Classic Fudge-Walnut Brownies

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So, it's been a month again. Hello!

I'd go through the rigmarole of telling you how busy I've been, how maybe I've sort of had a teensie emotional meltdown once during this month, etc, but I won't.

Instead, I'll just show you this brownie picture to take all our minds off of things.

There.

Now isn't that better? Brownies fix everything.

Especially if they're Cooking Light brownies, so you're not wracked with guilt over stuffing your brownie crumb-coated face. By the same token, these are Cooking Light brownies. That means you'll see that you're supposed to cut a 9' pan into 20 squares. Allow me, friends: Pfffffffffft. Let's be real. Nobody's doing that. So, what if I more than doubled the calorie count? They were delicious AND it was insurance against eating more than one (and doubling the calorie count anyway).

These are heavy, decadent brownies with pockets of fudgey goodness. Tasty.

Classic Fudge-Walnut Brownies (from Cooking Light)
-About 3/4 cup all-purpose flour (the recipe says 3 19/50 ounces….sorry, what?)
-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
-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
-Cooking spray

1. Preheat oven to 350°.

2. Weigh or 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.

3. Pour the batter into a 9-inch square metal baking pan coated with cooking spray; sprinkle with remaining 1/4 cup nuts. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging (**Be careful not to bake too long--mine started to get burned on the edges because the center took so long**). Cool in pan on a wire rack. Cut into 20 pieces.

-Serves 20
-Calories: 186, Fat: 9.1, Carbs: 25.6g, Protein: 2.8g.

5 comments:

Andrea the Kitchen Witch said...

Hahahahaha 20 pieces of brownie out of an 8x8 pan??? Bahahahahaha that's a good one Cooking Light :) No, that size pan makes 9 brownies, thanks! They look rich, chocolaty and indulgent. Everything I want in a brownie!

Anonymous said...

OMG. I made this one, except without the walnuts (I didn't want anything taking away from the chocolatey-ness). We warmed them up and served with vanilla ice cream topping. Mmmmmm!!!!

Emily

Medeja said...

Looks like a moist and really great brownie..and especially with walnuts!

Dining Alone said...

Looks like a great brownie, I hope you have a better month coming up.

alan said...

i like your website

they look great im addicted to chocholate and bbq. will bake some today they do look so moist thsat what i like in food that it be moist thats why i cook my meat with a water smoker

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