Author: Chocolate Covered Weekly

These ultra-fudgy dark chocolate brownies have melted dark chocolate, dark cocoa powder and chocolate chunks in them. They are rich and a little goes a long way with these thick and indulgent brownies! While they are sweet, they are not over-powering due to the dark chocolate. They are made in one bowl and couldn’t be easier to whip up when that ultimate chocolate craving hits.

INGREDIENTS:
12 tablespoons unsalted butter cubed
8 oz dark chocolate good quality chips or finely chopped bar
1 cup (200 grams) granulated sugar
½ cup (100 grams) light brown sugar packed
3 large eggs
⅓ cup (26 grams) cocoa powder ideally Hershey’s Special Dark Cocoa powder
1 cup (120 grams) all-purpose flour
¾ teaspoon salt
1 cup dark chocolate chunks/chips

INSTRUCTIONS:
Preheat the oven to 350 degrees and line an 8 x 8 pan with parchment paper leaving an overhang on 2 sides or spray the pan with cooking spray.
Combine butter and chopped chocolate (or chocolate chips) in a medium heatproof bowl. Microwave in 30 second increments, stirring each time, until completely melted.
Add the brown and white sugar and stir to combine.
Add the eggs and stir until combined.
Add the cocoa powder, flour and salt and stir until almost combined but streaks of flour are still visible. Stir in the chocolate chips/chunks until just combined.
Pour the batter into the prepared pan, smoothing the top.
Bake for about 30 minutes, until the edges are slightly puffed and the middle is set. The toothpick test won’t work for these because of the fudgy texture. You can also use an instant-read thermometer to test the middle of the brownies. You would want a temp around 180-190 degrees Fahrenheit.
Let the brownies cool slightly and then refrigerate them for a couple of hours to allow them to solidify and make them easier to cut.

NOTES
These are really rich, fudgy brownies. They could easily be cut into smaller pieces and yield 25 instead of 16 if you cut in a 5 x 5 grid.
Do not cut these straight from the oven. They really need to harden up in the refrigerator before you slice them or at least cool completely at room temperature.

Ingredient highlights:
All the usual suspects go into these brownies but let’s break each one down a bit:

Butter- I use unsalted butter in these brownies so that I can control the amount of salt.
Dark chocolate- I used Ghiradelli 60% bittersweet chocolate for these brownies. I’ve tested using both the Ghiradelli baking bar and the Ghiradelli chocolate chips and both work well. The chocolate is melted and folded into the batter and then whole chocolate chips or chocolate chunks are stirred in at the end. You can adjust the percentage you use based on how sweet you want your brownies. Remember, a higher percentage is less sweet than a lower percentage.
Sugars- Both granulated sugar and brown sugar are used in these dark chocolate brownies. Aside from adding obvious sweetness, brown sugar has more moisture in it and leads to a denser brownie which is why I use both.
Eggs- Eggs are a typical ingredient in brownies. I always use large eggs so try to use the same.
Cocoa powder- I used Hershey’s Special Dark cocoa powder which is a dutched cocoa powder. Natural unsweetened cocoa powder works fine as well. The special dark cocoa powder amps up that dark chocolate flavor.
Flour- Standard all-purpose flour is used for these brownies.
Salt- I used both kosher salt for the batter and coarse sea salt to sprinkle on top of the finished brownies. For the batter and for all of my baking and cooking, I use Diamond Crystal Kosher Salt. For finishing salt on the tops of the brownies, I use Maldon Sea Salt. The sea salt helps balance the sweetness and richness of the brownies. This is totally optional but really makes the brownies extra special!
Expert tips:
Use the microwave as a shortcut! I melt my butter and chocolate in a heatproof bowl large enough for all of the ingredients for 30-second increments until completely melted. It took about 3 and a half increments for mine to melt all the way. Stir after each 30 seconds. If it’s almost completely melted, don’t put it in for the whole 30 seconds as you don’t want to burn it. Using the microwave and a bowl big enough for all the ingredients makes this a one-bowl brownie recipe and super easy with minimal clean up. Of course, you can still use the stove to melt the butter and chocolate if you prefer!
Line your pan with a parchment paper sling so that two sides of the parchment extend beyond the pan. After the brownies have cooled, you just lift them from the pan easily using the parchment. The easiest way to cut these is out of the pan so this makes your job super simple. To keep the long sides of the parchment in place, try using metal binder clips.
Two types of chocolate- For extra rich and fudgy brownies, both cocoa powder and melted bittersweet chocolate is added. As mentioned above, any cocoa powder is fine in this recipe but I like to use Hershey’s Special Dark. Because there is no leavening agent in this recipe, the type of cocoa (natural or dutch-processed) doesn’t matter. If using chocolate bars, to easily chop the chocolate, consider using a serrated knife (or bread knife) to chop it. It’s much easier than a regular knife!
Don’t overbake- One of the main keys to achieving fudgy brownies is not overbaking them. It’s better to underbake these than overbake because as they cool, they will firm up more. Around 30 minutes is the perfect time for my brownies. They should you done on the top, slightly puffed on the edges and should not jiggle when you shake the pan. The toothpick test is a little difficult with these brownies due to how fudgy they are and the chocolate chips/chunks studding the batter.
Measure flour correctly. I’ve provided the gram measurments for the flour so if you have a kitchen scale, use it! Clean-up is even easier as you are not dirtying a bunch of measuring cups. Flour is often over-measured which can lead to dryer baked goods. If you don’t have a scale, then make sure you fluff up the flour in the canister or bag and then lightly spoon it into your measuring cup, leveling off the top.

How to cut the brownies neatly:
Chill the brownies in the fridge for a few hours before cutting into them if you want neat, clean slices. Use a really sharp knife that ideally is as long as the pan of brownies so you can cut in one slice. Cut without sawing through the brownies, making one clean slice down them. It also helps to wipe the knife off after each slice through the brownies.

Substitution and variations:
If you don’t have dark chocolate or bittersweet chocolate, you can substitute semi-sweet chocolate. I would not substitute milk chocolate in these dark chocolate brownies as they will be far too sweet. You would need to reduce the sugar some if you choose to use milk chocolate.

As said above, a baking bar or good quality chocolate chips can both be used as the melted chocolate. If you prefer to leave out the additional chocolate chips folded into the batter at the end, you can do so but they do add a nice textural element to the rich brownies.

I have not tested this as a gluten-free version, but you could likely swap 1:1 gluten-free baking flour for the all-purpose flour in these.

If you only have salted butter, it’s fine to use but don’t add the extra salt in the recipe.

FAQs
My brownies are under-baked. How can I make sure they are baked?
The easiest way to tell if your brownies are baked enough is to use an instant-read thermometer. They need to be at a minimum of 165 degrees in the middle to be safe to eat. They will still be very gooey at this temp so aim for about 180-190 for that perfect fudgy brownie. You can also try inserting a toothpick but know that you don’t want a clean toothpick to come out of them. They will be over-baked if you reach this point.

Can the brownies be frozen?
Yes, these freeze well. Ideally, freeze them whole and then thaw them overnight on the counter before cutting into them. If you are freezing leftovers, pack them tightly together in a zip-top bag. You can also wrap them in foil first and then put them into a zip-top bag or other container for an extra layer of protection. They will be good for a couple of months like this.

Storage
The brownies are best stored in the refrigerator and will last for a week or so. Make sure they are covered tightly. If you prefer to eat them less cold, pull them out of the refrigerator an hour before you serve them to take the chill off.

NUTRITION
Serving: 1 brownie
Calories: 342kcal

AS POSTED ON TheMarbleKitchen.com by Tara Kringlen.

These Pine Cone Brownies are seriously the cutest and make such a fun dessert to share around the holiday! They might look intimidating, but aren’t too hard to make actually! You can use a boxed brownie mix to save some time as well. These are gluten, dairy, egg, and refined sugar-free. These would be the perfect dessert to make for the holidays or a fun activity to do with friends or your kiddos.

EQUIPMENT:
1 8×8 baking dish

INGREDIENTS:

1 GF/Grain free boxed brownie mix and whatever ingredients it requires(I love Simple Mills)
1 cup sliced almonds(can sub with cereal flakes instead)
9 oz chocolate chips
1 tsp coconut oil
Powdered Sugar or Powdered Monk fruit

INSTRUCTIONS:

Make your brownie mix accordingly to the instructions(make sure to not over bake them so they will be somewhat gooey in the middle and easy to work with) Bake your brownie mix and then let it cool down for a few minutes but don’t let them cool down too much to where they harden.(about 10 minutes)
Take the baked brownie mixture and form into about 12 cone shapes. (Like you would for a cake pop!)
Place the almond slices (or cereal flakes) in and around the brownie cones(carefully because they are fragile), making the pine cone look full with “scales.”
Place the pine cones on a parchment paper lined sheet pan, and stick them in the freezer for 30 minutes.
Melt the chocolate chips with the coconut oil by heating in a bowl in the microwave in 30-second increments.(Or use a double boiler).
Take the pine cones out of the freezer and carefully coat each one with the melted chocolate. Place the pine cone brownies back on the parchment paper to set.
Sprinkle some powdered sugar on top for a frosted look and enjoy!
NOTES
*Every brownie mix is going to work differently. I shared the one that works best for me but exact results are not guaranteed if you use a different brownie mix.
*If your chocolate is too thick of a consistency to pour over your brownies try adding more coconut oil to thin out the chocolate. A semi sweet or dark chocolate will work better than milk chocolate.
*If your brownie mixture is a little crumbly try adding some chocolate or cream cheese frosting to bind it together more.

As posted on ColorfulSuperFoodie.com.

Do you ever just crave one cookie and cookie ONLY? Now you can make one chocolate chip cookie when that sweet craving hits late at night. Crispy on the edges and ooey gooey in the center!

INGREDIENTS:
2 tablespoons Challenge Unsalted Butter, melted
2 tablespoons brown sugar
1 tablespoon white sugar
1/2 tablespoon whisked egg
1/4 teaspoon vanilla extract
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup all-purpose flour, additional tablespoon as needed
chocolate chunks
flakey sea salt

INSTRUCTIONS:
Preheat oven to 350°F.
In a small bowl, add the melted butter, brown sugar, white sugar, whisked egg, vanilla extract, baking soda, and salt. Combine together until smooth.
Add the all-purpose flour and fold in with a rubber spatula until you have a cookie dough consistency. If the dough is a bit too wet, add 1/2 a tablespoon to 1 tablespoon of flour as needed.
Mix in the milk chocolate and dark chocolate and let the dough rest for 15 minutes in the fridge.
Line a sheet pan with parchment paper.
Roll the dough into a ball and place on the lined sheet pan.
Optional, add a sprinkle of sea salt on top.
Pop in the oven to bake for about 8 minutes until the edges are golden brown and the center is still a bit soft. Do not overbake – the cookies will continue baking out of the oven on the hot pan.
Leave them on the pan for about 10 minutes or until firm before transferring them to a cooling rack to finish cooling and enjoy!

As posted on Moribyan.com.

Molten Lava Cookies are the best chocolate desserts! The lava center is a fun and delicious surprise for all who get to eat and enjoy this cookie recipe. Anyone who calls themselves a chocolate lover will be obsessed with these fudge cookies.

Ingredients:
▢¾ cup sugar
▢¾ cup flour
▢⅓ cup cocoa powder
▢2 tablespoon brown sugar
▢¼ teaspoon baking soda
▢¼ teaspoon salt
▢⅓ cup salted butter very soft or melted
▢1 egg
▢½ teaspoon vanilla

Filling:
▢30 dark chocolate melting wafers such as Ghiradelli

Instructions:
Preheat the oven to 350. Line 2 large cookie sheets with parchment paper.
In a large bowl stir together the flour, sugars, cocoa powder, baking soda, and salt.
Add the egg, vanilla, and butter. Mix until smooth.
Scoop 15 cookies, stuff each with 2 chocolate discs, and place them on the prepared baking sheets.

Bake for 10-12 minutes, until barely set. Enjoy warm.

Note:
This must be enjoyed warm for that perfect lava center. You can rewarm them as needed.

As posted on BakingMeHungry.com by Taryn.

 

“The key to most fluffy cakes is the addition of oil,” says Phil Khoury, author of A New Way to Bake. That could come, he says, via replacing “up to 50%” of the butter in a recipe with neutral oil or substituting it entirely, the reason being that “oils are liquid at both fridge and room temperatures, whereas butter has to go above 25C for it to take on the attributes you associate with a moist cake”. Also, as butter starts to solidify, it has a drying effect on cakes, so having some oil in there will help soften things, Khoury adds. There is, of course, no butter involved in Khoury’s vegan take on the theme. “I use olive oil, but not a lot, especially when you’re in the business of not using eggs.” Typically, “you need quite a lot of fat to tenderise the gelling effect of eggs and flour, so, if you don’t have eggs to contend with, you can use up to 60% less fat”. To lighten things up, he includes apple cider vinegar: “It activates the bicarb and gives it that pre-bake lift, then the baking powder does the rest of the lifting in the oven.” For more, click HERE.

A bag of chocolate chips is the ultimate kitchen workhorse. Sure, we love eating them straight out of the bag, but the possibilities are endless when you’re wanting a chocolate chip-studded dessert in your life that goes well beyond just chocolate chip cookies. With all these 25 chocolate chip-packed recipes for cakes, tarts, bars, and pies to choose from, we have a feeling your week is about to get a whole lot sweeter! Pro tip: Don’t just stop at merely folding in chocolate chips to all your favorite desserts. Melt them into ganache with heavy cream! Making ganache is basically foolproof and improves everything it touches, as is the case for the layers of it in our brownie lasagna, the whipped ganache frosting in our chocolate birthday cake, or the fudgy topping for our flourless peanut butter chocolate cake. Speaking of melty, gooey chocolate, a bag of chocolate chips also means you’re halfway to a batch of fudge (namely our fantasy fudge), proving it’s always a good idea to think outside the cookie jar when your sweet tooth strikes. CLICK, HERE, as posted on DELISH.COM, for all 25 recipes!

At first glance, it didn’t seem doable to put a whole bottle of red wine in a pie — but this recipe sure proved wrong. It pairs red wine and chocolate together beautifully to create a luscious chocolate cream pie with a grown-up twist that’s perfect for any dinner party.

Ingredients:

Crust:

2 cups chocolate wafer cookie crumbs (from one 9-ounce box)

1 stick (8 tablespoons) unsalted butter, melted

2 tablespoons sugar

Pinch of fine salt

Filling:

1/2 cup cornstarch

1 1/4 cups plus 3 tablespoons sugar

One 750-milliliter bottle dry red wine
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Three 4-ounce bars bittersweet chocolate, chopped

2 tablespoons unsalted butter

Pinch of fine salt

2 cups cold heavy cream

Chocolate curls or sprinkles, for topping, optional

Directions:

For the crust: Position a rack in the center of the oven and preheat to 325 degrees F.
Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom and sides of a 9-inch deep-dish pie pan. Bake until dry and set, 15 to 18 minutes. Let cool completely on a wire rack.
For the filling: Combine the cornstarch and 1 1/4 cups of the sugar in a medium saucepan and very slowly whisk in the wine to prevent lumps from forming. Cook over medium heat, stirring constantly, until it has come to a simmer and is very thick, about 8 minutes. Remove from the heat and stir in the chocolate, butter and salt until smooth. Pour the filling into the cooled crust and refrigerate until chilled and set, about 4 hours and up to overnight.
Right before serving, whip the cream with the remaining 3 tablespoons sugar in a large bowl with an electric mixer until soft peaks form. Top the pie with the whipped cream. Scatter the chocolate curls or sprinkles over the top, if using.

As posted on THEKITCHN.COM by Molly Allen.

This black chocolate cake is made using black cocoa powder. It’s rich, moist and naturally deep in color from the cocoa powder.  It is made without using any dyes, just a specific cocoa powder called black cocoa. It has the perfect spooky vibes for Halloween.

INGREDIENTS:

Black Chocolate Cake:
2 cups all-purpose flour
¾ cup black cocoa powder
¾ cup brown sugar
1 cup granulated sugar
1½ teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup oil canola or vegetable
3 large eggs room temperature
1 cup buttermilk room temperature
2 teaspoon vanilla extract
1 cup hot water or coffee

Black Chocolate Buttercream:
1½ cups butter room temperature
¾ cups cocoa powder
4 cups powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2-4 tablespoon milk

INSTRUCTIONS:

To make the cake:
Preheat the oven to 325 F. Spray three 8-inch round cake pans with non-stick cooking spray, and then line the bottom of the pans with parchment.
In a large bowl, sift or stir together flour, cocoa powder, sugars, baking soda, baking powder, and salt.
In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water or coffee and mix together another minute. It’s ok if the batter seems extra liquidy.
Pour batter evenly into all three pans. Bake for about 25-29 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 24 cupcake liners for abour 20-22 minutes.
Let the cakes completely cool before taking out of the pans and frosting.
To make the black chocolate buttercream:
In a large mixing bowl, cream together butter and black cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and milk. Beat until light and fluffy.
You may end up needing to add more powdered sugar or cream to get your desired consistency.
To assemble cake:
Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting.
Place the second cake layer, top side up, on top of the buttercream. Repeat the same frosting.
Place final cake layer, top side down.
Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. I added black sugar sprinkles and a few ghost peeps to make it more Halloweeny.

 

NOTES
Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.
You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.
Cake will stay fresh for a few days if kept in an airtight container. You can also freeze it with or without frosting.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
NUTRITION
Calories: 520kcal
Carbohydrates: 70g
Protein: 5g
Fat: 27g
Saturated Fat: 13g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 10g
Trans Fat: 1g
Cholesterol: 83mg
Sodium: 483mg
Potassium: 196mg
Fiber: 3g
Sugar: 53g
Vitamin A: 610IU
Calcium: 66mg
Iron: 2mg

As posted on THESALTEDSWEETS.COM by Brooke Hemec.

When you’re lucky enough to be blessed with a beautiful slice of chocolate cake the worst thing to discover is that the cake is tired and bored with itself. Nothing can ruin the excitement of chocolate cake like ho-hum flavor, icing that tastes like Mondays, a texture like a brick of boardwalk fudge, with the grittiness of a chocolate sand castle. Mmm, yummy. In reality, what you really want is a classic chocolate cake you can whip out of your back pocket like you were born at Le Cordon Bleu, Paris. The one everyone requests for their birthdays. “Oh really? This old thing? I mean, I guess!” A flawless confection, with the ultimate chocolate flavor. Perfectly moist, and iced like it’s headlining Fashion Week. Whether it’s a $1.79 box mix, the secret recipe grandma passed down for generations, or even if you’ve never made a chocolate cake in your entire life, it’s time to step up your game and have some fun doing it. You could be mixing in wine, cookies, sauerkraut, and diamonds! And, yes, you can eat everything. Gemstones included. So, party on (click HERE).

Cocoa powder is an important ingredient in the making of chocolate ice cream. Derived from the solids left over after much of the cocoa butter is removed from the bean, cocoa powder has perhaps the most concentrated chocolate flavor of any chocolate product. A little goes a long way, but nothing provides you with the deep and rich chocolate flavor that is ideal when you’re making chocolate ice cream. And there is no better cocoa powder for this task than Dutch-process cocoa powder. Read more, HERE.

When it comes to baking with chocolate, a box grater is truly a baker’s best friend. Whether you’re shaving a sweet garnish over hot chocolates and lattes, grinding up a good bark for your black forest cake, or just grating chocolate to melt and temper, a grater is all you need to get it done. The problem is, it’s not always the easiest or most straightforward task. If you’re trying to grate an entire block of chocolate, it might take you more than a minute — and at room temperature, chances are it’s going to go soft and hard to work with before you’re halfway done. The next time you plan on putting yourself through the messy process of it all, place the chocolate and your grater in the freezer for at least 10 minutes first to skip the headache. to learn more, click HERE.

Melting chocolate is an essential part of making a few different treats. It can be turned into a sweet ganache to pour over your cakes. You can buy silicone molds to pour the chocolate in, and once it’s hardened again, it can create fun decorations for your treats. You can also add other ingredients to the melted confection to turn it into a sweet dip for cookies, fruits, and marshmallows. When you’re melting chocolate, it should not be heated above 133 degrees Fahrenheit or you run the risk of ruining the treat. If you do accidentally burn your chocolate, it might not be a total loss. All you’ll need to do to salvage the scorched chocolate is add in a little bit of coconut oil. Read more about the benefits of using coconut oil with chocolate, HERE.

These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor!

Ingredients:

▢4 ounces 1/3 less fat cream cheese, softened
▢2 tablespoons unsalted butter, softened
▢3/4 cup monk fruit brown sugar, Lakanto or use regular brown sugar if you prefer
▢1/4 cup monk fruit sweetener, Lakanto or regular sugar
▢1 large egg
▢1/2 cup canned pumpkin puree
▢1/4 cup 1% buttermilk
▢1/2 teaspoon vanilla extract
▢1-3/4 cup all purpose flour
▢1 teaspoon pumpkin spice
▢1/2 teaspoon baking soda
▢1/2 teaspoon salt
▢1/4 teaspoon baking powder
▢3/4 cup sugar-free chocolate chips, such as Lily’s

Instructions:

Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).
In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.
Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.
In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.
Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.
Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.
Remove to wire rack to cool.

Nutrition:
Serving: 2 cookies, Calories: 95 kcal, Carbohydrates: 25.5 g, Protein: 2.5 g, Fat: 3.5 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 107 mg, Fiber: 3 g, Sugar: 1 g

As posted on SKINNYTASTE.COM

Whether or not cacao percentage matters when baking with chocolate has long been debated. Some bakers swap percentages regularly, while others always stay within the exact recipe details. The truth is, cacao percentage does matter when baking with chocolate if you want a recipe to turn out exactly as intended, but there are times when using chocolate interchangeably can work. So, when does cacao percentage make a difference? If you’re melting chocolate for molds, making homemade chocolate, creating a mousse, or working on a fussy ganache, it’s best not to stray too far from the suggested percentage. To learn more, click HERE.

 

This new go-to chocolate cake recipe, rich and moist Dark Chocolate Fudge Cake! Delicious, easy to make, and extra decadent. It’s the perfect cake for any chocolate lover. Picture a dense, but still fluffy, moist, chocolate cake with a rich and intense chocolate flavor! Though, the goodness doesn’t stop there…After baking, the cake is frosted with the easiest and most delicious chocolate fudge frosting. Every bite is intensely chocolate-y, ultra rich, and oh-so decadent! Truly the perfect dessert for any chocolate lover.

INGREDIENTS
Cake

▢⅞ cup all purpose flour
▢½ cup natural process cocoa powder
▢⅞ cup granulated sugar
▢¾ teaspoon baking powder
▢¼ teaspoon baking soda
▢⅛ teaspoon salt
▢1 cup bittersweet chocolate
▢2 large eggs, room temperature
▢½ cup whole milk, room temperature
▢7 Tablespoons vegetable oil
▢1 teaspoon vanilla extract
▢½ cup water

Frosting

▢3 Tablespoons salted butter, room temperature
▢1 cup powdered sugar
▢¼ cup cocoa powder
▢2 ⅔ Tablespoons whole milk
▢½ teaspoon vanilla extract
▢½ cup bittersweet chocolate, melted

INSTRUCTIONS
Cake

Heat oven to 350℉.
Spray 8 inch x 3 inch round cake pan with baking spray. Set aside.
In a medium bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
Place bittersweet chocolate in a medium microwave safe bowl.
Microwave in 15 second increments, stirring well after each, until chocolate is melted and smooth. Set aside.
In a large bowl, whisk together eggs, milk, oil, vanilla, and water.
Mix in melted chocolate.
Add dry ingredients to chocolate mixture.
Whisk until smooth.
Pour into prepared pan.

Bake for 55 minutes, or until cake tests done.

Frosting
In a medium bowl, beat butter, powdered sugar, and cocoa together.
Add milk and vanilla.
Beat until smooth and fluffy.
Mix in melted chocolate.
Spread on top of cooled cake.
NOTES
Be careful to not over-mix the cake batter! If it’s mixed too much, the cake may become tough and not rise properly.
If you’re unsure the cake is baked after the time listed below, you can use a cake tester or tooth pick. If it comes clean, the cake is baked through!

Let the cake cool COMPLETELY before frosting it.
Make sure the butter and milk are room temperature before mixing the frosting.
Remember to sift the cocoa powder and powdered sugar!
If frosting is too thick, you can add a little more milk.
You can divide this cake into 2 layers. If you do, double the frosting for middle filled and top covered. Triple the frosting if you want to frost the whole cake.
EQUIPMENT
Pyrex Glass Mixing Bowl Set
9-Inch Better Wire Whisk
8×3 Inch Round Cake Pan
Cake Tester
Hand Mixer
Small Offset Spatula

As posted BY CAYLIE on BakersTable.net

This easy brownie cake is for all of the brownie lovers out there! It has all of the wonderful flavor of brownies in the form of a two layer cake. This cake is made from a doctored brownie mix, which is why it has the flavor and texture of a cake-like brownies. It has delicious chocolate brownie flavor without being overly rich. At two layers, it doesn’t stand quite as tall as the usual cakes (approximately an inch shorter), but is every bit as impressive! Keep this brownie cake in mind the next time you need a great birthday cake recipe, potluck dessert, holiday cake, and more!

 

PREP TIME: 15MINUTES MINS
COOK TIME: 30MINUTES MINS
COURSE: DESSERT
SERVINGS: 15

Ingredients
▢1 Box Brownie Mix (We like Duncan Hines Double Fudge Brownie Mix- 17.6 oz) *See Notes
▢½ cup (60g) All Purpose Flour
▢½ cup (100g) granulated sugar
▢1 teaspoon (4g) Baking Powder
▢2½ Tablespoons (15g) Unsweetened Cocoa Powder
▢½ cup (108g) vegetable oil
▢1 cup sour cream (we use full fat)
▢½ cup water
▢3 large eggs
▢Fudge Packet (if your brownie mix comes with one)
FOR THE CHOCOLATE BUTTERCREAM
▢2 sticks (226g) unsalted butter, softened (Do not microwave)
▢6 cups (690g) powdered sugar
▢¾ cup (70g) unsweetened cocoa (measure then sift)
▢⅓ -½ cup (72g) milk (adjust amount for desired consistency)
▢2 teaspoons 8g vanilla extract 8 grams
▢½ teaspoon 3g salt
Instructions
Preheat oven to 350℉. Grease two 8 inch round cake pans. We also added circles of parchment to the bottom of each pan (as usual).
This recipe can be prepared in a large mixing bowl, just as when making brownies from a mix. No mixer needed.
Combine dry ingredients in large bowl and whisk together until combined. (This is the brownie mix, flour, sugar, cocoa powder, and baking powder.)
Add the remaining ingredients (eggs, sour cream, fudge packet (if your mix has one), water, and vegetable oil) and stir until well combined. I find it easiest to use a rubber spatula for this step.
Divide the cake batter between two 8 inch cake pans. (This recipe makes about 5 cups of batter.)
Bake at 350℉ for 25-30 minutes or until a toothpick can be inserted into the cake layers and comes out clean or with just a few crumbs attached.
Cool the cake layers in the cake pans (preferably on a cooling rack) for 5 minutes before turning out. Cool completely before frosting.
FOR THE CHOCOLATE BUTTERCREAM
Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter.
Add powdered sugar, salt, and cocoa powder.
Add most of the milk and mix on low speed, increasing to medium as the ingredients become incorporated.
Continue to mix adding remaining milk as needed. It may take 3-5 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix, the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.
DECORATING THE CAKE
Place the first cake layer on a cake pedestal and spread with frosting. Top with the second cake layer and frost the cake around the sides and top with a thin layer of frosting. (This is the “crumb coat”.)
At this point, we like to chill the cake in the freezer for 15 minutes (or longer in the refrigerator) to firm everything up. (Chill the bowl of frosting in the refrigerator during this time if needed).
Frost the cake with a second layer of frosting. Decorate however you like! At this point, we added texture around the sides of the cake using a small offset spatula, making diagonal strokes from bottom to top.
We added additional piping on top of the cake, piping large frosting shells using a large star (1M) piping tip.
Keep the cake in an airtight container or under a cake dome in a cool room in your house for 1-2 days or in refrigerator for longer. If refrigerating, you should remove the cake a couple of hours before serving so that it has time to warm and soften.
Notes
This recipe makes a beautiful two layer cake but it is not as tall as most of the cakes on our site site. (Probably stands approximately 3 inches tall rather than 4.) We experimented with adding even more flour, etc. to extend it, but doing this made it taste less like brownies. So, a shorter cake is better in this case. (However, you can always double the recipe if you need to!)
These cake layers can be tightly wrapped with plastic wrap, aluminum foil, and frozen for up to three months if baking in advance.
Brownie Cake Mix: So far, our favorite mix for this recipe has been Duncan Hines Double Fudge Brownie Mix (17.6 oz). We also tried Ghirardelli Double Chocolate Brownie Mix (18 oz), but it tasted more like chocolate cake than brownies.

As posted on My Cake School, by Melissa and Bebe.

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