It is an easy recipe but turns out great. Chocolate fans will love it.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Crust:
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.

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  • 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.

Nutrition Facts

101 calories; 6 g total fat; 26 mg cholesterol; 46 mg sodium. 11.3 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/01/2010
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!" Used 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 Read More
(29)

Most helpful critical review

Rating: 3 stars
06/23/2008
IMO just an average bar. The chocolate part was very very thin and runny before baking. Also watch the crust while baking at 20 minutes mine was slightly overcooked. I didn't cut until the next morning (and it was difficult to cut) because the crust was hard even after sitting for 15 minutes. I don't think I will make this one again. Read More
(12)
23 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
02/01/2010
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!" Used 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 Read More
(29)
Rating: 5 stars
02/01/2010
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!" Used 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 Read More
(29)
Rating: 5 stars
04/02/2008
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 little bits of butter that wouldn't mix in). They will turn out very tasty anyways! Read More
(24)
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Rating: 5 stars
10/07/2008
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 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! Read More
(14)
Rating: 3 stars
06/22/2008
IMO just an average bar. The chocolate part was very very thin and runny before baking. Also watch the crust while baking at 20 minutes mine was slightly overcooked. I didn't cut until the next morning (and it was difficult to cut) because the crust was hard even after sitting for 15 minutes. I don't think I will make this one again. Read More
(12)
Rating: 5 stars
02/05/2009
This was a really tasty and easy recipe. The walnut crust was delicious and not too sweet. The chocolate was soft and rich. The combination worked out really well. Read More
(10)
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Rating: 5 stars
09/03/2003
This was incredibly easy to make although I needed about 25-30 minutes in the oven for the chocolate to set fully. They are delicious straight from the fridge and VERY chocolatey!!!. I will definitely make them again. Read More
(10)
Rating: 5 stars
02/08/2007
I made these bars and took some to the office and some to my son's home. Everyone including me love them. Read More
(10)
Rating: 4 stars
12/24/2008
Hmmm the topping is brownie-esque the crust is great. i was hoping for more of a smooth less cakey topping but nonetheless it is good. Instead of the powdered sugar I topped it with more chopped walnuts. Only gets 4 stars because it is not quite what I was hoping for. Read More
(8)
Rating: 5 stars
05/04/2008
These are fabulous - like an English Toffee bar. I used Pecans instead of walnuts and substituted 1/4 cup wheat flour for the white. Yummy right from the oven. Read More
(6)