Warm Double Chocolate Brownie Cakes Recipes

DOUBLE CHOCOLATE BROWNIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Have all ingredients at room temperature.
• In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, sour cream, oil and water. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

ULTIMATE DOUBLE CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cocoa and baking soda; blend 1/3 cup melted butter. Add boiling water; stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in pecans and chocolate chunks. , Pour into a greased 13x9-in. baking pan. Bake 35-40 minutes or until brownies begin to pull away from sides of pan. Cool.

WARM DOUBLE-CHOCOLATE BROWNIE CAKES

Steps:

• Preheat oven to 350 degrees F.
• Butter and flour 8 cups in a standard-size muffin pan.
• In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
• In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
• In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
• Beat in vanilla extract.
• Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
• Stir in remaining chopped chocolate.
• Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
• Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
• Serve cakes warm, with ice cream.

WARM DOUBLE-CHOCOLATE BROWNIE CAKES

Steps:

• 1. Preheat the oven to 350°. Butter and flour 8 cups in a standard-size muffin pan. In a small saucepan, melt the butter. Add one-fifth of the milk chocolate and whisk until melted. Let cool slightly. 2. In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt. In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes. Beat in the vanilla extract. Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula. Stir in the remaining chopped chocolate. 3. Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy. Let the cakes cool in the muffin pan for 15 minutes, then turn them out onto a wire rack and let cool for 15 minutes longer. Serve the cakes warm, with ice cream. Make Ahead The brownie cakes can be stored in an airtight container at room temperature for up to 2 days. Rewarm the cakes before serving.

CHOCOLATE BROWNIE CAKE WITH DOUBLE CHOCOLATE FROSTING

Steps:

• Stir or whisk together 1 cup flour, 2 tsp baking powder, and 1/4 tsp salt and set aside.
• In a large bowl, cream 6 T butter and 1 cup sugar until light.
• Add egg yolks, one at a time, beating well after each addition.
• Add 1 1/2 tsp vanilla and melted unsweetened chocolate and blend well.
• Add dry ingredients alternately with 6 T milk, beating well after each addition.
• In another large bowl, with clean dry beaters, beat the egg whites until foamy.
• Add 1/4 cup sugar and beat until egg whites stand in firm, glossy moist peaks.
• Folk half into batter, then fold in the rest.
• Pour batter into greased 11x7x1 1/2-inch sheet pan and bake at 350 degrees for 35-40 minutes or until a cake tester comes out clean.
• In a large bowl, cream 1/2 cup butter until light.
• Add the vanilla, salt, and melted semisweet choclate and beat well.
• Sift the cocoa into the butter mixture and beat again.
• Add the powdered sugar 1/2 cup at a time, beating well after each addition.
• Stir in as much of the 3-4 T of milk as you like until the frosting reaches spreading consistency.
• Frost cake and enjoy!

DOUBLE CHOCOLATE BROWNIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. In a large bowl, beat eggs for 2 minutes. Gradually add sugar, beating until thick and pale yellow. Combine flour and baking powder; add to egg mixture. Stir in the melted chocolate mixture, vanilla and chips. , Pour into a greased 8-in. square microwave-safe dish. Cook on high for 3-1/2 to 4 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack; cool for 10 minutes. Dust with confectioners' sugar.