A moist and delicious cakelike brownie with the subtle flavor of champagne.
Course
Dessert
Cuisine
American
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings9
AuthorKatie Moseman
Ingredients
1/2cupflour
1/2cupunsweetened cocoa powder
1cupsugar
1/2tspbaking powder
1/4tspsalt
2eggs
1/2tspvanilla extract
8TBunsalted buttermelted
1/2cupchampagne(another dry sparkling wine such as cava, may be substituted)
Instructions
Preheat oven to 350. Line an 8 inch square pan with parchment paper or foil.
Place flour, cocoa, baking powder, and salt in a bowl and stir together until well combined.
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.
Combine the wet and the dry ingredients and stir or whisk until just combined.
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.
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!