Ingredients
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2 cups brown sugar
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3/4 cup unsalted butter, room temp (1 1/2 sticks)
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2 eggs
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2 teaspoons vanilla extract
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2 tablespoons brandy
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2 tablespoons 2% low-fat milk
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2 cups all-purpose flour
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2 tablespoons baking cocoa
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2 teaspoons baking powder
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1/4 teaspoon salt
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1 1/4 cups pecans, chopped
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1 1/4 cups semi-sweet chocolate chips
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2 tablespoons butter
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1 cup powdered sugar
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1 teaspoon brandy
Instructions
- 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.