Walnut Triangles

Cake-like brownies studded with walnuts and topped with a creamy white frosting. Garnish the frosted bars with additional finely chopped walnuts, if desired.

Recipe Ingredients:

Brownies:
1 (1-ounce) square unsweetened chocolate, cut or broken in pieces
1/4 cup butter or margarine
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups powdered sugar
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 cup milk
1 cup finely chopped California walnuts

Creamy White Frosting:
1 cup powdered sugar
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. Press a 12-inch square of heavy-duty foil (or a double-thickness of regular foil) into an 8-inch square baking pan, pressing and patting firmly so the foil snugly covers the bottom and corners of the pan and extends up the sides.* Coat the foil generously with nonstick cooking spray.
3. For the Brownies: Combine the chocolate and butter in a small bowl and microwave on high for 1 minute. Stir or whisk until smooth. If necessary, microwave a few seconds more to melt the chocolate. Set aside to cool for about 10 minutes.
4. In large bowl combine the eggs, vanilla and sugar and, using an electric mixer at high speed, beat for about 3 minutes, until the mixture looks creamy and light. Beat in the cooled chocolate. Add the flour, salt and half the milk and stir until evenly mixed. Add the remaining milk and stir until smooth. Stir in the walnuts. Spread the batter in the prepared pan. Bake about 30 minutes, until the surface looks dry, and a wooden pick inserted off-center comes out almost clean—some moist crumbs on the toothpick are okay. Cool completely before frosting.
5. For the Creamy White Frosting: In a medium-sized bowl combine the powdered sugar, butter and vanilla. Using an electric mixer, beat until the frosting is creamy and smooth. Spread over the cooled brownies. If time allows, refrigerate the frosted brownies for about 30 minutes. This is not essential, but it will make them easier to cut.
6. Lift the brownies in their foil from the pan and peel the foil away from the sides. Using a long, sharp knife, cut the brownies into 2-inch squares. Cut each square in half diagonally, thus making two triangles. Lift the cut triangles from the foil and store in a tightly sealed container, with waxed paper or parchment between the layers.

Makes 30 brownie triangles.

*Lining the baking pan with foil ensures that you will have neatly cut triangles.

Recipe adapted from a Domino® and C&H Sugar® recipe.

Recipe and photograph provided courtesy of California Walnuts.