Chocolate Pecan Brownie Cake

by Natalie Webber

Servings: 24 servings

INGREDIENTS

1-1/4 cup butter, divided
1/2 cup cocoa, divided
1 cup water
2 cups all-purpose flour
1-1/2 cups brown sugar, packed
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 can (14 oz.) Eagle sweetened condensed milk, divided
2 eggs
1 tsp. vanilla
1 cup icing sugar
1 cup pecans, chopped

INSTRUCTIONS

Preheat oven to 350°F (180°C). In small saucepan, melt 1 cup butter; stir in 1/4 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 1/3 cup of the condensed milk, eggs and vanilla. Pour into greased 15x10-inch (2L) jelly rollpan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk. Stir in icing sugar and nuts. Spread on warm cake. Cool completely.

CHEF COMMENTS

No comments are available.

Tagged: browniecake, cakes, desserts add tags

Have you made it? What'd you think?

Log in to review this recipe.