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Brownie Coffeecake

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

Yield: 12 servings

1 ¼
cups flour
2
Tablespoons unsweetened cocoa powder
½
teaspoon baking powder
½
teaspoon baking soda
1
stick butter (½ cup)
1 ½
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

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.