Decadent Brownie Cake Recipes

JEANINE'S DECADENT BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix sugar, flour, oil, cocoa powder, eggs, salt, and vanilla extract together in a bowl; beat with an electric mixer for 3 minutes. Fold walnuts into batter. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 30 to 35 minutes.

DECADENT BROWNIE DESSERT

Steps:

• Grease two 9 inch round cake pans. Line with waxed paper, extending up sides & grease the wax paper.
• Prepare brownie mix according to package directions and pour into pans. bake in a preheated 350 degree oven for 20 minutes. Cool.
• Mix Eagle Brand milk and 1/2 cup cold water in a large bowl and beat in the dry pudding mix. Chill about 15 minutes. Then fold in the Cool Whip.
• Take one cake layer, put a layer of the pudding mixture and a layer of strawberries on top, then repeat with the top layer. Serve.

BROWNIE DECADENCE

Steps:

• Preheat oven to 350 degrees. Prepare 9 by 13 inch baking pan by greasing with butter or spraying with a cooking spray (such as Pam). Melt butter in a large saucepan. Over low heat add unsweetened chocolate and stir until chocolate is melted. Remove from heat, mix in sugar (in saucepan). Add eggs and vanilla, stir until incorporated. Add flour, baking powder, and salt and stir just till flour is mixed in. Gently stir in white chocolate. Spread mixture in prepared pan. Bake 30 to 35 minutes just until brownies begin to pull away from the sides. Remove from oven and let cool completely. While brownies are baking, prepare ganache topping. Over low heat in a medium saucepan, bring heavy cream to the boil. Remove from heat and add chocolate chips. Let sit for a few minutes to melt chocolate. Stir until all chocolate is melted. Let mixture cool and thicken, stirring occasionally for about 20 to 30 minutes. Spread chocolate ganache over completely cooled bownies. Press chopped, toasted pecans into the ganache. Let ganache harden and then cut into squares and then into triangles. Carefully remove from pan and serve on a garnished plate. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.;

DECADENT TOFFEE BROWNIES

Steps:

• Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin.
• Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes), then stir well and cool slightly.
• Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth.
• Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling.
• Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;)-then cut into 16 squares and finish cooling on the rack.

DECADENT BROWNIE PIE

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in corn syrup. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa and salt; gradually add to creamed mixture alternately with milk, beating well after each addition. Fold in walnuts. , Spread into a greased 10-in. springform pan. Bake 55-60 minutes or until a toothpick inserted 1 in. from side of pan comes out clean. Cool on a wire rack., For ganache, in a small saucepan, bring cream to a boil. Remove from heat; stir in chocolate until melted. Cool completely., Remove sides of springform pan. Place a wire rack over waxed paper; set brownie on rack. Pour ganache over the brownie; spread over top and let drip down sides. Let stand until set. Cut into wedges; garnish with desired toppings. Store in the refrigerator.

DECADENT FUDGE BROWNIES

Steps:

• Preheat the oven to 350°F. Lightly grease a 7 by 10-inch rectangular baking pan, a 9-inch square pan, or an 8- or 9-inch springform pan.
• In a bowl, mix the sugar into the melted butter, then the eggs, coffee, cocoa, salt, cake meal, and toasted walnuts, if using.
• Spoon the batter into the prepared pan and bake for about 25 minutes. Do not overbake. The brownies should be set and seem dry to the touch, but there should not be a crust around the sides. Cool in the pan. Cut into squares or (if baked in a round pan) into wedges.