FROSTED WALNUT BROWNIE CUPS
Have a little taste of heaven with these mini brownie cups. They are always a huge hit and are simple to make. -Crystal Strick, Boyertown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 32 brownie cups.
Number Of Ingredients 10
Steps:
- In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. , In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill paper-lined miniature muffin cups almost full. , Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 minutes or until ganache reaches a spreading consistency, stirring occasionally. Spread over brownie cups.
Nutrition Facts : Calories 353 calories, Fat 24g fat (13g saturated fat), Cholesterol 49mg cholesterol, Sodium 56mg sodium, Carbohydrate 39g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.
NO-BAKE FROSTED WALNUT BROWNIES
Time 1h
Yield 9
Number Of Ingredients 15
Steps:
- Add the dates to a food processor and process on high to break into smaller pieces.
- Add in the cocoa, vanilla, almond milk, and sea salt and process again until a dough-like texture is achieved.
- Using a spatula, scrape the dough from the processor and transfer to a bowl.
- Next, add in the walnuts and pulse until crumbly.
- Add the dough mixture back to the food processor with the walnuts and process so that the walnuts can blend together with the dates until everything is well combined (you may need to use a spatula to scrape the sides periodically), this is the brownie mixture.
- Line an 8x8 baking pan with parchment paper and transfer the brownie mixture to the pan and press firmly and evenly into the pan.
- Place the pan in the freezer to set and then prepare the chocolate frosting.
- Rinse the food processor and wipe clean, then add in all of the frosting ingredients and process on high until completely smooth.
- You may also need to use a spatula to scrape the sides periodically as you blend together the frosting ingredients.
- Transfer the frosting to a bowl and set in the fridge to chill for 20 minutes as the brownie batter continues to set.
- After 20 minutes, remove the brownie pan from the freezer and spread the frosting evenly over the brownie layer.
- Sprinkle the crushes raw walnuts over the frosting and sea salt if using.
- Return the pan back to the freezer for another 20-30 minutes to set, or until the frosting is mostly firm to the touch.
- Once frosting is the right consistency, remove the pan from the freezer and cut into 9 brownie squares.
- Enjoy!
SCRUMPTIOUS FROSTED FUDGY BROWNIES
MMMMMMM, I can never eat just one of these melt-in-your-mouth brownies, they are so rich and chocolaty.
Provided by Celeste
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Time 1h
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
- Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
- To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
- Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.
Nutrition Facts : Calories 343.6 calories, Carbohydrate 35.8 g, Cholesterol 62.1 mg, Fat 22.9 g, Fiber 2.5 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 78.1 mg, Sugar 27 g
WALNUT BROWNIE LOAF W/COCOA FUDGE FROSTING
A Diamond California Walnuts recipe, from McCall's Magazine, September 1982. NOTE: 2/3 cup milk can be substituted for the 8 ounce container of plain yogurt -- when using milk, omit baking soda. NOTE: If baking in glass loaf pan, reduce oven temperature to 325 degrees.
Provided by KerfuffleUponWincle
Categories Dessert
Time 1h34m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- BROWNIE LOAF DIRECTIONS:.
- Preheat oven to 325 degrees (glass) or 350 degrees (metal).
- Cream butter, sugars and vanilla.
- Add eggs one at a time, beating until mixture is light and fluffy.
- Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
- Stir in chopped walnuts.
- Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
- Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
- COCOA FUDGE FROSTING DIRECTIONS:.
- Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
- Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.
FROSTED BROWNIES
These are the best brownies that I have ever tasted!!! It's pretty simple to make and I am sure everyone will love them! This is also from one of my favorite cookbooks-The Breast of Friends...
Provided by BestTeenChef
Categories Bar Cookie
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix all brownie ingredients. Bake in a greased 9x11 inch pan at 350°F for 20-25 minutes.
- While brownies are baking, mix all icing ingredients together. Set aside.
- Immediately ice brownie with icing while still hot.
Nutrition Facts : Calories 471.1, Fat 22.2, SaturatedFat 13.4, Cholesterol 97.2, Sodium 178.8, Carbohydrate 66.6, Fiber 1, Sugar 54.3, Protein 3.5
GOOEY WALNUT BROWNIES
Does 'zaar really need _another_ Brownie recipe? Probably not but this is a wonderful old recipe from the Edith Hansen cook book. It gives a chewy, dense brownie with an old fashioned flavor. Be careful to not overbake it. The original recipe calls for "part lard if desired" which I have left in as part of the recipe's charm but I always use margarine. Frosting these is gilding the lilly so I don't.
Provided by MollyJ
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream shortening and sugar well.
- If chocolate squares are used, melt and add to creamed mixture. If cocoa is used, sift together with the flour and the salt.
- To creamed mixture, add beaten eggs, vanilla, flour, salt and nuts with some of the flour shaken over them.
- Bake in a greased and floured 9 x 13" pan in a 350°F oven until it shrinks from the edges of the pan (about 25 to 30 minutes).
- Let cool and cut into squares.
Nutrition Facts : Calories 162.7, Fat 8.2, SaturatedFat 4.1, Cholesterol 46.2, Sodium 111.3, Carbohydrate 21.1, Fiber 0.3, Sugar 16.8, Protein 2
FUDGE-FROSTED WALNUT BROWNIES
Make and share this Fudge-Frosted Walnut Brownies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h14m
Yield 9 brownies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Position oven rack in lower third of the oven.
- Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
- In a bowl, mix the brownie mix, melted butter, buttermilk, eggs, and extracts with a wooden spoon until just blended and all dry ingredients are moistened; stir in the walnuts.
- Spread batter into prepared pan.
- Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
- Transfer to a wire rack and cool completely.
- Frosting--in a double boiler, melt the chopped chocolate with the butter; cook and stir until melted and smooth.
- Remove from heat and cool 10 minutes.
- In a bowl, mix the melted chocolate, 1/2 cup powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt with an electric mixer set on medium until blended.
- Add the remaining powdered sugar, 1/2 cup at a time, beating on medium until blended and smooth.
- Add a few more drops milk if necessary, to make the frosting spreading consistency.
- Spread frosting over cooled brownies.
- Cut into squares.
Nutrition Facts : Calories 628.2, Fat 36.9, SaturatedFat 13.8, Cholesterol 79.1, Sodium 228.6, Carbohydrate 75, Fiber 1.9, Sugar 20.4, Protein 7.3
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