Chocolate Pecan Brownie Cake
Submitted by terrier
Fudgy chocolate sheet cake with a hint of cinnamon, topped with a buttery cocoa-pecan frosting made with sweetened condensed milk. Ready in 45 minutes flat.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minHalf brownie, half sheet cake, and entirely irresistible. This one bakes in a jelly roll pan, so you get a thin, fudgy slab with crispy edges that practically beg to be cut into squares.
The batter comes together fast: melted butter and cocoa get a splash of water, then fold into brown sugar and flour spiked with a whisper of cinnamon. That warm spice note in the background? It makes the chocolate taste deeper, richer, more complex.
While the cake is still warm, you spread on a frosting made from butter, cocoa, sweetened condensed milk, powdered sugar, and chopped pecans. It sets into something gloriously thick and nutty.
This is potluck gold. The kind of cake that disappears before you even set the knife down.
Pro Tips
- Spread the frosting while the cake is still warm so it melts slightly and bonds to the surface
- Line the jelly roll pan with parchment for easy lifting and clean slicing
- A pinch more cinnamon won’t hurt if you love that chocolate-spice combination
- Cut into small squares because this is incredibly rich
Ingredients
Directions
Preheat oven to 350℉ (180℃) F (180 degrees C).
In small saucepan, melt 1 cup butter; stir in ¼ 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 ⅓ cup of the condensed milk, eggs and vanilla.
Pour into greased 15×10-inch (2L) jelly roll pan.
Bake 15 minutes or until cake springs back when lightly touched.
In small sauce- pan, melt remaining ¼ cup butter; add remaining ¼ cup cocoa and remaining condensed milk.
Stir in icing sugar and nuts.
Spread on warm cake.
Cool completely.
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