This is another recipe adapted from Everyday with Rachael Ray magazine, and it’s one of Robby’s favorites.
- 1/3 c. shelled pecans
- 1/4 c. white sugar
- 1 tsp. cinnamon
- 1 c. chocolate chips
- 2 c. flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 stick (4 oz.) unsalted butter, softened
- 1 c. white sugar
- 2 large eggs, at room temperature
- 1 c. sour cream (I substitute greek-style yogurt)
- 1 tsp. vanilla extract
- Preheat oven to 350°.
- Put pecans into a small skillet and cook over low heat for 5 min. Let cool slightly, then coarsely chop. Mix chopped pecans with 1/4 c. sugar and 1 tsp. cinnamon.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and 1 c. sugar until fluffy (approx. 5 min.).
- Beat in eggs, one at a time, then beat in the sour cream/yogurt and vanilla.
- Fold in the flour mixture until just combined.
- Spread half of the batter into a greased 8″x8″ square baking pan, and sprinkle with half the pecan topping and half the chocolate chips.
- Gently spread the remaining batter over the filling, then top with the remaining pecan topping and chocolate chips.
- Bake until golden brown, approx. 35 min.