Walnut Brownies Recipe

Walnut Brownies Recipe Walnut Brownies Recipe photo by Taste of Home Rating 4

I ran out of boxed brownie mix once and experimented with cake mix instead. The result was so yummy my family thought I'd made brownies from scratch.—Charlotte Baillargeon, Hinsdale, Massachusetts

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Walnut Brownies Recipe
  • Prep: 15 min. Bake: 25 min.
  • Yield: 36 Servings
15 25 40

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 1/2 cup chopped walnuts
  • 1/2 cup semisweet chocolate chips

Directions

  • In a large bowl, combine the cake mix, eggs, oil and water until well blended (batter will be thick). Stir in walnuts and chocolate chips.
  • Spread into a greased 13-in. x 9-in. baking pan. Bake at 325° for 25-33 minutes or until the top springs back when lightly touched in the center. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

Nutritional Facts 1 serving (1 each) equals 99 calories, 5 g fat (1 g saturated fat), 12 mg cholesterol, 94 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Walnut Brownies in Quick Cooking July/August 1998, p7

Tip

Substitute for Nuts

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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Reviews for Walnut Brownies

Walnut Brownies Recipe

Walnut Brownies

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(1-3) of 3 reviews

Reviewed on Mar. 06, 2013 by kleescraga

We really enjoyed these brownies. I increased the 1/4 c water to 1/2 c and had no problems spreading or with dryness. As our store's brand devil's food cake mix is only $.97 this recipe is very cost effective in addition to being easy and yummy.

Reviewed on Nov. 25, 2010 by Laurie Swan

I used this recipe for Thanksgiving, had cake mix and didn't want cake. It turned out like dry cake. The batter was very difficult, too thick. I even added a half cup extra water and managed to get it spread in the pan. I suggest using some Hershey's syrup in the batter to make it moister. Will make again and use for Hot Fudge Cake.

Reviewed on Sep. 29, 2009 by marilyndig

Whenever I make brownies the edges always get hard. What am I doing wrong.

 
 
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