Is there anything better, than a chewy, chocolatey brownie, bursting with crunchy walnuts? (Or plain if you don’t care for nuts) Every family has there favorite brownie recipe, but I’m always trying new recipes. This brownie recipe comes from my new cookbook called Great Cookies by Carole Walter. It is a stunning hardbound book, with delicious looking pictures. I tried these yummy brownies today. They were easy for me to cut, since I used the foil technique. It takes a few more minutes to prepare your pan, but it is so very worth it. You won’t struggle trying to remove them from your pan, and they cut perfectly. These brownies are a keeper. They are crispy on the edges, and dense and chewy on the inside. I loaded these with big chunks of walnuts. You could use any nut you prefer, or leave them out entirely. Most of the time, once the brownies are done, I cover with mini marshmallows and return to the oven for 3 minutes to soften. Then frost with a delcious whipped frosting. (Recipe below). I will definitely be making these again. I hope you enjoy them!
Line your pan cake pan with heavy duty foil, that is well buttered.
It makes it super easy to lift the entire brick of brownies out of the pan.
Peel down the foil, and cut very easily.
9X13 inch baking pan
pan prep: Buttered heavy-duty aluminum foil
Oven Temp: 350 degrees
Baking time 25-30 minutes
1 cup (2 sticks) butter
1/2 Cup Cocoa
*I use Hersheys
4 large eggs, added one at a time
2 cups sugar
1/4 tsp. salt
2 tsp. pure vanilla extract
1 1/2 cups all purpose flour
2 cups coarsely chopped walnuts

1. Position the shelf in the center of the oven. Heat the oven to 350 degrees. Invert the baking pan, then tear an 18×16 inch sheet of heavy-duty foil and center it over the top, smooth the surface, then press it down the sides. Carefully remove the foil shell, turn the pan right side up, and place the foil shell in the pan, shaping it smoothly across the bottom and snugly against the sides. Thoroughly butter the foil, taking care not to tear it.
2. In a large mixing bowl, beat butter (at room temperature) until light in color, then beat in the sugar in a steady stream. Beat in eggs, one at a time. Add the vanilla & cocoa and stir well.

3. Beat in the flour & salt, just until blended. Fold in the nuts with an oversize rubber spatula or a large wooden spoon. Immediately empty the batter into the pan, then spread evenly with the bottom of a large spoon. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the brownie bar comes out slightly moist. A few particles of the brownie should stick to the toothpick. Do not overbake.
4. Set the pan of brownies on a wire rack. Let stand at least 2 to 3 hours before cutting. With both hands, lift long sides of foil up and away from cake pan. Lay on top of cutting board. Cut squares with sharp knife.
Store in an airtight container, layered between strips of wax paper, for up to 5 days. These brownies may be frozen.
Whip 1/2 C. soft butter
Add 1 2/3 C. powdered sugar
1/3 C. Cocoa
  1/3 C. Sego milk
 Whip until fluffy and smooth. Spread on top of Brownies. Top with more crushed nuts is desired.