Fudgy Double Chocolate Walnut Brownies | How to make Fudgy Double Chocolate Walnut Brownies

By Vaishali Nagarajan  |  7th Oct 2016  |  
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  • Fudgy Double Chocolate Walnut Brownies, How to make Fudgy Double Chocolate Walnut Brownies
Fudgy Double Chocolate Walnut Browniesby Vaishali Nagarajan
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About Fudgy Double Chocolate Walnut Brownies Recipe

Who doesn’t like a good brownie? I like mine fudgy and not very cakey. The top should have a lovely crisp crust and the brownie itself should be filled with bitter-sweet chocolate flavour. Make way for this super indulgent and divine brownie!

Fudgy Double Chocolate Walnut Brownies is one dish which makes its accompaniments tastier. With the right mix of flavours, Fudgy Double Chocolate Walnut Brownies has always been everyone's favourite. This recipe by Vaishali Nagarajan is the perfect one to try at home for your family. The Fudgy Double Chocolate Walnut Brownies recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Fudgy Double Chocolate Walnut Brownies is 20 minutes and the time taken for cooking is 45 minutes. This is recipe of Fudgy Double Chocolate Walnut Brownies is perfect to serve 16 people. Fudgy Double Chocolate Walnut Brownies is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Fudgy Double Chocolate Walnut Brownies. So do try it next time and share your experience of cooking Fudgy Double Chocolate Walnut Brownies by commenting on this page below!

Fudgy Double Chocolate Walnut Brownies

Ingredients to make Fudgy Double Chocolate Walnut Brownies

  • Dark chocolate- 80 grams; chopped
  • Unsalted butter- 200 grams; cubed
  • eggs- 3; room temperature
  • Unsweetened cocoa powder- 1 cup or 85 grams
  • salt- 1/2 teaspoon
  • Granulated sugar- 1 ¾ cup + 2 tablespoons or 380 grams (Make sure you use sugar with small sized granules. If the granules are big, measure it and then whiz it up until you get smaller granules but not completely powdered)
  • Plain/ All-purpose flour- ¾ cup + 2 tablespoons or 117 grams
  • Vanilla extract - 1 1/4 teaspoon
  • walnuts - 100 grams; chopped

How to make Fudgy Double Chocolate Walnut Brownies

  1. Preheat the oven to 160° C. Line a 9 inch square tin or even a round tin would do if you don’t have a square tin. Line the tin with aluminium foil making sure there is overhanging foil on the sides.
  2. Add the cocoa powder, sugar, butter, 40 grams of the chocolate and salt to a heat safe glass bowl and place over a pot of simmering water (double boiler) and allow the butter and chocolate to melt.
  3. Initially the mixture will be clumpy but it will loosen in a bit; about 2 minutes. Make sure the water does not touch the bowl. Also, allow the sugar to just start melting.
  4. The sugar will not completely melt and the mixture will still be a bit grainy and gritty but that is perfectly fine. Keep it aside to cool a bit until the mixture feels just a little warm to the touch of your finger; about 8-10 minutes.
  5. Add the eggs one at a time and beat it in vigorously with a wooden spoon or a whisk. The mixture will start to thicken and become shiny.
  6. Add the vanilla extract and mix well. Beat it until it has completely combined. Add the flour and beat in vigorously for 30-35 strokes.
  7. Add the other half of the chopped chocolate and chopped walnuts and fold the mixture. The batter will be thick and a little grainy but do not worry because that is how it should be.
  8. Pour the batter into the lined tin, sprinkle some more chopped walnuts if you wish and bake in the oven for 33-37 minutes or until a toothpick or knife inserted in the centre comes out almost clean.
  9. NOTE- It is okay if you get a tiny bit of thick batter because that will settle and set as it cools. But if you get quite a bit of batter, bake it for a few more minutes.
  10. Allow it to cool in the tin for 40-45 minutes. Then carefully flip it onto a plate or plate and peel off the aluminium foil. Refrigerate for at least 35-40 minutes or so and then cut it. This will help to get clean cuts by helping it to set.
  11. Cut into 16 squares (4 rows and 4 columns) with a very sharp knife.
  12. Serve with vanilla ice cream or just on their own!

My Tip:

If you wish you can use parchment paper which has been greased well instead of the foil for lining, but I advise using foil because it is easy to lift the brownie from the pan once cooled. If it is parchment paper, you will have to release the sides with a knife and there are chances of it slightly sticking. For a neater cut of the brownies you can dip the knife in hot water for a few seconds, wipe the excess water and then cut but I like it to be a little rustic so I cut it with just a knife. The brownie is meant to be fudgy, dense and a bit gooey because that is how fudgy brownies are supposed to be so do not expect a cakey, less fudgy brownie.

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