anyone here knows some recipes of the best walnut fudge brownies?

Question

i want it moist.or even a brownie recipe.pls?

Answer 1

Double Chocolate Walnut Brownies
Oh Yum!


INGREDIENTS
1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped walnuts
1 cup semisweet chocolate chips
DIRECTIONS
Melt butter and 4 squares unsweetened chocolate in a medium size saucepan over moderate heat. Remove from heat.
Preheat oven to 350 degrees F (175 degrees C).
Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time, beating well after each addition; stir in vanilla. Stir in flour until thoroughly combined. Stir 1 cup of the walnuts.
Spread into greased 13 x 9 x 2 inch pan. Combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. Bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. Cool completely in pan on wire rack. Cut into bars or squares.

Answer 2

INGREDIENTS
1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups chopped walnuts
1 cup semisweet chocolate chips
DIRECTIONS
Melt butter and 4 squares unsweetened chocolate in a medium size saucepan over moderate heat. Remove from heat.
Preheat oven to 350 degrees F (175 degrees C).
Beat in sugar gradually with a wooden spoon until thoroughly combined. Add eggs, one at a time, beating well after each addition; stir in vanilla. Stir in flour until thoroughly combined. Stir 1 cup of the walnuts.
Spread into greased 13 x 9 x 2 inch pan. Combine remaining 1/2 cup walnuts with chocolate chips; sprinkle over top of brownie mixture, pressing down lightly. Bake in a preheated oven for 35 minutes or until top springs back when lightly pressed with fingertip. Cool completely in pan on wire rack. Cut into bars or squares.


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NUTRITION INFORMATION
Servings Per Recipe: 12

Amount Per Serving

Calories: 536

Total Fat: 35.8g
Cholesterol: 95mg
Sodium: 176mg
Total Carbs: 55g
Dietary Fiber: 3.5g
Protein: 6.6g
VIEW DETAILED NUTRITION

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Answer 3

6 tablespoons unsweetened cocoa powder
1/3 cup vegetable oil
1 cup white granulated sugar
2 eggs
1/2 teaspoon vanilla
3/4 cup self-rising flour
1/2 teaspoon salt
1/2 cup walnut pieces

1. Heat cocoa powder and oil in saucepan over medium low heat, stirring constantly until cocoa is well incorporated and smooth. Remove from heat.
2. Mix in sugar, eggs and vanilla until incorporated but don't overbeat.
3. Stir in flour and salt until incorporated, but don't overbeat. Stir in walnuts.
4. Place batter in a greased 9 inch baking dish and spread out evenly.
5. Bake in a 350 degree F oven for 20 minutes. Cool slightly.

Answer 4

(4 ounce) package instant chocolate pudding mix
milk, amount as indicated in pudding directions
1 (18 ounce) box chocolate cake mix
2 cups semi-sweet chocolate chips
confectioners' sugar
1/2 cup walnuts



Prepare pudding according to package directions.
Whisk in cake mix.
Stir in chocolate chips.
stir in walnuts
Pour into a greased 15- x 10- x 1-inch baking pan.
Bake at 350 degrees F.
for 30 to 35 minutes or until the top springs back when lightly touched.
Dust with confectioner's sugar.
Serve with ice cream, if desired.

Answer 5

My rule of thumb for fudge recipes is to find one that has real butter and sweetened condensed milk (those 2 things are the secret to great baking). Únfortunately I don't have and cookbooks with fudge at the moment (my mom has them all) but after christmas is a good time to get them on sale (christmas cookbooks are more likely to have confection recipes than other ones.)

Answer 6

http://www.cdkitchen.com/recipes/recs/516/Gerards_White_Chocolate_Brownie43038.shtml

1 cup butter
12 ounces good-quality white chocolate, chopped
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
5 eggs
1/3 cup half-and-half
Vanilla ice cream
Purchased caramel sauce (see note)
***WHITE-CHOCOLATE SAUCE***
6 ounces white chocolate, chopped
1 1/2 tablespoon butter
1/4 cup half-and-half


Directions:

Preheat oven to 375 degrees. Grease a 9-by-13-inch pan.

Use a double boiler to slowly melt together butter and white chocolate.

In large bowl of electric mixer, stir together flour, sugar and salt. With mixer at low speed, beat in white-chocolate mixture, then eggs and half-and-half; beat just until blended. Pour into prepared pan. Bake 20 minutes, then reduce oven to 325 degrees and bake about 12 minutes more, until lightly browned and set in center (see tester's note).

Let cool in pan on a rack 30 minutes. Turn out onto a cutting board or cake rack; let cool completely. Trim off brown edges; cut remainder into 12 pieces.

To serve: Arrange brownie on a plate; top with vanilla ice cream, white-chocolate sauce and caramel sauce.

Note: The restaurant makes caramel sauce from 4 cups granulated sugar and 8 cups water, cooking the mixture with the skill of a confectioner for 90 minutes or longer. Herron suggests that home cooks substitute purchased ice cream topping.

WHITE-CHOCOLATE SAUCE

Melt all ingredients together in a double boiler or at low power in a microwave; stir until smooth. (Sauce is thin.)

This recipe for Gerard`s White Chocolate Brownie serves/makes 12


This is the best recipe though a bit unconventional! I throw in about 1 cup of good dark chocolate (I like Purdys) that has been chopped into chunks. I like almonds in this one, but walnuts would be good too! Top with whipped cream and a drizzle of chocolate syrup and you're set! I took it to work for a birthday and there wasn't a morsel left! Enjoy!!