Best 13 Chocolate Brownie Cake Recipes

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Indulge in a delectable journey with our collection of chocolate brownie cake recipes. Experience the symphony of flavors as rich, fudgy brownie batter meets the elegance of a classic layer cake. Each recipe offers a unique twist, ensuring an unforgettable dessert experience. From the classic Chocolate Brownie Cake, a harmonious blend of cocoa and chocolate chips, to the decadent Triple Chocolate Brownie Cake, a symphony of dark, milk, and white chocolate, our recipes cater to every chocolate lover's desire. For those seeking a touch of indulgence, the Cream Cheese Brownie Cake offers a luscious cream cheese frosting, while the Salted Caramel Brownie Cake tantalizes with its sweet and salty combination. Gluten-free enthusiasts will delight in the Gluten-Free Chocolate Brownie Cake, a testament to the versatility of this timeless dessert. Whether you prefer a classic or a creative twist, our chocolate brownie cake recipes promise an explosion of chocolatey goodness that will leave you craving more.

Here are our top 13 tried and tested recipes!

DOUBLE CHOCOLATE BROWNIE CAKE



Double Chocolate Brownie Cake image

Chocolate lovers beware! Very yummy! An easy Bundt cake made with cake mix, instant pudding, sour cream and chocolate chips!

Provided by ECHOSZERO

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h10m

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
4 eggs
1 cup sour cream
½ cup vegetable oil
½ cup water
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 501 calories, Carbohydrate 56.8 g, Cholesterol 78.9 mg, Fat 29.3 g, Fiber 2.2 g, Protein 7.5 g, SaturatedFat 11.8 g, Sodium 483.2 mg, Sugar 40.3 g

CHOCOLATE BROWNIE CAKE



Chocolate Brownie Cake image

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

cooking spray
2 cups all-purpose flour
1 cup white sugar
¾ cup brown sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
⅔ cup vegetable oil
⅓ cup milk
1 teaspoon vanilla extract
½ cup confectioners' sugar
3 tablespoons butter, softened
2 tablespoons unsweetened cocoa powder
1 tablespoon milk, or more to taste
¼ cup caramel ice cream topping, or to taste

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

SLOW-COOKER CHOCOLATE CHIP-BROWNIE CAKE



Slow-Cooker Chocolate Chip-Brownie Cake image

Cookie mix and brownie mix make this decadent recipe super-simple, and using your slow-cooker makes it even easier to prepare.

Provided by By Brooke Lark

Categories     Dessert

Time 2h10m

Yield 6

Number Of Ingredients 5

1 box Betty Crocker™ fudge brownie mix
1/2 cup butter, melted
4 eggs
1 pouch Betty Crocker™ chocolate chip cookie mix
Vanilla ice cream, as desired

Steps:

  • Spray 4 1/2-quart slow cooker with baking spray with flour.
  • In large bowl, mix brownie mix with 1/4 cup of the melted butter and 2 of the eggs.
  • In another large bowl, mix chocolate chip cookie mix, remaining 1/4 cup melted butter and remaining 2 eggs.
  • Drop alternate spoonfuls of the brownie and chocolate chip cookie batters into slow cooker.
  • Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. To serve, spoon cake from slow cooker, and top with scoops of ice cream.

Nutrition Facts : ServingSize 1 Serving

10 MINUTE ..QUICK AND EASY CHOCOLATE BROWNIE PUDDING CAKE



10 Minute ..quick and Easy Chocolate Brownie Pudding Cake image

This is not a gourmet cake, but it is a quick chocolate fix. This cake cooks in about 5-7 minutes in the microwave, yes the microwave believe it or not! Depending on your microwave as to how much pudding will be in it,it will be a cakey,brownie,pudding like dessert.I like to top it with Ice cream and fudge and whip cream for a quick Ice cream brownie treat or powdered sugar and chocolate sauce.

Provided by chef FIFI

Categories     Dessert

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup sugar
2/3 cup flour
2/3 cup cocoa
1/4 teaspoon salt
1 teaspoon baking powder
3 eggs
2 tablespoons melted butter
1 teaspoon vanilla
1/2 cup boiling water, with
3 tablespoons sugar, added

Steps:

  • Boil water with 3 tbsp of sugar and set aside.
  • Combine all dry ingredients (first 5 ingredients) in a bowl, then add eggs,melted butter and vanilla until well blended, mixture will be thick.
  • Butter a 9 inch microwavable pan or tupperware, even if its a tad smaller it's ok.
  • Spread mixture evenly into the buttered pan.
  • Very slowly pour water into the center of the mixture and do not stir!
  • Cover well, with plastic wrap or lid.
  • Cook in microwave on regular power for 5 minutes, check it to make sure it's set and if not put back in microwave for a couple more minutes.
  • Sprinkle with powdered sugar and serve with your favorite toppings.
  • Enjoy!

FLOURLESS CHOCOLATE BROWNIE CAKE



Flourless Chocolate Brownie Cake image

It's so rich, moist, and delicious, and so ridiculously easy to make! I always bake this for birthdays; it's the cake that gets the most requests among my chocolate-loving family and friends. To serve, sprinkle generously with almond slivers and drizzle with melted chocolate.

Provided by Maria Fraguas

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h13m

Yield 16

Number Of Ingredients 8

¾ cup chocolate-hazelnut spread (such as Nutella®)
1 tablespoon chocolate-hazelnut spread (such as Nutella®)
7 ounces dark chocolate, chopped into small chunks
½ cup butter
1 tablespoon butter
5 eggs, separated
⅔ cup packed brown sugar
1 ¾ cups almond meal

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine 3/4 cup plus 1 tablespoon chocolate-hazelnut spread, dark chocolate, and 1/2 cup plus 1 tablespoon butter in a heat-proof bowl set over a pan of hot water; stir until melted, 3 to 5 minutes. Allow to cool slightly.
  • Whisk egg yolks and brown sugar together in a bowl. Add to melted chocolate mixture; mix in ground almonds.
  • Whisk egg whites together in a bowl. Add 1/3 to the chocolate-almond mixture and stir. Fold in the remaining 2/3. Pour into a cake pan.
  • Bake in the preheated oven until set, 50 to 60 minutes.

Nutrition Facts : Calories 291.1 calories, Carbohydrate 27.4 g, Cholesterol 75.3 mg, Fat 17.9 g, Fiber 0.9 g, Protein 8.6 g, SaturatedFat 7.4 g, Sodium 83.5 mg, Sugar 22 g

CHOCOLATE-CHERRY BROWNIE CAKE



Chocolate-Cherry Brownie Cake image

My grandmother taught me the tricks to making this cake, and I've added my own special touches. The melted chocolate keeps the icing from being too dry and gives it a texture similar to chocolate ice cream. I have more requests for the icing than I do anything else! -Susan Hayes, Massapequa, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 20

1-1/4 cups shortening
2-3/4 cups sugar
5 large eggs, room temperature
4 ounces semisweet chocolate, melted and cooled
1 teaspoon cherry extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup heavy whipping cream
CHOCOLATE CHERRIES:
1 jar (10 ounces) maraschino cherries with stems
4 ounces semisweet chocolate, chopped
1 tablespoon shortening
FROSTING:
1 cup butter, softened
2 ounces semisweet chocolate, melted and cooled
1 teaspoon cherry extract
1 teaspoon vanilla extract
3-3/4 to 4 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in melted chocolate and extracts. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with cream, beating well after each addition., Transfer batter to prepared pan. Bake 60-70 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool in pan 10 minutes before removing to a wire rack to cool completely., Drain cherries, reserving 3 tablespoons juice for frosting; pat cherries dry with paper towels. In a microwave, melt chocolate and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on waxed paper; let stand until set., For frosting, in a large bowl, beat butter until creamy. Add melted chocolate and extracts. Beat in confectioners' sugar alternately with reserved cherry juice, adding enough confectioners' sugar to reach desired consistency; beat until smooth. Frost cake. Serve with chocolate cherries.

Nutrition Facts : Calories 762 calories, Fat 39g fat (18g saturated fat), Cholesterol 101mg cholesterol, Sodium 207mg sodium, Carbohydrate 92g carbohydrate (73g sugars, Fiber 1g fiber), Protein 6g protein.

OLD FASHIONED CHOCOLATE BROWNIE CAKE



Old Fashioned Chocolate Brownie Cake image

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

1/2 cup butter
1/2 cup butter flavor shortening
1/3 cup cocoa
1 cup water
2 cups sugar
2 cups flour
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1/4 cup cocoa
6 tablespoons buttermilk
2 1/2 cups powdered sugar
1 teaspoon vanilla
3/4 cup chopped nuts (optional)

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 AND HAZELNUT BROWNIE CAKE



Chocolate and Hazelnut Brownie Cake image

Be warned, this is wickedly rich - a chewy, chocolately, nutty mixture sandwiched together with whipped cream. Great with hazelnuts, but you can use other nuts, like brazils, or even a mixture. Posted in response to a request from Delia's Chocolate book.

Provided by MarieRynr

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 ounces dark chocolate (70-75% cocoa solids)
4 ounces chopped toasted hazelnuts
4 ounces butter
2 large eggs, lightly beaten
8 ounces golden granulated sugar
2 ounces plain flour
1 teaspoon baking powder
1/4 teaspoon salt
10 fluid ounces whipping cream (or double cream)
extra toasted nuts, roughly chopped
cocoa powder, to dust

Steps:

  • You will also need a baking tin, 6 x 10 x 1 inch deep, the base and sides lined with parchment paper. Make sure the paper stands up at least an inch above the edge of the tin.
  • Pre-heat the oven to gas mark 4, 350°F (180°C).
  • Place the chocolate and butter together in a large, heatproof bowl fitted over a saucepan of barely simmer water, and allow the chocolate to melt, making sure the base of the bowl doesn't touch the water. Then beat the mixture until smooth, remove it from the heat and simply stir in all the other ingredients till thoroughly blended. Now spread the mixture evenly into the prepared tin and bake on the centre shelf for 30 minutes. Leave the cake in the tin for 15 minutes to cool, then remove it from the tin, and turn it out on to a cooling rack. Strip off the lining paper, and, when it's absolutely cold, carefully cut the cake in half, down the centre lengthways, so you are left with two oblongs.
  • Now, whip the cream until it forms soft peaks and spread half ot it thickly along one half of the cake. Position the other half of the cake on top, and then spread with rest of the cream all over the cake, covering it completely. then decorate with the roughly chopped nuts and, if you like, a dusting of cocoa powder. If all the cake isn't eaten, to keep it fresh, store inside a polyurethane container in the fridge.

CHOCOLATE CHIP BROWNIE CAKE



Chocolate Chip Brownie Cake image

Make and share this Chocolate Chip Brownie Cake recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h5m

Yield 1 cake

Number Of Ingredients 8

1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1 tablespoon vanilla essence
4 eggs
1/4 cup hot water

Steps:

  • Melt butter and 2 cups chocolate chips together.
  • In a bowl, mix flour and soda together.
  • Put melted chocolate mixture in a large bowl.
  • Add sugar and beat for 5 minutes.
  • until smooth.
  • Add vanilla essence and gradually add water.
  • Mix well.
  • Add eggs, one at a time, beating well, after each addition.
  • Add flour mixture and mix on low speed until blended.
  • Fold in remaining 1 1/2 cups semi-sweet choc chips.
  • Pour into a greased 10" round pan.
  • Bake at 325 deg.
  • F for 35-45 minutes .
  • Cool.
  • Store in your fridge.

BROWNIE NUT CAKE WITH CHOCOLATE CREAM CHEESE FROSTING



Brownie Nut Cake with Chocolate Cream Cheese Frosting image

A classic recipe from the 1976 edition of "Betty Crocker's Cookbook," this one-bowl chocolate cake is sized right for small families.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 17

1 1/4 cups cake flour
1 1/3 cups granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk
3 tablespoons shortening
1 egg
1/2 teaspoon vanilla
3 oz unsweetened baking chocolate, melted, cooled
2/3 cup finely chopped nuts
3 oz cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
Dash of salt
2 oz unsweetened baking chocolate, melted, cooled
2 1/2 cups powdered sugar

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.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-MINT BROWNIE CAKE



Chocolate-Mint Brownie Cake image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Cake
2 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/4 teaspoon ground cinnamon
Icing
6 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 tablespoons whipping cream
3/4 teaspoon peppermint extract
Glaze
6 tablespoons whipping cream
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White chocolate curls (optional)
Fresh mint sprigs
Halved strawberries

Steps:

  • For cake:
  • Preheat oven to 350°F. Butter and flour 8-inch square metal cake pan. Line bottom of pan with parchment paper. Butter and flour parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until chocolate is melted and smooth. Remove from over water. Using electric mixer, beat butter in medium bowl until smooth. Gradually add sugar and beat until well blended. Beat in eggs 1 at a time, blending well after each addition. Beat in melted chocolate and vanilla. Add flour and cinnamon; beat just until blended. Spoon cake batter into prepared pan; smooth top.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool cake in pan on rack 20 minutes. Run small knife between edge of cake and pan to loosen. Turn cake out onto rack; remove parchment paper. Cool completely.
  • For icing:
  • Stir white chocolate and whipping cream in top of double boiler set over simmering water until melted and smooth. Remove from over water. Stir in peppermint extract. Spread icing evenly over top of cake. Place cake in freezer until icing is firm, about 30 minutes, or refrigerate cake 1 hour.
  • For glaze:
  • Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool chocolate until lukewarm but still pourable, about 5 minutes.
  • Place cake on rack set over baking sheet. Pour half of glaze over top of cake. Spread glaze evenly over top and sides of cake. Freeze until glaze is set, about 10 minutes. If necessary, rewarm remaining glaze just until pourable. Pour remaining glaze over cake; spread glaze smoothly over top and sides of cake. Refrigerate cake until glaze is firm, about 2 hours. (Can be made 1 day ahead. Cover and keep chilled.) Let cake stand at room temperature at least 3 hours before serving.
  • Transfer brownie cake to platter. Top cake with chocolate curls and garnish platter with mint sprigs and strawberries, if desired

CHOCOLATE BROWNIE CAKE



Chocolate Brownie Cake image

Categories     Cake     Chocolate     Egg     Dessert     Bake     Low Fat     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 Servings

Number Of Ingredients 13

Nonstick vegetable oil spray
2 ounces unsweetened chocolate, chopped
1 cup all purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 large egg whites
2/3 cup unsweetened applesauce
1/3 cup vegetable oil
2 teaspoons vanilla extract
Powdered sugar (optional)

Steps:

  • Preheat oven to 350°F. Spray 9-inch-diameter springform pan with vegetable oil spray. Stir chocolate in top of double boiler set over simmering water until melted . Cool slightly.
  • Whisk flour, 1 cup sugar, cocoa, baking powder and salt in medium bowl. Whisk eggs, egg whites, applesauce, oil, vanilla and melted chocolate in large bowl to blend. Sift flour mixture over. Whisk batter until smooth. Transfer to prepared pan; smooth top.
  • Bake cake until tester inserted into center comes out with moist crumbs still attached, about 35 minutes (cake will come about halfway up sides of pan). Transfer pan to rack and cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.)
  • Release pan sides from cake. Place cake on plate. If desired, place doily atop cake and sift powdered sugar over; remove doily.

DEATH BY CHOCOLATE LAYER BROWNIE CAKE?



Death by Chocolate Layer Brownie Cake? image

i create the brownie cake recipe,it was on death by chocolate,it's was good with a glass of chocolate milk

Provided by raymond spencer

Categories     Cakes

Time 50m

Number Of Ingredients 22

BROWNIE CAKE
2 c chocolate malted balls
1 box triple chocolate brownie mix
1 c vegetable oil
1/2 c water
3 egg whites
2 milk chocolate candy bars,chopped
1 c chopped chocolate covered almonds
FILLING
1 c heavy cream
1/2 c melted margarine
1 packet hot cocoa mix
1/2 c cold brewed decaf coffee
3/4 c chocolate hazlenut spread
FROSTING
1 tube(s) frozen whipped topping,thawed
3/4 c chocolate milk
1 pkg light cream cheese,softened
1 packet instant chocolate pudding mix
1 c hot fudge sauce
GARNISH
1 c semi sweet chocolate chips

Steps:

  • 1. Preheat oven to 325 degrees F.Line two 8-inch round cake pans.Coat with nonstick cooking spray.Add chocolate malted balls.
  • 2. In a large bowl,combine brownie mix,vegetable oil,water,egg whites and chopped chocolate candy bars.
  • 3. Beat together with a electric mixer,beat at low speed in 3 minutes and continued beat at medium speed in 30 minutes until smooth.
  • 4. Pour the brownie batter into prepared cake pans.Bake in preheated oven for 35 to 40 minutes,or until a toothpick inserted the center comes out clean.
  • 5. Cool completely before removing from the cake pans.
  • 6. For the filling:in a medium bowl,combine heavy cream,melted margarine,hot cocoa mix,cold brewed decaf coffee and chocolate hazelnut spread,whisk together until blended and set aside.
  • 7. For the frosting:in a another medium bowl,combine whipped topping,chocolate milk,cream cheese,instant chocolate pudding mix and hot fudge sauce,mix well until smooth and set aside.
  • 8. Place a bottom layer of brownie cake onto a plate.Spoon the filling on the botttom layer brownie cake.Sprinkle with chopped chocolate covered almonds.
  • 9. Top with another brownie cake.Spread the frosting on top and sides of the cake.Garnish with chocolate chips on top.

Tips:

  • For a richer flavor, use dark chocolate with a cocoa content of at least 70%.
  • To ensure the brownies are cooked through, insert a toothpick into the center. If it comes out clean, they are done.
  • Allow the brownies to cool completely before cutting them. This will help them to set and prevent them from crumbling.
  • For a fudgier brownie, use more butter and sugar. For a cakier brownie, use less butter and sugar.
  • Add in your favorite mix-ins, such as nuts, chocolate chips, or dried fruit, to create your own unique brownie recipe.

Conclusion:

With its rich, chocolatey flavor and moist, chewy texture, the chocolate brownie cake is a classic dessert that is loved by people of all ages. Whether you are a beginner baker or a seasoned pro, this recipe is sure to produce a delicious and satisfying cake that will be a hit at your next party or gathering.

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