Butter and Walnut Cake

    35 minutes

    This simple square cake (I cannot imagine it any other shape) has a distinct butter / butterscotch taste to it and includes a 1/2 cup of ground walnuts.

    66 people made this

    Serves: 32 

    • 60g butter
    • 1 cup (155g) brown sugar
    • 1 teaspoon vanilla essence
    • 1 egg
    • 2/3 cup (75g) plain flour
    • 1/2 cup ground walnuts
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 degrees C. Grease a 20cm square cake tin.
    2. In large bowl cream the butter, brown sugar, vanilla and eggs.
    3. In a separate bowl mix together the flour, walnuts, baking powder and salt.
    4. Slowly add the flour mixture to the egg mixture stirring until well blended.
    5. Spread dough evenly into the prepared cake tin.
    6. Bake for 20 to 24 minutes or until inserted toothpick comes out clean.

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    Reviews in English (54)


    These are great... but you will enjoy them more with a little help. There is a LOT of sugar here, and that carmelizes when it bakes, so if you overbake these they become hard as a rock when that sugar solidifies on cool down. Watch carefully, and these may seem a little raw when you pull them from the oven. Walnuts ruin these, IMO. Skip those and use shredded coconut instead. Even if you don't like the flavor... it bulks these up and helps retain the moisture and keep these chewy. YUM!  -  23 Apr 2003  (Review from Allrecipes USA and Canada)


    I love these! I substituted 1/2 cup of butterscotch chips for the nuts and they're gloriously chewy.  -  06 Dec 2005  (Review from Allrecipes USA and Canada)


    Good, but they dry out fast. 32 bars out of an 8x8 in. pan? You're kidding... I don't serve brownies (or for that matter anything else) in pea-sized portions. The recipe makes 9 normal-sized brownies.  -  04 May 2001  (Review from Allrecipes USA and Canada)