Classic Fudge-Walnut Brownies

Excellent brownies, don't overbake

I found it way too chocolatey too.  And bitter!

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.

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.

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!

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.

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!

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!

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

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