Brandy Pecan Chocolate Indulgence

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! ;)

• Ready In: 40 mins
• Serves: 12-15

Ingredients

• 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

• Glaze

• 2  tablespoons butter
• 1  cup powdered sugar
• 1  teaspoon brandy
• 4 -5  teaspoons milk

Directions

1. Preheat oven 350°F.
2. Grease or spray with non-stick cooking spray a 9 x 9 baking pan.
3. Cream sugar and butter until fluffy.
4. Combine eggs, vanilla, brandy and add to butter mixture.
5. Combine flour, baking powder, salt and cocoa powder and add to butter mixture one addition at a time. Add milk. Batter will be thick.
6. Stir in pecans and chocolate chips.
7. Spread batter evenly into prepared pan.
8. Bake 40 - 45 minutes.
9. Two Ways to top it:
10. 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.
11. OR GLAZE:
12. Heat butter in medium saucepan over medium heat until melted. Cool for 2 minutes, add powdered sugar, brandy and milk and beat until smooth.
13. Drizzle top of cooled cake.