Tuesday, March 10, 2009

Walnut Brownies

Serves 15-20
  • 2 cup sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 6 Tablespoons cocoa powder *
  • 1 Tablespoon vanilla *
  • 1 3/4 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 cup walnuts, chopped
  • 1 Tablespoon butter
  • 1/4 teaspoon salt

Preheat to 350 F.
Toast walnuts in oven for about 10 minutes. Then toss hot walnuts with 1 Tablespoon butter and 1/4 teaspoon salt and set aside
Spray a 13 x 9-inch baking pan with non stick spray. Cut a piece of parchment long enough to cover the bottom and hang over the sides by about 2 inches on each side. Place parchment in pan being careful to leave sufficient overhang on each side. Spray the parchment with non stick spray.
Blend sugar, oil, eggs, cocoa, and vanilla.
Whisk together flour, baking powder, and salt.
Add 1/2 flour mixture to wet mixture and mix. Then add the other half and mix just till there are no flour streaks showing. Then fold in walnuts.
Spread into prepared 13 x 9 inch baking dish.
Bake for 25-30 minutes. A toothpick inserted in center should come out moist, not wet.

Cool on rack for about 45 minutes.
Lift brownie slab out of pan using your two parchment overhangs.Parchment should come off easily.
Slice into desired size pieces.

Tip: Place walnuts in a freezer zip top bag, seal and break up walnuts with a heavy object, such as a rolling pin or a meat pounder. Be careful not to overdo it.
Cocoa Powder - FoodieAffair.com
Vanilla Extract - FoodieAffair.com

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