Walnut Brownie Loaf W/Cocoa Fudge Frosting

Kerfuffle-Upon-Wincle's Note:

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.

• Total Time: 1 hrs 34 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs 4 mins

Ingredients:

Servings: 10

Walnut Brownie Loaf

• ¾ cup butter
• ¾ cup sugar
• ¾ cup brown sugar (packed)
• 1 teaspoon vanilla
• 2 eggs
• 1 ¾ cups flour (unsifted)
• ½ cup cocoa
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 (8 ounce) container plain yogurt (at room temperature)
• 1 cup walnuts (coarsely chopped)

Cocoa Fudge Frosting

• ¼ cup butter
• ¼ cup cocoa
• 1 ½ cups powdered sugar
• 3 tablespoons milk
• ½ teaspoon vanilla
• ¼-½ cup walnuts (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.

Reviews

[Citruholic]

I made this last night. It came out perfect and delicious. LOVED the frosting and will probably end up using that on many other desserts as well, as it was super easy. I baked it in an 8" loaf pan (Pyrex), instead of the 9"called for. It was done in about 65 minutes. Tested just a little moist, but the carry-over cooking out of the oven while cooling for ten minutes on the rack before taking out of the loaf pan made it perfect! I used a vanilla Greek yogurt. I also dusted the chopped nuts for the batter with a little flour so they wouldn't all sink to the bottom and fold them in as the last step with a spatula. I toasted the ones to be placed on top of the frosting for more flavor. A great recipe and a great new take on a way to do brownies! ADDED NOTE: I love this so much, I had 8-oz. of left-over yogurt, so I made another loaf! New Tip: Slice a big piece like you would pound cake, lay flat and smear with Nutella and top with toasted nuts! Incredible!

[Lainey6605]

This is very good! It tastes just like what it's called - a brownie in the shape of a loaf. Mine baked for about 70 minutes. The frosting was the perfect consistency to spread on the loaf when cooled. Thanks for sharing!

[Len23]

This was just delicious! It came together easy as anything too. I used margarine instead of butter, and a bit more than 8oz of vanilla yogurt (3 100ml containers). I realized I was out of walnuts, so added white chocolate chips to mine instead. I will definitely try it next time with the walnuts instead though. Mine was perfectly cooked in exactly an hour- and I lined the pan with parchment paper, so clean up was a breeze. Excellent frosting as well. Brought it over to the inlaws for dessert and it was still warm when I sliced it up so it was a bit crumbly- it stays together much better if you slice it completely cooled. It was moist and tender and delicious. Definitely on the make-again list!