Chocolate Pecan Brownie Cake
Yield
servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
butter
divided |
|
| ½ | cup |
cocoa powder
divided |
|
| 1 | cup |
water
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | teaspoon |
salt
|
|
| 1 | can |
milk, sweetened condensed
divided |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
powdered sugar
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
butter
divided |
|
| 118 | ml |
cocoa powder
divided |
|
| 237 | ml |
water
|
|
| 473 | ml |
all-purpose flour
|
|
| 355 | ml |
brown sugar
packed |
*
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
ground |
|
| 2.5 | ml |
salt
|
|
| 1 | can |
milk, sweetened condensed
divided |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
powdered sugar
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Preheat oven to 350℉ (180℃) F (180 degrees C).
In small saucepan, melt 1 cup butter; stir in ¼ cup cocoa, then water.
Bring to a boil; remove from heat.
In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
Add cocoa mixture; beat well.
Stir in ⅓ cup of the condensed milk, eggs and vanilla.
Pour into greased 15x10-inch (2L) jelly roll pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small sauce- pan, melt remaining ¼ cup butter; add remaining ¼ cup cocoa and remaining condensed milk.
Stir in icing sugar and nuts.
Spread on warm cake.
Cool completely.
