Double Chocolate Brownie Cake Recipes

FUDGY DOUBLE-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Butter a 9-inch square baking pan and line with parchment, leaving a 2-inch overhang on two sides; butter parchment.
• In a medium bowl, whisk together flour, cocoa, and salt. In a large heatproof bowl set over (but not in) a pot of simmering water, combine 1 1/2 cups chocolate (6 ounces) and butter; heat, stirring, until melted. Remove from heat. Immediately add sugar and whisk 10 seconds.
• Add eggs, one at a time, then vanilla; whisk vigorously until glossy and smooth, 45 to 60 seconds. Using a rubber spatula, stir in flour mixture until just combined, then fold in remaining 1/2 cup chocolate (2 ounces). Transfer batter to prepared pan, smoothing top with spatula.
• Bake until top is shiny and crackly and a tester comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool 20 minutes. Using parchment overhang, lift brownies from pan. Let cool completely on rack before cutting into squares. Store in an airtight container at room temperature up to 2 days.

WARM DOUBLE-CHOCOLATE BROWNIE CAKES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 8 cups in a standard-size muffin pan.
• In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
• In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
• In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
• Beat in vanilla extract.
• Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
• Stir in remaining chopped chocolate.
• Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
• Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
• Serve cakes warm, with ice cream.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-inch square baking dish with 1 teaspoon butter. Cut a piece of parchment paper in a strip to line the bottom and 2 sides of the dish. Butter the paper with the remaining 1/2 teaspoon butter and set aside.
• Place the unsweetened chocolate and 8 tablespoons butter in a medium heat-proof bowl that fits comfortably over a saucepan filled with 1 inch water. Place the double-boiler over medium heat and cook, stirring constantly with a silicone spatula, until the chocolate and butter are just barely melted. Remove the bowl from the heat and continue to stir for 1 minute to cool slightly. The mixture should be warm to the touch, not hot.
• Using a hand-held mixer, beat the sugar, vanilla and salt into the chocolate mixture until smooth. Add the eggs and yolk all at once and beat until fully incorporated and smooth. Fold in the flour and semisweet chocolate chips with a silicone spatula until just barely combined; a few streaks are fine. Pour the mixture into the prepared pan and bake on the middle rack until just set and a toothpick inserted in the center comes out clean, about 30 minutes. Do not overbake. Allow to cool to room temperature before cutting into 16 small pieces.

CHOCOLATE BROWNIE CAKE WITH DOUBLE CHOCOLATE FROSTING

Steps:

• Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
• In a large bowl, cream 6 T butter and 1 cup sugar until light.
• Add egg yolks, one at a time, beating well after each addition.
• Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
• Add dry ingredients alternately with 6 T milk, beating well after each addition.
• In another large bowl, with clean dry beaters, beat the egg whites until foamy.
• Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
• Folk half into batter, then fold in the rest.
• Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
• In a large bowl, cream 1/2 cup butter until light.
• Add the vanilla, salt, and melted semisweet choclate and beat well.
• Sift the cocoa into the butter mixture and beat again.
• Add the powdered sugar 1/2 cup at a time, beating well after each addition.
• Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
• Frost cake and enjoy!