BROWNIE FUDGE COOKIES RECIPE BY TASTY
Here's what you need: brown sugar, eggs, butter, chocolate, vanilla extract, plain flour, baking powder, salt, dark chocolate chip, white chocolate chip
Provided by Ellie Holland
Categories Desserts
Yield 10 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
- In a large bowl, whisk together the brown sugar and eggs.
- Next, whisk in the butter, chocolate, and vanilla extract.
- Fold in the flour, baking powder, and salt.
- Finally mix in the chocolate chips.
- Chill in the fridge for 30 minutes, until slightly set.
- Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
- Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
- Enjoy!
Nutrition Facts : Calories 450 calories, Carbohydrate 49 grams, Fat 27 grams, Fiber 2 grams, Protein 6 grams, Sugar 35 grams
WALNUT COOKIES II
I invented this recipe last year and my family continues to beg for more. If you like, you can substitute pecans for the walnuts.
Provided by Kate
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 22m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the flour, white sugar, brown sugar, and baking soda. Add the egg, vanilla, and butter; mix until dough forms. Stir in the chopped walnuts. Roll dough into 1 inch balls and place 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven, until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 28.3 g, Cholesterol 35.8 mg, Fat 13 g, Fiber 0.8 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 89.5 mg, Sugar 17.5 g
FUDGE WALNUT BROWNIES
These are quick and easy to make. Everyone just loves these brownies.
Provided by Yoly
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h25m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan.
- Sift flour, baking powder, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.
Nutrition Facts : Calories 334.5 calories, Carbohydrate 31.3 g, Cholesterol 68.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 9.6 g, Sodium 129.2 mg, Sugar 22.7 g
FLOURLESS FUDGE COOKIES
My gluten-free daughter was so happy with these!
Provided by catmoore
Categories Desserts Cookies Chocolate Cookie Recipes
Time 42m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone mats or parchment paper.
- Mix confectioners' sugar, cocoa powder, and salt in a large bowl. Beat egg whites and vanilla extract into the sugar mixture until thick and batter-like; add chocolate chips and stir.
- Scoop batter by tablespoonful onto the prepared baking sheets.
- Bake in preheated oven until the tops are glossy and lightly cracked, 12 to 14 minutes. Let the cookies cool completely on the baking sheet and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 93.8 calories, Carbohydrate 18.8 g, Fat 2.5 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 16.2 mg, Sugar 11.9 g
FUDGY CHOCOLATE-WALNUT COOKIES
Make and share this Fudgy Chocolate-Walnut Cookies recipe from Food.com.
Provided by Susiecat too
Categories Drop Cookies
Time 45m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
- Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
- In a large bowl, whisk the sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.).
- Spoon the batter onto baking sheets in 12 evenly spaced mounds.
- Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch. Shift the pans from front to back and top to bottom halfway through.
- Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
- Cookies may be stored in an airtight container for up to 3 days.
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
WALNUT FUDGY BROWNIES
I love to cook and look forward to spending quality time with my young son in the kitchen. This is one recipe I'll be sure to share with him when he gets older.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the sugar, cocoa and baking soda. Add 1/3 cup oil and water; beat until smooth. Beat in the flour, vanilla, salt, eggs and remaining oil. Stir in walnuts , Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 63 calories, Fat 3g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
FLOURLESS CHOCOLATE-WALNUT COOKIES
Make and share this Flourless Chocolate-Walnut Cookies recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 29m
Yield 20-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350. Spread the walnut halves on a large-rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and coarsely chop them.
- Position two racks in the upper and lower thirds of the oven and lower temperature to 320. Line two large-rimmed baking sheets with parchment paper.
- In a large bowl, whisk (or combine in an electric mixer on low speed) the confectioners' sugar with the cocoa powder and salt followed by the chopped walnuts. While whisking (or once you change the speed to medium), add the egg whites and vanilla extract and beat just until the batter is moistened (do not overbeat or it will stiffen).
- Spoon the batter onto the baking sheets in 12 evenly spaced mounds, and bake for 14 to 16 minutes, until the tops are glossy and lightly cracked; shift the pans from front to back and top to bottom halfway through to ensure even baking. Slide the parchment paper (with the cookies) onto 2 wire racks. Let cookies cool completely, and store in an airtight container for up to 3 days.
BLACK WALNUT COOKIES
Another recipe from my grandmother. I usually make these at Christmas as well - trying to create a yearly tradition of baking certain cookies.
Provided by Caryn
Categories Dessert
Time 20m
Yield 4 dozen brownies
Number Of Ingredients 9
Steps:
- In a small bowl, combine flour, baking soda, and cream of tarter; set aside.
- In a large bowl, cream butter, sugar, and brown sugar.
- Add beaten eggs; mix well.
- Add dry ingredients; mix well.
- Fold in black walnuts.
- Separate dough into 4 parts.
- Roll each part and pat on ends to make flat.
- Refrigerate overnight or longer.
- Preheat oven to 375°F.
- Grease a baking sheet.
- Slice off cookies from the refrigerated rolls and place on prepared cookie sheet.
- Bake for 5 minutes or until golden light.
- Cool on wire rack.
Nutrition Facts : Calories 1497.6, Fat 68.2, SaturatedFat 31.2, Cholesterol 227.8, Sodium 701.6, Carbohydrate 202.8, Fiber 5.5, Sugar 103.9, Protein 24.1
FUDGY BROWNIE COOKIES RECIPE BY TASTY
Here's what you need: semi-sweet chocolate chips, unsalted butter, vegetable shortening, all purpose flour, dutch processed cocoa powder, baking powder, fine sea salt, instant espresso powder, granulated sugar, dark brown sugar, whole eggs, vanilla extract, semisweet chocolate chip
Provided by Taylor Kocher
Categories Desserts
Yield 14 servings
Number Of Ingredients 13
Steps:
- Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
- In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
- Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
- Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don't over-mix. Finally, mix in the mini chocolate chips.
- Cover and chill the cookie dough for 1 hour in the fridge.
- Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
- Remove from the oven and let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 324 calories, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 4 grams, Sugar 23 grams
FUDGY WALNUT PIE
Our Fudgy Walnut Pie is super chocolatey and requires a full cup and a half of walnuts. It is, quite simply, the best you'll ever have.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Position oven rack in lower third of oven. Preheat oven to 375°F. Prepare pie crust as directed on package, using 9-inch pie plate; set aside. Microwave chocolate in large microwaveable bowl on HIGH 2 min. Stir until chocolate is completely melted; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour; mix well. Stir in chopped walnuts. Pour into crust. Arrange walnut halves over filling.
- Bake 25 min. or until center of filling is set. Cool completely. Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 65 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
FUDGY WALNUT BROWNIES
We have lots of great cooks in our clan, so adding to our collection of family recipes is a tradition. I came up with these moist nut-covered brownies while doing my Christmas baking. Now everyone requests them.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar; stir in vanilla and chocolate mixture. Stir in flour until well blended. Pour into a greased 13x9-in. baking pan; set aside., For topping, in a small saucepan, combine brown sugar and butter. Cook and stir over low heat until butter is melted. Stir in the eggs, flour and vanilla until well blended. Stir in nuts. , Spread evenly over brownie batter. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
Nutrition Facts : Calories 441 calories, Fat 28g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 128mg sodium, Carbohydrate 41g carbohydrate (31g sugars, Fiber 2g fiber), Protein 10g protein.
FUDGE NUT BROWNIE COOKIES
Make and share this Fudge Nut Brownie Cookies recipe from Food.com.
Provided by Connie K
Categories Drop Cookies
Time 1h
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees; Generously grease cookie sheet.
- In large bowl, combine brownie mix, flour, water, oil and egg; By hand, stir with spoon until dough is formed; Stir in chocolate chips and nuts; Drop by teaspoons 2 inches apart onto greased cookie sheet.
- Bake at 350 degrees for 8-12 minutes; Cool 1 minute; Remove from cookie sheet, cool completely; Frost cookies with chocolate frosting.
- TIP: For a thicker cookie, add an additional 2-4 tablespoons of flour.
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