Fudge Brownies I

Fudge Brownies I

k. anderson 0

"This is a great recipe for chocolate brownies with nuts!"

Ingredients 1 h {{adjustedServings}} servings 502 cals

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 46.9g
  • 15%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
  2. In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
  3. Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.
Tips & Tricks
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Reviews 281

  1. 337 Ratings


I was afraid of making homemade brownies because all the recipes I've seen always looked complicated and too many ingredients. Not this recipe. I had everything already except for the chocolate. They were simple to make and tasted delicious! My husband is a big brownie critic and he ate 3!! Needless to say, I will be making again. I did not use 4 eggs but 3. I think my only complaint is that it was a little too cakey but next time I will use only 2 eggs and see if it solves the problem. I also baked them in a 9x9 pan. We like them thick and a 9x13 would just be too thin. I baked an extra 7-8 minutes. **update** I think I have perfected this recipe. Only use 2 eggs and bake in a 9x9 pan for 30 minutes. I add abot a cup of semi sweet choc chips to the batter as well and it is WONDERFUL!! They turn out thick and fudgy, just the way brownies are supposed to be.


For those who had criticisms of these not being chocolaty or fudgy enough, the solution is simple--increase the chocolate from 4 ozs. to 6 ozs.--you won't be disappointed. Bake them in a greased 9-inch square pan and bake about 45 minutes. Except for that one ingredient difference, this has been a recipe I've used from time to time for over 10 years, and it's very good--moist and buttery rich!


Do you like it when it sticks to your teeth and tongue? I do! Very good ones. Did not put nuts in it, but will try with chocolate chips next time. A keeper