By Kerfuffle-Upon-Wincle on December 12, 2007
Photo by Lainey6605
Photo by Lainey6605
"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."
Serving Size: 1 (155 g)
Servings Per Recipe: 10
"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!"
"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!"