Brownie cake recipes: 59 photos
Chocolate Brownie Bundt Cake
FAQ
(This is the brownie mix, flour, sugar, cocoa powder, and baking powder.) Add the remaining ingredients (eggs, sour cream, fudge packet (if your mix has one), water, and vegetable oil) and stir until well combined.
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
Brownies generally have a denser texture than cakes because they don't have a leavening agent and often contain a higher ratio of fat. Dessert bars, like brownies, often have a chewy or fudgy texture rather than fluffy or airy. They are a one-pan, single-layer dessert that's normally cut into squares or bars to serve.
Brownies are thought to be of US origin, the name derived from their color (brown) and from the mythical pixie-like characters common in children's stories from the same time period. One story suggests that brownies were invented at the Palmer House in Chicago in 1892.
Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.
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Video Gallery
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A new way to make brownie cake! Best chocolate cake Ive ever had! Extremely soft and delicious
Devils Food Brownie Cake
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Mike Karabeini
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