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Fattening But Worth It

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This recipe came from Chocolate From The Cake Mix

Doctor and is far from low fat or vegan but soo good.

 

I subbed macadamia nuts for the walnuts (even more

fattening) and Ghiradelli Milk Chocolate CHips for the

semi-sweet chips but it made these even better. So

good.

 

At this time of year, I can't control myself from

baking almost every day. Plus my 6 year old won't eat

any of it so it is up to me and my DH and a few

friends and relatives to eat it all.

 

I'll worry about my weight in January!

 

Here it is:

@@@@@

Chocolate Walnut Brownies

|

Chocolate From The Cake Mix Doctor by Anne Byrn

|

Vegetable oil, for misting pan

flour, for dusting pan

1-18.25 oz pkg Devil's Food Cake Mix w/Pudding

5 tbsp butter, melted

1/3 cup milk

1 large egg

1 tsp pure vanilla extract

1 cup semisweet chocolate chips

3/4 cup walnuts, finely chopped*

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Place a rack in the center of the oven and preheat

oven

to 350°F. Lightly mist the bottom of a 13x9 " pan**

with

vegetable oil spray and dust it with flour. Shake out

the excess flour. Set the pan aside.

 

Place the cake mix, melted butter, milk, egg and

vanilla in a large mixing bowl. Blend with an electric

mixer on low speed for 30 seconds. Stop the machine

and scrape down the sides of the bowl with a rubber

spatula. Increase the mixer speed to medium and beat

1-2 minutes more, or until the batter is smooth and

very thick. Stir in the chocolate chips and walnuts.

Turn the batter into the prepared pan and press it

into place with a fork or your fingertips. Don't worry

if it doesn't reach all the way to the sides of the

pan, because it will expand as the pan heats. Place

the pan in the oven.

 

Bake the brownies until they puff up in the center and

are firm around the edges, 20-25 minutes. Remove the

pan from the oven and place it on a wire rack to cool

20 minutes. The brownies will fall slightly, becoming

thin and chewy as they cool. Slice into squares.

 

Book note: Store these brownies, covered in plastic

warp or aluminum foil, at room temperature for up to 5

days. Or freeze them, wrapped in foil, for up to 6

months. Thaw the brownies overnight on the counter

before serving.

 

Risa's notes:

 

* I didn't use walnuts. I used macadamia nuts.

 

** I used a brownie pan, 8x8 " and cooked the brownies

for 35 minutes instead of 25 minutes.

 

If using an 8x8 " pan, the recipe makes 16 fairly small

but thick brownies. If using the 13x9 " baking pan that

 

the book recommends, then you will make more and they

will be thinner.

|

_____

 

RisaG

 

 

 

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