Easy Chocolate Brownie Cake Recipes

CHOCOLATE BROWNIE CAKE

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.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.

CHOCOLATE BROWNIE CAKE

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.

EASY CHOCOLATE BROWNIE CAKE

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.

QUICK AND EASY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired.
• Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.

CHOCOLATE BROWNIE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease and line a 20cm cake tin.
• Place the butter, caster sugar, brown sugar, chocolate and golden syrup in the pan and melt gently on a low heat until it is smooth and lump-free.
• Remove the pan from the heat.
• Break the eggs into the bowl and whisk with the fork until light and frothy. 5 Add the eggs, vanilla extract or essence, flour, baking powder and cocoa powder to the chocolate mixture and mix thoroughly.
• Put the mixture into the greased and lined cake tin and place on the middle shelf of the oven. Bake for 25-30 mins.
• Remove and allow to cool for 20-30 mins before cutting into wedges and serving.
• Serve with cream or ice cream and plenty of fresh fruit.