Fudgy Dark Chocolate Brownies with Walnuts & Hazelnuts

Brownies and coffee. That’s my ultimate pairing. I used to love sitting in a cozy coffee shop with a hot flat white and a rich, chocolatey brownie on the side. But somewhere along the way, I realized I could bring that same feeling home—and make brownies that are even better than the ones I used to order.

These brownies are everything I want them to be: rich and fudgy with a crackly top, a soft center that almost melts in your mouth, and crunchy toasted nuts for a little contrast. The mix of walnuts and hazelnuts takes them up a notch, and paired with a cup of coffee, it feels like my kitchen has turned into my favorite café.

Fudgy dark chocolate brownies cut into squares, topped with golden toasted walnuts and hazelnuts.

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

Instructions

Preheat your oven to 175°C (350°F). Line a 20x20 cm square baking pan with parchment paper, leaving a little overhang so you can lift them out easily later.

Toast the walnuts and hazelnuts in a dry skillet over medium heat for 4–5 minutes, stirring often, until fragrant and lightly golden. Rub the hazelnuts in a clean kitchen towel to remove loose skins if needed. Set aside to cool.

Melt the butter and chopped chocolate together in a heatproof bowl over simmering water (or in the microwave in 20-second bursts). Stir until smooth and glossy. Let it cool slightly.

Whisk the eggs and sugar for 3–4 minutes until pale and slightly thickened—this helps create that shiny, crackly top.

Stir the vanilla into the melted chocolate mixture. Gently fold it into the egg mixture with a spatula until combined.

Sift in the flour, cocoa powder, and salt. Fold gently until no streaks remain—don’t overmix.

Fold in the toasted nuts, reserving a few to sprinkle on top. Let the batter rest for 5 minutes to help the texture set up perfectly.

Pour the batter into the prepared pan and smooth the top. Sprinkle over the reserved nuts.

Bake for 28–32 minutes. The edges should be set and a toothpick inserted in the center should come out with moist crumbs (not wet batter).

Cool completely in the pan. For the cleanest slices and a slightly denser texture, chill in the fridge for 20–30 minutes before cutting.

Pair it with your favorite coffee and enjoy your own little café at home!