Fudgy Walnut Sauce Recipes

WALNUT SAUCE RECIPE

Steps:

• In a bowl, cover the bread with milk. When it's completely soaked, remove the bread and squeeze it with your hands to remove the excess milk.
• In the mortar, add the garlic, pine nuts, and a little coarse sea salt. Start crushing the ingredients with the pestle. You will have to make circular and decisive movements, continuing to grind until the pine nuts are crushed.
• Next add the walnuts. You can choose whether to blanch the walnuts to remove the film and then let them dry, or use them directly. Continue to grind for two or three minutes until you get a homogeneous paste.
• Now add the extra-virgin olive oil, the Parmigiano-Reggiano, the drained breadcrumbs, and the chopped marjoram leaves; mix well with a spoon until the ingredients form a creamy sauce.
• Place the bread in a bowl and cover it with milk. Once it's completely soaked, remove the bread and squeeze it to remove the excess milk.
• Add the bread to the blender along with the nuts, garlic, marjoram, Parmigiano-Reggiano, and a pinch or two of salt. Blend until a smooth paste forms.
• Add the olive oil and continue blending to obtain a thick, creamy sauce.

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.

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 SAUCE

Steps:

• In a medium saucepan, combine sugar, cocoa, salt and cinnamon. Stir to mix and to eliminate lumps.
• Pour in evaporated milk and bring to a boil over medium-high heat; boil for 2 minutes, remove from heat and stir in vanilla and butter.

FUDGY WALNUT BROWNIES

Steps:

• Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection bake at 325°F. Butter an 8-inch square pan.
• Place the chocolate and butter together in a small, heavy saucepan over the lowest heat and stir until melted together.
• With an electric mixer, beat the eggs, sugar, vanilla, and salt on low speed in a mixing bowl until light. Add the chocolate and butter mixture. Stir in the flour and walnuts. Pour the batter into the baking pan.
• Bake on the center rack for 20 to 25 minutes, until the brownies are just barely set. Remove from the oven and cool completely before cutting.

FUDGY WALNUT PIE

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.

WARM WALNUT BROWNIE PUDDING

Steps:

• For syrup:
• Combine first 4 ingredients in small saucepan. Gradually whisk in 1 2/3 cups warm water and vanilla. Bring to simmer over low heat, whisking often. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over low heat before continuing.)
• For brownie:
• Preheat oven to 325°F. Grease 8 x 8 x 2-inch baking pan with shortening. Whisk first 5 ingredients in large bowl to blend. Mix in buttermilk, butter and vanilla, then walnuts (batter will be thick). Spread in prepared pan. Pour syrup over brownie layer.
• Bake brownie until sauce bubbles around sides and brownie layer has risen almost to top of pan and feels firm to touch, about 40 minutes. Transfer to rack and cool 10 minutes.
• Cut dessert into squares. Serve warm, accompanied by whipped cream.