Walnut Lover's Brownies - "Delicious"

     When I first discovered this recipe (“Simple Spring Desserts,” Gold Medal spring 2002 booklet) I couldn’t hardly wait to give it a try. The results were incredible – fudgy brownies with a walnut-caramel topping. They are extremely rich and EXTREMELY good!

Walnut Lover’s Brownies    Yield:  32 brownies

Walnut Topping (below)

3/4 cup butter (Original recipe says you can use margarine but why would you want to?)

4 oz. unsweetened baking chocolate (I substituted 3/4 cup unsweetened cocoa powder + 1/4 cup canola oil)

2 cups granulated sugar

1 teaspoon vanilla

4 eggs

1 cup all-purpose flour

1.   Heat oven to 350°. Grease bottom and sides of 13 x 9 x 2” baking pan, with shortening. 

2.   Make Walnut Topping; set aside.

3.   Melt butter and chocolate in 3-quart saucepan over low heat, stirring constantly; cool slightly. Stir in sugar, vanilla and eggs. Stir in flour.  Spread in pan  Spoon topping evenly over batter.

4.   Bake 45 minutes (be careful not to overbake). 

5.   Cool completely in pan on wire rack.

6.   For 32 brownies, cut into 8 rows by 4 rows.

Walnut Topping

3/4 cup packed brown sugar

1/4 cup butter (Original recipe says you can use margarine but why would you want to?)

1 egg

2 tablespoons all-purpose flour

1 teaspoon vanilla

4 cups chopped walnuts (I have used 3 cups and it’s still a lot of walnuts!)

1.   Heat brown sugar and butter in 2-quart saucepan over low heat, stirring occasionally, until butter is melted; cool slightly. 

2.   Stir in eggs, flour and vanilla. Stir in walnuts.