Cocoa Walnut Brownie Loaf Tnt Recipes

Steps:

• Position rack in bottom third of oven; preheat to 325°F. Line 8 x 8 x 2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1⁄4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
• Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Steps:

• 1. BROWNIE LOAF Cream butter, sugars, and vanilla.
• 2. Add eggs one at a time, beating until mixture is light and fluffy.
• 3. Combine dry ingredients. Add to creamed mixture in thirds alternately with yogurt.
• 4. Stirr in chopped walnuts. Pour into greased and floured 9"x 5"x 3" loaf pan.
• 5. Bake at 350 degrees for 65-75 minutes or until cake springs back when lightly touched with fingertip (top may be cracked). Cool in pan 10 minutes. Invert onto wire rack and cool completely.
• 6. Frost with Cocoa Fudge Frosting
• 7. COCOA FUDGE FROSTING Melt butter. Combine with sugar, milk, and vanilla; beat until smooth and creamy, adding additional powdered sugar if necessary for spreading consistency. After brownie loaf is frosted decorate with chopped walnuts.

Steps:

• 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.

Steps:

• 1. Cream margarine, both sugars and vanilla. Add eggs, one at a time, beat until mixture is light and fluffy.
• 2. Mix dry ingredients. Add to creamed mixture in thirds alternately with yogurt. Stir in chopped walnuts. Pour into greased and floured 9 x 5" loaf pan
• 3. Bake at 350 for 65 to 75 minutes. or until cake springs back when lightly touched with fingertip (top may be cracked). Cool in pan for 10 minutes. Invert onto wire rack and cool completely.
• 4. Frost with cocoa fudge frosting (Note: 3/4 cup milk can be used instead of the yogurt in this recipe. when using milk, omit baking soda.
• 5. Cocoa Fudge Frosting: 1/4 cup margarine 1/4 cup Hershey's cocoa 1 1/2 cup powdered sugar 3 T. milk 1/2 t. vanilla Coarsely chopped walnuts Melt butter. Mix with cocoa, sugar, milk and vanilla. Beat until smooth and creamy. Add more powdered sugar if needed for spreading consistency. After cake is frosted, decorate top with coarsely chopped walnuts. When I made this, Paul and Monique really loved it. I used the 2/3 cup milk and omitted the baking soda when I made it. We aren't too keen on yogurt. Source: My Old Recipes