Self Frosted Brownie Cake Recipes

FROSTED CAKE BROWNIES

Steps:

• Prepare brownie mix according to package directions. Fold in the sour cream, chocolate chips and walnuts into batter. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Frost. Cut into bars.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

BROWNIE CUPCAKES

Steps:

• Preheat oven to 325°. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in pecans., Fill paper-lined muffin cups two-thirds full. Bake until tops begin to crack, 20-25 minutes. Cool for 10 minutes before removing from pan to a wire rack.

SCRUMPTIOUS FROSTED FUDGY BROWNIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9-inch baking pan. Place 8 ounces of baking chocolate with 1 cup of butter in a microwave-safe bowl, and microwave on High until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
• Place the eggs, 3 cups of sugar, and 1 tablespoon of vanilla extract in a large bowl, and beat with an electric mixer on high speed for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Beat in the flour until just combined (do not overmix), and stir in the chopped walnuts. Spread the batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes. Cool in the pan before frosting.
• To make frosting, combine 1 1/4 cup of sugar with the heavy cream in a saucepan over medium heat, and stir until the sugar dissolves and the mixture begins to simmer, about 3 minutes. Reduce the heat to low, and let the mixture simmer for 7 minutes without stirring.
• Remove the cream mixture from the heat, and stir in 5 ounces of baking chocolate and 1/2 cup butter, stirring to melt and blend the chocolate. Add 1 teaspoon vanilla extract; whisk until smooth. Place the frosting in the refrigerator and stir every few minutes until the frosting is chilled and thick, about 30 minutes. Frost the cooled brownies, and cut into squares.

FROSTED BROWNIES

Steps:

• Add the flour, salt, and cocoa powder to a bowl.
• Whisk together the dry ingredients until combined and set aside.
• Give a rough chop to the semi-sweet chocolate bar.
• Place the chocolate pieces in a microwave-safe bowl along with the butter which should be cubed for easy melting.
• Place the bowl in the microwave for 20 seconds. Remove and stir. Microwave for another 20 seconds. Continue until the chocolate is nearly, but not completely melted. This will help to make sure that the chocolate doesn't seize due to overheating.
• Stir the chocolate and butter mixture until the last of the chocolate pieces have melted and it is completely smooth.
• Add the sugars to the melted chocolate mixture.
• Stir with a spoon until completely combined.
• Add the eggs, one at a time. Stirring thoroughly after each egg is added.
• Add the vanilla extract and stir until combined.
• Add the dry ingredients, and mix until just combined.
• Fold in the chocolate chips.
• The brownie batter is now ready for baking.
• Line a 9x13" baking pan with parchment paper.
• Pour the brownie batter into the lined baking pan.
• Spread the brownie batter evenly in the baking pan.
• Bake the brownies in an oven preheated to 350 degrees for 30-32 minutes. Do not overbake.
• Whip up a batch of our The Best Chocolate Buttercream Frosting.
• Scoop the Chocolate Frosting onto the brownie pan only once the brownies have completely cooled.
• Smooth the frosting over the brownies.
• Use the parchment paper flaps to remove the Frosted Brownies from the pan. Cut brownies into individual pieces.

SELF-FROSTED BROWNIE CAKE

Steps:

• Heat oven to 350°F
• Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add milk, butter, egg and vanilla. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans by hand.
• Spread batter into greased 8-inch square baking pan. Sprinkle with brown sugar and chocolate chips.
• Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.

TRIPLE LAYER BROWNIE CAKE

Steps:

• In a microwave or double boiler, melt butter and chocolate. Stir in sugar. Add eggs, one at a time, beating well after each. Stir in vanilla, flour and salt; mix well. Pour into 3 greased and floured 9 inch round cake pans.
• Bake at 350°F for 23-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• For frosting, melt chocolate in a heavy saucepan over medium heat. Gradually stir in cream and sugar if desired until well blended. Heat to a gentle boil; boil and stir for 1 minute. Remove from heat; transfer to a mixing bowl. Refrigerate for 2-3 hours or until mixture reaches a pudding-like consistency, stirring a few times. Beat until soft peaks form. Immediately spread between layers and over top and sides of cake.
• Sprinkle with shaved chocolate.
• Store in refrigerator.