TRIPLE LAYER BROWNIE CAKE
A little of this tall, rich brownie cake goes a long way, so you'll have plenty of pieces left to share with grateful family members and friends. It's a sure way to satisfy true chocolate lovers and is perfect for any occasion. -Barbara Dean, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16-20 servings.
Number Of Ingredients 12
Steps:
- In a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla, flour and salt. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 23-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely., For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired, until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from the heat; transfer to a large bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. , Beat until soft peaks form. Immediately spread between layers and over top and sides of cake. Sprinkle with shaved chocolate. Store in the refrigerator.
Nutrition Facts :
THE BEST FUDGY BROWNIES
We've created the perfect brownie by employing a few tips and tricks. Using both semisweet chocolate and cocoa powder gives us the deep and complex chocolate flavor we crave. Cooking the butter until golden brown adds a toasted nuttiness, while the pop of cream provides luscious texture.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 24 brownies
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch baking pan, preferably metal, with nonstick baking spray. Line the pan with parchment paper leaving a 2-inch overhang on the longer sides. Lightly coat with nonstick spray.
- Melt the butter in a large saucepan over medium heat, swirling occasionally, until the butter is a deep golden color, about 5 minutes; the butter will hiss and spit as the whey evaporates so be careful. As the foam subsides the butter will go from a canary yellow color to golden. When it does, take it off the heat. Add the chocolate and cream to the butter and let it sit, stirring occasionally, until the chocolate is melted.
- Sift the flour and cocoa powder through a fine-mesh sieve into a medium bowl. Beat the granulated sugar, brown sugar, salt, vanilla, espresso powder and eggs in the bowl of a stand mixer fitted with the whisk attachment. Start on low speed and gradually increase to high speed until the eggs are pale, very thick and fluffy, about 8 minutes (start your timer when you get to high speed). Do not be tempted to skimp on the mix time; this step is key to getting the signature shiny, crackled brownie top. Reduce the speed to low and slowly pour the warm chocolate into the eggs; beat until completely incorporated. Gradually add the dry ingredients and beat until just combined; do not overmix. Use a rubber spatula to scrape the sides and bottom of the bowl and fold until the batter is completely combined.
- Scrape the batter into the prepared pan. Bake until the brownies are glossy and just barely firm, and an instant-read thermometer inserted into the center registers 205 degrees F, 25 to 35 minutes. Don't let the thermometer touch the bottom of the pan or you will get a much higher reading. (The cook time will be at the higher end of the range if using a glass or ceramic baking dish.)
- Let the brownies cool completely to allow the crumb to set before slicing, about 3 hours.
- Use an offset spatula to loosen the brownies from the sides of the pan. Use the parchment overhang to lift the brownies out of the pan. Remove the parchment and cut into 24 squares.
CHOCOLATE BROWNIE CAKE
I worked from several recipes to come up with this one when I wanted brownies one day, but had run out of eggs. It didn't come out at all as I expected, but that was a good thing! If you can't decide between cake or a brownie, this is the perfect compromise.
Provided by alyxandra76
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely, about 30 minutes.
- Stir confectioners' sugar, butter, and cocoa powder together in a bowl until smooth. Mix in enough milk to reach a spreading consistency.
- Spread frosting over cooled brownies; drizzle caramel topping on top. Cut into squares.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 40.6 g, Cholesterol 6.3 mg, Fat 12 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 214.8 mg, Sugar 23.3 g
EASY CHOCOLATE BROWNIE CAKE
The perfect cake for brownie lovers, try a big slice warm with some ice cream
Provided by Good Food team
Categories Afternoon tea, Dinner, Lunch, Supper, Treat
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter a 20-25cm cake tin and line with greaseproof paper.
- Place 175g/6oz of the chocolate, plus the butter and sugar in a heavy-based pan and heat gently until melted, stirring occasionally. Leave to cool.
- Whisk the egg yolks into the chocolate mixture, then add the flour, nuts and the remaining chocolate.
- Whisk the egg whites until they form soft peaks, then gently, but thoroughly, fold into the chocolate mixture.
- Pour into the prepared tin and bake in the centre of the oven for about 35-40 mins until crusty on top. Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.
Nutrition Facts : Calories 405 calories, Fat 26 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.44 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
DEVIL'S FOOD BROWNIE CAKE
This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.
Provided by Yoly
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Time 1h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
- Pour ganache over the cooled cake.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g
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