Fudgy Nut Brownies Recipe

4.5 1 2
Fudgy Nut Brownies Recipe
Fudgy Nut Brownies Recipe photo by Taste of Home
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Fudgy Nut Brownies Recipe

Read Reviews
4.5 1 2
Publisher Photo
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.
Recommended: Rocky Road Recipes
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + cooling

Ingredients

  • 2-1/2 cups semisweet chocolate chips
  • 1 cup butter or margarine
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup coarsely chopped hazelnuts or almonds, toasted
  • TOPPING:
  • 12 squares (1 ounce each) semisweet chocolate
  • 1 tablespoon shortening
  • 3 squares (1 ounce each) white baking chocolate

Directions

In a saucepan over low heat, melt chocolate chips and butter; remove from the heat. 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, in a heavy saucepan or microwave, heat semisweet chocolate and shortening just until melted. Spread over brownies. Melt white chocolate. Pour into a small heavy-duty 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.
Originally published as Fudgy Nut Brownies in Country Woman May/June 2000, p33

Nutritional Facts

1 each: 206 calories, 14g fat (7g saturated fat), 45mg cholesterol, 92mg sodium, 20g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 2-1/2 cups semisweet chocolate chips
  • 1 cup butter or margarine
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup coarsely chopped hazelnuts or almonds, toasted
  • TOPPING:
  • 12 squares (1 ounce each) semisweet chocolate
  • 1 tablespoon shortening
  • 3 squares (1 ounce each) white baking chocolate
  1. In a saucepan over low heat, melt chocolate chips and butter; remove from the heat. 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, in a heavy saucepan or microwave, heat semisweet chocolate and shortening just until melted. Spread over brownies. Melt white chocolate. Pour into a small heavy-duty 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.
Originally published as Fudgy Nut Brownies in Country Woman May/June 2000, p33

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MY REVIEW
cherrylady User ID: 1073547 52874
Reviewed Aug. 28, 2009

"DELICIOUS! I've been trying brownie recipes for years, looking for the perfect brownie. I think I'm done now--this is a winner! We like our brownies without frosting, so I did not try the topping. I used walnuts--just because I had them. I'm sure I'll make these again SOON!!"

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