double chocolate fudge brownies – with and without walnuts
Our favorite fudge brownies got an extra helping of chocolate chunks and a sprinkling of walnuts to make these delectable Double Chocolate Fudge Brownies.
Ah, the great brownie debate. With or without nuts? Whichever side you’re on, you likely take a fairly firm stance on the matter. In making a batch of Double Chocolate Fudge Brownies to share with colleagues I wanted to keep both parties happy. The easiest solution? Just sprinkle them on top before baking. This allowed me to control how many brownies were studded with gorgeous walnut pieces and how many were left bare. Me? I prefer my brownies plain, but that extra handful of chocolate is always welcome.
Anyone who has worked with me professionally knows that I am not above bribery in the workplace. I am also a firm believer that hard work should never go unnoticed just because someone is ‘doing their job.’ I have always baked regularly for colleagues to boost morale and show appreciation for hard work and long hours. After making the switch to working remotely, I don’t bake nearly as often for my colleagues as I used to, but I still get a few care packages out when I can.
Cookies and brownies are excellent items for shipping as they’re sturdy enough to make the trip and have a decent shelf life. When a colleague was wrapping up a long and tedious project I joked that I was not above bribery to finally get it done. A quick mention that walnut brownies were her sweet of choice and I suddenly found myself in the kitchen coming up with these Double Chocolate Fudge Brownies.
Making brownies for multiple preferences is easy when you bake walnuts on top instead of mixing them in and you could use this trick for pleasing the masses with any controversial ingredient. This recipe is crowd pleaser unless someone just doesn’t like brownies, but we couldn’t friends anyway. More brownies for me!
I have some tips for shipping baked goods that I shared previously, but I’ll also let you know how I ensured these beauties arrived in one piece. I used two small bakery boxes to separate the brownies based on nut content. For added presentation and easy serving, I placed each brownie square in a standard size greaseproof cupcake liner.
For extra care while shipping, I lined the bottom of each box with a sheet of parchment paper cut down to size, nestled six brownies in the bottom of the box, topped with another sheet of parchment paper and a second layer of brownies. A final sheet of parchment paper was placed on top before closing up the boxes and sealing them in large ziplock freezer bags. This helps keep the brownies fresh and the boxes from popping open during transit. The two boxes were packed in a larger shipping box and padded with tissue paper. Just two days later confirmation was received that the brownies arrived safely and were enjoyed by all.
Looking for a sweet way to say ‘thank you’ to a friend or colleague? Give our Double Chocolate Fudge Brownies a try – they’re guaranteed to show someone you think they’re the best!
- ¾ cup unsalted butter
- 1 pound bittersweet chocolate, coarsely chopped
- 5 large eggs
- 2 cups firmly packed light brown sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- ¼ cup + 2 tablespoons all-purpose flour
- ½ cup semisweet chocolate chips
- ½ cup walnuts (optional)
- Preheat oven to 350 degrees Fahrenheit. Prepare a 9x13 inch baking pan with either butter or parchment paper.
- Melt butter in a small saucepan over medium heat. Remove from heat, add chocolate and let sit for two minutes. Stir chocolate and butter mixture until smooth. Set aside to cool.
- In the bowl of an electric mixer fitted with the whisk attachment, beat eggs, brown sugar, salt and vanilla extract on high for 5 minutes until thick and pale. Mixture should fall from the whisk in a thick ribbon and dissolve back into the surface slowly.
- Using a large rubber spatula, fold cooled chocolate into egg mixture until fully combined.
- Gradually fold in flour, mixing until just combined. Avoid over mixing so that the batter remains thick and fluffily.
- Quickly fold in semisweet chocolate chips and immediately pour batter into prepared baking dish. Top with walnuts, if desired, and bake for 25 minutes until the top begins to crack and there is just a slight wiggle left to the batter.
- Allow to cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.