Chocolate Walnut Bars Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
In a medium bowl, cream together the 6 tablespoons of butter and 1/3 cup sugar until smooth. Stir in the flour and walnuts. Press into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven.
To make the topping: Beat the 2 tablespoons butter, water, cocoa, 1/2 cup sugar, eggs, vanilla and salt together in a medium bowl until smooth and shiny. Spread evenly onto the baked crust.
Return to the oven and bake for an additional 20 minutes, or until set. Dust with confectioners' sugar and cut into 24 bars when cool. These taste best served chilled.

Reviews (19)

Frenchie

Feb. 1, 2010

"Made only the crust (with pecans rather than walnuts) and, after baking the crust as directed, topped with a traditional brownie mix. My Sunday school kids loved these "Butter Crust Brownies!" Use..." See mored real butter for the crust and the aroma while the crust was baking was heavenly. I made a triple batch of the crust and pressed it into a pan that is larger than the usual 9 x 13. It's what I call a lasagne pan. The resulting crust was a nice foundation for a classic brownie. A little crunchy and a lot buttery! The perfect counterpoint to the Duncan Hines Chewy Fudge brownie mix. Needed something totally different to jazz up a brownie mix and just knew this addition would be a hit! A huge merci beaucoups to the person who developed/submitted the walnut bar recipe. He/she inspired me! God's blessings to all of you, Frenchie in the Beautiful Bluegrass"

belle4397

Apr. 2, 2008

"Don't make these if you would rather not eat the whole pan at once, because you won't be able to stop yourself! They are SO GOOD!!!!! Don't worry if the batter doesn't mix perfectly (I had a lot of ..." See morelittle bits of butter that wouldn't mix in). They will turn out very tasty anyways!"

melpy

Oct. 7, 2008

"I was skeptical while I was making these. The chocolate batter was runny and I didn't think it had set up well. Once they cooled a bit I stuck them in the fridge and I pressed a slivered almond on the..." See more top of each bar. They are quite small but so rich and delicious you wouldn't want them any bigger. Great flavor and so easy to make. This one a keeper!"

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