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Fudgy Nut Brownies

 Fudgy Nut Brownies
I've prepared this special recipe for many an open house and potluck dinner. It came from an old roommate, who is now a grandmother. While in our early 20s, we never imagined we'd be sharing brownie recipes after all these years.
30 ServingsPrep: 30 min. Bake: 25 min. + cooling


  • 2-1/2 cups semisweet chocolate chips
  • 1 cup butter
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 cup all-purpose flour
  • 1 cup coarsely chopped hazelnuts
  • 12 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening
  • 3 ounces white baking chocolate, chopped


  • In a heavy saucepan or microwave, melt chocolate chips and butter;
  • stir until smooth. Add sugar and salt; stir until dissolved. Cool
  • for 10 minutes. Stir in eggs, vanilla, flour and nuts.
  • Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 25-30 minutes or until a toothpick inserted near the
  • center comes out with moist crumbs (do not overbake). Cool
  • completely on a wire rack.
  • For topping, melt semisweet chocolate and shortening in a heavy
  • saucepan or microwave; stir until smooth. Spread over brownies. Melt
  • white chocolate; cool slightly. Pour into a small heavy-duty

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Fudgy Nut Brownies (continued)

Directions (continued)

  • resealable plastic bag; cut a small hole in corner of bag. Pipe thin
  • lines 1 in. apart widthwise. Beginning about 1 in. from a wide side,
  • gently pull a toothpick through the lines to the opposite side. Wipe
  • toothpick clean. Then pull toothpick through lines in opposite
  • directions. Repeat over entire top at 1-in. intervals. Cut into
  • bars. Yield: about 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 206 calories, 14 g fat (7 g saturated fat), 45 mg cholesterol, 92 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein.