Walnut Brownie Loaf W/Cocoa Fudge Frosting |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
|
A Diamond California Walnuts recipe, from McCall's Magazine, September 1982. NOTE: 2/3 cup milk can be substituted for the 8 ounce container of plain yogurt - when using milk, omit baking soda. NOTE: If baking in glass loaf pan, reduce oven temperature to 325 degrees. Ingredients:
3/4 cup butter |
3/4 cup sugar |
3/4 cup brown sugar (packed) |
1 teaspoon vanilla |
2 eggs |
1 3/4 cups flour (unsifted) |
1/2 cup unsweetened baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 (8 ounce) container plain yogurt (at room temperature) |
1 cup walnuts (toasted and coarsely chopped) |
1/4 cup butter |
1/4 cup unsweetened baking cocoa |
1 1/2 cups powdered sugar |
3 tablespoons milk |
1/2 teaspoon vanilla |
1/4-1/2 cup walnuts (toasted and coarsely chopped, for garnish) |
Directions:
1. BROWNIE LOAF DIRECTIONS:.
2. Preheat oven to 325 degrees (glass) or 350 degrees (metal).
3. Cream butter, sugars and vanilla.
4. Add eggs one at a time, beating until mixture is light and fluffy.
5. Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
6. Stir in chopped walnuts.
7. Pour into greased and floured 9 x 5 x 3 loaf pan. Bake at 325 degrees (glass) or at 350 degrees (metal) for 65-75 minutes, or until cake springs back when lightly touched ~ top may be cracked.
8. Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
9. COCOA FUDGE FROSTING DIRECTIONS:.
10. Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
11. Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.
|
|