This recipe was in the latest ‘Your Weekend’. Of course I adapted it slightly, substituting walnuts for peanuts because I have a good supply.
Chocolate Drop Walnut Brownies
125g butter softened (microwave 25 secs)
1 cup sugar
1 egg
1 tsp vanilla extract
1 ½ cups plain flour
1 tsp baking powder
1 tbsp cocoa
½ cup chopped walnuts
100g dark chocolate drops
Heat oven to 175C
Cream butter and sugar
Add egg & vanilla & beat well
Add flour, baking powder, & cocoa
Mix in together with nuts and chocolate drops
Roll mixture into walnut-sized balls
Place on greased baking tray
Flatten slightly with wet fork
Bake 13 minutes
Will keep in airtight tin for up to a week
Makes 36
The original recipe said bake 10-15 minutes until lightly coloured. It’s hard to see when chocolate biscuits are lightly coloured! I left them in for 15 minutes. They were absolutely fine, but I thought they could have been more chewy, so would try 13 minutes next time. These brownies are not as rich as the recipe I usually use, and will be a useful addition to my baking repertoire.
‘These choc-o-late nut brownies are
sure to be greeted with hurrah.’
These look so delicious! YUMMM!
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Thanks for dropping by and commenting.
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My favourite chocolate, peanut brownie recipe is in my old Edmond’s book. I don’t make them often but love them when I do. Your walnut version looks very good.
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I haven’t opened my Edmonds cook book for a long time. Maybe it’s due for a perusal.
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Edmonds is my go-to- basic book.
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