour and lower temperature call for a longer baking time, and 35 minutes seems about right. I have a short list of brownie recipes I use on a regular basis (e.g., tahini, mint) but this has become the one I use most often and will be hard to beat.

pirogilady's Review

August 31, 2011
the best brownie for us, from cooking light. i have tried many of them over the years from CL, and this is the best so far. Omitted the nuts for my allergic daughter, and you can reduce the sugar by 1/4 cup maybe as i prefer things not overly sweet. very fudgy. depending on your oven you might want to bake them for another minute; then they harden a bit on the top as they cool. thank you very much for the wonderful recipe.

Katy27's Review

October 04, 2011
Holy chocolatey, yummy, deliciousness! I've never made brownies from scratch before, and was very apprehensive, but these turned out wonderfully!! I did use whole wheat flour, and think there was no noticeable difference. These reminded me why I don't like to bake...because I will eat all of the tasty deliciousness I make!

veryslowcook's Review

August 27, 2012
Very chocolatey and moist. I agree with other reviewers that if you use an 8" glass dish it takes about 30 min of baking time. Excellent fudgy brownies.

irishmaiden222's Review

January 17, 2012
These were decadent! I didn't use the walnuts, and needed to cook them for about 28-30 minutes in an 8x8 pan. So good with some light vanilla bean ice cream!

MeganCalPoly's Review

March 14, 2012
Excellent! Everyone loved them. Very chocolate-ly and delicious. Had no alterations to the recipe. I only have an 8x8 glass baking dish, so I used that and probably baked them about 30 minutes. Will definitely make again!

PKcookin's Review

April 17, 2014
Amazing! Pretty sure they are no longer light when you eat half a pan so be careful it is tempting!

dyebo2's Review

July 25, 2013