Fancy Walnut Brownies

These start with a box mix but end up looking like something from a bakery window. Individual brownies baked in foil liners get flipped upside-down to create a flat, smooth surface, then coated in a thick powdered sugar glaze, topped with a walnut half, and finished with a chocolate drizzle.

The flipping trick is what makes these look professional. The bottom of a brownie is always smoother and flatter than the top, giving the glaze a clean canvas to coat evenly. It’s a small move that makes a big visual difference.

The chocolate drizzle uses a clever no-mess method: melt chips and shortening together inside a plastic bag in hot water, then snip a tiny corner to pipe thin lines over the glazed surface.

Kitchen Tips

• Cool the brownies completely before glazing. Warm brownies melt the glaze into a thin, runny mess instead of a thick, opaque coating.
• Glaze one brownie at a time and immediately place the walnut half on top before moving to the next. The glaze sets quickly and the walnut won’t stick once it hardens.
• Snip the tiniest hole possible in the bag for the chocolate drizzle. You can always cut bigger, but you can’t make the hole smaller once the chocolate starts flowing.
• Store in a single layer. Stacking these sticks the glaze together and ruins the finish.

Variations

• Use pecans instead of walnuts for a sweeter, more buttery nut flavor.
• Add a drop of peppermint extract to the glaze for a chocolate-mint brownie.
• Tint the glaze with food coloring for holiday or party-themed brownies.