Go Back
Delicious Maple Walnut Fudge Brownies photo
Print Recipe Save it for later

Maple Walnut Fudge Brownies

These Maple Walnut Fudge Brownies are rich, fudgy, and packed with warm maple flavor and crunchy walnuts. A perfect twist on classic brownies for any occasion!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Easy, Fudge, Maple, Walnut
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 1 cup brown sugar packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup walnuts chopped
  • 1/2 cup maple syrup
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease your 9x13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and maple syrup until fully combined.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures there are no lumps and the cocoa powder is evenly distributed.
  • Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Be careful not to overmix; just combine until no streaks of flour remain.
  • Fold in the chopped walnuts and chocolate chips evenly throughout the batter. This will create bursts of crunch and molten chocolate in every bite.
  • Pour the batter into the prepared pan and spread it out evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs (but not wet batter).
  • Remove the brownies from the oven and let them cool completely in the pan on a cooling rack. Once cool, lift them out using the parchment paper overhang and cut into squares.

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Notes

  • Do not overbake; brownies will continue cooking after removal from oven.
  • Gently melt butter to preserve flavor and texture.
  • Avoid overmixing batter to keep brownies tender and fudgy.
  • Chop walnuts uniformly for even texture and distribution.
  • Store brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.