CHERRY WALNUT SQUARES
I call these my "naughty but nice" bars. Packed with dried cherries, white chocolate chips and chopped walnuts, they're indulgent and oh-so-good! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. In a large bowl, cream the butter, sugars and extract until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Press onto the bottom of an ungreased 13x9-in. baking pan. Bake 8-10 minutes or until edges begin to brown., Meanwhile, in a large saucepan, combine the brown sugar, butter, corn syrup, cream and salt. Bring to boil over medium heat, stirring constantly. Reduce heat; cook and stir 4 minutes or until slightly thickened., Remove from the heat. Stir in 2-1/2 cups walnuts, cherries and vanilla; spread over crust. Bake 15-20 minutes or until bubbly. Sprinkle with baking chips and remaining walnuts; lightly press into filling. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 105 calories, Fat 7g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 40mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CHERRY WALNUT BARS
Bars with a shortbread-like base and topped with frosting and coconut.
Provided by Roxanne
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix together flour, white sugar and butter or margarine. Mix until crumbly. Press into a 9 x 13 inch pan. Bake for 20 minutes or until lightly browned.
- Beat eggs, sugar, salt, baking powder, and vanilla. Drain and chop cherries, reserving liquid. Stir chopped cherries, nuts, and coconut into egg mixture. Pour on top of crust.
- Bake 25 min. Cool.
- Combine 1 teaspoon butter and 1 cup confectioner's sugar with enough liquid from cherries until spreadable. Frost bars. Sprinkle with coconut when icing is set.
Nutrition Facts : Calories 217.3 calories, Carbohydrate 29.7 g, Cholesterol 36.3 mg, Fat 10.4 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 5.7 g, Sodium 127.5 mg, Sugar 18.7 g
WALNUT BROWNIES
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 brownies.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 171 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 58mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
WALNUT BROWNIES
Substitute carob for chocolate to get chewy and delicious brownies.
Provided by J.J. Waters
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Melt the butter or margarine over low heat. Pour into large mixing bowl and stir in carob powder, sugar, salt, flour, and vanilla. Mix in egg whites and walnuts. Spread the dough evenly into the baking pan.
- Bake for 30 minutes. Let cool in pan for 10-15 minutes before cutting.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 25.7 g, Cholesterol 10.2 mg, Fat 10.3 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 3 g, Sodium 86.7 mg, Sugar 19 g
WALNUT BROWNIES
Walnut Brownies are easy fudgy brownies with crunchy walnuts. Easy homemade chewy brownie recipe with cocoa powder, walnuts, and common pantry ingredients!
Provided by Sabrina Snyder
Categories Dessert
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 175 kcal, Carbohydrate 18 g, Protein 3 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 46 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CHEWY WALNUT BROWNIES (SPLENDA)
Make and share this Chewy Walnut Brownies (Splenda) recipe from Food.com.
Provided by BeansnRice
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray a 8" x 8" baking dish with butter-flavored cooking spray.
- Combine flour, cocoa, Splenda and baking powder in a large bowl.
- Stir in walnuts.
- In another bowl, combine margarine, applesauce, eggs and vanilla extract mixing well with a wire whisk.
- Add wet mixture to dry mixture and mix gently to combine.
- Fold in chocolate chips.
- Spread batter in dish and bake for 25-30 minutes.
- Cool on wire racks.
Nutrition Facts : Calories 164.8, Fat 10.2, SaturatedFat 2, Cholesterol 52.9, Sodium 135.1, Carbohydrate 15.3, Fiber 2, Sugar 2, Protein 4.6
CLASSIC FUDGE WALNUT BROWNIES
These Classic Fudge Walnut Brownies are deliciously rich with a fabulous dense texture. They are quick and easy to make and SO much better than a boxed mix!
Provided by Valerie Brunmeier
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Coat an 8- or 9-inch square baking dish with nonstick cooking spray.
- Combine the flour, sugar, cocoa powder, brown sugar, baking powder and salt in a large mixing bowl. Set aside.
- Place half of the bittersweet chocolate and the milk in a small saucepan and place over LOW heat. Cook and stir for a minute or two and then add the butter. Continue cooking over LOW heat, stirring constantly, until the butter and chocolate have completely melted. Remove the pan from the heat and stir in the vanilla.
- Pour the melted chocolate mixture into the flour mixture in the mixing bowl and stir until slightly combined. Add the eggs, remaining bittersweet chocolate, and 1/4 cup of the walnuts (reserve remaining nuts for later) to the flour mixture; stir to combine.
- Pour the batter into prepared baking dish and sprinkle with remaining 1/4 cup walnuts.
- Bake until a wooden pick inserted in the center comes out with moist crumbs clinging, approximately 20 to 22 minutes for 9-inch baking dish or 22 to 26 minutes for a 8-inch baking dish. The edges should seem solid but the center will appear somewhat soft and will continue to set up as the brownies cool. Ovens can vary so I recommend setting your kitchen timer for a couple of minutes shy of the recommended baking times and watching them closely towards the end. Remove from the oven and cool completely in the baking dish before cutting and serving.
Nutrition Facts : ServingSize 1 brownie, Calories 219 kcal, Carbohydrate 31 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 88 mg, Fiber 2 g, Sugar 22 g
WALNUT CHERRY BROWNIES
Provided by Ruth Cousineau
Yield Makes 32 (2-inch) squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle. Butter and flour a 13- by 9-inch baking pan.
- Melt butter and chocolate in a 3-qt heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Whisk in brown sugar and vanilla. Whisk in eggs 1 at a time.
- Whisk together flour and salt, then whisk into chocolate mixture. Stir in cherries and walnuts.
- Spread in pan. Bake until a pick inserted in center comes out with crumbs, 25 to 30 minutes. Cool completely.
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- Preheat the oven to 350°. Butter an 8-inch square baking pan and line it with parchment paper so the paper extends over two opposite sides.
- In a large saucepan, melt the chocolate and butter over low heat, stirring constantly. Remove the saucepan from the heat and stir in the sugar and salt. Let cool slightly, then gradually stir in the beaten eggs. Stir in the vanilla extract. Add the flour and stir until blended. Fold in the chopped walnuts and pour into the prepared baking pan.
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