Chocolate Pecan Brownie Cake

feb-11_classic-fudge-brownies_b_330x330Chocolate Rocks! It’s time for a well deserved treat after a hard day’s work.  Time to pamper that special person or people in your life. Time to make someone’s day even better. Time for gathering friends around the table for a night of games or great conversation. Whatever the time, make the time to prepare this decadent dessert and savour the flavours.  This dessert is great paired with a nice cup of tea, fresh brewed coffee, glass of red wine, scotch, whisky, or bourbon on the rocks.  Even a tall glass of cold milk!  Chocolate goes with pretty much every full-bodied beverage. Here are a few different ways to make this your brownie, special!


This cake is amazing without the icing and a nice dusting of cocoa on top instead.  Serve warm from the oven with a nice scoop of ice cream on the side or a dollop of crème fraiche, a tiny drizzle of chocolate syrup and a sprig of fresh mint would definitely sophisticate this simple cake recipe. Make a huge gooey brownie by topping it with the frosting while it is still warm.  Here’s an idea… Share immediately with a friend and two forks on the side.  

  • 1 cup butter
  • 2 cups organic granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 and 1/2 cups spelt flour or all-purpose
  • 1/2 cup unsweetened organic cocoa powder
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

Preheat oven to 350 degrees. Beat together butter and sugar until smooth. Add eggs, one at a time, beating well after each. Mix in vanilla. Stir in flour, cocoa and salt. Fold in pecans. Pour batter into well-greased oblong or square cake pan. Bake 25-30 minutes. Cool or serve warm from the oven if omitting the frosting.


  • 2 cups icing sugar
  • 1/3 cup unsweetened organic cocoa powder
  • 1 cup melted butter
  • 2 tablespoons rice milk or any milk you have
  • 1 teaspoon vanilla

Beat all ingredients together until smooth and thick. If frosting is too thin add more icing sugar. Spread thickly on cooled cake.

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