Nutty Brownies Recipes

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NUTTY BROWNIE THINS



Nutty Brownie Thins image

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons milled flaxseed
6 tablespoons water, at room temperature
3 ounces 70 percent dark chocolate, broken into pieces
1/3 cup coconut oil, plus more for greasing baking pan
1/3 cup whole hazelnuts, chopped
1/3 cup coconut sugar or brown sugar
1 teaspoon vanilla extract
1/2 cup whole-wheat flour, plus a little more for lining baking pan.
1 teaspoon baking powder
2 ounces whole hazelnuts

Steps:

  • For the brownies: Preheat the oven to 350 degrees F.
  • In a small bowl, mix together the milled flaxseed and water and set aside.
  • On a very low heat, gently melt the chocolate and coconut oil in a medium saucepan. Stir from time to time, then take off heat as soon as all is just melted.
  • Stir in the nuts, sugar, vanilla extract, flour and baking powder and mix well. Finally, stir in the flaxseed and water mixture.
  • Pour into an 8-by-8-by-2-inch lightly greased and floured pan. Bake for 9 minutes until just set, then leave to cool.
  • For the garnish: Meanwhile, dry toast the hazelnuts in a small saute pan for 4 minutes. Transfer to a resealable plastic bag and crush to a fine dust using a rolling pin.
  • Once cool, remove the brownies from the pan. Cut into squares, put onto a serving plate or board and sprinkle over the nut dust.

NUTTY BROWNIES



Nutty Brownies image

"I often whip up these tasty treats when unexpected guests stop by," says Neva Mathes of Pella, Iowa. "They always receive favorable comments. They also make a fast dessert to take along to a picnic," she adds.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1-1/2 dozen.

Number Of Ingredients 9

1 cup sugar
2 eggs
1/2 cup butter, melted
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon salt
1 cup chopped nuts
Confectioners' sugar, optional

Steps:

  • In a large bowl, beat sugar and eggs until well blended. Stir in butter and vanilla. Combine the flour, cocoa and salt; gradually add to butter mixture just until combined. Stir in nuts. Spread into a greased microwave-safe 8-in. square dish., Microwave, uncovered, on high for 3-1/2 to 4 minutes or until top appears dry and springs back when lightly touched. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 162 calories, Fat 10g fat (4g saturated fat), Cholesterol 37mg cholesterol, Sodium 124mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

FUDGE NUT BROWNIES



Fudge Nut Brownies image

There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy-you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. -Becky Albright, Norwalk, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 24 brownies.

Number Of Ingredients 10

1-1/3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped nuts
2/3 cup vegetable oil
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup chopped nuts, optional

Steps:

  • Preheat oven to 350°. In a bowl, combine the first 6 ingredients. In another bowl, combine oil, eggs and vanilla; add to dry ingredients. Do not overmix. , Spread in a 13x9-in. baking pan. Sprinkle with nuts if desired. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

Nutrition Facts : Calories 180 calories, Fat 9g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 77mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

NUT BROWNIES



Nut Brownies image

Lining the pan isn't busywork; it makes it easy to remove the brownies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Time 3h

Yield Makes 16

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
1 cup all-purpose flour, spooned and leveled
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely chopped nuts
8 ounces semisweet or bittersweet chocolate, chopped
1 1/4 cups sugar
3 large eggs

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.
  • Place butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Add nuts. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

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