CHOCOLATE WALNUT BROWNIES
Dark chocolate brownies with walnuts and fudgy cocoa powder - it's so easy to make old fashioned brownies with walnuts! This is the best walnut brownie recipe out there! Try these walnut fudge brownies today!
Provided by Chenée Lewis
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Grease a 9x9" baking pan with baking spray and line with parchment paper, leaving an overhang over the sides to allow for easy removal of the brownies.
- In a large bowl, whisk together melted butter, eggs, vanilla extract, and sea salt until smooth.
- Add in sugars and mix well.
- Sift cocoa powder and flour into the bowl and fold with rubber spatula until well combined.
- Fold in chopped chocolate and walnuts.
- Add batter to prepared pan and smooth to the edges.
- Bake for 25-30 minutes or until center is set. (see note)
- Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 brownie, Calories 313 kcal, Carbohydrate 31 g, Protein 4 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 66 mg, Sodium 250 mg, Fiber 3 g, Sugar 22 g
CHOCOLATE WALNUT FUDGE
I love fudge and this is the best recipe I have.
Provided by LEEMA
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 2h
Yield 36
Number Of Ingredients 7
Steps:
- Butter an 8x8 inch dish.
- Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
- In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
- Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.
Nutrition Facts : Calories 121.1 calories, Carbohydrate 16.5 g, Cholesterol 7.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 24.5 mg, Sugar 15.3 g
CHOCOLATE WALNUT CAKE
This is a delicious chocolate cake, lightly spiced with cinnamon and allspice, and flecked with walnuts. Decorate with chocolate frosting.
Provided by Megan
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 340.8 calories, Carbohydrate 44.5 g, Cholesterol 69.9 mg, Fat 17.6 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 5.5 g, Sodium 98.1 mg, Sugar 26.4 g
APPLE-WALNUT COBBLER
Make and share this Apple-Walnut Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place apples in a greased 9-inch square baking pan; spread them out evenly.
- In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
- Sprinkle mixture over apples.
- In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
- Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
- Pour over apples.
- Sprinkle with finely chopped walnuts.
- Bake at 325° for 1 hour or until pick comes out clean.
Nutrition Facts : Calories 533.3, Fat 23.2, SaturatedFat 9.1, Cholesterol 69.8, Sodium 251.4, Carbohydrate 79.5, Fiber 3.5, Sugar 58.1, Protein 6.3
CHOCOLATE-WALNUT TORTE
Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h20m
Yield 16
Number Of Ingredients 20
Steps:
- Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
- Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
- In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
- Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.
Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg
CHOCOLATE COBBLER
Rich, wonderful old-timey like cobbler!!!! Great for potlucks and get-togethers. Fast, easy and always a hit! Great with ice cream!!
Provided by dylansmom
Categories Desserts Cobbler Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Melt butter in an 8x8 inch baking dish while the oven preheats.
- In a medium bowl, stir together the flour, 3/4 cup sugar, and 1 1/2 tablespoons cocoa. Stir in milk and vanilla until smooth. Spoon this batter over the melted butter in the baking dish.
- Stir together the remaining cup of sugar and 1/4 cup cocoa powder. Sprinkle over the batter. Slowly pour boiling water over the top of the mixture.
- Bake for 30 minutes in the preheated oven, until set. Serve slightly warm with ice cream.
Nutrition Facts : Calories 318.6 calories, Carbohydrate 58.1 g, Cholesterol 24.1 mg, Fat 9.6 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 268.2 mg, Sugar 44.6 g
FREEZER CHOCOLATE COCONUT WALNUT COOKIES
This freezer cookie recipe is easy and delicious! It's very nice for days when you don't want to bake or use the oven. Keep frozen until ready to eat.
Provided by madelineolivia
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 3h15m
Yield 24
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat.
- Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.5 g, Cholesterol 2.7 mg, Fat 6.1 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 45.8 mg, Sugar 6.9 g
CHOCOLATE WALNUT TORTE
Provided by Food Network
Categories dessert
Time 1h10m
Yield 8 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
- In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
- In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
- In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
- Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
- Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
- Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
- Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.
RASPBERRY WALNUT COBBLER
This is such a great all-American recipe and I love the tart raspberries against the flavors of the rich walnuts. I serve this with the nuts sprinkled on top at the last minute. This touch adds a great texture and a last minute burst of flavor. Of course, I love it with ice cream but find that a raspberry sorbet or raspberry sorbet swirled with vanilla ice cream is also fabulous.
Provided by Fisher Nuts
Categories Dessert
Time 1h10m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Make topping: Combine the flour, sugar, baking powder, baking soda and salt in a medium bowl. Add the butter and work it into the dough with your fingers until the mixture resembles coarse crumbs. Stir in the sour cream and heavy cream. Coarsely chop 3/4 cup of the walnuts and stir them inches Roll the dough on a flat, floured surface to about 1 inch in thickness. Use a round cutter about 2 inches in diameter to cut as many circles as possible. Refrigerate the dough.
- Make the filling and bake the cobbler: Toss 3 pints of the raspberries with the sugar, cornstarch, the lemon juice and half of the lemon zest. Pour half of them into a 10-inch cast iron skillet or a 9 by 9-inch baking dish and top with the 1/2 cup of walnuts. Top with the remaining raspberry mixture. Place the biscuit circles over the raspberries. Bake until the topping is golden brown and the juices have thickened, about 45-50 minutes. The biscuit top should be browned and fully cooked. Cool. In a small bowl, combine the remaining 1/2 pint raspberries, and remaining 1/4 cup walnuts and lemon zest. Top with the raspberry walnut mixture just before serving for added fresh flavor and crunch!
Nutrition Facts : Calories 384.4, Fat 11.1, SaturatedFat 6.2, Cholesterol 25.4, Sodium 295.8, Carbohydrate 69, Fiber 12.7, Sugar 29, Protein 5.5
CHOCOLATE-WALNUT FILLING
Use this filling for our Walnut Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 1/4 cups, enough for 25 cookies
Number Of Ingredients 5
Steps:
- Cream butter and sugar on medium speed until light and fluffy. Beat in walnuts and salt until combined. Beat in chocolate. Use immediately.
CHOCOLATE COBBLER
Chocolate Cobbler is a heavenly dish of ooey-gooey goodness. It's a chocolate lover's dream and super easy to make!
Provided by Janelle
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F
- In an ungreased 9" casserole dish add flour, sugar, cocoa powder, baking powder and salt. Mix.
- Pour milk, and vegetable oil over dry ingredients and mix.
- In a small bowl combine 1 cup brown sugar and ¼ cup cocoa powder.
- Sprinkle brown sugar mixture over the top of the cake - do not mix.
- Pour hot water over the cake - do not mix.
- Bake in the oven for 40 minutes.
- Once the cake is done, remove from the oven and let it stand 15 minutes before serving.
- Serve with vanilla ice cream.
Nutrition Facts : Calories 239 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 73 milligrams sodium, Sugar 37 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHOCOLATE-WALNUT FUDGE BARS
What's the best thing about these chocolate treats: the cookie crust, the fudgy filling, or the walnut topping? It's a tie. Download ties and collars. Print onto card stock, and use double-sided tape to attach to a box of any size (ours is 4 inches square by 5 inches high). Part rich fudge, part crumbly cookie, these chocolaty bars take decadence to a new level.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray, and line with parchment, leaving a 2-inch overhang on long sides. Spray parchment.
- Pulse wafers in a food processor until finely ground, and transfer to a bowl. Add sugar and a pinch of table salt. Melt 6 tablespoons butter, and stir into crumbs. Press into bottom of dish. Bake for 10 minutes.
- Heat chocolate, condensed milk, whole milk, remaining 4 tablespoons butter, and a pinch of table salt in a double boiler or a heatproof bowl set over a pan of simmering water, stirring, until melted. Stir in vanilla.
- Pour chocolate mixture over baked cookie layer, smoothing top with an offset spatula. Sprinkle walnuts and coarse salt over top, pressing slightly to adhere. Refrigerate until firm, about 2 hours.
- Remove fudge from dish using parchment to lift, and transfer to a cutting board; remove parchment. Trim edges of fudge with a sharp knife, and cut crosswise into six 2-inch-wide strips. Cut each strip crosswise into 3 equal bars, then cut each bar in half on the diagonal to form 36 triangles.
CHOCOLATE WALNUT COBBLER
Make and share this Chocolate Walnut Cobbler recipe from Food.com.
Provided by Normaone
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350^F.
- Butter a 15x10x2 inch baking dish.
- In a large heavy saucepan, combine butter and chocolate and cook over medium low heat until melted and smooth.
- Remove pan from heat.
- Add sugar, Whisking.
- Whisk in eggs 1 at a time.
- Add vanilla, flour and salt.
- Stir in the walnuts and spread in prepared baking dish.
- Bake until top is crisp and tester comes out with wet crumbs attached, about 50 minutes.
- Cool 15 minutes.
- Dust with cocoa powder.
- Serve warm with a scoop (or two) of vanilla ice cream.
Nutrition Facts : Calories 915.2, Fat 57.1, SaturatedFat 26.2, Cholesterol 222.3, Sodium 248.1, Carbohydrate 98.5, Fiber 3.5, Sugar 80.5, Protein 11
DELICIOUS CHOCOLATE, APPLE, WALNUTS PIE
This recipe is variation on alligirl's Simple Chocolate Chess Pie #357944. This pie enriched with apples and walnuts.
Provided by Artandkitchen
Categories Pie
Time 55m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C (350º) (heat and timing are basing it on convection oven).
- Prick pie crust and par- bake for 5 minutes.
- Beat eggs well.
- Add sugar and beat again.
- Add milk, vanilla, chocolate and butter and mix well again.
- Pour apple, walnuts and finally the chocolate mix into pie crust.
- Bake at 180°C (350º) for 30-35 minutes or until pie begins to crack on top.
CHOCOLATE COBBLER
Make and share this Chocolate Cobbler recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In bowl, combine flour, baking powder, salt, sugar and the 2TBS cocoa.
- Stir in milk and oil until smooth.
- Pour into a greased 8in square baking pan.
- Combine brown sugar and the 1/4 cup cocoa.
- Sprinkle over batter.
- Pour hot water over the top (do not stir).
- Bake at 350* for 45 minutes or until cake springs back when touched.
Nutrition Facts : Calories 373.4, Fat 8.2, SaturatedFat 1.4, Cholesterol 2.9, Sodium 306.9, Carbohydrate 72.8, Fiber 1.6, Sugar 52.3, Protein 3.9
CHOCOLATE WALNUT RING
This is an adaptation of my wife's recipe. It's terrific for a holiday brunch or as a midmorning snack. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Time 1h15m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast, cinnamon and salt. In a small saucepan, heat milk, water, butter and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and yolk; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine filling ingredients in a small bowl; set aside. , Punch dough down. Turn onto a lightly floured surface. Roll into an 18x9-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends. , Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Preheat oven to 350°. Bake 18-22 minutes or until golden brown. Remove to a wire rack to cool completely. Combine glaze ingredients; drizzle over ring.
Nutrition Facts : Calories 175 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 79mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
PASSOVER CHOCOLATE WALNUT COOKIES
These cookies are so delicious you'll want to make them all year round! Crispy, fudgy, with just the right amount of crunch!
Provided by Amy O.
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease baking sheets.
- Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool.
- Combine potato starch and baking powder in a bowl.
- Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet.
- Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
- Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 9.9 g, Cholesterol 8 mg, Fat 6.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 11.6 mg, Sugar 8.2 g
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