Walnut Chocolate Brownies Food

CHOCOLATE WALNUT BROWNIES

Steps:

• Pour a few drops of oil into a square cake tin.Sprinkle the tin with a little flour. Set aside.Put the chocolate and butter into a heatproof bowl.Put a little water in a saucepan and heat gently until it simmers. Stand the bowl over the water making sure it does not touch the hot water.Turn the heat down to medium. Using a wooden spoon,stir the chocolate and butter until it has melted. Remove the pan and stir in the sugar ,keep on stirring ocasionally.Set aside.
• Sieve the flour and salt together into a large mixing bowl. Break the egg into a small mixing bowl.Pick out any pieces of egg shell that have fallen into the bowl. Beat the egg lightly with a fork until the yolk and the white are mixed together.Add the vanilla extract and set aside.
• On a chopping board,roughly chop the walnuts using a kitchen knife.Set aside.
• Add the chocolate mixture,beaten eggs and walnuts to the flour.Mix well until smooth,using a wooden spoon.Spoon the mixture into the prepared tin and level the surface with a palette knife.
• Place the tin in the oven and bake for 35-40 minutes or until the brownies are well risen.Wearing oven gloves, take the tin out of the oven. Leave the brownies in the tin for about 5-10 minutes or until almost cold. Using a kitchen knife, carefully cut the brownies into 12 bars.Carefully remove the brownies from the baking tin using a palette knife.

DARK CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat oven to 350°F.
• Grease a 9"-13" pan.
• In a medium, microwave-safe mixing bowl, melt the dark and white chocolate chips on medium (50%) heat with the butter, stirring occasionally.
• Quickly whisk in the cream cheese fruit dip (the chocolate will begin to solidify, but don't worry, just work quickly).
• Whisk in the eggs, one at a time, until well combined.
• Add the vanilla, sugar, and salt, whisk until combined.
• Fold in the walnuts and flour at the same time.
• Pour batter into the prepared pan and bake for 20-25 minutes or until a toothpint comes out with only a few crumbs on it.

WALNUT CHOCOLATE BROWNIE NEOPOLITAN

Steps:

• Preheat oven to 325 F and prepare 2 greased 2 x 3 1/2-inch loaf pans (or one 4 x 8-inch loaf 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 brownie batter into pans and bake for 40-45 minutes, until firm when touched.Allow to cool.
• Thaw ice cream for 5 minutes, just to soften.
• Remove brownies from loaf tins. Wipe tins and line with plastic wrap. Slice each loaf horizontally in half and place bottom half back into each tin. Spoon ice cream onto brownie in tin and spread into corners. Top ice cream with other half of brownie. Wrap and freeze until ready to serve (brownie should not freeze completely due to high sugar content).
• Heat cream over medium heat with sifted cocoa powder, vanilla and salt.
• In a bowl, whisk together egg yolks and sugar. Gradually add hot cream to eggs, whisking constantly until all cream has been added. Return cream to heat and cook for2 minutes, stirring until thickened. Strain and chill until ready to serve.
• Puree all ingredients. Strain and chill.
• Remove brownie from loaf pan, unwrap and slice thickly. Serve with Chilled Hot Chocolate Sauce and Fresh Raspberry Sauce.

CHOCOLATE CHUNK AND WALNUT BROWNIES

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.