Frosted Walnut Brownies Recipes

FUDGE WALNUT BROWNIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x8-inch square pan.
• Sift flour, baking powder, and salt together in a bowl.
• Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.

CLASSIC FUDGY WALNUT BROWNIES WITH FROSTING

Steps:

• Place the top oven rack in the center position and pre-heat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
• Cream the butter and sugar in a large mixing bowl. Add the eggs and vanilla and mix until combined.
• Add the flour, cocoa powder, and salt to a large bowl and stir to combine. Slowly add the dry ingredients to the wet until just combined. (Do not over mix or the brownies will turn out "cakey").
• Stir the chocolate chips and walnuts into the batter and transfer to the prepared baking pan. Spread into an even layer and transfer to the pre-heated oven.
• Bake for 22-26 minutes or until a toothpick inserted into the center comes out clean. Brownies will still be soft and will finish setting while they cool.
• To prepare the frosting, mix the butter with the cocoa powder and 1 cup powdered sugar. Add in one tablespoon of milk at a time until desired consistency is reached. If necessary, add the remaining ½ cup powdered sugar to thicken.
• Once cool, spread frosting on top of the brownies before slicing and serving. Enjoy!

WALNUT BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8 inch baking pan with baking spray.
• Whisk together melted butter, sugar, eggs, and vanilla extract.
• Whisk in the cocoa powder, flour, salt, and baking powder.
• Gently fold in 3/4 cup of the walnuts, being careful to not over-stir the brownie batter.
• Spread batter evenly into greased baking pan. Place the remaining walnuts evenly on the top of the brownie batter
• Bake for 25 to 30 minutes.

FROSTED BROWNIES WITH WALNUTS

Steps:

• Preheat oven to 350°F.
• Prepare the brownie mix according to package instructions except use melted coconut oil instead of melted butter. Mix together by hand in a large bowl until completely incorporated and smooth, but don't over mix. Pour batter into a greased 13x9 baking pan. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
• Melt chocolate in a glass or metal bowl set over a pot of simmering hot water. Gradually blend in yogurt and it's ready to spread. Frost brownies, then sprinkle with walnuts. Serve immediately or store covered in the refrigerator for up to a week.

FROSTED WALNUT BROWNIE CUPS

Steps:

• In a microwave, melt chocolate chips and butter; whisk until smooth. Cool slightly. , In a large bowl, beat sugar and eggs. Stir in vanilla and chocolate mixture. Gradually add flour; stir in walnuts. Fill paper-lined miniature muffin cups almost full. , Bake at 350° for 20-23 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool for 30 minutes or until ganache reaches a spreading consistency, stirring occasionally. Spread over brownie cups.

SCRUMPTIOUS FROSTED FUDGY BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

FROSTED FUDGE BROWNIES

Steps:

• In a saucepan, melt butter. Remove from the heat. Stir in cocoa; cool. In a large bowl, beat eggs and sugar until blended. Combine flour, baking powder and salt; gradually add to egg mixture. Stir in vanilla and the cooled chocolate mixture until well blended. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 25-28 minutes (do not overbake). Cool on a wire rack. , For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in cocoa and vanilla. Add enough milk for the frosting to achieve spreading consistency. Spread over brownies. Cut into bars.

FAVORITE FROSTED BROWNIES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well., Spread into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a bowl, beat the butter, milk and vanilla; add cocoa. Gradually beat in confectioners' sugar until smooth. Spread over cooled brownies. Decorate with sprinkles if desired.

WALNUT BROWNIES

Steps:

• 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 in the center comes out clean.

QUICK FROSTED WALNUTS

Steps:

• Put 250g granulated sugar and 50ml water in a pan and set over a medium heat. Cook until the sugar dissolves and is just beginning to colour. Add 200g toasted walnuts and stir until the sugar crystallises, covering the nuts. Pour onto a tray and leave to cool before breaking up to serve.

DOUBLE-FROSTED BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
• In a large bowl, beat together 1 1/2 cups of margarine with sugar until light and fluffy; beat in the eggs, one at a time,fully incorporating each egg before adding the next. Mix in 1 cup of cocoa powder, the flour, and 1 1/2 teaspoons of salt. Stir in 1 tablespoon of vanilla extract and the chopped walnuts, and scoop the brownie batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes; set on a rack to cool.
• To make the first frosting layer, beat 1/2 cup of margarine until fluffy, add the instant pudding powder and 3 tablespoons milk and mix until smooth. Gradually beat in 2 cups of confectioners' sugar. Spread the frosting on the cooled brownies and set them aside to let the frosting firm up.
• For the second frosting layer, mix together 3 tablespoons of melted margarine with 1/2 cup of cocoa powder; stir in 1/3 cups milk and gradually beat in 3 1/2 cups of confectioners' sugar. Add more milk as necessary to make a smooth, spreadable frosting. Spread the second frosting on top of the first.