BOXED FUDGE RECIPES

CLASSIC FUDGE-WALNUT BROWNIES RECIPE | MYRECIPES

Classic Fudge-Walnut Brownies Recipe | MyRecipes image

These fudge-walnut brownies are so decadent tasting, you won't believe that they're lower in fat than traditional brownies. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.

Provided by Maureen Callahan

Total Time 45 minutes

Yield Serves 20 (serving size: 1 brownie)

Number Of Ingredients 13

Ingredients

3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
¾ cup unsweetened cocoa
½ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon salt
1 cup bittersweet chocolate chunks, divided
⅓ cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup chopped walnuts, divided
Cooking spray

Steps:

Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

Nutrition Facts : Calories 186 calories, CarbohydrateContent 25.4 g, CholesterolContent 30 mg, FatContent 9.1 g, FiberContent 1.4 g, ProteinContent 2.8 g, SaturatedFatContent 4.2 g, SodiumContent 74 mg

CLASSIC FUDGE-WALNUT BROWNIES RECIPE | MYRECIPES

Classic Fudge-Walnut Brownies Recipe | MyRecipes image

These fudge-walnut brownies are so decadent tasting, you won't believe that they're lower in fat than traditional brownies. To ensure a nice fudgy texture, take care not to overbake. Large chocolate chunks create big, luxurious pockets of melty chocolate in the brownies, but you can always substitute chocolate chips.

Provided by Maureen Callahan

Total Time 45 minutes

Yield Serves 20 (serving size: 1 brownie)

Number Of Ingredients 13

Ingredients

3.38 ounces all-purpose flour (about 3/4 cup)
1 cup granulated sugar
¾ cup unsweetened cocoa
½ cup packed brown sugar
½ teaspoon baking powder
¼ teaspoon salt
1 cup bittersweet chocolate chunks, divided
⅓ cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup chopped walnuts, divided
Cooking spray

Steps:

Preheat oven to 350°.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 19 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in the pan on a rack. Cut into squares.

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