Walnut Brownies Recipe

4 4 5
Walnut Brownies Recipe
Walnut Brownies Recipe photo by Taste of Home
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Walnut Brownies Recipe

Read Reviews
4 4 5
Publisher Photo
I LEARNED to make these brownies in 1957 in home economics class. They were the first goodies I'd ever baked by myself. Now, 40 years later, I still make a batch occasionally. The recipe calls for basic ingredients on hand in most every kitchen, and the rich chocolate flavor is delicious. -Lorraine Silver, Chicopee, Massachusetts
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min. + cooling

Ingredients

  • 1/4 cup shortening
  • 3 tablespoons baking cocoa
  • 1 egg
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chopped walnuts

Directions

In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts.
Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Yield: 8 brownies.
Editor's Note: This recipe may be doubled and baked in an 8-in. square pan for 20-25 minutes.
Originally published as Walnut Brownies in Reminisce Extra August 1997, p47

Nutritional Facts

1 each: 171 calories, 9g fat (2g saturated fat), 27mg cholesterol, 58mg sodium, 20g carbohydrate (12g sugars, 1g fiber), 3g protein.

  • 1/4 cup shortening
  • 3 tablespoons baking cocoa
  • 1 egg
  • 1/2 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup chopped walnuts
  1. In a small bowl, cream shortening and cocoa; beat in egg, sugar and vanilla. Combine dry ingredients; gradually add to creamed mixture. Beat on low speed until thoroughly combined. Stir in walnuts.
  2. Pour into a greased 8x4-in. loaf pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Yield: 8 brownies.
Editor's Note: This recipe may be doubled and baked in an 8-in. square pan for 20-25 minutes.
Originally published as Walnut Brownies in Reminisce Extra August 1997, p47

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Reviews forWalnut Brownies

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MY REVIEW
[email protected] User ID: 5539858 219813
Reviewed Feb. 5, 2015

"Old fashioned sweetness, NO gooey frosting or tons of butter! The shortening gives great texture and the cocoa gives just the right amount of chocolate flavor, perfect size for 1 - 3 people, have made numerous times"

MY REVIEW
jackofalltrades User ID: 6344852 49693
Reviewed Feb. 29, 2012

"I think this is the same recipe I made in 1964 in HomeEconomics! It is simple and delicious!"

MY REVIEW
Elros User ID: 6193985 75964
Reviewed Sep. 8, 2011

"I realize that certain factors may have affected the way they came out, but these brownies were "not my best." I believe the shortening was to blame, though. I suppose the acrid taste of the brownies was due to my insufficient knowledge of shortening... I will attempt to make these brownies again, though. Thanks very much for the recipe!"

MY REVIEW
rmedina4 User ID: 3459537 202291
Reviewed Jun. 5, 2010

"Didn't like the shortening taste,not enough sugar. To me too bland BUT the texture was terrific--a dream. So, I had a double batch, was in a bind, frosted cut squares GENEROUSLY w/milk choc.frstng. and they were a HIT!!!!"

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