Walnut Brownie Loaf W Cocoa Fudge Frosting
Indulge in the ultimate fusion of decadence with this Walnut Brownie Loaf topped with a rich Cocoa Fudge Frosting. Perfectly moist and fudgy, this dessert combines the bittersweet elegance of semi-sweet chocolate with the crunch of toasted walnuts for a textural delight. Topped with a velvety, homemade cocoa fudge frosting, this loaf cake transforms simple pantry ingredients into a show-stopping treat. Ready in just about an hour, it’s effortlessly baked in a loaf pan, making it ideal for slicing and sharing. Whether served as an afternoon indulgence or a dessert centerpiece, this walnut brownie loaf will satisfy every chocolate lover's cravings! Keywords: Walnut Brownie Loaf, Cocoa Fudge Frosting, chocolate dessert, walnut brownies, loaf cake recipes.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 120 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 2 items large eggs
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 30 grams cocoa powder
- 0.5 teaspoon salt
- 100 grams chopped walnuts
- 60 milliliters heavy cream
- 25 grams unsweetened cocoa powder (for frosting)
- 120 grams powdered sugar
- 50 grams unsalted butter (for frosting)
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 175°C (350°F) and line a loaf pan (approximately 9x5 inches) with parchment paper, letting the edges hang over for easy removal.
In a heatproof bowl over a pot of simmering water, melt the unsalted butter (115 grams) and semi-sweet chocolate chips (120 grams) together, stirring until smooth. Remove from heat and let it cool slightly.
Whisk in the granulated sugar (200 grams) and brown sugar (100 grams) until combined and glossy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (1 teaspoon).
Sift in the all-purpose flour (100 grams), cocoa powder (30 grams), and salt (0.5 teaspoon). Mix gently until just combined. Do not overmix.
Fold in the chopped walnuts (100 grams). Pour the batter evenly into the prepared loaf pan.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie loaf cool completely in the pan.
To prepare the frosting, heat the heavy cream (60 milliliters) in a small saucepan over low heat until it begins to steam. Remove from the heat and whisk in the unsweetened cocoa powder (25 grams) until smooth.
In a mixing bowl, beat the unsalted butter (50 grams) until creamy. Gradually add the powdered sugar (120 grams) and beat until fluffy.
Slowly mix in the cocoa and cream mixture along with the vanilla extract (0.5 teaspoon) until the frosting is smooth and spreadable.
Once the brownie loaf has cooled, remove it from the pan and spread the cocoa fudge frosting evenly on top. Let it set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
4883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.4 g | 354% | |
| Saturated Fat | 128.7 g | 644% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 1402 mg | 61% | |
| Total Carbohydrate | 622.6 g | 226% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 483.2 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 325 mg | 25% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
