You are here

Buttermilk Pecan Brownies With Sour Cream Frosting

Everton.Stonehead's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Eggs 3
  Buttermilk/Sour milk 1⁄4 Cup (4 tbs)
  Vanilla 1 Teaspoon
  All purpose flour 1 1⁄3 Cup (21.33 tbs)
  Baking soda 1⁄2 Teaspoon
  Chopped toasted pecans 1⁄2 Cup (8 tbs)
  Semi sweet chocolate 5 Ounce, melted, cooled
  Ground cinnamon 1⁄2 Teaspoon
  Sour cream frosting/Sifted powdered sugar 1⁄2 Cup (8 tbs)
Directions

1. Grease a 13 x 9 x 2-inch baking pan; set aside. In a medium saucepan melt the butter or margarine over low heat. Cool slightly. Stir the granulated sugar and brown sugar into the melted butter. Add the eggs, 1 at a time, beating by hand just till combined. Stir in the buttermilk or sour milk and vanilla.
2. Stir together flour and baking soda. Add flour mixture to egg mixture; stir just till combined. Divide batter into 2 equal portions (about 1 3/4 cups each). Stir pecans into 1 portion and spread this batter into the prepared pan.
3. Bake in a 350° oven for 10 minutes. Stir the melted chocolate and cinnamon into the remaining batter; blend well. Spread the chocolate batter over partially baked brownies. Continue baking about 20 minutes or till a wooden toothpick inserted in center comes out clean. Cool on a wire rack. Frost with Sour Cream Frosting or sift with powdered sugar. If desired, garnish with chocolate curls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pecan
Interest: 
Gourmet
Cook Time: 
30 Minutes

Rate It

Your rating: None
4.13125
Average: 4.1 (16 votes)