What makes brownies more fudgy?

Fudgy brownies need the right balance of fat and flour. More butter and chocolate create a rich, dense texture. Also, using less flour keeps them soft. Another trick is baking them just until the edges set. The center should look slightly underdone. Then, let them cool completely before cutting. This helps them firm up without getting dry.

Is melted chocolate or cocoa powder better for brownies?

Both work, but melted chocolate makes brownies richer. It adds extra fat, giving them a smooth, fudgy texture. Cocoa powder, on the other hand, creates a deeper chocolate flavor. If you want the best of both, use a mix. Melted chocolate adds moisture, while cocoa powder boosts the taste. The result? Perfectly balanced Chocolate Nut Brownies with bold flavor and great texture.

What are the three types of brownies?

Brownies fall into three main categories: fudgy, chewy, and cakey. Fudgy brownies are soft and rich with a dense center. Chewy brownies have a little more bite, thanks to a balance of fat and sugar. Cakey brownies are light and airy, almost like chocolate cake. Each type depends on ingredients and baking time. No matter your choice, Chocolate Nut Brownies always taste amazing!

What not to do when making brownies?

First, don’t overmix the batter. It makes brownies tough instead of soft. Also, avoid overbaking, or they’ll dry out. Another mistake is cutting them too soon. Hot brownies fall apart, so let them cool first. Lastly, don’t forget good-quality chocolate. Cheap chocolate affects both texture and taste. Follow these simple steps, and your Chocolate Nut Brownies will turn out perfect!

Chocolate Nut Brownies Recipe

Ingredients

Scale

1 cup butter, melted
1 ½ cups sugar
3 large eggs
1 ½ teaspoons vanilla extract
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
¾ cup chocolate chips
1 cup chopped nuts (walnuts, pecans, or almonds)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
Mix wet ingredients: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, then mix well.
Add dry ingredients: Sift in flour, cocoa powder, baking powder, and salt. Stir until just combined—do not overmix.
Fold in chocolate chips and nuts to evenly distribute them in the batter.
Pour batter into prepared pan and spread evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool completely before slicing into squares for clean cuts

Notes

For extra fudgy brownies, use only ½ cup flour instead of 1 cup.
For chewier edges, use a metal baking pan instead of glass.
Store brownies in an airtight container at room temperature for 4 days, or refrigerate for up to a week. Freeze for up to 3 months.

Enjoy your Chocolate Nut Brownies!

Author: Nina
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 240
Sodium: 90mg
Fat: 14g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g