• 1 up butter or margarine
• ¼ C. granulated sugar
• ¾ C. packed brown sugar
• 3 eggs
• ¼ C. buttermilk or sour milk*
• 1 tsp. vanilla
• 1 1/3 C. all purpose flour
• ½ tsp. baking soda
• ½ C. finely chopped toasted pecans
• 5 oz. semisweet chocolate, melted and cooled
• ½ tsp. ground cinnamon
• 1 recipe Sour Cream Frosting (recipe follows) or sifted powdered sugar
• Chocolate curls (optional)
• Grease a 13x9x2 inch baking pan; set aside. In a medium saucepan melt butter or margarine over low heat. Cool slightly. Stir granulated sugar and brown sugar into melted butter. Add eggs, one at a time, beating by hand just till combined. Stir in buttermilk or sour milk and vanilla. Stir together flour and baking soda. Add flour mixture to egg mixture; stir just till combined. Divide batter into 2 equal portions (about 1 ¾ C. each). Stir pecans into one portion and spread this batter in prepared pan. Bake in a 350 degree oven for 10 minutes. Stir the melted chocolate and cinnamon into the remaining batter; blend well. Spread the chocolate batter over partially baked brownies. Continue baking about 20 minutes or till toothpick inserted in center comes out clean. Cool. Frost with Sour Cream Frosting or sift with powdered sugar; garnish with chocolate curls. *To make sour milk, place ½ tsp. lemon juice in a glass measuring C., add enough milk to make ¼ C. liquid total. **If you opt to simply sift powdered sugar over the brownies, lightly place a wire cooling rack or paper decoration over the brownies before topping with sugar; this adds an interesting design to the top of the brownies.
• Makes 36 bars.
• Sour Cream Frosting
• Ingredients
• 1/3 C. dairy sour cream
• ¼ C. butter or margarine, softened
• 1 tsp. vanilla
• 3 C. sifted powdered sugar

In a medium mixing bowl, beat together the sour cream, butter or margarine, and vanilla with an electric mixer on low speed till smooth. Gradually add powdered sugar, beating on low till smooth and spread-able. Makes 1 ½ C.