4 new walnutty brownie desserts
You make these exciting new desserts with Betty Crocker Brownie Mix and Diamond Walnuts. They’re quick! They’re easy! And you’ll love the homemade flavor of chocolately-good brownies.
Walnutty Brownie Ribbon Cake (loaf) recipe
Line a 15-1/2″ x 10-1/2″ x 1″ jelly roll pan with aluminum foil, extending foil 2″ on both ends of pan; grease.
Prepare Betty Crocker Brownie Mix as directed on package for fudgy brownies, adding 1/2 cup chopped Diamond Walnuts. Spread batter in pan. Bake 15-20 minutes at 350 degrees F. Cool in pan 15 minutes.
With aid of foil, lift brownies out in one piece. Cut into 5 strips, each 10″ x 3″. Whip 2 cups of whipping cream with 1/4 cup sifted confectioners’ sugar. Spread 1/2 cup cream on each brownie. Stack strips, cream sides up; frost with rest of cream.
Chill 6 hours or overnight. Top with walnuts. Serves 12.
>> Confuse your guests! Serve this with Frosted layered sandwich loaf (1965)
Walnutty Brownie Cupcakes recipe
Make cake-like brownies as directed on package, adding 1 cup chopped walnuts. Set paper baking cups in 12 muffin cups; fill 3/4 full. Bake 30 to 35 minutes at 350 degrees F. Top with whipped cream and walnuts.
Walnutty Brownie Clusters recipe
Follow directions for drop cookies on package, adding 2 cups coarsely-broken walnuts. When baked and still warm, frost with your favorite chocolate frosting. Serve topped with walnut quarters.
Walnutty Brownie Pie à la Mode
Make cake-like brownies as directed on package, adding 1/2 cup chopped walnuts. Spread in greased 9″ round layer pan. Bake 25-30 minutes at 350 degrees F. Serve with ice cream, chocolate syrup and walnuts.
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Publication date: March 1960