Fudge-Nut Brownies
Decadent fudge-nut brownies with rich chocolate and crunchy walnuts, perfect for satisfying chocolate cravings and suited for dessert lovers or special occasions.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Melt unsweetened chocolate and margarine or butter together until smooth.
- In a large bowl, beat eggs until well blended.
- Gradually add sugar and vanilla extract to the eggs, mixing well.
- Stir in melted chocolate mixture.
- Combine flour and salt, then add to the wet ingredients, mixing just until combined.
- Fold in chopped walnuts.
- Pour batter into a greased 9x13 inch baking pan.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Allow to cool before cutting into squares.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of unsweetened chocolate. If you're short on time, you can substitute half of the butter with applesauce for a lighter version. Make sure not to overmix the batter after adding the flour to keep the brownies fudgy. You can also swap walnuts for pecans or omit them for a nut-free version.
Serving Suggestions
These fudgy brownies are delicious on their own but can be elevated with a scoop of vanilla ice cream or a drizzle of chocolate sauce. They pair beautifully with a cup of coffee or a glass of milk. For a festive touch, serve them alongside Aunt Karen'S Black Forest Pie for a delightful dessert spread.
Storage & Reheating
Store any leftover brownies in an airtight container at room temperature for up to 4 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply microwave a square for 10-15 seconds or enjoy them straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge-Nut Brownies contains roughly 253 calories, with 5g protein, 46g carbohydrates, and 3g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cocoa powder instead of unsweetened chocolate?
Yes, you can substitute cocoa powder for unsweetened chocolate by using 3 tablespoons of cocoa powder plus 1 tablespoon of fat (butter or margarine) for every ounce of chocolate. This works well, but the texture may be slightly different.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted in the center comes out with moist crumbs, not wet batter. Keep in mind that they will continue to cook slightly while cooling, so it's okay if they seem a little underbaked when you take them out.
Can I make these brownies gluten-free?
Yes, you can make gluten-free brownies by substituting all-purpose flour with a 1:1 gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well. The texture should remain similar, but always test for doneness as baking times may vary slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).