When I want a brownie, I want it to be dense, chocolatey, fudgy, and rich! 






Skill level

Average: 3.1 (48 votes)


  • 170 g unsalted butter, cubed 
  • 1¼ cup 188 g semi-sweet chocolate chips, divided
  • 1 cup (200 g) granulated sugar 
  • ¾ cup (75 g) cocoa powder 
  • 2 tsp (10 g) instant espresso powder 
  • 3 eggs, at room temperature 
  • ½ tsp (3 g) vanilla essence
  • ¾ cup (90 g) plain (all-purpose) flour 
  • ½ tsp ( 2g) kosher salt 
  • 1 cup (150 g) chopped walnuts, divided 

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time: 10 minutes

  1. Heat oven to 176°C (350°F). Line a 23cm (9 in) square baking pan with parchment paper; set aside.
  2. Melt together butter, ¾ cup (125 g) chocolate chips, sugar, cocoa powder and espresso powder in a large heat-proof bowl over a pot of simmering water, stirring occasionally until smooth. Remove from heat and set aside to cool for 10 minutes.  
  3. Stir in eggs one at a time, just to combine. Stir in vanilla. Add flour, salt, ¾ cup (112 g) chopped walnuts and remaining chocolate chips. Pour batter into the prepared baking pan; spread evenly to edge of pan. Scatter with remaining walnuts.
  4. Bake just until firm, 20 to 25 minutes. Cool completely before cutting to serve.