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22 March 2012

Basic Brownies (A Cakey Version)

In case you haven't noticed by now...I'm a bit of a chocoholic.  And, brownies are one of my favorite standby desserts simply because they are a bit of a blank canvas.  Add a swirl of cheesecake batter...bam!  Cheesecake brownies!  Add a few ribbons of caramel...bam!  Caramel brownies!  Add a topping of marshmallow creme and graham crackers...bam!  S'mores brownies!  Add candies or chocolate chips...and bam!  Well, anywho, you get the idea...

While I like these brownies and they have a place in my recipe box, they aren't my absolute favorite.  Now, don't go thinking that they aren't still's just that I prefer mine fudgy and this recipe yields a more cake textured brownie.  But, if you want a deep, heavy cocoa flavor, these brownies won't let you down!  I suggest serving them warm with a tall glass of milk or a scoop of vanilla ice cream.

Basic Brownies (A Cakey Version)
Printable Recipe
Yield:  1 8x8 pan


  • 5 oz semisweet chocolate, chopped
  • 3 oz unsweetened chocolate, chopped
  • 8 Tbsp unsalted butter, cut into small pieces
  • 3 Tbsp cocoa powder
  • 3 large eggs
  • 1 1/4 cups granulated sugar
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1 cup all-purpose flour

  1. Preheat oven, 350°F for a dark pan, 325°F for glass.  Coat your baking pan with non-stick cooking spray or line it with aluminum foil.
  2. Melt the chocolate and butter using either a double boiler or the microwave.  Once the chocolate and butter are completely melted, stir in the cocoa powder until dissolved.
  3. In a separate bowl, whisk together the eggs, sugar, vanilla, and salt until combined.  Whisk the chocolate mixture into the egg mixture.  Whisk in the flour just until combined.  Pour into your prepared baking pan and level with a spatula.
  4. Bake for 35 to 40 minutes or until a toothpick inserted in the middle comes out with a few crumbs clinging to it.  Cool for at least 1 hour.
Happy baking!

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