Another brownie post, I know, I’ve made one before. These are delicious and they are on the road to a flourless cake that I keep meaning to get to. These only have 1/2 cup of flour, and really, could probably have done without any at all, with a few adjustments. We’ve been making a lot of brownies around Mom’s house lately, with a house full of women, chocolate is a necessity. I love walnuts in brownies, I feel they add some awesome texture, but also take away any overdose of sweetness, they balance them out. This recipe is Alton Brown’s. I love that man and his recipes are always great, this one is no exception. These are pretty dark-chocolate tasting, so if that’s not your cup of tea, try the other recipe.
Rich Walnut Brownies
Adapted from Alton Brown’s.
- 4 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 cup butter, melted
- 1 1/4 cups cocoa
- 2 tsp vanilla
- 1/2 cup flour
- 1/2 tsp salt
- 3/4 cup broken walnuts
- Preheat the oven to 350°F. Butter and flour a 13 x 9-inch pan.
- In a large bowl, beat the eggs at medium speed until fluffy and light yellow.
- Add both sugars, beat well.
- Add remaining ingredients, and mix to combine, making sure to have a smooth batter (except for the walnuts).
- Pour the batter into your pan, smoothing the top.
- Bake for 30-35 minutes. Brownies are done when a toothpick inserted into the centre comes out clean.
- Let cool before eating.
Whisking by hand and butter for melting.
Two sugars worth of tastiness.
I was inspired to create this dip by this recipe of the same name. As I’ve mentioned before, we have been eating a lot of walnuts lately and we had a ton of feta left over from the pizza, so it was the perfect time to try out this dip. I always make a point of making something once before adjusting it. This time, it only took me as long as I mixing it to know it needed some adjustments to be right for me. I’ve done so much to the original recipe that I will be calling it an inspiration rather than an adaptation. The original was good, but was a little much for me, with some changes this dip is rich but also lighter and brighter.
Walnut Feta Dip
Inspired by Princess Misia’s Roasted Walnuts & Feta Dip
- 1 1/2 cups walnuts (halves, shelled)
- 2 cups of feta
- a tsp of brine if you want
- 1/4 cup greek yogurt
- 2 tbsp olive oil
- 1/2 lemons worth of juice
- 1/4 cup milk
- Place everything in a food processor and blend into as smooth as possible/as smooth as you’d like. Taste, adjust flavours as necessary (maybe more lemon, maybe some of your favourite herbs).
- Serve with veggies, pita, chips, a spoon.
I am not being clever, I just happened to have a Costco-sized bag of walnuts and no place to go… and then I got invited to a dinner party and suddenly walnuts became the perfect dessert. I LOVE pecan pie, I went through a pie phase a couple years ago and I swear I made pecan pie four times in so many months, which is way too often for such a rich dessert. Now, I haven’t had the pie since but I remembered making pecan pie squares once and thought these would be the perfect substitute. Again, I used walnuts instead of pecans, so there is a bit of a difference, but not so much to make a fuss about. The bottom of the bars are a bit cakey (ie not shortbread) and the top is rich, nutty, gooey deliciousness.
Walnut Pie Bars
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 cup butter, softened
- 1 egg
- 1 tbsp milk
- 2/3 cup flour mixture
- 1/2 cup dark brown sugar
- 1 1/2 cup corn syrup
- 1 tsp vanilla
- 3 eggs, lightly beaten
- 2 tbsp cream (or milk)
- 2 cups roughly chopped walnuts
- Heat oven to 350 degrees. Line a 9 x 13 inch cake pan with parchment paper (curses, I ran out of parchment paper today, greasing it works too).
- Whisk together the flour, sugar, and baking powder. Scoop out 2/3 cup and set aside.
- Add butter and egg to the remaining flour mixture, and combine until crumbly. Press evenly (if possible…) into the pan and bake for 15-20 minutes or until light golden brown.
Baked and ready to be topped!
- While the base is baking, beat together the 2/3 cup of the flour mixture, brown sugar, corn syrup, vanilla, and beaten eggs. Pour over the base when it is done baking. Sprinkle the walnuts evenly (if possible…) over the top. Bake 30-35 minutes, until filling is set.