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! ;)"
photo by Vseward Chef-V
- Ready In:
- 40mins
- Ingredients:
- 16
- 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
- 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.
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Reviews
-
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. -
This cake had a great flavour and we enjoyed it. But this is a contest and the recipe was flawed so only three points. I am an experienced baker so knew the baking powder referred to in the method was missing from the list of ingredients and how much (roughly) baking powder to add but a novice would have had a disaster. -
This was nutty and delicious, but it wasn't at all fudgy like the description implied and the glaze was seriously over-sweet. There is a MAJOR error in the directions. Both cocoa powder and baking powder are referenced in the directions but the ingredient list lists only "baking cocoa". I used the quantity in the ingredient list as the cocoa powder measurement than, after looking up various brownie recipes, chose 1 1/2tsp for a likely baking powder amount. This worked, but I can't be sure I got the texture intended. Note -- the leftovers the next day had a richer, even nuttier flavor as the brandy mellowed and lost the harshness of the alcohol bite it had when still warm from the oven.
RECIPE SUBMITTED BY
Vseward Chef-V
United States
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...
