Fudge Walnut Brownies (from Maureen Callahan’s Cooking Light recipe)
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup bittersweet chocolate chunks, divided (I used Ghiradelli 60% Cacao bars, chopped up)
1/3 cup fat-free milk
6 tablespoons butter, melted
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup chopped walnuts, divided (I doubled this, because: nuts!)
Preheat oven to 350° F.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl. Combine 1/2 cup chocolate and milk in a microwave-safe bowl; microwave at HIGH 1 minute, stirring after 30 seconds. Stir in butter, vanilla, and eggs. Add milk mixture, 1/2 cup chocolate, and 1/4 cup nuts to flour mixture; stir to combine.
Pour the batter into an 8- or 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack. Cut into 20 pieces.
Recommended for: the brownie-lover in your life, a simple dessert with maximum flavor, something to pair with your vanilla ice cream, and a rich treat for anytime.
Interested in other food-related posts? Check out Beth Fish Reads' Weekend Cooking.