Chocolate Cake Brownies With Creamy Nut Sauce Recipes

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate sauce and vanilla. Combine flour and baking powder; add to creamed mixture and mix well. Stir in nuts., Pour into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine sugar, milk and butter in a heavy saucepan. Bring to a boil over medium heat boil 1 minute. Remove from heat. Add chocolate chips; stir or whisk 5 minutes or until smooth. Spread over brownies.

Steps:

• For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
• Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
• In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
• Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
• For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
• Serve the cake warm or at room temperature with the whipped cream.

Steps:

• Heat oven to 350°F. Grease and flour 8- or 9-inch square pan. In large bowl, measure all Cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Meanwhile, in medium bowl, beat cream cheese, 1 tablespoon milk, 1 teaspoon vanilla and dash of salt; add 2 oz chocolate. Gradually add powdered sugar, beating until frosting is smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time.
• Once cake is completely cool, frost and serve.

Steps:

• Preheat oven to 350 degrees F. Butter and flour an oversized, 12-cup muffin tin.
• In a large bowl sift together the flour, cocoa powder, baking powder and salt. In a mixer with a whip attachment, cream the butter. Add the sugar and blend well. Add the eggs and vanilla, blending well. Add the dry ingredients and mix on low just until incorporated. Scoop into muffin tins and spread to cover the bottom.
• Sauce: Whisk together the ingredients. Pour over and divide among the brownie batter filled muffin tins. Bake for 20 to 25 minutes until set. Serve at room temperature topped with whipped cream.

Steps:

• For the brownies, preheat oven to 350°F.
• Cream butter and sugar.
• Beat in eggs.
• Add chocolate, flour, and nuts.
• Pour into a 9" x 13" greased pan and bake for 30 minutes.
• While brownies are baking, prepare the frosting by boiling milk, sugar, and butter for 30 seconds.
• Remove from burner and add chocolate chips.
• Beat and spread on hot brownies.