Fudge Nut Brownies Recipe

4.5 35 44
Fudge Nut Brownies Recipe
Fudge Nut Brownies Recipe photo by Taste of Home
Publisher Photo

Fudge Nut Brownies Recipe

Read Reviews
4.5 35 44
Publisher Photo
There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

Ingredients

  • 1-1/3 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts
  • 2/3 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts, optional

Directions

Preheat oven to 350°. In a bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix.
Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Yield: about 24 brownies.
Originally published as Fudge Brownies in Country Woman May/June 1991, p33

Nutritional Facts

1 each: 180 calories, 9g fat (1g saturated fat), 35mg cholesterol, 77mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 1-1/3 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped nuts
  • 2/3 cup vegetable oil
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 cup chopped nuts, optional
  1. Preheat oven to 350°. In a bowl, combine the first six ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix.
  2. Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack. Yield: about 24 brownies.
Originally published as Fudge Brownies in Country Woman May/June 1991, p33

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Reviews forFudge Nut Brownies

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MKEgal User ID: 6678775 269238
Reviewed Jul. 9, 2017

"These are OK, but nowhere near as dark & chocolatey as the picture shows. They were medium brown. Didn't taste much chocolate either. Any suggestions for making them really chocolate? Is it just a matter of more cocoa than is called for?"

MY REVIEW
kfnb User ID: 8771061 263710
Reviewed Mar. 20, 2017

"I made these today for the first time. Very easy recipe and very delicious."

MY REVIEW
mipuppetmaster User ID: 7468676 252892
Reviewed Aug. 19, 2016

"Worst brownie I've ever made. Terrible. Just like desert dry cake and I followed the recipe EXACTLY. What a waste of ingredients! Just threw them away."

MY REVIEW
NanZim User ID: 3929200 247607
Reviewed Apr. 28, 2016

"This is not my husband's favorite brownies, but he does enjoy them. They are rich in chocolate flavor and full of nuts. I usually use walnuts."

MY REVIEW
elise21 User ID: 8051946 239684
Reviewed Dec. 18, 2015

"I took these to a potluck and several people commented they were the best brownies they've ever had. As a bonus, it's such an easy recipe there's no need to buy brownie mixes anymore."

MY REVIEW
louiesmama User ID: 8358173 232405
Reviewed Sep. 6, 2015

"Found this recipe years ago and been making these for years. They are the best for sure!"

MY REVIEW
Cthebird User ID: 7635724 231506
Reviewed Aug. 20, 2015

"The flavor of the brownies is very good. They are chewy, but a little crumbly (which isn't ideal). What makes these brownies is that they are totally full of walnuts. Yum! Half the people reviewing didn't even use walnuts/nuts. Unless you're allergic to them or REALLY don't like walnuts, that is a big mistake.

Like one reviewer I halved he recipe, but baked for the same amount of time. I didn't want 24 brownies around my house. 12 is enough. I ate 2 at a time since the serving is quite small. When they're gone. They're gone.
I used 50% sugar 50% granulated sucralose to cut down on the sugar carbs. It definitely didn't affect the flavor. Perhaps that might have caused the crumbliness. I'd still rather have them a little crumbly than eat that much sugar. [I need to watch my glucose level.]"

MY REVIEW
Starlakay User ID: 7289429 229620
Reviewed Jul. 15, 2015

"Wow this is so yummy! It was very simple to make and my family really liked it. I did not use nuts do to allergies but it was so good. This is my new go to recipe for brownies."

MY REVIEW
dgpaul User ID: 1219871 37040
Reviewed Jul. 31, 2013

"Excellent recipe! It is a moist and melting in mouth recipe. I added rice crispies and cornflakes instead of nuts making it a healthy snack for the kids. They luv it!!"

MY REVIEW
lisa53202 User ID: 1079567 20271
Reviewed Jan. 2, 2013

"So good...my husband's comment after eating the first one: "These are prize-winning!" lol"

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