Ingrédients pour Walnut Brownie Loaf W Cocoa Fudge Frosting
- ½ cup (1 stick) unsalted butter
- 2 cups powdered sugar
- Brown Sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 ¾ cups all-purpose flour
- Unsweetened Baking Cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda (omit if using milk)
- Plain Yogurt
- Coarsely chopped walnuts (for garnish)
- Additional powdered sugar (as needed)
- ½ cup milk
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Comment préparer Walnut Brownie Loaf W Cocoa Fudge Frosting
- Preheat oven to 350°F (175°C) or 325°F (165°C) if using a glass loaf pan.
- Cream together 1 cup (2 sticks) unsalted butter, 1 ¾ cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together 1 ¾ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda (omit if using milk instead of yogurt), and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with 1 cup plain yogurt (or 2/3 cup milk). Mix until just combined.
- Fold in 1 cup chopped walnuts.
- Pour batter into a greased and floured 9x5x3 inch loaf pan.
- Bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. The top may crack slightly – that’s okay!
- Let the loaf cool in the pan for 10 minutes.
- Invert the loaf onto a wire rack to cool completely.
- While the loaf cools, prepare the frosting:
- Melt ½ cup (1 stick) unsalted butter in a microwave-safe bowl.
- Add ½ cup unsweetened cocoa powder, 2 cups powdered sugar, ½ cup milk, and 1 teaspoon vanilla extract to the melted butter.
- Beat until smooth and creamy. Add more powdered sugar, if needed, to reach desired consistency.
- Frost the cooled brownie loaf and garnish with coarsely chopped walnuts.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
201g
Fat
70g
Carbs
24g
