CHOCOLATE BROWNIE CAKE
Beyond easy but definitely impressive!
Provided by Amanda Rettke
Categories Dessert
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method.
- Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone.
- Pour batter into prepared bundt pan and bake for 50-55 minutes. Check at 45 minutes. A toothpick inserted should be removed with a few crumbs, not clean.
- When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more.
- Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling.
- Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok.
- Let sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute.
- Pour over cooled cake and serve.
RICH CHOCOLATE BROWNIES
I'm one of those people who need chocolate on a regular basis. I looked high and low for a rich brownie recipe that called for cocoa instead of chocolate squares...and this is it. My family loves these brownies - they never last more than a day at our house. -Karen Trapp, North Weymouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, eggs and vanilla. Beat in butter. Combine the flour, cocoa, baking powder and salt; gradually add to batter and mix well. , Pour into a greased 8-in. square baking dish. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. , For frosting, combine the cocoa and butter. Combine the water and coffee granules; add to cocoa mixture. Stir in sugar until smooth. Frost brownies.
Nutrition Facts :
CHOCOLATE BROWNIE CAKE
This easy Chocolate Brownie is rich and moist. Fudgy brownie meets fluffy chocolate cake to make the ultimate chocolate cake mix brownies.
Provided by Shauna
Categories Dessert
Time 2h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine chocolate cake mix, brownie mix, eggs, water, oil, and mayonnaise. Stir or mix with a hand beater until well combined. Fold in chocolate chips and stir to combine.
- Lightly spray a bundt pan with non-stick cooking spray. Spread batter evenly into a bundt pan.
- Bake for 45 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean, or with just a few crumbs.
- Cool cake for 10 to 15 minutes; remove from bundt pan to cool the rest of the way on a cooling rack.
- When cake is cooled, prepare ganache.
- Heat heavy cream in a small saucepan or in a microwave-safe container until steaming.
- Pour cream over chocolate chips in a small bowl.
- Cover with a plate for 2 to 3 minutes to contain the heat and allow the chocolate chips to soften.
- Whisk until the mixture forms a smooth, glossy ganache.
- Pour ganache over cake and serve.
Nutrition Facts : Calories 543 kcal, Carbohydrate 38 g, Protein 5 g, Fat 43 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 66 mg, Sodium 293 mg, Fiber 3 g, Sugar 23 g, UnsaturatedFat 16 g, ServingSize 1 serving
RICH CHOCOLATE BROWNIE CAKE
Make and share this Rich Chocolate Brownie Cake recipe from Food.com.
Provided by Fairy Nuff
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C.
- Grease a deep 20cm cake pan and line base and sides with baking paper.
- Combine the sugar, sifted flour, cocoa and nuts in a large bowl.Add the chopped chocolate and mix.
- Make a well in centre.
- Combine the butter, vanilla and eggs and pour onto dry ingredients.
- Stir until moistened and mixed well.
- Pour into prepared pan and smooth the surface.
- Bake for 45-50 minutes or until a skewer inserted into centre comes out nearly clean.
- Cool in pan for 5-10 minutes before cooling on wire rack.
- Slice and dust with icing sugar.
Nutrition Facts : Calories 299.2, Fat 22.1, SaturatedFat 11.8, Cholesterol 62, Sodium 119.9, Carbohydrate 26.2, Fiber 3.6, Sugar 17.5, Protein 5.2
RICH, DECADENT CHOCOLATE CHUNK BROWNIES
Favoured by Hugh Grant, these brownies are more like a cross between chewy brownies and an ultra rich chocolate cake. The recipe says they serve 8, but I managed to serve at least 10 with these. They are TO DIE FOR... NOTE: the whole point of brownies is that they are supposed to be gooey in the middle. So if you use the standard cake test of them being done when you put a knife in them and it comes out clean, then you will overcook them. These brownies should still be quite wobbly when you test them with your knife; do not put them back in the oven as they will hold the heat and continue cooking for a while out of the oven.
Provided by StrawberryCupcake
Categories Bar Cookie
Time 45m
Yield 1 20x20cm/8x8inch brownie tin, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F.
- Grease a 20x20cm/8x8inch square brownie tin and dust with flour, then shake out the excess.
- Place the butter, chocolate and coffee in a bowl and melt together either in the microwave OR set over a pan of steaming water.
- In a separate bowl, beat the eggs and sugar together until pale and creamy, then add the vanilla essence.
- Gently stir the still warm chocolate mixture into the egg and sugar mixture.
- Fold in the flour using a wooden spoon.
- Break your favourite chocolate into pieces and place the pieces on the bottom of your brownie tin. Use as much chocolate as you like.
- Pour the brownie mixture into the tin.
- Bake in the oven for 25 - 35 minutes.
- Allow to cool slightly and serve when needed!
- I am not sure how long this brownie will keep for as it lasted only 2 and a half days in our house, but it was GORGEOUS when eaten warm with ice-cream and cold on its own.
Nutrition Facts : Calories 524.9, Fat 37.9, SaturatedFat 23.1, Cholesterol 125, Sodium 37.5, Carbohydrate 51.4, Fiber 6.2, Sugar 32.4, Protein 8.3
RICH DOUBLE CHOCOLATE BROWNIES
I've been hunting for a GREAT homemade brownie recipe forever. I wanted dense, fudgy brownies that used ingredients I always have around the house. Finally, I broke down and created one. I combined a couple of the recipes that were best, and added my own creative tweaks, and the results were absolutely delicious!
Provided by Maddy B
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease a 9X9 inch cake pan. Other sized cake pan can be substituted, but a larger pan will result in thinner brownies, so reduce the heat to 325.
- Melt butter in a medium saucepan. Stir in sugars, cocoa powder, eggs and vanilla. Once fully incorporated, add salt, flour and baking powder. Mix. Last, add chocolate chips and nuts (if desired).
- Bake for about 25-30 minutes, or until a knife inserted into center comes out almost clean. Top should be crusty, and sides should be separated from the pan.
OLD FASHIONED CHOCOLATE BROWNIE CAKE
This brownie-cake is so good! The best part is the frosting - very chocolaty but not too sweet. Originally from Esther Shank's Mennonite cookbook, tweaked just a bit by me.
Provided by puppitypup
Categories Dessert
Time 50m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- CAKE.
- Preheat oven to 375F; grease and flour a 9x13 pan.
- In a large microwave-safe bowl, combine butter, shortening, cocoa and water. Heat in microwave to boiling, stirring occasionally.
- Meanwhile, in mixing bowl, combine sugar and flour.
- Pour hot mixture over sugar and flour and mix to combine.
- Add remaining cake ingredients and beat until well blended.
- Pour into pan and bake for 35-45 minutes or until done (toothpick inserted comes out clean and when shaken, cake seems set).
- Pour icing on cake immediately after taking it out of oven.
- ICING.
- In medium microwave-safe bowl, combine butter, cocoa and buttermilk in bowl and heat in microwave until boiling, stirring to occasionally.
- Pour hot mixture into mixing bowl and add powdered sugar and vanilla. Beat until smooth.
- Pour over hot cake right after removing from oven.
- If using nuts, sprinkle over icing while still soft.
- NOTE: If you prefer a thinner "brownie height" cake, bake in an 11 x 15 pan at 400°F for 20-25 minutes or until done.
Nutrition Facts : Calories 544.1, Fat 25.7, SaturatedFat 12.6, Cholesterol 76.6, Sodium 343, Carbohydrate 77.4, Fiber 1.9, Sugar 58.9, Protein 4.8
CHOCOLATE BROWNIE CAKE
Make and share this Chocolate Brownie Cake recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 16 squares, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan bring to a boil the water, margarine, cocoa, and shortening. Remove from heat and add the remainder of ingredients. Pour into a greased jellyroll pan. Bake at 350F for 20 minutes.
Nutrition Facts : Calories 255.7, Fat 10.6, SaturatedFat 2.7, Cholesterol 24.6, Sodium 124.9, Carbohydrate 38, Fiber 0.7, Sugar 25.1, Protein 2.8
RICH CHOCOLATE AND WALNUT BROWNIE CAKE
This rich cake has a chewy crisp crust just like a brownie. It's soft melt-in-your-mouth centre is speckled with delicious chocolate chips and walnuts making it a perfectly indulgent treat. The long baking time is what gives this cake its crunchy outer crust and moist centre so don't let it put you off! For a twist, halve the baking time and try using muffin tins for smaller portable treats.
Provided by Brittney_B
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Roast the walnuts in an oven set at 180°C for 10 minutes or until lightly toasted and skins have begun to crack.
- Allow the walnuts to cool then coarsely chop and set aside.
- Melt the butter and dark chocolate in a microwave container and stir until smooth . Allow mixture to cool slightly then transfer to a large bowl.
- Add the brown sugar and white sugar to the chocolate mixture and stir.
- Add the eggs and vanilla extract to the bowl and stir.
- Stir in the flour, salt, walnuts and chocolate chips. Mixture should be quite thick.
- Grease and line a 20cm round cake tin, pour in cake mixture and then smooth the surface.
- Bake in a fan-forced oven at 180°C for between 1 hour to 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean.
- Allow cake to cool in the tin before turning out onto a wire rack to cool completely.
- Serve dusted with icing sugar.
Nutrition Facts : Calories 488.5, Fat 36, SaturatedFat 17.8, Cholesterol 87.8, Sodium 159.5, Carbohydrate 45.7, Fiber 6.6, Sugar 27.4, Protein 9.1
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