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Baking recipe · from the recipe book

Walnut Raisin Fudge Brownies

Dense, fudgy chocolate brownies studded with toasted walnuts and plump raisins, with a crackly top and a deep nutty crunch in every bite.

Walnut Raisin Fudge Brownies

Ingredients

  • 1 cup chopped110 gWalnutscoarsely chopped
  • ½ cup80 gRaisins
  • 2 tbsp30 gWaterhot
  • ½ cup115 gUnsalted buttercut into pieces
  • ⅔ cup110 gSemisweet chocolate chips
  • ⅔ cup120 gGranulated sugar
  • ¼ cup packed60 gBrown sugar
  • 2 large100 gEggsroom temperature
  • 1½ tsp6 gVanilla extract
  • ⅓ cup30 gUnsweetened cocoa powder
  • ½ cup70 gAll-purpose flour
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang.
  2. Soak the raisins in the hot water for 10 minutes, then drain and discard the water.
  3. Meanwhile, spread the walnuts on a small baking sheet and toast in the oven for 7 to 8 minutes until fragrant; let cool.
  4. Melt the butter in a medium saucepan over low heat. Remove from the heat, add the chocolate chips and stir until smooth.
  5. Whisk the granulated sugar and the brown sugar into the melted chocolate mixture until combined.
  6. Whisk in the eggs one at a time, then the vanilla, until the batter is glossy.
  7. Sift the unsweetened cocoa powder over the batter, add the flour and the salt, and fold just until no dry streaks remain.
  8. Fold in the drained raisins and three quarters of the toasted walnuts.
  9. Spread the batter in the pan and scatter the remaining quarter of the toasted walnuts on top.
  10. Bake 25 to 28 minutes, until a toothpick in the center comes out with a few moist crumbs but no wet batter.
  11. Cool in the pan on a rack for at least 45 minutes, then lift out and cut into 12 bars.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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