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Preheat oven to 350°F. Grease a 13-by-9-inch baking pan; set aside.
In a small bowl, stir together brown sugar, 1/2 cup flour, and cocoa powder. Using a pastry blender, cut in 1/4 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate chips and pecans; set aside.
In a medium bowl, stir together the remaining 3 3/4 cups flour, baking powder, baking soda and salt. Sprinkle orange zest over the mixture; using your fingers, distribute orange peel evenly through flour mixture. Set aside.
In a very large mixing bowl, beat the 3/4 cup softened butter and the granulated sugar with an electric mixer on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in sour cream, milk, orange juice and vanilla until combined. Gradually beat in flour mixture on low speed. Beat for 2 minutes more or until smooth.
Spread half of the batter in the prepared pan. Sprinkle half of the topping evenly over the batter. Using the back of a spoon, press topping gently into the batter. Spread the remaining batter over topping. Sprinkle remaining topping over batter.
Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Serve warm or at room temperature.