Fudge Walnut Brownies

This recipe had a lot to live up to. The current issue of Cooking Light (one of my favorite issues so far) has a feature on their best chocolate recipes of the last 25 years. They narrowed it down to 16 of their most-popular chocolate dishes and had a bake-off to choose the queen of chocolate. This recipe won. So, of course, I had to try it!

The verdict? Holy brownie.

These are rich and delicious. Insanely delicious. A small piece is all you need to satisfy your chocolate craving. Our pan of brownies has lasted us a week in a sealed container. They are still tasty today! A glass of milk is strongly recommended to wash these down. 

Make them, seriously.

Fudge Walnut Brownies

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Ingredients:

3/4 cup all-purpose flour

1 cup granulated sugar

3/4 cup unsweetened cocoa

1/2 cup packed brown sugar

1/2 tsp baking powder

1/4 tsp salt

1 cup bittersweet chocolate chunks or chips, divided

1/3 cup fat-free milk (I used 2% which isn't as light, but it's what I had)

6 Tbsp butter, melted

1 tsp vanilla extract

2 large eggs, lightly beaten

1/2 cup chopped walnuts, divided

Cooking spray

Preheat oven to 350°. Coat 9-inch square metal baking pan with cooking spray.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.

Pour the batter into pan; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Mine took closer to 25 minutes. Cool in the pan on a rack. Cut into squares.

Enjoy!!