Buttermilk Pecan Brownies with Sour Cream Frosting
|Butter/Margarine||1 Cup (16 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Buttermilk/Sour milk||1⁄4 Cup (4 tbs)|
|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)|
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.