Fudgy Chocolate Brownies with Walnuts and Ganache

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Description
Ultra-rich, deeply chocolatey brownies with a dense, fudgy center and crisp, crackly top. Studded with crunchy toasted walnuts and topped with a smooth chocolate ganache, these brownies are pure indulgence in every bite — perfect for dessert, gifting, or sneaky midnight snacking.

Origin
Originating in the United States in the late 1800s, brownies are a classic American dessert. This version levels up with toasted walnuts and a silky ganache topping, turning a nostalgic treat into something gourmet.

Ingredients Quantity (makes one 8×8-inch pan, about 9–12 brownies)

For the brownie base
½ cup (115g) unsalted butter
6 oz (170g) dark or semisweet chocolate, chopped
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup (40g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
½ teaspoon salt
½ teaspoon instant espresso powder (optional, enhances chocolate)
¾ cup (90g) chopped walnuts, toasted

For the ganache topping
4 oz (115g) dark chocolate, chopped
½ cup (120ml) heavy cream
1 teaspoon butter or a pinch of sea salt (optional for shine/flavor)

Ingredients Optional
A splash of bourbon or espresso in the batter
Extra chocolate chips or chunks mixed in
Flaky sea salt on top for contrast
Chopped pecans instead of walnuts
A swirl of peanut butter or Nutella before baking

Instruction
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.

In a saucepan or microwave-safe bowl, melt the butter and chopped chocolate together until smooth. Let cool slightly. Whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy and well combined.

Sift in flour, cocoa powder, salt, and espresso powder (if using). Fold until just combined — don’t overmix. Stir in toasted walnuts.

Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. Let cool completely in the pan.

To make the ganache, heat heavy cream in a saucepan or microwave until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Add a teaspoon of butter or pinch of salt for extra richness.

Spread ganache over the cooled brownies. Chill for 30–60 minutes to set the ganache before slicing.

Tips for Success
Use high-quality chocolate for the richest flavor.
Don’t overbake — slightly underdone gives that perfect fudgy texture.
Cool completely before adding ganache for clean layers.
Toast the walnuts beforehand for more depth and crunch.
For neater slices, chill the brownies and use a hot knife to cut.

Recommendation
Serve warm with a scoop of vanilla or coffee ice cream. Dust with cocoa powder or powdered sugar for extra flair. Perfect for holidays, potlucks, or turning an ordinary day into something epic.

Nutrition (Per brownie, approx 12 pieces)
Calories: 300–350 kcal
Fat: 22–26g
Carbohydrates: 28–32g
Protein: 3–5g
Sugar: 20–24g
Cholesterol: 60–80mg
Sodium: 100–150mg

Want a triple chocolate version, a gluten-free twist, or brownie bites with surprise fillings next? I’ve got you!

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