a dumpling recipe that was given to me by a Taiwanese acquaintance.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 9 |
| Yield: | 1 8×8-inch square pan |
Ingredients
- ½ cup all-purpose flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- 2 eggs
- 2 (1 ounce) squares unsweetened baking chocolate, melted
- ½ teaspoon vanilla extract
- 1 cup coarsely chopped walnuts
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×8-inch square pan.
- Sift flour, baking powder, and salt together in a bowl.
- Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs until smooth batter forms; beat in chocolate and vanilla extract. Stir flour mixture in just until incorporated; fold in walnuts. Spread batter into prepared square pan.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 45 minutes. Cool completely in square pan, about 30 minutes; cut into 9 squares.
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 129 mg |
| Sugars | 23 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I wondered whether I should put some water, and I did put 2 table-spoons water, and nothing seemed wrong.
The most perfect, dense, soft brownies ever. Not cakey at all. Also holds shape well so great presentation. I used half a cup of chocolate malt powder and half a cup of sugar and it still worked fantastically well for me (for the 9 servings recipe proportions). The top layer may fluff up but puncturing it while it was cooling made it perfectly flat.
Tried this recipe and it was so good I ended up making 4 batches to share with family and neighbors. Best homemade brownies I’ve ever had! Will be keeping this one.
I used baking cocoa in place of the baking chocolate squares Also I doubled the recipe so it would fit a 9 by 13 rectangular pan. The recipe came out great and I will make it again.
only cooks for about 22 minutes and brownies were perfect. I omitted walnuts, and substituted powder baking cocoa for the squares. Otherwise made as written, excellent taste, and texture.
disappointed 🙁 I was expecting a rich dense brownie but what I got was more cake like. It was fluffy with just barely there chocolate flavor. it is good but not at all what I was expecting. I followed the recipe exactly.
Very good! The consistency was perfect and the amount of walnuts was just right. I think I’ll use just a smidge more chocolate next time, just personal preference.
I enjoyed the texture of cheese brownies but to be honest I think both the texture and flavor improved drastically by the next day.
These are some of THE BEST brownies I’ve ever made and/or tasted!!!!! Bravo. The only thing I’ve ever changed is sometimes I’ll substitute Crisco Baking sticks for the butter. Typically if I’m in a hurry and don’t want to wait for butter to soften. So so so yummy….you won’t be disappointed.
The brownies came out AWESOME! This was my 1st time making them and my family lived them. They were so easy to make.
I’ve always loved brownies if they have nuts in them but the store bought ones never impressed me. I decided to give this recipe a try and I LOVE them. My mom usually doesn’t like brownies but she couldn’t resist these! The batter was just the right consistency and the brownies came out moist and scumpsious. You can even add pecans or other nuts but walnuts are my favorite! 100% recommend!
i just used 1/4 of stick of butter and the rest oil. and i did a double batch it is really good i even tried the dough!!!!!!
They were really oily and soupy…I followed the recipe to a t but it didn’t work out at all.
This is a really good recipe with some tweaks. First, the bake time was too long; I checked it at 40 mins and it was already darkening around the edges. They were great hit but a little dry after completely cooled. I will check at 30 mins next time and not exceed 35. I also must just prefer a richer chocolate brownie because I only used 3/4 cup of the sugar and they were plenty sweet and I also added more baking chocolate (and will add even more next time). Good texture and very quick and easy!
This is an awesome awesome recipe for fudge brownies. I made a batch for my husband to take to work and after an hour of his reaching there he called me to make another batch for tomorrow as everyone loved it and they finished instantly!
Loved it! One minor addition along with all organic ingredients, a teaspoon of almond oil.
This recipe is my idea of really great fudge brownies. I have fixed it three times in the last two weeks. Really good!
These were really good. the recipe was easy to follow. The batter is very thick which lends to the dense fudgy goodness. They had a wonderful crust and soft fudgy center. I didn’t have nuts in house so I subbed chocolate chips. I did top them with ganache but they were great on their own.
These are the best tasting brownies ever. I have been making this recipe for over 30 years now and I won’t change a thing. Fudgy, nutty, chocolatey, what’s not to like? Try them, you’ll love them.