Chocolate Brownies Cake - one great big chocolate brownie!

My chocolate brownies cake recipe is yet another variation of my easy chocolate brownie recipe . And like my brownie recipe you can use any combination of chocolate, fruits and nuts etc.

In my chocolate brownies recipe I suggest that you add the chocolate to the top of the brownies as this has great visual impact, immediately letting everyone know what type of chocolate brownie they are about to bite into.

You can also do this in the chocolate brownies cake or as I have done here mix the chocolate chips through the mix then top with my chocolate glaze recipe after baking.

Please read through the chocolate brownies cake recipe first before starting.

If you have any questions concerning imperial/metric conversions you will find the answers on my Baking Conversions page.

If you have any questions concerning baking terms used you will find the answers on my Baking Glossary page.

Chocolate Brownie Recipe

Grease and line with non-stick baking paper one 20cm (8") round cake tin.

Ingredients.

125g butter, chopped
250g dark chocolate, chopped
1/2 cup brown sugar, firmly packed
2 eggs, lightly beaten,
1 1/4 cups plain flour, sifted
1 teaspoon baking powder
2 cups chocolate chips or chopped chocolate of your choice.

Baking Temperature

The oven should be preheated to 160oC (325oF)

Method.

1. In a medium size microwave safe bowl heat the chopped butter and dark chocolate on high for 1 minute. Remove and stir until blended. You may need a further 30 seconds. Stir until smooth. Cool slightly so that you do not cook the eggs when you add them.
2. Add the brown sugar and the beaten eggs. Stir through.
3. Add the sifted flour, baking powder and chocolate chips (keep the chocolate chips aside to add to the top if that is what you want to do), stir through until smooth.
4. Spread the brownie batter evenly into the cake pan. Smooth the top (at this point push the chocolate chips into the top of the brownie cake if you have kept them aside).
5. Bake in a preheated oven set to 160oC (325oF) for 50-55 minutes.
6. Remove from the oven and leave to cool in the tin for 10 minutes before removing to a cake rack to cool completely.
7. Store in an airtight container for one week. The brownies cake can be frozen for up to two months.

If you have not added the chocolate chips to the top of the cake then to finish the chocolate brownies cake you can dust with icing sugar or use one of my chocolate icing recipes to add even more chocolate to make one of the best chocolate cakes around.

In the photograph I have made my chocolate glaze recipe. Let it cooled until it just started to set then gave it a quick beat with a spoon before spreading it on the cake. A quick sprinkle of walnuts finishes it off. There is enough of the chocolate glaze for you to slice the cake in half and fill if you want to really chocolate overload!.

Just make sure that the brownie cake is completely cooled before topping.

My chocolate glaze and chocolate icing recipes can be found here.

Return from this chocolate brownies cake recipe to Inspired By Chocolate And Cakes Home Page.

 

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