Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 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* | 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 Check out Shopping and Auctions for all of your unique holiday gifts! Buy at or bid at http://auctions. Quote Link to comment Share on other sites More sharing options...
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