Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine, softened

  2. 1 cup sugar

  3. 1 egg

  4. 1/4 cup sour cream

  5. 1 cup all-purpose flour

  6. 1/2 cup baking cocoa

  7. 1/2 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1/2 cup milk GLAZE:

  10. 1/4 cup butter or margarine, softened

  11. 1/2 cup confectioners' sugar

  12. 2 tablespoons baking cocoa

  13. 3 tablespoons milk

  14. 1/2 cup chopped pecans

  15. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, cream butter and sugar. Beat in egg and sour cream. Combine the flour, cocoa, baking powder and salt; add to creamed mixture alternately with milk. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a small mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and milk. Stir in pecans and vanilla. Spread over warm brownies. Cool on a wire rack. Cover and freeze for up to 1 month. Thaw an cut into bars. ');


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