Gooey Walnut Brownies

"Does 'zaar really need _another_ Brownie recipe? Probably not but this is a wonderful old recipe from the Edith Hansen cook book. It gives a chewy, dense brownie with an old fashioned flavor. Be careful to not overbake it. The original recipe calls for "part lard if desired" which I have left in as part of the recipe's charm but I always use margarine. Frosting these is gilding the lilly so I don't."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Natasha R. photo by Natasha R.
photo by diner524 photo by diner524
Ready In:
50mins
Ingredients:
8
Serves:
24
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ingredients

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directions

  • Cream shortening and sugar well.
  • If chocolate squares are used, melt and add to creamed mixture. If cocoa is used, sift together with the flour and the salt.
  • To creamed mixture, add beaten eggs, vanilla, flour, salt and nuts with some of the flour shaken over them.
  • Bake in a greased and floured 9 x 13" pan in a 350°F oven until it shrinks from the edges of the pan (about 25 to 30 minutes).
  • Let cool and cut into squares.

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Reviews

  1. Made these today, they came out lovely. I made a brownie sundae. Took cookies and cream ice cream and put it on top of a slice of browine topped with some whipped cream.
     
    • Review photo by Natasha R.
  2. Fantastic brownies!!! Very easy to make with ingredients I always have on hand. I made 1/2 of the recipe, since it is now just the two of us mostly. I have a square brownie/cupcake pan that I used and this scaled back version made 9 individual brownies, probably bigger the when we cut them from the 9 X 13" pan. Loved the texture, not totally cake-like but also not real fudge-like either, just right. I used the cocoa and used 5 tablespoons butter and 1 tablespoon Crisco. Definitely will make these anytime we want brownies, going into my best of 2012. Thanks for sharing the recipe MollyJ. Made for the "Help A Naked Recipe" in the Photo Forum.
     
  3. Great recipe Molly J! I used cocoa as well as chocolate squares (cutting back on marg a bit), and replaced some of the white sugar with brown. Baked several batches, cut 24 from each pan & froze them for the bake stall next weekend at our American Women's Club annual Independence Day Fair here in Perth, Western Australia. Aussies will love 'em! BTW, one equal 5 Weight Watchers ProPoints (sigh).
     
  4. This is the *only* brownie recipe I've been using recently. I love these because they aren't too cake-y/fluffy, but they don't turn in to rocks once they cool either. Everyone I've made these for has asked for another batch :) The only thing I add extra is a cup of mini marshmallows, and occasionally some pecan bits, but other than that, I leave the recipe exatly as posted. Perfect! Thank you!
     
  5. These were the brownies ive been looking for. i reduced the sugar by 1/2 cup and added a bit more cocoa. I like them chocolaty
     
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RECIPE SUBMITTED BY

Like to cook tasty but not too fancy food. <br> <br>Love seeing what cooks from all over are doing. <br> <br>I am a school nurse in an elementary school and I really love the job. It's so much to fun to see children grow from kindergarten to grade five and I love working with the families in my school. Like every school, food plays a part in our "social life" and we bring food to celebrate birthdays, sport events (many K-state fans at school) and the holidays. Anyone who works in a school is,in part, an overgrown kid, so we also get to celebrate halloween, St. Patrick's day and Valentines day. <br> <br>Right now, my kitty Cartman is gracing my page. He was named by my son. His brother, Mistoffelees, also lives with us and I love their unique personalities.
 
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