Rose Levy Beranbaum’s Fudge Brownies

When you hear that Rose Levy Beranbaum makes fudge brownies, would you expect anything less than the richest, most chocolatey, most wonderful dessert? Of course not. Cooks, meet brownies. Brownies, meet cooks. Let the love affair commence.

14 fat, chocolatey fudgy pudgy brownies sliced, with a table knife nearby with crumbs

Richest, chocolatey-ist, fudgiest brownies ever. Seriously.–Angie Zoobkoff

Rose Levy Beranbaum’s Fudge Brownies

  • Quick Glance
  • 30 M
  • 1 H, 15 M
  • Makes 16 (2-inch | 5-cm) brownies
Print RecipeBuy the Rose’s Baking Basics cookbook

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  • 1 1/2 sticks unsalted butter (6 oz), plus more for the pan, at room temperature
  • Baking spray with flour
  • 1 cup walnut halves
  • 5 ounces fine-quality unsweetened or 99% cacao chocolate, finely chopped
  • 3 ounces white chocolate containing cocoa butter, finely chopped
  • 3 large eggs, at room temperature
  • 3 1/2 tablespoons (sifted before measuring) unsweetened Dutch process cocoa powder
  • 1 1/3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup (lightly spooned into the cup and leveled off) all-purpose flour
  • A pinch fine sea salt


  • 1. Preheat the oven to 325ºF (160ºC) and adjust an oven rack to the middle position. Butter an 8-inch (20-cm) square baking pan, line with aluminum foil or parchment paper, and coat with the baking spray.
  • 2. Toast the walnuts*. Chop the walnuts into coarse pieces.
  • 3. Increase the oven to 350ºF (175ºC).
  • 4. In the top of a double boiler set over but not touching hot but not simmering water, melt the butter and both chocolates, stirring often. Scrape the melted chocolate mixture into a large bowl.
  • 5. Whisk the cocoa into the melted chocolate mixture and then whisk in the sugar, mixing just until incorporated.
  • 6. Whisk in the eggs and vanilla until the mixture becomes thick and glossy, 1 to 2 minutes. Stir in the flour and salt, mixing just until the flour is moistened. Stir in the walnuts, being certain to scrape the bottom of the bowl, until they’re evenly incorporated into the brownie batter.
  • 7. Scrape the batter into the prepared pan and smooth the surface evenly, mounding it slightly in the center.
  • 8. Bake the brownies until the edges are set about 1 inch (25 mm) from the side of the pan and a toothpick inserted 1 inch from the edge comes out almost clean with just a few crumbs clinging, 30 to 40 minutes. (An instant-read thermometer inserted in the center should read about 190ºF | 88ºC.)
  • 9. Let the brownie cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the pan and the foil to ensure that no batter has leaked through and stuck to the sides.
  • 10. Invert the brownie onto a wire rack lined with plastic wrap and lift off the pan. Carefully peel off the foil and reinvert the brownie onto another wire rack. Cool completely.
  • 11. Transfer the brownie to a cutting board. Use a long serrated knife to cut the brownie into 2-inch (5-cm) squares. Store wrapped well in plastic wrap at room temperature for up to 1 week or refrigerated for up to 1 month.

*How To Toast Walnuts

  • Spread the walnuts evenly on a rimmed baking sheet and toast at 325°F (160ºC) until lightly golden and fragrant, stirring once or twice to ensure even toasting and prevent overbrowning, 7 to 10 minutes. Immediately turn the walnuts onto a dish towel and roll and rub them around to loosen the skins. Discard any loose skins and let the walnuts cool completely.

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