Fudge Brownies With Walnuts Recipes

FUDGE BROWNIES

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.

THE BEST EVER FUDGE BROWNIES

Steps:

• In a medium saucepan, melt butter or margarine on low heat.
• Remove from heat and in same pan, stir in sugar, eggs and vanilla, stir well.
• Add in flour, cocoa, baking powder and salt.
• Stir in chips and nuts if desired.
• Bake at 350 for approx 25-30 minutes, depending on your oven.
• Do not over-bake.

CHOCOLATE WALNUT FUDGE

Steps:

• Butter an 8x8 inch dish.
• Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
• In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
• Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

FUDGE WALNUT BROWNIES

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.

FUDGE NUT BROWNIES

Steps:

• Preheat oven to 350°. In a bowl, combine the first 6 ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. , Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

CLASSIC FUDGE WALNUT BROWNIES

Steps:

• 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.
• Place half of the bittersweet chocolate and the milk in a small saucepan and place over LOW heat. Cook and stir for a minute or two and then add the butter. Continue cooking over LOW heat, stirring constantly, until the butter and chocolate have completely melted. Remove the pan from the heat and stir in the vanilla.
• Pour the melted chocolate mixture into the flour mixture in the mixing bowl and stir until slightly combined. Add the eggs, remaining bittersweet chocolate, and 1/4 cup of the walnuts (reserve remaining nuts for later) to the flour mixture; stir to combine.
• Pour the batter into prepared baking dish and sprinkle with remaining 1/4 cup walnuts.
• Bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 22 minutes for 9-inch baking dish or 22 to 26 minutes for a 8-inch baking dish. The edges should seem solid but the center will appear somewhat soft and will continue to set up as the brownies cool. Ovens can vary so I recommend setting your kitchen timer for a couple of minutes shy of the recommended baking times and watching them closely towards the end. Remove from the oven and cool completely in the baking dish before cutting and serving.

FUDGE WALNUT BROWNIES

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.

CHOCOLATE WALNUT BROWNIES

Steps:

• Preheat the oven to 350°F. Grease a 9x9" baking pan with baking spray and line with parchment paper, leaving an overhang over the sides to allow for easy removal of the brownies.
• In a large bowl, whisk together melted butter, eggs, vanilla extract, and sea salt until smooth.
• Add in sugars and mix well.
• Sift cocoa powder and flour into the bowl and fold with rubber spatula until well combined.
• Fold in chopped chocolate and walnuts.
• Add batter to prepared pan and smooth to the edges.
• Bake for 25-30 minutes or until center is set. (see note)
• Cool in pan for 20 minutes and then transfer to a wire rack to cool completely.

FUDGE BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Stir 5 ounces bittersweet chocolate, butter, and unsweetened chocolate in medium saucepan over low heat until smooth. Remove from heat. Whisk sugar, eggs, vanilla, and salt in large bowl until fluffy. Stir in melted chocolate mixture. Mix in flour, then nuts and chips; spread in pan. Bake until tester inserted into center comes out with moist crumbs attached, about 35 minutes.
• Meanwhile, bring cream to boil in small pan. Remove from heat. Whisk in 3 ounces bittersweet chocolate. Pour glaze over brownies. Chill uncovered 1 hour. Serve cold or at room temperature.