Brownie Coffeecake

Published: February 05, 2009

YIELD: 12 servings

Brownie cake with streusel topping, you get a Brownie Coffeecake! Source: Woman’s Day magazine Holiday special issue January ’09.

Ingredients

1¼	cups flour
2	Tablespoons unsweetened cocoa powder
½	teaspoon baking powder
½	teaspoon baking soda
1	stick butter (½ cup)
1½	cups semisweet chocoalte chips
½	cup packed light brown sugar
2	large eggs
1	teaspoon vanilla
¾	cup sour cream
Streusel Topping:
½	cup EACH flour, light brown sugar,
	chopped pecans
½	stick (4 tablespoons) Butter

Directions

1. Heat oven to 350. Coat a 9 inch springform pan with nonstick spray.

2. Whisk flour, cocoa, baking powder, and baking soda in a medium bowl until thoroughly blended.

3. Melt butter and 1 cup of the chocolate chips in a medium saucepan over low heat until smooth. Remove from heat; whisk in sugar, then eggs, and vanilla until blended. Stir in sour cream. Scrape into flour mixture; stir until smooth. Stir in remaining chocolate chips. Spread batter into prepared pan.

4. Work all streusel ingredients with a fork until coarse crumbs form. Sprinkle over batter in pan. Bake 50-55 minutes or until a wooden toothpick inserted in center of cake comes out clean.

5. Drizzle with melted chocolate and border with pecans, then sprinkle with powdered sugar.