Fudgy Brownie Cake

Brownies are often considered to be cookies- but isn’t it fun to consider them as a cake?!? Fudgy or cakey (I love it all!!) they are one of my absolute favorite desserts- especially warm with a scoop of vanilla bean ice cream on the side. 🙂 This cake was made with Lindt 70% cacao dark chocolate- AMAZING rich flavor. Super moist and fudgy too. This recipe is from Martha Stewart Living. I adapted the time to bake in a convection oven.

I’m bringing this snow day comfort food to share with my friends at Angie of The Novice Gardener’s First Fiesta Friday Anniversary Celebration (Part 2). Enjoy!!

IMG_2277

  • 1 stick unsalted butter, cut into large pieces, plus more for pan
  • 3 tablespoons all-purpose flour, plus more for pan
  • 6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped (I used Lindt 70% cacao dark chocolate)
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1 large egg yolk, room temperature
  • 3 large egg whites, room temperature
  • 1/4 cup unsweetened cocoa powder, sifted, plus more for dusting
  • 1/2 teaspoon coarse salt
  1. Preheat oven to 325 degrees. Butter and flour a 9-inch springform pan.
  2. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth.
  3. Remove chocolate mixture from heat, and whisk in 3/4 cup sugar.
  4. Whisk in egg yolk, then cocoa powder and salt.
  5. Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 3 to 4 minutes.
  6. Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites.
  7. Pour batter into pan, and bake until set, about 25 minutes on convection or up to 33 minutes in a standard oven.
  8. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

Note: Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Chocolate Soufflé Cake

IMG_4646

This is one of my favorite go-to desserts to bring to a friends’ for dinner or for a potluck. It is rich and delicious, easy to transport, and pretty (in a soufflĂ© sort of way!). It’s a crowd pleaser too. This time I needed a gluten-free dessert and this fit that as well. I have been making it for years- my sister makes it too. Once, by accident, she made it with double the butter– people loved it even more! 🙂  This recipe is from Martha Stewart Living Television. I always use Valrhona chocolate (which is amazing) because the quality is very important as the chocolate flavor is predominant in the cake. GREAT!!

  • 3/4 cup plus 1 tablespoon unsalted butter for the pan
  • 1 cup sugar, plus more for dusting pan
  • 6 1/2 ounces best-quality semisweet chocolate, chopped (I use Valrhona 71% cacao dark bittersweet chocolate)

IMG_4626

  • 3 egg yolks
  • 1 egg
  • 6 egg whites
  • Cocoa powder or confectioners’ sugar, for dusting
  1. Heat oven to 300 degrees. Grease a 9-inch springform pan with 1 tablespoon butter, and dust generously with granulated sugar.
  2. Melt chocolate and butter over simmering water in a double boiler, about 6 to 8 minutes. Remove from heat and set aside to cool.
  3. In an electric mixer fitted with the whisk attachment, whip yolks and whole egg with 2/3 cup sugar on a high speed, until it is pale yellow and falls in a thick ribbon when the beater is raised, about 5 minutes. Scrape down the sides of the bowl once or twice during mixing. Set aside.
  4. In an electric mixer, using a second whisk attachment and bowl, (both should be clean and free of grease) whip egg whites with remaining 1/3 cup sugar on high speed until thick and foamy, about 3 to 4 minutes. Set aside. While egg whites are beating, add the cooled, melted chocolate slowly to the yolk mixture.
  5. Temper whipped egg whites by mixing in about 1/4 cup of the chocolate mixture. Then gently fold egg whites into the chocolate yolk mixture, working quickly to maintain the volume of egg whites; the mixture will have a slightly marbleized appearance. IMG_4639
  6. Pour batter into prepared pan, and place on a parchment-lined baking sheet. Bake in oven for 50 (in a convection oven) to 60 minutes. Remove from oven and allow to cool in the pan on a cooling rack. When completely cool, gently run a knife around the edges of the pan and release spring. Dust with cocoa powder or confectioners’ sugar before serving. IMG_4643

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,316 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Poblano, Black Bean & Cheese Enchiladas
Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Bread Machine Brioche
Ottolenghi's Chicken with Caramelized Onions & Cinnamon-Cardamom Rice
Portuguese Rolls
Foodista Food Blog of the Day Badge
%d bloggers like this: