Chocolate Pecan Brownie Cake
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Ingredients
1-1/4 cup | butter, divided | 1/2 cup | cocoa, divided | 1 cup | water | 2 cups | all-purpose flour | 1-1/2 cup | brown sugar, packed | 1 tsp. | baking soda | 1 tsp. | ground cinnamon | 1/2 tsp. | salt | 1 can (14 oz.) | Eagle sweetened condensed milk, divided | 2 | eggs | 1 tsp. | vanilla | 1 cup | icing sugar | 1 cup | pecans, chopped |
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Instructions
Preheat oven to 350°F (180°C). In small saucepan, melt 1 cup butter; stir in 1/4 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 1/3 cup of the condensed milk, eggs and vanilla. Pour into greased 15x10-inch (2L) jelly rollpan. Bake 15 minutes or until cake springs back when lightly touched. In small saucepan, melt remaining 1/4 cup butter; add remaining 1/4 cup cocoa and remaining condensed milk. Stir in icing sugar and nuts. Spread on warm cake. Cool completely.
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