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Brownies highlighted with black walnuts

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The brownie is one American favorite whose origin is virtually unknown. But whoever invented brownies should have been recognized and made famous for creating this classic! Brownies are one of those treats that have many variations and countless recipes abound for them. Whether you like them chewy or like cake, with or without nuts, iced or plain, there's a brownie out there to suit your taste!

Black walnuts are another favorite. This woodsy, richly-flavored nut goes with chocolate exceptionally well, as it does in most baked items. So, let's put "two and two" together to make a tasty, chocolaty treat: "Black Walnut Brownies". These are brownies that are flavored with black walnuts and iced with a chocolate icing. Though the recipe doesn't state to do it, if you wanted to top these brownies with additional black walnuts, you can to give them a more attractive appearance and more flavor.

If by chance you're not a fan of black walnuts, you could replace them with pecans or walnuts. Or, if you don't care for nuts, you could omit them completely and still have some fabulous brownies. Go with however your personal taste dictates! One great thing about this recipe is that it calls for baking cocoa, which eliminates the need to melt baking chocolate, which sometimes can get a bit messy. Evaporated milk is added to give a richer flavor to the brownies. Hard as it is to resist, try to let the brownies completely cool before cutting into squares of desired size. They will cut much better when they're cold and to me, the flavor is enhanced after they've rested in the pan overnight. Make certain that when serving time arrives to have plenty of cold milk on hand!

Another brownie recipe I shared sometime ago is for "Blonde Brownies", which doesn't use chocolate and is made with brown sugar to give them their light color. To get this recipe, follow this link:

http://www.examiner.com/article/brownies-from-the-1950-s

And if you happen to like carob and would like a brownie recipe using it, here's a video link that will show you how to make them:

http://www.examiner.com/article/let-s-bake-some-carob-dream-brownies

Does your sweet tooth yearn for some chocolate? Make it happy by making a batch of these special brownies!

BLACK WALNUT BROWNIES

  • 1 stick butter, softened
  • 1/2 cup vegetable shortening
  • 2 cups sugar
  • 4 whole eggs
  • 1 cup all-purpose flour
  • 1/2 cup baking cocoa
  • 1 teaspoon vanilla extract
  • 1/2 cup evaporated milk
  • 1 cup black walnuts*

Cream the butter and shortening together, gradually adding the sugar. Cream thoroughly. Add the eggs, one at a time, along with the vanilla extract. Combine the dry ingredients and add alternately with the evaporated milk. Add the nuts. Turn into a greased and floured 9x13 inch baking pan and bake at 350 degrees for 25-30 minutes or until just done (be careful to not overbake, which will result in a hard brownie.)

While brownies bake, prepare the following icing:

  • 1 stick butter, softened
  • 1 lb. confectioner's sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon vanilla extract
  • evaporated milk to spread
  • additional black walnuts for the top of brownies (optional)*

Cream together all ingredients and spread over brownies immediately upon removing from the oven. If desired, sprinkle additional black walnuts over the top. Let cool in the pan completely before slicing into squares of desired size. Store in covered tins. Yield: approximately 2 dozen, depending upon size.

*Pecans or regular walnuts may be substituted. For plain brownies, omit the nuts altogether.

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