Classic Fudge-Walnut Brownies

Classic Fudge Walnut Brownie recipe from Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light.
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  • Yield: 20 servings

Large chunks create big, luxurious pockets of melty chocolate in the brownies. The key to keeping regular brownies moist is usually loads of butter or other fat. There’s less margin for error here: To ensure a nice fudgy texture, take care not to overbake.

Ingredients

3 3/8ounces all-purpose flour (about 3/4 cup)
1cup granulated sugar
3/4cup unsweetened cocoa
1/2cup packed brown sugar
1/2teaspoon baking powder
1/4teaspoon salt
1cup bittersweet chocolate chunks, divided
1/3cup fat-free milk
6tablespoons butter, melted
1teaspoon vanilla extract
2large eggs, lightly beaten
1/2cup chopped walnuts, divided
cooking spray

Instructions

  1. Preheat oven to 350.
  2. Weigh or lightly spoon flour into a dry measuring cup; 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, remaining 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
  3. Pour 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 pan on a wire rack. Cut into squares.

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light.

Reprinted with permission from Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook by Editors of Cooking Light. Purchase here.

Nutritional Info *per serving

  • Calories 186
  • Fat 9.1 g
  • Saturated Fat 4.2 g
  • Polyunsaturated Fat 1.7 g
  • Monounsaturated Fat 2.2 g
  • Cholesterol 30 mg
  • Sodium 74 mg
  • Carbohydrate 25.4 g
  • Fiber 1.4 g
  • Protein 2.8 g
  • Calcium 23 g
  • Iron 0.9 mg