Fudgy Walnut Cocoa Brownies

Cocoa powder gives these walnut brownies a deep chocolate flavor without melting a separate bar of chocolate. The batter is mixed by hand, and a modest amount of flour keeps the middle dense and fudgy.

Ingredients

• 150 g unsalted butter
• 220 g sugar
• 3 large eggs
• 60 g unsweetened cocoa
• 90 g plain flour
• 100 g chopped walnuts
• 1 tsp vanilla extract
• ¼ tsp salt

Method

1. Heat oven to 175°C / 350°F. Line a 20 cm square metal pan with baking paper, leaving an overhang.
2. Melt butter in a saucepan over low heat. Remove from heat and whisk in sugar and cocoa. Let cool until warm rather than hot.
3. Whisk in eggs one at a time, followed by vanilla and salt, until glossy. Fold in flour just until no dry patches remain.
4. Fold in 80 g walnuts. Spread batter in the pan and scatter the remaining 20 g walnuts over the surface.
5. Bake 25–30 minutes until the edges are set and a toothpick inserted in the center comes out with moist crumbs, not liquid batter.
6. Cool in the pan for at least 60 minutes before cutting into 16 squares. The middle should be dense and fudgy, not raw or runny.
7. Store in a covered container for up to two days at a cool room temperature, or refrigerate for up to five days. Freeze well-wrapped portions for up to two months.

Cool the butter mixture slightly

The butter mixture should be warm, not hot, when you add the eggs. Whisking the eggs in one at a time creates a smooth batter without cooking little pieces of egg.

Stop folding when the flour disappears

Once the flour is added, use a spatula and stop when the batter is evenly combined. Prolonged mixing can make the brownies tougher.

Judge the center carefully

A completely clean toothpick can mean the brownies are overbaked. Look for moist crumbs while making sure there is no wet batter. Cooling in the pan completes the texture.

FAQs

How many servings does this make?

Makes 16 servings using the pan or equipment listed.

What should I check before serving?

Cool in the pan for at least 60 minutes before cutting into 16 squares. The middle should be dense and fudgy, not raw or runny.

How should I store leftovers?

Store in a covered container for up to two days at a cool room temperature, or refrigerate for up to five days. Freeze well-wrapped portions for up to two months.