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

Walnut Cake Brownies Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:36 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 36 servings

Ingredients

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

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.

Directions

  1. Preheat oven to 325°. In a large bowl, combine cake mix, eggs, oil and water until well blended (batter will be thick). Stir in walnuts and chocolate chips.
  2. Spread into a greased 13x9-in. baking pan. Bake 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.
Originally published as Walnut Brownies in Quick Cooking July/August 1998, p7

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.

Reviews for Walnut Cake Brownies

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Mar. 6, 2013

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.

MY REVIEW
Reviewed Nov. 25, 2010

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.

MY REVIEW
Reviewed Sep. 29, 2009

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

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