Champagne Brownie Cake

 

Champagne brownie cake

Champagne and chocolate. What could be better?

 

This champagne brownie cake came about because I had a few sips of bubbly leftover in the fridge.  Since I’ve always wanted to figure out how to add the flavor of champagne to brownies, I decided to fool around with it in the kitchen.  I knew I’d need to add a lot of champagne, relatively speaking, to get the flavor to come through, because much of the alcohol cooks off when baked.  It’s also interesting to note that champagne acts as a leavening agent because of its bubbles.  This property will cause more of a rise than is typical for brownies, making it more “cake-like.”

It was my lucky day yesterday, because my husband also brought me some Godiva champagne truffles (also pictured above).  He declared the champagne brownie cake to be his favorite brownie so far of all the brownies I’ve baked.

If you don’t have champagne, you may use any dry sparkling white wine that tastes good.  Remember: Don’t cook with wine you wouldn’t drink.

If you like cake-like brownies, you might also like this Chocolate Brownie Cake.  If you like more fudgy brownies, try this Easy Brownie Recipe or this Chocolate Brownie Recipe.  For the ultimate in fudginess, try this Chocolate Fudge Brownie.

 

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Champagne Brownie Cake

A moist and delicious cakelike brownie with the subtle flavor of champagne.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 9
Author Katie Moseman

Ingredients

  • 1/2 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 8 TB unsalted butter melted
  • 1/2 cup champagne (another dry sparkling wine such as cava, may be substituted)

Instructions

  1. Preheat oven to 350. Line an 8 inch square pan with parchment paper or foil.
  2. Place flour, cocoa, baking powder, and salt in a bowl and stir together until well combined.
  3. In another bowl, combine eggs, sugar, and vanilla and whisk till well creamed, then whisk in the melted butter. Stir in the champagne until incorporated.
  4. Combine the wet and the dry ingredients and stir or whisk until just combined.
  5. Pour batter in prepared pan, smooth out evenly, and bake until just set, 20 to 25 minutes. Take care not to overbake or the brownie cake will dry out.
  6. Cool on a rack. Store airtight. Keeps well.

Recipe Notes

Like many baked goods made with alcohol, this brownie cake actually tastes even better the second day!

 

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