Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Fudge | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 oz Unsweetened Baking Chocolate
- 1 cup Butter Or Margarine
- 4 large Eggs
- 2 cup Sugar
- 2 tsp Vanilla Extract
- 1 cup Unbleached All-Purpose Flour
- 3/4 cup Walnuts, Chopped
- FUDGE FROSTING
- 4 oz Unsweetened Baking Chocolate
- 2 cup Sugar
- 2 large Eggs, Beaten
- 1/4 cup Light Cream Or Half & Half
- 1/4 cup Butter Or Margarine
- 2 tsp Vanilla Extract
- =
Directions
1 Preheat the oven to 350 °F.
2 Grease a 9 x 13-inch baking pan.
3 Melt the chocolate and butter over low heat and set aside to cool slightly.
4 Beat the eggs and sugar together until frothy, then add the vanilla.
5 Slowly pour in the chocolate mixture, blending well.
6 Add the flour and beat until smooth.
7 Fold in the walnuts.
8 Spread in the prepared pan and bake for 25 to 30 minutes.
9 Place the pan on a wire rack and allow to cool completely to cold to the touch before frosting.
10 Fudge frosting: melt the chocolate over low heat in a medium sized saucepan.
11 Add the sugar, eggs, cream, butter, and vanilla, blending well.
12 Increase the heat and bring to a boil, stirring constantly.
13 Remove from the heat and let cool slightly.
14 Spread over the cooled brownies and allow to set before cutting into squares.