Walnut Brownie Loaf Wcocoa Fudge Frosting Recipes

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FUDGE WALNUT BROWNIES



Fudge Walnut Brownies image

These are quick and easy to make. Everyone just loves these brownies.

Provided by Yoly

Categories     Desserts     Nut Dessert Recipes     Walnut Dessert Recipes

Time 1h25m

Yield 9

Number Of Ingredients 9

½ cup all-purpose flour
⅛ teaspoon baking powder
⅛ teaspoon salt
1 cup white sugar
½ cup butter, softened
2 eggs
2 (1 ounce) squares unsweetened baking chocolate, melted
½ teaspoon vanilla extract
1 cup coarsely chopped walnuts

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.

Nutrition Facts : Calories 334.5 calories, Carbohydrate 31.3 g, Cholesterol 68.4 mg, Fat 23.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 9.6 g, Sodium 129.2 mg, Sugar 22.7 g

CHOCOLATE-COFFEE FUDGE FROSTING



Chocolate-Coffee Fudge Frosting image

From 125 Best Cupcakes Recipes. Didn't have any chocolate cream liqueur - used Peach Snaps!! :) Made half the recipe to frost my recipe #235409.

Provided by Redsie

Categories     Dessert

Time 5m

Yield 12 serving(s)

Number Of Ingredients 6

1 1/2 cups icing sugar
3/4 cup unsweetened cocoa powder
1/2 cup unsalted butter, at room temperature
2 tablespoons chocolate cream liqueur
1 tablespoon strong brewed coffee or 1 tablespoon milk
1 pinch salt

Steps:

  • In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
  • Spread frosting on cooled cupcakes.

Nutrition Facts : Calories 138.5, Fat 8.4, SaturatedFat 5.3, Cholesterol 20.3, Sodium 15.3, Carbohydrate 17.9, Fiber 1.8, Sugar 14.8, Protein 1.1

FUDGE BROWNIES



Fudge Brownies image

These brownies must sit for some time before they reach their deeply fudgy peak. They are a perfect midweek recipe to yield a weekend's dessert, though in truth they'll be ready after only a night's rest. Once they've matured, you end up with a mystifying brownie that is firm to the bite yet melting in the mouth. Walnuts contribute crunch if you like that sort of thing. They are entirely optional.

Provided by Alex Witchel

Categories     dessert

Time 1h

Yield 24 brownies

Number Of Ingredients 8

1 1/2 cups unsalted butter, plus more for greasing pan
1 1/2 cups walnut halves (optional)
9 ounces unsweetened chocolate, chopped or broken into small pieces
3 large eggs
1 teaspoon salt
2 3/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cups unbleached all-purpose flour

Steps:

  • Heat oven to 350 degrees. Butter a 13-by-9-inch glass baking pan. If using walnuts, spread on a baking sheet and toast in oven until fragrant and lightly browned, 8 to 10 minutes. Let cool.
  • Melt butter in a small saucepan over low heat. Remove from heat, add chocolate, and cover pan until chocolate is melted, about 10 minutes. In a mixing bowl, whisk the eggs, salt, sugar and vanilla just until thick, creamy and beginning to lighten in color.
  • Whisk the butter and chocolate until smooth, then mix into the sugar-egg mixture just until well combined. Using a spatula, fold in the flour, using as few strokes as possible, until it disappears. Fold in the walnuts, if using. Spread the batter evenly in the baking pan.
  • Bake for 25 to 30 minutes, checking after 22 minutes to avoid over-baking. When the tip of a knife inserted in the center comes out with moist crumbs, but not liquid, remove brownies from the oven. Allow to cool to room temperature, then cover and leave in the pan for several hours or overnight before cutting into squares. Store in an airtight container.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 6 grams, Carbohydrate 32 grams, Fat 18 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 110 milligrams, Sugar 23 grams, TransFat 0 grams

FROSTED FUDGE BROWNIES



Frosted Fudge Brownies image

A neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. -Sue Soderlund, Elgin, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 14

1 cup plus 3 tablespoons butter, cubed
3/4 cup baking cocoa
4 large eggs, room temperature
2 cups sugar
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
FROSTING:
6 tablespoons butter, softened
2-2/3 cups confectioners' sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
1/4 to 1/3 cup 2% milk

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.

Nutrition Facts : Calories 277 calories, Fat 13g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 248mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

FUDGE WALNUT BROWNIES



Fudge Walnut Brownies image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 5 dozen.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 183 calories, Fat 9g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 103mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

COCOA-WALNUT BROWNIE LOAF



Cocoa-Walnut Brownie Loaf image

If you love brownies you will love this brownie loaf!!

Provided by Karen Carr

Categories     Chocolate

Time 1h30m

Number Of Ingredients 19

BROWNIE LOAF
3/4 c butter - softened
3/4 c packed brown sugar
3/4 c granulated sugar
1 tsp vanilla extract
2 eggs
1 3/4 c unsifted all-purpose flour
1/2 c hershey's cocoa
1 tsp baking powder
1/2 tsp baking soda
8 oz plain yogurt - room temprature
1 c walnuts - chopped
COCOA FUDGE FROSTING
1/4 c butter
1/4 c hershey's cocoa
1 1/2 c powdered sugar
3 Tbsp milk
1/2 tsp vanilla extract
1/4 c walnuts-coarsely chopped

Steps:

  • 1. BROWNIE LOAF Cream butter, sugars, and vanilla.
  • 2. Add eggs one at a time, beating until mixture is light and fluffy.
  • 3. Combine dry ingredients. Add to creamed mixture in thirds alternately with yogurt.
  • 4. Stirr in chopped walnuts. Pour into greased and floured 9"x 5"x 3" loaf pan.
  • 5. Bake at 350 degrees for 65-75 minutes or until cake springs back when lightly touched with fingertip (top may be cracked). Cool in pan 10 minutes. Invert onto wire rack and cool completely.
  • 6. Frost with Cocoa Fudge Frosting
  • 7. COCOA FUDGE FROSTING Melt butter. Combine with sugar, milk, and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency. After brownie loaf is frosted decorate with chopped walnuts.

WALNUT FUDGE BROWNIES



Walnut Fudge Brownies image

"Walnuts add crunch and flavor to these fudgy brownies that boast both bittersweet chocolate and cocoa powder. The brownies can be stored in an airtight container at room temperature for 4 days, or in the fridge for 1 week."

Provided by California Walnuts

Yield 16

Number Of Ingredients 12

10 tablespoons unsalted butter
4 ounces bittersweet chocolate, chopped
1 cup granulated sugar
1/3 cup packed light brown sugar
2/3 cup unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract
2 large eggs
1 egg yolk
2/3 cup all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup California walnuts, chopped

Steps:

  • Preheat the oven to 325 degrees F. Line an 8x8-inch glass baking dish with foil.
  • In a large microwave-safe bowl, melt the butter and chocolate for about 45 seconds on high power. Stir and continue heating in 20-second intervals, stirring after each interval, until the chocolate is melted and smooth.
  • Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla extract, eggs, and egg yolk. Stir until very well combined.
  • Add in the flour, cornstarch, and salt. Stir until just combined, then fold in the walnuts. The batter will be thick.
  • Pour into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  • Let cool completely in the pan before cutting into squares and serving.

WALNUT BROWNIE LOAF W/COCOA FUDGE FROSTING



Walnut Brownie Loaf W/Cocoa Fudge Frosting image

A Diamond California Walnuts recipe, from McCall's Magazine, September 1982. NOTE: 2/3 cup milk can be substituted for the 8 ounce container of plain yogurt -- when using milk, omit baking soda. NOTE: If baking in glass loaf pan, reduce oven temperature to 325 degrees.

Provided by KerfuffleUponWincle

Categories     Dessert

Time 1h34m

Yield 10 serving(s)

Number Of Ingredients 17

3/4 cup butter
3/4 cup sugar
3/4 cup brown sugar (packed)
1 teaspoon vanilla
2 eggs
1 3/4 cups flour (unsifted)
1/2 cup unsweetened baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 (8 ounce) container plain yogurt (at room temperature)
1 cup walnuts (toasted and coarsely chopped)
1/4 cup butter
1/4 cup unsweetened baking cocoa
1 1/2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
1/4-1/2 cup walnuts (toasted and coarsely chopped, for garnish)

Steps:

  • BROWNIE LOAF DIRECTIONS:.
  • Preheat oven to 325 degrees (glass) or 350 degrees (metal).
  • Cream butter, sugars and vanilla.
  • Add eggs one at a time, beating until mixture is light and fluffy.
  • Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
  • Stir in chopped walnuts.
  • Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
  • Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
  • COCOA FUDGE FROSTING DIRECTIONS:.
  • Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
  • Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.

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