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

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Servings: 6
Prep Time: 15 mins
Related Categories: Desserts
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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

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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