Chocolate Pecan Brownie Cake
1 1/4 cup butter, divided
1/2 cup Cocoa, divided
1 cup water
2 cup All-purpose flour
1 1/2 cup Packed brown sugar
1 tsp. Baking soda
1 tsp. Ground cinnamon
1/2 tsp. Salt
1 can Sweetened Condensed Milk, divided
2 Eggs
1 tsp. vanilla
1 cup icing sugar
1 cup Chopped pecans
1. Preheat oven to 350F.
2. In small saucepan, melt 1 cup butter; stir in 1/4 cup cocoa, then water.
3. Bring to a boil; remove from heat.
4. In large mixer bowl, combine flour, brown sugar, baking soda, cinnamon and salt.
5. Add cocoa mixture; beat well.
6. Stir in 1/3 cup of the condensed milk, eggs and vanilla.
7. Pour into greased 15×10-inch (2L) jelly roll pan. Bake 15 minutes or until cake springs back when lightly touched.
8. In small sauce- pan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk.
9. Stir in icing sugar and nuts.
10. Spread on warm cake.
11. Cool completely.
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