Prep 30 mins
Cook 1 hr 4 mins
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.
Walnut Brownie Loaf
- 177.44 ml butter
- 177.44 ml sugar
- 177.44 ml brown sugar (packed)
- 4.92 ml vanilla
- 2 eggs
- 414.03 ml flour (unsifted)
- 118.29 ml unsweetened baking cocoa
- 4.92 ml baking powder
- 2.46 ml baking soda
- 226.79 g container plain yogurt (at room temperature)
- 236.59 ml walnuts (toasted and coarsely chopped)
Cocoa Fudge Frosting
- 59.14 ml butter
- 59.14 ml unsweetened baking cocoa
- 354.88 ml powdered sugar
- 44.37 ml milk
- 2.46 ml vanilla
- 59.14-118.29 ml walnuts (toasted and coarsely chopped, for garnish)
- BROWNIE LOAF DIRECTIONS:.
- Preheat oven to 325 degrees (glass) or 350 degrees (metal).
- Cream butter, sugars and vanilla.
- Add eggs one at a time, beating until mixture is light and fluffy.
- Combine dry ingredients; add to creamed mixture in thirds, alternating with yogurt.
- Stir in chopped walnuts.
- 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.
- Cool in pan 10 minutes. Invert onto wire rack and cool completely. Frost with cocoa fudge frosting.
- COCOA FUDGE FROSTING DIRECTIONS:.
- Melt butter. Combine butter with cocoa, sugar, milk and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency.
- Frost cooled brownie loaf and garnish top with coarsely chopped walnuts.
this is a moist nice cake . the frosting is great mr picky was a very happy man try this one you will be happy
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!
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!