Small Batch Fudgy Chocolate Walnut Brownies
Rich, fudgy brownies inspired by Boudin Bakery's famous recipe, scaled down for smaller batches. These brownies feature a perfect balance of bittersweet chocolate and butter, creating an intensely chocolatey base with a tender, slightly dense crumb. The addition of coarsely chopped walnuts provides a satisfying crunch that contrasts beautifully with the smooth chocolate. Ideal for intimate gatherings or when you want fresh brownies without leftovers lingering for weeks. The key to their signature texture lies in the extended beating of eggs and sugar, which creates the characteristic shiny, crackled top and fudgy interior that sets these apart from typical brownies.
Ingredients
- 1 stick unsalted butter
- 4 ounces bittersweet chocolate
- 2 ½ large eggs
- 1 ½ cups granulated sugar
- ½ tablespoon vanilla
- ½ teaspoon salt
- ¾ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 cup walnuts, coarsely chopped(optional)
Instructions
- 1
Preheat oven to 350 degrees and line an 8-inch square metal pan with foil, then butter the foil
- 2
Melt butter in a heavy saucepan over medium heat, add chocolate, turn off heat and stir until melted from residual heat, then let cool for about 5 minutes
- 3
Beat eggs and sugar until light and fluffy for 5 to 7 minutes using a stand mixer
- 4
Beat in the slightly warm melted chocolate mixture, vanilla and salt
- 5
Stir in flour by hand until almost combined, then add nuts and continue stirring gently until flour disappears
- 6
Pour batter into prepared pan, smooth to edges and bake in center of oven until puffed and almost set for 42 to 45 minutes
- 7
Cut into 9 squares or desired portions
Tips
Use a stand mixer for the extended egg beating time rather than hand-held to achieve proper light and fluffy texture without arm fatigue.
Ensure chocolate mixture has cooled slightly before adding to eggs to prevent cooking the eggs and breaking the emulsion.
Fold flour in gently by hand with a heavy scraper to avoid overmixing, which can lead to tough brownies.
Good to Know
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week
Can be made 1 day ahead and stored covered at room temperature
Serve at room temperature for best texture and flavor
Common Mistakes
Don't add hot chocolate mixture to eggs to avoid scrambling
Don't overmix flour to avoid tough brownies
Substitutions
Gluten-Free Swaps
may affect texture slightly
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without nuts?
Yes, simply omit the walnuts for equally delicious plain chocolate brownies. The texture will be slightly more uniform throughout.
What if I don't have bittersweet chocolate?
Semi-sweet chocolate works well as a substitute, though the brownies will be slightly sweeter. Dark chocolate can also be used for more intense flavor.
How long do these keep?
Store covered at room temperature for up to 5 days or refrigerate for up to 1 week. They actually improve in flavor after a day.