Ingredients
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3/4 cup butter
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3/4 cup sugar
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3/4 cup brown sugar (packed)
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1 teaspoon vanilla
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2 eggs
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1/2 cup unsweetened baking cocoa
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 (8 ounce) container plain yogurt (at room temperature)
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1 cup walnuts (toasted and coarsely chopped)
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1/4 cup butter
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1/4 cup unsweetened baking cocoa
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1 1/2 cups powdered sugar
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3 tablespoons milk
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1 3/4 cups flour (unsifted)
Instructions
- 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.