Shoney's Original Walnut Brownie


  • 1 (6 oz.) Keebler Ready Crust Shortbread Pie Crust
  • 1/4 cup margarine or butter softened
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 6 (1 oz.) squares semi-sweet chocolate, melted
  • 2 tsp instant coffee granules
  • 1 tsp rum extract
  • 1 Tbsp flour
  • 1 cup chopped Diamond Walnuts


Heat oven to 375° F. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust.

Bake 25 minutes. Cool.

Chill 1 to 2 hours before serving. Top with Shoney's Hot Fudge, or whipped cream, or ice cream if you prefer. (Note: I would probably prefer them all!)

Refrigerate leftovers.

Makes 8

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