When a chocolate craving screams out for your attention, nothing is easier or more comforting than a brownie. Even if the craving hits at night, just a quick raid of the pantry will likely provide all the ingredients needed to create the perfect pan. Without a doubt, brownies are my go to sweet when I need a delicious treat but don’t have the energy or time to make something more elaborate.

Whether made as a post-dinner treat or after school snack, brownies are highly customizable to satisfy any and all tastes. They can be void of add-ins to keep them simply fudgy or they can be filled and topped with a multitude of different flavor and texture profiles to suit any occasion or craving. Even though there’s much fun to be had creatively with brownies, I elected to stick to a classic, the fudgy walnut. One, if not THE most popular brownie variation, this recipe takes the intense richness even further with high-quality cocoa, melted chocolate, and chocolate chips.

If you decide to give these fudgy treats studded with crunchy walnuts a try, they will take you about 15 minutes to prep and about 30 minutes in the oven. Once cooked, store in an airtight container for up to 3 days. When ready to serve, you have the option of cutting the brownies into a traditional size or into smaller, bite-size portions. A traditional size will yield you approximately 9 large brownies while the bite-size portions will yield approximately 20 servings. The bite-size portions are perfect for those needing to serve a large crowd or those who live a healthy lifestyle and want to indulge without growing a bulge. If you elect to cut the brownies into small portions, each serving will contain approximately 186 calories, 4 g. saturated fat, 4 g. protein, 24 g. carbs, 3 grams fiber, 30 mg cholesterol, 1 mg iron, 74 mg sodium, and 23 mg calcium. I used white whole-wheat flour to make these healthier for my lifestyle, however you can substitute all-purpose flour if you do not mind a change in the above nutrition facts. No matter how, why, or when you choose to enjoy these brownies, I know you will not be disappointed by this revived and healthier take on a classic!

Walnut Fudge Brownies

Ingredients:

• 3.4 ounces White Whole-Wheat Flour (about ¾ cup)
• 1 cup Granulated Sugar
• ¾ cup Unsweetened Cocoa Powder
• ½ cup packed Light Brown Sugar
• ½ tsp. Baking Powder
• ¼ tsp. Salt
• 1 cup Bittersweet Chocolate Chips; divided
• 1/3 cup Fat-Free Milk
• 6 tbsp. Unsalted Butter; melted
• 1 tsp. pure Vanilla Extract
• 2 Large Eggs; lightly beaten
• ½ cup Chopped Walnuts; divided
• Cooking Spray

Preparation:

1. Preheat oven to 350°. Coat a 9 inch square metal baking pan with cooking spray. Set aside.
2. In a large bowl, combine flour, granulated sugar, cocoa powder, brown sugar, baking powder, and salt. Set aside.
3. In a small, microwave-safe bowl, combine ½ cup of the chocolate chips and milk. Microwave the mixture on high for 1 minute, stirring after 30 seconds. Stir in the butter, vanilla, and eggs.
4. Add the milk mixture, remaining ½ cup of chocolate chips, and ½ cup of walnuts to the flour mixture. Stir until just combined.
5. Pour the batter into the prepared pan and spread evenly. Sprinkle with the remaining ½ cup of walnuts. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached. Remove from oven and cool on a wire rack. Cut into squares and serve.

RECIPE ADAPTED FROM: MAUREEN CALLAHAN
PHOTOGRAPHY & STAGING: PETER MENDOROS

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