Prep 15 mins
Cook 25 mins
This is definitely an Indulgence. If you like fudgy brownies and chocolate cake you will love this recipe. Baked in a 9x9 square pan it rises like a cake but has the texture of a fudge brownie. The best of both worlds. Edited: This is a RSC#11 Contest entry. I inadvertently left off an important ingredient. Baking Powder. Edited to add. This is a kid and family pleaser recipe, you gotta try it. Best made the night before as the flavors develop somehow overnight making an extraordinary brownie! ;)
- 2 cups brown sugar
- 3⁄4 cup unsalted butter, room temp (1 1/2 sticks)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons brandy
- 2 tablespoons 2% low-fat milk
- 2 cups all-purpose flour
- 2 tablespoons baking cocoa
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 1⁄4 cups pecans, chopped
- 1 1⁄4 cups semi-sweet chocolate chips
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon brandy
- 4 -5 teaspoons milk
- Preheat oven 350°F.
- Grease or spray with non-stick cooking spray a 9 x 9 baking pan.
- Cream sugar and butter until fluffy.
- Combine eggs, vanilla, brandy and add to butter mixture.
- Combine flour, baking powder, salt and cocoa powder and add to butter mixture one addition at a time. Add milk. Batter will be thick.
- Stir in pecans and chocolate chips.
- Spread batter evenly into prepared pan.
- Bake 40 - 45 minutes.
- Two Ways to top it:.
- While hot, pour 1/2 cup semi-sweet chocolate chips on top, spread after a minute to make a thin chocolate topping, add additional pecans if desired.
- OR GLAZE:.
- Heat butter in medium saucepan over medium heat until melted. Cool for 2 minutes, add powdered sugar, brandy and milk and beat until smooth.
- Drizzle top of cooled cake.
Even though there was the missing ingredient amount of baking powder, I'm giving this 3 stars because we enjoyed it. It wasn't fudgey like described, but I got a dense brownie-like consistency using 1 tsp. baking powder and I really liked the glaze(which I plan on using in other recipes). I think the chocolatey/fudgey factor could be increased by adding melted chocolate to the batter, adding more cocoa powder, or a combo maybe, and I didn't really taste the brandy in the brownies, so I'd increase that too, or just omit it. Overall a nice dessert though, thanks!
3 stars. Unfortunately, due to baking powder missing from the ingredient list, I can only give this recipe 3 stars. I guessed and added 2 tsp of baking powder. As a result my cake rose like a cake, but really was not fudgy. I baked mine for the full 45 minutes since a toothpick inserted in the middle kept on coming out with batter on it. As a result my cake was a little overdone and I realized later it was the large amount of chocolate chips that were coming out on the toothpick. A way to check to see if the cake was done would have been nice to be included in the recipe. The flavour was great, chocolatey, but sweet. The brandy flavour came through in the glaze but not so much in the cake, although the cake was still great without that flavour. Reviewed for RSC #11.
More like a cross between fudge candy and a brownie. But maybe that is because I had no idea how much baking powder to use. It is not in the ingredient list, but step 5 says to add it. So I had to guess and used 1 1/2 tsp. The calories and fat in this dessert are killers, so I reduced the serving size and hid them so the family couldn't keep snacking on them. By the next day, the were starting to get a little drier than I would like. They're much better warm and fresh out of the oven.