Best 6 Giant Brownie Snack Cake Recipes

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Indulge in the ultimate chocolatey delight with our Giant Brownie Snack Cake! This colossal cake is a symphony of rich, fudgy brownie and tender, moist cake, offering a taste of heaven in every bite. Perfectly balanced in flavor, this dessert is elevated by a luscious chocolate ganache frosting that adds an extra layer of decadence. Whether you're a chocolate aficionado or simply seeking an impressive dessert to share with loved ones, this Giant Brownie Snack Cake is guaranteed to satisfy your cravings.

Our comprehensive guide includes not only the recipe for the main attraction, but also delightful variations such as a gluten-free version for those with dietary restrictions, a delightful chocolate chip cookie dough swirl variation for added texture and flavor, and a luscious salted caramel variation that combines the classic flavors of chocolate and caramel for an irresistible treat. With step-by-step instructions and helpful tips, we'll guide you through the baking process, ensuring a perfect result every time. Prepare to impress your friends and family with this extraordinary Giant Brownie Snack Cake, a dessert that will leave them craving more.

Here are our top 6 tried and tested recipes!

TRIPLE LAYER BROWNIE CAKE



Triple Layer Brownie Cake image

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

1-1/2 cups butter
6 ounces unsweetened chocolate, chopped
3 cups sugar
5 large eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon salt
FROSTING:
16 ounces semisweet chocolate, chopped
3 cups heavy whipping cream
1/2 cup sugar, optional
2 milk chocolate candy bars (1.55 ounces each), shaved

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 :

FLOURLESS CHOCOLATE BROWNIE



Flourless Chocolate Brownie image

Provided by Debbie Lee

Categories     dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

One 15-ounce can black beans, drained and rinsed
3/4 cup milk chocolate chips
1/2 cup maple syrup
1/3 cup olive oil, plus more for greasing the pan
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons almond extract
3 large eggs
2 cups puffed rice cereal
1 cup slivered almonds
1 cup puffed rice cereal
1/4 cup maple syrup
2 tablespoons maple sugar
1 1/2 pounds mascarpone
1/2 cup almond butter
1/4 cup maple syrup

Steps:

  • For the brownie batter: Preheat the oven to 350 degrees F. Combine the black beans, chocolate chips, maple syrup, olive oil, cocoa powder, almond extract and eggs in a mixing bowl. Mix until smooth. Fold in the puffed rice cereal. Spoon the batter into individual baking molds or an 8-by-8-inch greased baking pan. Bake for 15 to 20 minutes. Transfer to cooling rack to cool completely.
  • For the maple-almond puffed rice granola: Combine the almonds, rice cereal and maple sugar together in a bowl. Spread the mixture evenly on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 degrees F for 5 to 7 minutes. Remove from the oven and sprinkle with the maple sugar while hot. Let cool, then break apart with a wooden spoon if necessary.
  • For the maple-almond mascarpone frosting: Combine the mascarpone, almond butter and maple syrup in a stand mixer fitted with the whisk attachement. Whip until well combined.
  • Frost the cooled brownie and top with puffed rice granola

THE BEST FUDGY BROWNIES



The Best Fudgy Brownies image

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

Nonstick baking spray
3 sticks (1 1/2 cups) unsalted butter
6 ounces bittersweet chocolate (64-percent cacao), chopped
1/4 cup heavy cream
1 cup all-purpose flour (see Cook's Note)
1 1/4 cups Dutch-process cocoa
1 3/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 3/4 teaspoons kosher salt
1 tablespoon pure vanilla paste or extract
2 teaspoons instant espresso powder
6 large eggs, chilled

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.

DEVIL'S FOOD BROWNIE CAKE



Devil's Food Brownie Cake image

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

nonstick cooking spray
1 (18 ounce) package fudge brownie mix
1 (15.25 ounce) package devil's food cake mix
1 ¼ cups cold brewed coffee
1 cup oil
4 large eggs
½ cup heavy whipping cream
1 (6 ounce) package semisweet chocolate chips

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

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

EASY CHOCOLATE BROWNIE CAKE



Easy chocolate brownie cake image

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

175g unsalted butter, plus extra for greasing
225g dark chocolate, broken into pieces
200g caster sugar
3 medium eggs, separated
65g plain flour
50g chopped pecan nuts

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

Tips:

  • Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your cake. Look for chocolate with a high cocoa content (70% or higher) for a rich, intense flavor.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined and no streaks of flour remain.
  • Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly and prevents it from sinking in the center.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting and running off the cake.
  • Use a serrated knife to cut the cake: This will help to prevent the cake from crumbling.

Conclusion:

This giant brownie snack cake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to be a hit with everyone who tries it. With its rich chocolate flavor and moist, fudgy texture, this cake is sure to become a new family favorite. So next time you're looking for a special treat, give this giant brownie snack cake a try. You won't be disappointed!

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