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Black Walnut Brownies Recipe
Black Walnut Brownies Recipe photo by Taste of Home

Black Walnut Brownies Recipe

Publisher Photo
These brownies, studded with big chunks of black walnuts, are crisp on top and chewy inside. Our friends have given this treat rave reviews, especially those in areas where black walnuts are hard to come by.—Catherine Berra Bleem, Walsh, Illinois
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Bake: 30 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 cup sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup chopped black walnuts

Nutritional Facts

1 serving (1 each) equals 128 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 82 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a small bowl, beat sugar and oil until blended. Beat in eggs and vanilla. Combine the flour, cocoa and salt; gradually add to sugar mixture and mix well. Stir in walnuts.
  2. Pour into a greased 8-in. square baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 16 servings.
Originally published as Black Walnut Brownies in Taste of Home October/November 1996, p59

Nutritional Facts

1 serving (1 each) equals 128 calories, 6 g fat (1 g saturated fat), 27 mg cholesterol, 82 mg sodium, 16 g carbohydrate, trace fiber, 2 g protein.

Reviews for Black Walnut Brownies

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Oct. 16, 2014

"We have several black walnut trees and have made the pie that is to die for. The black walnuts are hard to get out of shell but all worth it when the baking is complete."

MY REVIEW
Reviewed Jan. 14, 2014

"This is a wonderful and really easy recipe .,black walnuts are are rare treat here in South Carolina. We have plenty of black walnut trees but nuts are small and hard as heck to get the nuts out.this recipe is a good use of nuts and only calls for 1/2 cup. The harsh andsometimes oily taste of ,these,nuts are usually used in only cakes and pound cakes. This is a really good new way to enjoy. I made these and my hubby who does not really care for nuts of any type,loved them and that is a good thing. He was a super sweetie pie and cleaned up,kitchen for me to make another batch because it only makes a 8'inch pan full and,he are them all but 2 at one setting. I got the two. Lol so if you want a happy,hubby and you got some black walnuts try these. The first batch I used shorting to grease the pan but second batch I used real butter and they tasted even better with the butter."

MY REVIEW
Reviewed Feb. 2, 2010

"I made these brownies gluten free by substituting with Bob's Red Mill All-Purpose gluten free flour. I also chopped up a heaping 1/2 cup (maybe even more) of walnuts really small in a electric mini chopper. These came out EXCELLENT!! Crispy on the outside, gooey on the inside. Tastes the best after they have cooled or even days later (if they even make it that long.) I've made this recipe so many times that I just had to come back to comment and raise the star rating. I don't know what they taste like with regular flour but you might want to try going gluten free on this. They are awesome!!"

MY REVIEW
Reviewed Oct. 14, 2009

"I have fond memories of my childhood living in Ontario. We had a 100 year old black walnut tree in our backyard. Each year we would gather the fallen nuts, wait till they dried out and then cracked them in a hollow spot on the concrete in our basement. It was a real treat to see this recipe as brownies are my all time favorite snack. This one is particularly scrumptious, loaded with walnuts and oh so moist, Its a winner"

MY REVIEW
Reviewed Sep. 29, 2009

"Substitute equal amount of applesauce for the sugar, this should give you the same quality without the calories."

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