Fudgy Dark Chocolate Brownies with Walnuts & Hazelnuts

Brownies and coffee have always gone hand in hand for me. I used to love sitting in a quiet café with a hot flat white and a rich brownie on the side, taking a proper pause from the day. Over time, I realized that same feeling doesn’t have to stay outside the house. It can live in my own kitchen too, often with even better results.

These brownies are exactly how I like them. Rich and fudgy, with a shiny crackly top and a soft center that almost melts as you bite into it. Toasted walnuts and hazelnuts add a bit of texture and depth, making each piece feel just right. With a cup of coffee on the side, it’s the kind of simple comfort that turns an ordinary afternoon into something special.

Ingredients

• 2 large eggs, room temperature

• 180 g granulated sugar (130 g white + 50 g light brown for best results)

• 125 g unsalted butter

• 100 g high-quality dark chocolate (60–70% cocoa), chopped

• 85 g all-purpose flour, sifted

• 1 tablespoon unsweetened cocoa powder

• 1 teaspoon vanilla extract or 1 packet vanillin

• Pinch of salt

• 70–80 g mixed walnuts and hazelnuts, toasted for extra flavor

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Instructions

Prepare the oven and pan

Preheat your oven to 175°C (350°F) using conventional heat. If you are using a fan oven, set it to 160°C (320°F). Line a 20 x 20 cm square baking pan with parchment paper, leaving some overhang on the sides so the brownies are easy to lift out once baked.

Toast the nuts

Place the walnuts and hazelnuts in a dry skillet over medium heat. Toast for 4 to 5 minutes, stirring often, until lightly golden and fragrant.If the hazelnuts still have loose skins, rub them gently in a clean kitchen towel to remove them. Set the nuts aside to cool.

Melt the chocolate and butter

Add the butter and chopped chocolate to a heatproof bowl. Melt them together over a pan of gently simmering water, or use the microwave in 20 second intervals, stirring each time. Once smooth and glossy, set aside to cool slightly.

Whisk the eggs and sugar

In a large bowl, whisk the eggs and sugar for 3 to 4 minutes until pale, slightly thickened, and airy. This step is key for achieving that shiny, crackly top.

Combine the mixtures

Stir the vanilla into the melted chocolate mixture. Gently fold the chocolate into the egg mixture using a spatula until fully combined.

Add the dry ingredients

Sift the flour, cocoa powder, and salt directly into the bowl. Fold gently until just combined and no dry streaks remain. Avoid overmixing to keep the brownies soft and fudgy.

Add the nuts and rest the batter

Fold in the toasted walnuts and hazelnuts, reserving a small handful for the top if you like. Let the batter rest at room temperature for 5 minutes. This short rest helps create a better final texture.

Bake

Pour the batter into the prepared pan and smooth the top. Sprinkle with the reserved nuts.Bake for 28 to 32 minutes. The edges should be set, and a toothpick inserted into the center should come out with moist crumbs, not wet batter.

Cool and slice

Let the brownies cool completely in the pan. For cleaner slices and a slightly firmer texture, chill in the fridge for 20 to 30 minutes before cutting.