CLASSIC FUDGE WALNUT BROWNIES
These Classic Fudge Walnut Brownies are deliciously rich with a fabulous dense texture. They are quick and easy to make and SO much better than a boxed mix!
Provided by Valerie Brunmeier
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Coat an 8- or 9-inch square baking dish with nonstick cooking spray.
- Combine the flour, sugar, cocoa powder, brown sugar, baking powder and salt in a large mixing bowl. Set aside.
- Place half of the bittersweet chocolate and the milk in a small saucepan and place over LOW heat. Cook and stir for a minute or two and then add the butter. Continue cooking over LOW heat, stirring constantly, until the butter and chocolate have completely melted. Remove the pan from the heat and stir in the vanilla.
- Pour the melted chocolate mixture into the flour mixture in the mixing bowl and stir until slightly combined. Add the eggs, remaining bittersweet chocolate, and 1/4 cup of the walnuts (reserve remaining nuts for later) to the flour mixture; stir to combine.
- Pour the batter into prepared baking dish and sprinkle with remaining 1/4 cup walnuts.
- Bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 22 minutes for 9-inch baking dish or 22 to 26 minutes for a 8-inch baking dish. The edges should seem solid but the center will appear somewhat soft and will continue to set up as the brownies cool. Ovens can vary so I recommend setting your kitchen timer for a couple of minutes shy of the recommended baking times and watching them closely towards the end. Remove from the oven and cool completely in the baking dish before cutting and serving.
Nutrition Facts : ServingSize 1 brownie, Calories 219 kcal, Carbohydrate 31 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 88 mg, Fiber 2 g, Sugar 22 g
AMARETTO CHOCOLATE BROWNIES WITH WALNUTS
Steps:
- Preheat oven to 350 degrees F.
- Line a 9 by 9 square baking pan with parchment paper, making sure paper hangs over the edges. Grease paper with butter so the brownies don't stick. Melt butter and chocolate over a double-boiler and stir gently until smooth and shiny. Remove from the heat and cool slightly.
- Sift together flour, baking powder, and salt into a mixing bowl and set aside. Whisk together eggs, sugar and amaretto in a mixing bowl until combined. Pour in chocolate mixture and continue to whisk until combined. Gradually add flour mixture, then add walnuts and incorporate with a wooden spoon. Transfer batter to baking pan and bake for 40 to 45 minutes or until a cake tester comes out clean when inserted into the middle of the pan. When done, invert onto a cutting board, remove paper and cut into squares. Garnish with powdered sugar and serve.
CHOCOLATE LOVERS DELUXE FUDGY BROWNIES
Rich and chocolaty, these brownies satisfy even the most hardcore chocolate lover. These are always the first thing to sell out at a bake sale! Great with a glass of cold milk. Enjoy!
Provided by Loves2Teach
Categories Bar Cookie
Time 40m
Yield 16 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Grease an 8" square baking pan with non-stick cooking spray.
- In medium bowl stir together butter, sugar, eggs and vanilla.
- Add flour, cocoa and salt stirring just until blended.
- Mix in half of the walnuts, if desired.
- Spread mixture and sprinkle with remaining walnuts.
- Bake about 30 minutes, until top appears dry and center is set.
- Cool brownies in pan on wire rack.
- To wrap, cut brownies into squares.
- NOTE: To toast walnuts, spread on baking sheet.
- Bake in 350 degrees oven stirring occasionally, about 10 minutes or until lightly browned.
- Remove from oven and cool completely.
- My dh has also added chocolate chips to the batter with WONDERFUL results!
Nutrition Facts : Calories 177, Fat 8.7, SaturatedFat 5.3, Cholesterol 43.6, Sodium 113.7, Carbohydrate 24.3, Fiber 1.1, Sugar 16.8, Protein 2.2
WALNUT CHOCOLATE BROWNIES
Brownies -everybody's favourite! Toasting the walnuts before baking the brownies adds more dimension and flavour. Remember, the longer you bake your brownies, the "cakier" they become, so bake to your liking!
Provided by Anna Olson
Categories bake,birthday party,chocolate,dessert,nuts,valentine's day
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F and grease an 8 x 11 inch baking pan.
- Melt butter (over stove or in microwave) and pour into a larger bowl. Sift cocoa into butter and stir in. Stir in sugar.
- Add eggs to mixture, blending well after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend. Stir in walnuts.
- Pour into pan and bake for 35 minutes, until firm when touched.
FUDGE BROWNIES
These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.
Provided by Alex Witchel
Categories dessert
Time 1h
Yield 24 brownies
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
- Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
- Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
- Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 110 milligrams, Sugar 23 grams, TransFat 0 grams
DELUXE CHOCOLATE BROWNIE
This recipe is double delicious and double chocolaty! Moist and gooey! Blond bars are good too- just omit the cocoa powder. I love using Eagle Brand Sweetened Condensed Milk!
Provided by Pat Duran
Categories Chocolate
Time 55m
Number Of Ingredients 16
Steps:
- 1. Oven temperature 350^. Line a 9x13-inch baking pan with parchment paper or foil so that it hangs over on the ends. Butter foil or paper. Crust: Combine ingredients until crumbly. Press into bottom of pan and bake for 15 minutes. Set aside.
- 2. Batter: Beat together the sweetened condensed milk,egg, vanilla and honey ,until well blended. Combine the cocoa, baking powder and flour. Add dry ingredients to the wet mixture and beat well. Pout mixture over the crust and bake about 25-35 minutes ;until center is set. Cool on wire rack for 15 minutes. Loosen sides of bars in pan and lift out onto wire rack to cool.
- 3. Topping: In a small saucepan combine the chocolate chips and the cream. Heat over medium-low flame until chocolate is melted and mixture is smooth. Pour over cooled bars on rack and sprinkle nuts over all.
- 4. Note: You can cut and place on individual serving plates and drizzle each with chocolate mixture and sprinkle with nuts, if desired.
DELUXE BROWNIES
From the very first time I mixed up these doubly rich treats, my family was hooked. They're so fast and easy, I make them often for family gatherings and church potlucks.-Debbie Heine, Great Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in pecans. , Spread in a greased 13-in. x 9-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick comes out with moist crumbs. Cool on a wire rack., In a small saucepan, combine the sugar, butter and milk; cook and stir over low heat until sugar is dissolved. Remove from the heat; stir in chips and marshmallows until melted. Chill until mixture reaches room temperature. In a large bowl, beat until frosting reaches spreading consistency. Spread over brownies.
Nutrition Facts : Calories 265 calories, Fat 16g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 187mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
DELUXE CHOCOLATE BROWNIES WITH WALNUTS
Steps:
- Make brownie mix as directed; add chocolate syrup.
- Pour mixture into greased pan. Spread chopped walnuts evenly over mixture.
- Bake 2 minutes less than least amount of time directed.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CLASSIC BROWNIES
Make and share this Classic Brownies recipe from Food.com.
Provided by CookingONTheSide
Categories Bar Cookie
Time 53m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees. Line an 8-inch square baking pan with foil; butter the foil.
- Microwave the butter and chocolate in a medium bowl, stirring every 10 seconds, until melted and blended.
- Cool slightly; then, with a whisk, stir in sugar (mixture will become grainy). Whisk in eggs, one at a time. Whisk in vanilla.
- Gently stir in espresso, salt and flour just until blended. With a rubber spatula, fold in walnuts. Scrape batter into prepared pan; smooth top.
- Bake 30-35 minutes until top is dull and a wooden pick inserted in center comes out with moist, chocolate-streaked crumbs attached. Cool in pan on wire rack.
- Invert on rack, peel off foil and invert onto a cutting board. Cut into 16 squares.
Nutrition Facts : Calories 153.5, Fat 10.9, SaturatedFat 4.1, Cholesterol 36, Sodium 46.7, Carbohydrate 13.5, Fiber 1.2, Sugar 9.7, Protein 2.7
CHOCOLATE CHUNK AND WALNUT BROWNIES
Make and share this Chocolate Chunk and Walnut Brownies recipe from Food.com.
Provided by Queen Dragon Mom
Categories Bar Cookie
Time 7h50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees Fahrenheit.
- Line a 13 by 9-1/2 inch baking pan with two layers of aluminum foil, allowing an overhang on each end. Grease the foil with butter.
- Stir together the flour, baking soda, baking powder and salt.
- Place the chopped semi-sweet chocolate in a larger bowl.
- In a saucepan, heat the granulated sugar, unsalted butter, corn syrup and water until the butter melts and the sugar is dissolved.
- Remove the pan from the heat once it reaches a boil.
- Pour the hot syrup over the semi-sweet chocolate, allowing it to stand momentarily. Stir until smooth.
- Whisk the eggs in one at a time.
- Whisk in the vanilla and the flour mixture until smooth.
- Fold in the walnuts and the chopped Swiss chocolate.
- Scrape the batter into the prepared pan.
- Bake for 50 minutes to 1 hour, or until a cake tester comes out clean.
- Cool the brownies in the pan on a wire rack for at least 6 hours.
- Carefully invert the brownies onto a large cutting board or platter and peel off the foil.
- Invert the brownies again and cut into 24 squares.
Nutrition Facts : Calories 247.2, Fat 18.6, SaturatedFat 8.9, Cholesterol 34.7, Sodium 41.4, Carbohydrate 22.2, Fiber 3.5, Sugar 9.7, Protein 4.8
DELUXE BROWNIES
Make and share this Deluxe Brownies recipe from Food.com.
Provided by Nancy Van Ess
Categories Bar Cookie
Time 40m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Heat butter and unsweetened chocolate over low heat, stirring constantly, until melted; cool slightly.
- Beat in sugar, vanilla and eggs in a 3 quart bowl on high speed 5 minutes.
- Beat in chocolate mixture on low speed.
- Add flour; beat just until blended.
- Stir in nuts.
- Spread in greased 9x9x2" square pan.
- Bake just until brownies begin to pull away from sides of pan, 40 to 45 minutes.
- Cool.
- Cut into about 2" squares.
CHOCOLATE CINNAMON BROWNIES
Make and share this Chocolate Cinnamon Brownies recipe from Food.com.
Provided by Parsley
Categories Bar Cookie
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Lightly grease/spray an 8" square baking pan.
- Beat butter and white sugar and vanilla until creamy; add eggs, one at a time beating well after each.
- In a seperate bowl, combine flour, baking powder, salt, and cocoa; stir well. Add this flour mixture into the creamed mixture and beat well.
- Spoon half of this batter into the prepared 8" square pan, spreading evenly.
- In a small bowl, stir together brown sugar, nuts and cinnamon. Sprinkle this mixture evenly over the 1/2 brownie batter in pan.
- Spoon/dallop remaining brownie batter over top; spread evenly.
- Bake at 350 for 45-50 minutes or until toothpick poked in center comes out clean.
- Cool in pan on a wire rack,.
Nutrition Facts : Calories 267, Fat 14, SaturatedFat 6.8, Cholesterol 56.4, Sodium 80.2, Carbohydrate 34.5, Fiber 1.6, Sugar 25.8, Protein 3.2
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- Position a rack in the middle of the oven and preheat the oven to 350°F. Line a 9-by-13-by-2-inch baking pan with parchment, allowing the ends of the paper to hang over two opposite edges of the pan.
- Put 1 cup of the chocolate chips, the unsweetened chocolate, and the butter in a large heatproof bowl, set it over a pot of barely simmering water (do not let the bottom of the bowl touch the water), and stir frequently until the chocolate and butter are melted and smooth. Remove from the heat.
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