Best 6 Easy Fudge Brownie Cake Recipes

FUDGY BROWNIE CAKE

Steps:

• Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.
• Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.
• Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

EASY FUDGE BROWNIE CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 F. Grease and flour a Bundt pan. In a large mixing bowl, beat together the cake mix, brownie mix, eggs, oil, and water for 3 minutes on medium-high speed of mixer. Pour into prepared Bundt pan. Bake in center of oven for 40-50 minutes, or until center tests done with a wooden toothpick. Cool in pan on a wire rack for 10-15 minutes then turn cake out onto the rack to cool completely. When cake is cool, microwave frosting for about 10 seconds on high setting, or just until drizzling consistency. Frost top of cake and garnish with chopped pecans or mini chocolate chips, if desired.

HOT FUDGE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, 2 tablespoons cocoa powder, and baking powder together in a bowl. Add milk, oil, and vanilla extract; mix thoroughly. Pour batter into an ungreased 9-inch baking pan. Sprinkle brown sugar and 1/4 cup cocoa powder on top. Pour hot water on top immediately before baking.
• Bake in the preheated oven until a cake layer forms on top and springs back when lightly pressed, 30 to 40 minutes.

FUDGE BROWNIES

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray.
• In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares.
• I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie.
• When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust.
• Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie.

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.

TRIPLE FUDGE BROWNIES

Steps:

• Prepare pudding according to package directions. Whisk in dry cake mix. Stir in chocolate chips. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° until the top springs back when lightly touched,30-35 minutes. , Dust with confectioners' sugar. Serve with ice cream if desired.