Moist Brownies with Walnuts
Submitted by queen1evil
Cocoa powder, brown sugar, and chocolate chips create moist brownies studded with walnuts that stay fudgy for days.
YIELD
18 servingsPREP
15 minCOOK
45 minREADY
1 hrsMelt cocoa, butter, and oil together for a base that keeps these brownies tender long after they cool.
Stir in both white and brown sugar for depth, then fold in chocolate chips and crunchy walnut pieces.
The batter spreads thin in a 13×9 pan and bakes into brownies with chewy edges and a soft, pudding-like center.
Kitchen Tips
- Melt the cocoa mixture over low heat to prevent scorching and bitter flavors
- Mix dry ingredients just until blended to avoid tough, cakey brownies
- Let brownies cool completely in the pan so they firm up enough to cut cleanly
- Store in an airtight container at room temperature for up to 5 days without drying out
Ingredients
Directions
In a large saucepan, melt together the butter, oil, and cocoa powder over low heat to prevent scorching.
Remove from heat.
Stir in the sugar and vanilla, blending well.
Add eggs one at a time, then mix in dry ingredients just until blended.
Fold in nuts and choc chips.
Spread batter in a greased and floured 13×9 inch pan.
Bake 35 to 40 minutes.
Comments
Not bad but not what i was looking for taste DOUGHY I give it a 3.5 star.