Posted in Baking

Walnut Fudge Brownies

With my current work, I’m usually off on Thursday. That means I get to bake or make desserts. Today, I decided to try a brownies recipe from The Bailiwick Academy. As brownies are considered entry-level baking, I imagine it will work out fine. Looking at the recipe, I noticed that it would be too sweet for my guinea pigs. I tweaked the measurement and the ingredients and came out with this delectable walnut fudge brownies which passed my guinea pigs sweet tooth.

Verdict: After 25 minutes in the oven, the top part got burnt while the inside was still a bit soft and gooey.  I added 10 minutes baking time at 325F.  I’m not sure if the temperature in my smaller oven is correct or I really need to get an oven thermometer to check temp.  It’s not the first time I baked there where the outside got burnt and the inside is not yet cook.  In any case, it still taste yummy and it is best serve warm with a scoop of vanilla ice cream for Brownie ala mode. 

Walnut Fudge Brownies

  • Servings: 12
  • Difficulty: Easy
  • Print


  • 200g unsalted butter, melted
  • 190g brown sugar
  • 190g white sugar
  • 70g Hershey’s dark cocoa powder
  • 30g Hershey’s cocoa powder
  • 4 medium sized eggs
  • 130g all purpose flour
  • 3g baking powder
  • 200g walnuts
  • Maldon sea salt flakes (optional)


  1. Preheat oven at 350F.  Line a 9×13 pan with parchment paper.
  2. In a mixing bowl, pour the butter, sugar and cocoa powder.  Mix until well-combined.
  3. Add the egg one at a time.  Mix until combined.
  4. In a smaller bowl, pour the flour and baking powder.  Whisk till baking powder is evenly distributed.
  5. Pour the flour mixture into the butter mixture.  Mix until combined.
  6. Fold into the mixture 100g of chopped walnut.
  7. Pour the mixture in the prepared pan.  Sprinkle remaining walnuts on top.  (Note: I added sea salt flakes on top to enhance cocoa flavor and balance sweetness).
  8. Bake in the oven for 25 minutes.


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