This recipe is taken from the 1997 Milk Calendar. A rich, delicious treat for chocoholics of all ages. Easy one bowl preparation and portable for lunchboxes and picnics.
- Prep: 20 min
- Refrigeration: 30 min
- 1/2 cup (125 mL) butter softened
- 1 cup (250 mL) sugar
- 1 cup (250 mL) Milk
- 1 egg
- 1/2 cup (125 mL) cocoa powder
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) coarsely chopped pecans
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) Milk
- 3/4 cup (180 mL) semisweet chocolate chips
- 1 cup (250 mL) icing sugar
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Preheat oven to 350 °F (180 °C).
In large bowl, cream together butter and sugar until light and fluffy. Add milk, egg and cocoa powder. Beat slowly until thoroughly blended. Stir in flour, baking powder and salt until blended. Stir in pecans.
Pour into a buttered and floured 8-inch (20 cm) square cake pan. Bake for 25 to 30 minutes or until brownies begin to pull away from sides of pan. Cool in pan on rack.
Meanwhile, melt butter, milk and semisweet chocolate chips; blend until mixture is completely smooth. Add icing sugar, mix well. Spread over cooled brownies. Allow glaze to set for 30 min before cutting into squares.
Brownies freeze well before glazing. Thaw for 2 hrs before spreading glaze on top.
Glaze can easily be made in the microwave- melt butter, milk and semisweet chocolate chips at medium power. Stir in icing sugar.