Walnut Brownies

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Most Helpful Positive Review

May 20, 2008

Used two whole eggs, and 100% whole wheat flour, no white flour at all. The brownies were VERY moist, really good, and the chocolate lovers in our house even enjoyed these! Bake time was about 45 mins. My favorite dessert ever.

—Abs

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Most Helpful Critical Review

Nov 23, 2008

The recipe as is, isn't worth making again ( original score of 3 stars) unless you have dietary restrictions. However, after implementing ideas left by other users such as; two whole eggs and I added specialty chocolate. After that, I can say yes!!! It's the best!!! Its moist and substantial. I made double the recipe to help it fill the pan. Thanks everyone! final score 5 stars!!!

—A Leaves Wish Knot

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53 Ratings

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Jun 03, 2007

Excellent brownies made with stuff you have around all the time. I used special dark cocoa powder instead of carob and 2 whole eggs (batter was too dry otherwise)Sure took care of the chocolate craving!

—LBG

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Nov 06, 2006

Delicious and addictive! I was thrilled to find this recipe with carob. I made some alterations: whole wheat flour vs. all-purpose, 2/3 cup brown sugar instead of white, and added 1/2 teaspoon of almond extract. Thank you for sharing this recipe!

—juniper

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Dec 29, 2005

absolutely amazing! came out very chewy and sweet, i needed to cook it for about 50 min thou and the carob colored the mouth black so don't eat to many :) but they taste very good and rich!

—VERAPOLO

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Apr 07, 2009

These brownies are easy to make and they bake in no time. All my kids loved them and asked me to make them again. I used Earth balance instead of butter. I have also made these brownies with coco powder and they are great, I prefer the carob. Very chewy and will cure a chocolate craving.

—Leanne

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Feb 09, 2009

i made with 2 whole eggs, coco powder instead, and no walnuts. it was good, not the best i have had, but i enjoyed it along with boyfriend and guest

—Shelley1987

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Jul 26, 2008

That was really good. I have had carob powder in my cupboard for years and never got the perfect recipe to use it in. Finally! Also, it was perfect, because I had 2 leftover eggwhites that I needed to use up. I did use 3/4 cup sugar instead of 1 cup, and it still came out really sweet. I also used carob chips instead of walnuts, as I did not hav any. Came out sooo good! The only thing I would say, is that for some reason, I felt that the batter was too little and it did not rise at all, so I had a very thin brownie. I wonder if everyone got that result. They tasted perfect though! Rich, chewy and so easy to make. Baked 30 mins, as the recipe asks and that was enough.

—MARIAM

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Nutrition

Calories
195 kcal
10%

Carbohydrates
25.7 g
8%

Cholesterol
10 mg
3%

Fat
10.3 g
16%

Fiber
2.4 g
10%

Protein
2.9 g
6%

Sodium
87 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Walnut Brownies

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 195
Calories from Fat: 92

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 3g 15 %
Cholesterol 10mg 3 %
Sodium 87mg 3 %
Potassium 93mg 3 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 2.4g 10 %
Protein 2.9g 6 %
Sugars 19g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 3 %
Iron 7 %
Thiamin 8 %
Niacin 8 %
Vitamin B6 4 %
Magnesium 7 %
Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.