fudge walnut brownies

Confession time: I’m not a brownie person. I know, I know. Now would be a good time to mention that I’m actually an alien, right? Ha. Anyway, my roommate IS a brownie person. As are most human beings. So when my good friend Liz sent over a Cooking Light brownie recipe, I thought to myself “Cecelia, you should really try to make the roommate happy. Yes. Brownies. That will do it!” Internal voice, were you ever right, or what?! I am a hero. A hero with a good brownie recipe. This one will stand the test of time.

Fudge Walnut Brownies (from Maureen Callahan’s Cooking Light recipe)

INGREDIENTS

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!)

Cooking spray

DIRECTIONS

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.