FUDGY CHOCOLATE WALNUT BROWNIES

1 cup + 2 tbsp butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 1/3 cups unsweetened cocoa powder
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped walnuts
1 cup powdered sugar
2 tbsp low-fat milk

Preheat oven to 350 degrees.
Line a 13 x 9-inch baking pan with foil; spray the foil with nonstick cooking spray.

Cream 1 cup of the butter and the granulated sugar in a large mixing bowl using electric mixer on medium speed. Cream until fluffy. Beat in the eggs, one at a time, then beat in vanilla extract until all is well combined.

In a separate bowl, sift together 1 cup of the cocoa powder, flour, baking powder, and salt. Add the dry mixture to the egg mixture and beat until smooth. Stir in the walnuts.

Spread the batter into the prepared pan and place in the preheated oven. Bake at 350 degrees, on middle oven rack for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Do not over bake. Remove the pan to a wire rack to cool slightly.

To make the frosting, beat the powdered sugar, milk, remaining butter and cocoa powder together with electric mixer until smooth. Spread over the brownies and cut into squares once the frosting is set.

Yield: 32 brownies

 Betty Crocker photo.