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Chocolate Brownie Loaf




Source of Recipe


Internet


List of Ingredients




1 1/4 C all purpose flour
1/1/4 C sugar
6 T dutch process cocoa powder
1 T instant coffee granules
1 tsp baking soda
3/4 tsp salt
1 C toasted walnuts, coarsely chopped
1 1/2 C sour cream
1 egg
1 1/2 tsp vanilla extract
4 T unsalted butter, melted & cooled


Recipe



Preheat oven to 350 Deg. F. Butter a 9 x 5 x 3 in. loaf pan. Line the bottom of the pan with waxed paper. Butter the paper, then dust the bottom & sides of the pan with flour; tap out any excess.

In a med. bowl, stir together the flour, sugar, cocoa, coffee, baking soda & salt until well blended. Stir in the nuts. Ins a large bowl, whisk together the sour cream, egg, vanilla & melted butter. Add the dry ingredients to the liquid ingred. & stir w/a rubber spatula until just blended. Pour the batter into the prepared pan & spread evenly.

Bake the cake for 1 hr. 10 min. or until a cake tester inserted in the center comes out clean. Leave the cake in the pan & allow it to cool on a rack for 10 min., then unmold & finish cooling on the rack. Wrap carefully in plastic wrap, then overwrap with aluminum foil. Let the cake stand in a cool place for at least 1 day before slicing. The cake will keep, tightly wrapped, for up to 10 days. (Also Freezable.)