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CHOCOLATE WALNUT BROWNIES




Source of Recipe


Anne Byrn, The Cake Mix Doctor


Recipe Introduction


A reader was looking for a brownie recipe that started not with a brownie mix, but with a chocolate cake mix. Several of the readers found such a recipe, one from a recent issue of Cooking Light magazine, another from a community cookbook, and the following that appeared as Bavarian Brownies in a small Pillsbury cookbook. Instead of a German chocolate cake mix with pudding, I used devil's food. I increased the amount of butter to make the brownies richer, and I added vanilla and more walnuts. These are wonderfully chewy brownies that are delicious served warm with ice cream.




List of Ingredients




Makes: 32 brownies
Preparation time: 10 minutes
Baking time: 20 to 25 minutes

1 package (18.25 ounces) devil's food cake mix with pudding
5 tablespoons butter, melted
1/3 cup milk
1 large egg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
3/4 cup finely chopped walnuts


Recipe



1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13- by 9-inch pan with vegetable oil spray and dust with flour. Shake out the excess flour. Set the pan aside.


2. Place the cake mix, butter, milk, egg, and vanilla in a large bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 1 to 2 minutes more, or until batter is smooth and very thick. Stir in the chocolate chips and walnuts.


3. Turn the batter into the prepared pan, and with a fork or your fingertips, press the batter out to cover the bottom. Don't worry if you are almost to the sides, as the batter will spread out once it gets in the oven. Place the pan in the oven and bake for 20 to 25 minutes, or until brownies puff up and are firm around the edges. They will be thin and chewy when cooled. Remove the pan from the oven, and let brownies cool 20 minutes before slicing.