Ingredients:
8 oz Walnut pieces
1 Stick butter; softened-4oz
1 c Sugar
2 Eggs
2 ts Vanilla extract
3 Squares unsweetened. Chocolate, melted (1 oz each)
2/3 c Flour plus 1/4 c Flour
12 1/4 oz Jar caramel topping
12 oz Semisweet chocolate chips (about 2 cups)
1/4 c Heavy cream
1/2 c Flaked coconut
Directions:
Coarsely chop walnuts. Measure out 1 cup and set aside. Finely chop remaining walnuts.
Preheat oven to 350 degrees F. In a medium bowl, beat together 1 stick butter, sugar, eggs, and vanilla with an electric mixer on medium speed until light and fluffy, 2-3 minutes. Beat in melted chocolate. Add 2/3 cup flour and beat until well blended. Stir in finely chopped nuts.
Spread batter evenly in greased, foil-lined 9×13-inch baking pan. Bake 10 minutes. In a small bowl, mix together caramel and remaining 1/4 cup flour until blended. Drizzle over partially baked brownies. Sprinkle coarsely chopped nuts over top. Return to oven and bake 20 minutes longer, or until bubbly
Filed under Brownies by on Feb 19th, 2010. Comment. 
Ingredients:
1 c Water
2 tb Water
1/2 c Unsweetened cocoa powder
2 1/2 ts Active dry yeast
3 c Bread flour
3/4 c Sugar
1 1/2 ts Salt=7F
2 tb Oil
1 Egg
1 Egg yolk
1/2 c Walnut pieces
Directions:
Bring the water to a boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your manual. Select raisin bread setting. Start. Add the nuts at the beeper.
Filed under Brownies by on Feb 9th, 2010. Comment.
