Fudge Frosted Walnut Brownies Recipes

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.

Steps:

• Grease a 9x9 inch pan and preheat the oven to 350*.
• Beat the butter and sugar together until fluffy.
• Beat in the vanilla, then the eggs one at a time.
• Sift together the flour, cocoa powder, and salt, and blend into butter mixture.
• Pour into greased pan and bake ABOUT 30 mins., depending on your oven. *BAKE LESS TIME IF YOU LIKE YOUR BROWNIES FUDGEY AND MORE TIME IF YOU LIKE THEM CAKEY*.
• While brownies are baking, make the frosting: In a saucepan over low heat, melt butter and stir in cocoa powder and milk.
• Off heat, beat in the sugar.
• Spread evenly over brownies while they are still warm (not immediately out of the oven).
• When cool, cut into small squares.
• The yield depends on how large you cut them.
• This recipe is easily doubled (bake in a 9x13 pan) and nuts may be added to both the brownies and the frosting.

Steps:

• In a bowl, combine the sugar, cocoa and baking soda. Add 1/3 cup oil and water; beat until smooth. Beat in the flour, vanilla, salt, eggs and remaining oil. Stir in walnuts , Spread into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• Preheat oven to 350°.
• Position oven rack in lower third of the oven.
• Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
• In a bowl, mix the brownie mix, melted butter, buttermilk, eggs, and extracts with a wooden spoon until just blended and all dry ingredients are moistened; stir in the walnuts.
• Spread batter into prepared pan.
• Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
• Transfer to a wire rack and cool completely.
• Frosting--in a double boiler, melt the chopped chocolate with the butter; cook and stir until melted and smooth.
• Remove from heat and cool 10 minutes.
• In a bowl, mix the melted chocolate, 1/2 cup powdered sugar, 1 tablespoon milk, vanilla, and a pinch of salt with an electric mixer set on medium until blended.
• Add the remaining powdered sugar, 1/2 cup at a time, beating on medium until blended and smooth.
• Add a few more drops milk if necessary, to make the frosting spreading consistency.
• Spread frosting over cooled brownies.
• Cut into squares.

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.

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.

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.

Steps:

• Pre-heat oven to 170 degrees celcius.
• Grease a 20cm square cake pan and line the base with greaseproof paper.
• Melt chocolate and butter together in a saucepan over low heat.
• Stir in sugar and eggs one at a time and beat well with a spoon.
• Stir in sifted flour and walnuts.
• Pour into cake pan and bake for 30 minutes.
• Cool in the pan and then cut into squares or bars.

Steps:

• In a saucepan, melt butter.
• Remove from the heat. Stir in cocoa; cool.
• In a mixing bowl, beat eggs and sugar.
• Combine flour, baking powder and salt; gradually add to egg mixture.
• Stir in vanilla and the cooled chocolate mixture; mix wel.
• Spread into a greased 13 inch by 9 inch by 2 inch baking pan.
• Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean (do not over bake).
• Cool on wire rack.
• For frosting, in a mixing bowl, cream butter, confectioners sugar, cocoa and vanilla.
• Add enough milk until the frosting achieves spreading consistency.
• Spread over brownies.
• Cut into bars.