A Legacy of Chocolate Bliss Imagine a chocolate dessert that’s a cherished family heirloom, passed down from generation to generation. Grandma’s Chocolate Brownie Cake is a testament to the timeless appeal of rich, fudgy chocolate. This recipe combines the nostalgia of a treasured family treat with the indulgence of a classic brownie. Whether you’re celebrating a special occasion or simply craving a slice of chocolate heaven, this cake is a legacy of chocolate bliss.
Fudgy Perfection
The heart of this cake is its fudgy brownie base, with a deep chocolate flavor that’s nothing short of decadent. Each bite is a symphony of rich cocoa and velvety texture, bringing comfort and joy to every forkful.
A Family Tradition
Grandma’s Chocolate Brownie Cake is more than just dessert; it’s a connection to the past. Passed down through the generations, this recipe evokes memories of family gatherings and the love and warmth of home.
Substitutions and Variations:
Customize Grandma’s Chocolate Brownie Cake with these variations:
- Nutty Delight: Add chopped nuts like walnuts or pecans to the brownie batter for a delightful crunch.
- Berry Burst: Top the cake with fresh berries like raspberries or strawberries for a fruity contrast.
- Ice Cream Complement: Serve each slice with a scoop of vanilla ice cream for a classic pairing.
Closing
Now that you’ve uncovered the secret to Grandma’s Chocolate Brownie Cake, it’s time to savor the legacy of chocolate bliss. Share it with loved ones, make it the star of your dessert table, or enjoy it as a cherished family tradition. Don’t forget to leave a review and share your serving suggestions with us. Happy baking!
Tips or Notes:
- Be careful not to overmix the brownie batter; overmixing can result in a less fudgy texture.
- Use high-quality cocoa powder for the best chocolate flavor.
- Allow the cake to cool before slicing for cleaner edges.
Frequently Asked Questions
Can I use cocoa powder instead of melted chocolate for the brownie batter?
Yes, you can substitute cocoa powder for melted chocolate. Use 3 tablespoons of unsweetened cocoa powder for every ounce of melted chocolate called for in the recipe.
Can I freeze leftovers?
Yes, you can freeze leftover slices of Grandma’s Chocolate Brownie Cake. Wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months.
Grandma’s Chocolate Brownie Cake
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- For the Brownie Cake:
1 cup 1 (225g) unsalted butter, melted
2 cups 2 (400g) granulated sugar
4 large 4 eggs
2 teaspoons 2 vanilla extract
1 cup 1 (120g) all-purpose flour
1/2 cup 1/2 (60g) unsweetened cocoa powder
1/2 teaspoon 1/2 salt
- For the Chocolate Glaze:
1/4 cup 1/4 (56g) unsalted butter
2 tablespoons 2 unsweetened cocoa powder
2 tablespoons 2 milk
1 1/2 cups 1 1/2 (180g) confectioners’ sugar
1/2 teaspoon 1/2 vanilla extract
Directions
- For the Brownie Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch (23x33cm) baking pan.
- In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- For the Chocolate Glaze:
- In a saucepan over low heat, melt the unsalted butter. Stir in the unsweetened cocoa powder and milk, whisking until smooth.
- Remove the saucepan from heat and stir in the confectioners’ sugar and vanilla extract until the glaze is well combined.
- Pour the chocolate glaze over the warm brownie cake and spread it evenly.
- Allow the cake to cool completely before slicing and serving. Enjoy your slice of Grandma’s Chocolate Brownie Cake!
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