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Chocolate Brownie Cake
Soft and cakelike on the inside, yet with a delightfully chewy crust on top, this chocolate brownie cake is excellent for those who like a cakey brownie recipe. It’s great served a little warm with vanilla ice cream or whipped cream.
Not only is this the very first recipe I’ve published on my blog, but this is also the first brownie recipe I ever baked from scratch. It came from Betty Crocker’s Cooking Basics: Learning to Cook with Confidence, which is also where I learned to make hard cooked eggs and oven baked chicken breasts many years ago!
If you’d like to make this chocolate brownie cake a bit fancy, let the it cool completely, then flip it upside down so that the smooth side is facing up. Lay a doily or some other kind of pattern over the brownie cake, then put some powdered sugar into a mesh strainer and tap it gently over the design. Carefully lift away the doily. Voila! A lovely decoration for your brownie cake!
If cakey isn’t your style (or your mood), try these velvety, fudgy Ultimate Deep Dish Brownies!
Classic cake brownies with a soft interior and a slightly chewy crust.
- 1 1/2 cups sugar
- 3/4 cup all-purpose flour
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 cup unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs
- Preheat the oven to 350. Prepare a pan by lining it with parchment or foil.
- Mix sugar, flour, butter, cocoa, vanilla, salt, and eggs in a medium bowl with spoon or whisk. Pour into pan and smooth out the top.
- Bake 30 to 40 minutes or until a toothpick inserted in the middle comes out clean.
- Cool cake 10 minutes, then remove from pan and place on a wire cooling rack. Or you can leave the cake in the pan.