Walnutbrowniebites Recipes

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WALNUT BROWNIES



Walnut Brownies image

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

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

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

DELICIOUS BROWNIE BITES



Delicious Brownie Bites image

Bite-sized brownies that are crisp on the outside and fudgy in the middle, bursting with flavor.

Provided by Mackie

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 48

Number Of Ingredients 10

1 cup butter
2 cups white sugar
½ cup cocoa powder
4 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ cup chopped pecans
¼ cup peanut butter chips
¼ cup caramel syrup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins.
  • Melt butter in a large saucepan over medium heat. Remove from heat. Add sugar, cocoa powder, eggs, and vanilla extract, in that order; beat until well blended. Add flour and baking powder. Beat slowly, gradually picking up speed until batter is smooth. Fold in pecans and peanut butter chips. Divide batter among mini muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Let brownies cool for 10 minutes. Drizzle caramel syrup on top.

Nutrition Facts : Calories 106.9 calories, Carbohydrate 13.5 g, Cholesterol 25.7 mg, Fat 5.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.1 g, Sodium 41.5 mg, Sugar 9.8 g

MOIST WALNUT BROWNIES



Moist Walnut Brownies image

"My family loves these moist brownies," Teresa writes. The recipe makes a big pan, so you have lots of treats to share.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 5

4 cups Brownie Mix
4 large eggs
2 teaspoons vanilla extract
1-1/3 cups chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • In a bowl, combine the brownie mix, eggs and vanilla. Fold in the walnuts and chocolate chips. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts :

WALNUT BROWNIES



Walnut Brownies image

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

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

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.

BROWNIE NUT BITES



Brownie Nut Bites image

We used mini muffin cups and Betty Crocker fudge brownie mix to make our moist and chocolaty Brownie Nut Bites. Ready in only 40 minutes, they're a fun game-day treat.

Provided by By Sarah Caron

Categories     Dessert

Time 40m

Yield 24

Number Of Ingredients 5

1 pouch Betty Crocker™ fudge brownie mix
1/3 cup canola oil
2 tablespoons water
1 egg
1/2 cup chopped walnuts

Steps:

  • Heat oven to 325°F. Place mini paper baking cup in each of 24 mini muffin cups.
  • In medium bowl, stir together brownie mix, oil, water and egg until smooth. Fold in nuts. Divide batter evenly among muffin cups.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out almost clean. Cool 5 to 10 minutes; remove from muffin pan cups.

Nutrition Facts : ServingSize 1 Serving

NUT BROWNIES



Nut Brownies image

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped nuts
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

EASY WALNUT LOVERS BROWNIES



Easy Walnut Lovers Brownies image

Betty Crocker™ fudge brownies topped with easy-to-make candied walnuts - a walnut lovers delight!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 32

Number Of Ingredients 8

3/4 cup packed brown sugar
1/4 cup butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1 teaspoon vanilla
1 egg
4 cups Betty Crocker™ chopped walnuts
1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Water, vegetable oil and egg called for on brownie mix box

Steps:

  • Heat oven to 350° F. Grease bottom and sides of 13 x 9-inch pan with shortening or cooking spray. In 2-quart saucepan, heat brown sugar and butter over low heat, stirring occasionally, until butter is melted; cool slightly. Stir in flour, vanilla and 1 egg until blended. Stir in walnuts; set aside.
  • Make brownie batter as directed on box. Spread in pan. Spoon topping evenly over batter.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool completely in pan on cooling rack. For brownies, cut into 8 rows by 4 rows.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 70 mg, Sugar 15 g, TransFat 0 g

WALNUT BROWNIE COOKIES



Walnut Brownie Cookies image

Made with both cocoa powder and dark chocolate, these cookies have a bold flavor that goes well with espresso. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 10

1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
8 ounces semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
2/3 cup packed light-brown sugar
2 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups toasted walnuts (about 4 ounces), coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  • Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
  • Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

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