Walnut-Fudge Brownies

Enjoy these rich, chewy brownies topped with a thin chocolate glaze. Or skip the glaze and use them as a foundation for a luscious ice cream sundaes.

Walnut-Fudge Brownies
SERVINGS
6
PREP TIME
15 mins
by 1  person
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Desserts
Ingredients
  • 1/2 cup sugar
  • 1/4 cup butter, cut up
  • 3 tablespoons unsweetened cocoa powder
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chopped walnuts
  • 1 Cocoa Glaze (optional)
Cocoa Glaze
  • 1/2 cup powdered sugar, sifted
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon softened butter
  • 1/4 teaspoon vanilla

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Directions
1. 
Line a 9x5x3-inch loaf pan with foil, extending foil over ends. Grease foil; set pan aside. In a small saucepan stir together sugar, butter, and cocoa powder. Cook and stir over medium heat until butter is melted. Remove from heat; cool for 5 minutes.
2. 
Add the egg and vanilla to cocoa mixture. Using a wooden spoon, beat lightly just until combined. Stir in the flour, baking powder, and salt. Stir in walnuts. Spread the batter in the prepared loaf pan.
3. 
Bake, uncovered, in a 350 degrees oven for 12 to 15 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Using the ends of foil, lift brownies out of pan. If desired, frost with Cocoa Glaze. Cut into triangles. Makes 6 brownies.
Cocoa Glaze
1. 
In a small bowl combine sifted powdered sugar, cocoa powder, softened butter, and vanilla. Beat in enough hot water (2 to 4 teaspoons) to make a glaze of spreading consistency.

nutrition information

Per Serving: cal. (kcal) 214, Fat, total (g) 13, chol. (mg) 57, sat. fat (g) 6, carb. (g) 23, Monosaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 16, pro. (g) 3, vit. A (IU) 340, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 12, Cobalamin (Vit. B12) (g) 0, sodium (mg) 159, Potassium (mg) 42, calcium (mg) 50, iron (mg) 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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