Walnut Raspberry Brownie Recipes

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WALNUT BROWNIES

Substitute carob for chocolate to get chewy and delicious brownies.

Provided by J.J. Waters

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Yield 12

Number Of Ingredients 8



Walnut Brownies image

Steps:

  • Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
  • Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 25.7 g, Cholesterol 10.2 mg, Fat 10.3 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 86.7 mg, Sugar 19 g

¼ cup butter
6 tablespoons carob powder
1 cup white sugar
¼ teaspoon salt
½ cup all-purpose flour
2 teaspoons vanilla extract
2 egg white
1 cup chopped walnuts

WALNUT BROWNIES

I LEARNED to make these brownies in 1957 in home economics class. They were the first goodies I'd ever baked by myself. Now, 40 years later, I still make a batch occasionally. The recipe calls for basic ingredients on hand in most every kitchen, and the rich chocolate flavor is delicious. -Lorraine Silver, Chicopee, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 brownies.

Number Of Ingredients 9



Walnut Brownies image

Steps:

  • In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 58mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

1/4 cup shortening
3 tablespoons baking cocoa
1 egg
1/2 cup sugar
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chopped walnuts

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Provided by Sarah Cook

Categories     Afternoon tea, Dessert

Time 50m

Yield Cuts into 15 squares

Number Of Ingredients 8



Best ever chocolate raspberry brownies image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
  • Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

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