This is a cake-like brownie studded withwalnuts and topped with a creamy white, buttery icing. Garnishthe frosted triangles with additional finely chopped walnuts,if desired.
Recipe: Walnut Triangles
Brownies:1 (1-ounce) square unsweetened chocolate,cut or broken in pieces1/4 cup butter or margarine2 large eggs1 teaspoon vanilla extract1 1/2 cups powdered sugar3/4 cup all-purpose flour1/4 teaspoon salt1/4 cup milk1 cup finely chopped California walnutsCreamy White Frosting:1 cup powdered sugar1/4 cup butter or margarine, softened1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Press a 12-inch square of heavy-duty foil(or a double-thickness of regular foil) into an 8-inch squarebaking pan, pressing and patting firmly so the foil snugly coversthe bottom and corners of the pan and extends up the sides.*Coat the foil generously with nonstick cooking spray.
For the Brownies: Combine the chocolateand butter in a small bowl and microwave on high for 1 minute.Stir or whisk until smooth. If necessary, microwave a few secondsmore to melt the chocolate. Set aside to cool for about 10 minutes.
In large bowl combine the eggs, vanillaand sugar and, using an electric mixer at high speed, beat forabout 3 minutes, until the mixture looks creamy and light. Beatin the cooled chocolate. Add the flour, salt and half the milkand stir until evenly mixed. Add the remaining milk and stiruntil smooth. Stir in the walnuts. Spread the batter in the preparedpan. Bake about 30 minutes, until the surface looks dry, anda wooden pick inserted off-center comes out almost cleansomemoist crumbs on the toothpick are okay. Cool completely beforefrosting.
For the Creamy White Frosting: In a medium-sizedbowl combine the powdered sugar, butter and vanilla. Using anelectric mixer, beat until the frosting is creamy and smooth.Spread over the cooled brownies. If time allows, refrigeratethe frosted brownies for about 30 minutes. This is not essential,but it will make them easier to cut.
Lift the brownies in their foil from thepan and peel the foil away from the sides. Using a long, sharpknife, cut the brownies into 2-inch squares. Cut each squarein half diagonally, thus making two triangles. Lift the cut trianglesfrom the foil and store in a tightly sealed container, with waxedpaper or parchment between the layers.
Makes 30 brownie triangles.
*Lining the baking pan with foil ensuresthat you will have neatly cut triangles.
Recipe adapted from a Domino and C&HSugar recipe.
Recipe and photograph provided courtesyof California Walnuts.
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