Fudge Walnut Brownies Recipe

3 3 2
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Fudge Walnut Brownies Recipe

Read Reviews
3 3 2
Publisher Photo
I've tried numerous brownie recipes, but this recipe is the best by far. A well-known baker in our town generously shared the recipe with me.
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling

Ingredients

  • 1-1/4 cups butter, softened
  • 4 cups sugar
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 cups baking cocoa
  • 1 teaspoon salt
  • 2 cups chopped walnuts
  • FROSTING:
  • 1/4 cup butter, cubed
  • 6 tablespoons milk
  • 3 tablespoons baking cocoa
  • 3-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional chopped walnuts, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 40-45 minutes or until top springs back when lightly touched.
Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa until smooth. Return to the heat and bring to a boil; boil for 4 minutes, stirring constantly. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Frost warm brownies. Sprinkle with walnuts if desired. Cool on a wire rack before cutting. Yield: 5 dozen.
Originally published as Fudge Walnut Brownies in Best of Country Cookies 1999, p80

Nutritional Facts

1 each: 183 calories, 9g fat (4g saturated fat), 43mg cholesterol, 103mg sodium, 25g carbohydrate (20g sugars, 1g fiber), 3g protein.

  • 1-1/4 cups butter, softened
  • 4 cups sugar
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1-1/4 cups baking cocoa
  • 1 teaspoon salt
  • 2 cups chopped walnuts
  • FROSTING:
  • 1/4 cup butter, cubed
  • 6 tablespoons milk
  • 3 tablespoons baking cocoa
  • 3-1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Additional chopped walnuts, optional
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Stir in walnuts.
  2. Spread into a greased 15x10x1-in. baking pan. Bake at 325° for 40-45 minutes or until top springs back when lightly touched.
  3. Meanwhile, melt butter in a saucepan over low heat. Remove from the heat; stir in milk and cocoa until smooth. Return to the heat and bring to a boil; boil for 4 minutes, stirring constantly. Remove from the heat; stir in confectioners' sugar and vanilla until smooth. Frost warm brownies. Sprinkle with walnuts if desired. Cool on a wire rack before cutting. Yield: 5 dozen.
Originally published as Fudge Walnut Brownies in Best of Country Cookies 1999, p80

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MY REVIEW
jctkrause User ID: 5185979 61180
Reviewed Jan. 20, 2014

"Is the number of eggs a typo? 8 eggs?

Please email me and let me know if this is the correct number of eggs."

MY REVIEW
susananddaylelee User ID: 3765501 61176
Reviewed Jun. 26, 2010

"This is our favorite brownie recipe, ever! They are the best ones a person could ever hope to make! We ALWAYS use this recipe!"

MY REVIEW
sheriwv2 User ID: 1391802 71680
Reviewed Apr. 11, 2010

"these sound really good, will be trying soon."

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