• 170 grams (6 ounces) butter
  • 120 grams (4.2 ounces) bitter chocolate
  • 2 large eggs
  • 200 grams (1 cup) sugar
  • pinch of salt
  • 100 grams (3.5 ounces) walnuts


  • Microwave-Safe Bowl

    Make sure your bowl is big enough to mix the ingredients and is made of microwave-safe material to avoid any mishaps.

  • Whisk

    A good whisk lets you combine your eggs and sugar efficiently. If you can, opt for a silicone-coated whisk to prevent any scratching.

  • Square Brownie Mold

    This is the foundation for shaping your brownies. Grease it well and line it with parchment for an easy release.

  • Oven

    A reliable oven ensures even baking. Always preheat to the correct temperature for best results.

  • Parchment Paper

    Helps to prevent sticking and makes it easier to lift brownies out of the mold. Cut it to fit your mold perfectly.


Step 1

1. Coarsely chop the butter and chocolate. Place them in a microwave-safe bowl and melt in the microwave using a pulsed mode, taking the bowl out to stir every 30 seconds until smooth. Ensure you use intervals to prevent the chocolate from burning.

Step 2

2. In another bowl, lightly whisk together the eggs and sugar until well combined. Whisk until just combined; over-whisking can lead to a cakier texture.

Step 3

3. Pour the melted chocolate mixture into the egg mixture, stirring continuously. Then add the flour and salt, mixing thoroughly until you have a smooth batter. Make sure there are no lumps for a smooth batter.

Step 4

4. Preheat your oven to 320°F (160°C). While waiting, dry the walnuts in the oven at 302°F (150°C) for a few minutes. Then add them to your batter, mixing them in evenly. Drying the walnuts enhances their flavor and crunch.

Step 5

5. Grease a square brownie mold with butter and line it with parchment paper. Lining with parchment paper makes it easier to lift out the brownies after baking.

Step 6

6. Pour the brownie batter into the prepared mold. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid over-baking to keep the brownies fudgy.

Step 7

7. Allow the brownies to cool completely in the mold before cutting them into pieces. Cool completely to let the brownies set and ease cutting.


Imagine this: A sunny day, a gentle breeze, and a plate full of these irresistible fudgy brownies. Serve them with a scoop of vanilla ice cream for a classic combination that never fails to impress. Feeling adventurous? Drizzle some caramel or raspberry sauce on top for an extra burst of flavor. For a cozy afternoon treat, pair the brownies with a cup of rich espresso or a frothy cappuccino. If you’re hosting a party, slice the brownies into bite-sized pieces and arrange them on a platter with fresh berries and mint leaves as garnishes. The possibilities are endless, but one thing is certain—these brownies will be the star of your spread.


For those following a gluten-free diet, swap the regular flour with a gluten-free blend. Ensure it's a 1:1 substitution for convenience. Vegans need not miss out on these delights either. Substitute the butter with vegan butter and use a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water) for a plant-based alternative. Choose dairy-free chocolate and you're all set for some mouthwatering vegan brownies!


  • Why do I need to melt the chocolate and butter in pulses?

    Melting in pulses prevents the chocolate from burning, ensuring a smooth, glossy mixture.

  • Can I use a hand mixer instead of a whisk?

    Yes, a hand mixer can be used for more consistent results, just be careful not to overmix.

  • How do I know when the brownies are done?

    Insert a toothpick into the center; if it comes out with a few moist crumbs, they're perfect.

  • Can I add other nuts or mix-ins?

    Absolutely! Pecans, hazelnuts, or even chocolate chips can be great additions. Just keep the total quantity the same.

  • How do I achieve a shiny top on my brownies?

    Ensuring your sugar is fully dissolved into the egg mixture can help create that sought-after shiny crust.

  • Can I freeze the brownies for later?

    Yes, let them cool completely, then wrap tightly in plastic wrap and freeze. They can be stored for up to three months.

Nutrition facts

Moist brownies with walnuts
Recipe Yield:16 servings
Calories:per serving
Calories (Min - Max):250 - 300
Total Fat:15g
Saturated Fat:8g
Total Carbohydrate:28g
Total Sugars:21g