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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
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 171 calories, 9 g fat (2 g saturated fat), 27 mg cholesterol, 58 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Walnut Brownies in Reminisce Extra August 1997, p47
Substitute for NutsIf your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.
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Reviewed on Sep. 08, 2011 by Elros
I realize that certain factors may have affected the way they came out, but these brownies were "not my best." I believe the shortening was to blame, though. I suppose the acrid taste of the brownies was due to my insufficient knowledge of shortening... I will attempt to make these brownies again, though. Thanks very much for the recipe!
Reviewed on Jun. 05, 2010 by royurboat
Didn't like the shortening taste,not enough sugar. To me too bland BUT the texture was terrific--a dream. So, I had a double batch, was in a bind, frosted cut squares GENEROUSLY w/milk choc.frstng. and they were a HIT!!!!
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