Classic Fudge-Walnut Brownies

Recipe by Our Cookbook Collection

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.

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

Preheat oven to 350.
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.
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.

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.