Brownie Coffeecake

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

Photo by Donna I.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1 1/4

    cups flour

  • 2

    Tablespoons unsweetened cocoa powder

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 1

    stick butter (1/2 cup)

  • 1 1/2

    cups semisweet chocoalte chips

  • 1/2

    cup packed light brown sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla

  • 3/4

    cup sour cream

  • Streusel Topping:

  • 1/2

    cup EACH flour, light brown sugar,

  • chopped pecans

  • 1/2

    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.

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