Tasty Tuesday – Fudgey Brownies with Walnuts

I love trying fancy new recipes, but man, sometimes the classics hit the spot. These old school brownies are thick, fudgey and tasty. I usually opt out of nuts in my brownies or cookies but this time, it just seemed right.

And it was a good decision too. This recipe is made in a round cake pan (brilliant!) The brownies become very thick and you serve them in a triangle slice which makes it even more fun. Serving these with ice cream would be an EXCELLENT idea.

I didn’t have ice cream.

But they were still wonderful. Make these and enjoy a bite of rich, chocolatey heaven :)

Old School Fudge Brownies with Walnuts

from Joy the Baker; adapted from Toll House

Ingredients: 

  • 3/4 C. cocoa powder (dark or dutch processed is best!)
  • 3/4 C. salted butter (1 1/2 sticks)
  • 2 T. strong coffee or water (I used our new Keurig – perfect!)
  • 2 large eggs
  • 1 2/3 C. sugar
  • 2 t. vanilla extract
  • 1 1/3 C.  flour
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 3/4- 1 C. coarsely chopped walnuts
  • 1/4 C. chocolate chips or chunks

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a round cake pan. (Joy used 10 inch, I used 8 inch. You can also use a 9×13 inch baking pan if you don’t have a round cake pan.)
  2. Melt butter in microwave. Add in cocoa powder and stir together until smooth. Add coffee or water and stir until mixed. Set aside to let cool slightly.
  3. In a large bowl, whisk together eggs and sugar. Stir in vanilla.
  4. Slowly add in the chocolate/ butter mixture to the egg/ sugar mixture. Stir until thoroughly combined. Set aside.
  5. Add in flour, baking powder and salt. You can use a sifter if you’d like. Stir until thoroughly combined. Batter will be relatively thick, so make sure you mix everything up well.
  6. Add in most of the chopped nuts, saving some to put on the top. Stir together. Pour batter into your take pan or 9×13 inch pan.
  7. Sprinkle the top with chocolate chips and remaining nuts. Bake at 350 degrees until done and a toothpick comes out clean. Joy suggested about 18-25 minutes. In my 8 inch cake pan it took about 28 minutes.
  8. Remove from oven and let cool slightly. Cut and serve warm brownies with a plastic knife.
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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , . Bookmark the permalink.

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