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 BROWNIES
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
- In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
- I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
- When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
- Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.
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
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
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.
FUDGE WALNUT BROWNIES
I wish I had a pound for every time I have made brownies in my life and for every new brownie recipe I have tried! I'd be a rich woman! This is my old standard that I return to every time. Moist and delicious with full on chocolate flavour, these are everything a good brownie should be! You can leave the nuts out if you wish. If you want you can add chocolate chips instead. They then become double chocolate fudge brownies!
Provided by MarieRynr
Categories Dessert
Time 1h
Yield 24 squares
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 180*C/350*F.
- Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.
- Melt the butter along with the chocolate over low heat in a large pot.
- Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
- Pour batter evenly into the prepared pan.
- Bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies.
- Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Let cool a bit before cutting into squares.
Nutrition Facts : Calories 204.7, Fat 12.6, SaturatedFat 6.8, Cholesterol 55.6, Sodium 20.5, Carbohydrate 22.5, Fiber 1.1, Sugar 16.9, Protein 2.6
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- Preheat the oven to 325°F. Line an 8-by-8-inch baking pan with foil and spray with cooking spray.
- In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second bursts, stirring between each burst, until the chocolate is melted and smooth.
- Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, and egg yolk. Stir until very well combined. Add in the flour, cornstarch, and salt and stir until just combined. Fold in the walnuts. Batter will be thick.
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- 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.
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