Chocolate pecan brownie cake

Yield: 1 Cake

Measure Ingredient
1¼ cup Butter, divided
½ cup Cocoa, divided
1 cup Water
2 cups All-purpose flour
1½ cup Packed brown sugar
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
½ teaspoon Salt
1 can (300mL) Sweetened Condensed
Milk, divided
2 Eggs
1 teaspoon Vanilla
1 cup Icing sugar
1 cup Chopped pecans

Preheat oven to 350F (180C). 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.

Source: Eagle Brand Sweetened Condensed Milk label

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