Whenever I have a long weekend, I get so excited about all of the new recipes (or old standards) I can try with a few extra free hours.
Long summer weekends are for family gatherings, friend grill-outs or just making an entire cake for just you and your spouse. Or just you. Either way, it’s all good.
This Chocolate Brownie Cake is just made for such occasions…and it doesn’t take that long to make. Also, no icing needed!
This recipe comes from “A Homemade Life” by blogger Molly Wizenberg (co-host of one of my faves: The Spilled Milk Podcast). I really enjoyed reading “Delancy” by her, as well. Anyway, she has this recipe at the end of the book, and I’m so glad that I tried making it. I’ve already made it twice in the past few months, in fact!
Just make sure you buy some nice chocolate, whether good quality baking chocolate or a few of your favorite dark chocolate bars. It will make the cake fudgy and rich, but somehow still a little light.
It’s the perfect way to start or end a holiday.
Other desserts that might just make your day:
- Blackberry Icebox Cake
- Madeleines
- Cookie Ice Cream Sandwich
- Lemon Thyme Shortbread
- Chocolate Lava Cakes
Chocolate Brownie Cake
This is the only chocolate/brownie cake recipe you need. Simple, fudgy and delicious!
Ingredients
- 7 oz. bittersweet or dark chocolate, finely chopped
- 1 cup + 2 tbs. sugar
- 5 eggs
- 7 oz. (1 3/4 sticks) unsalted butter, cut into 1/2” cubes
- 1 tbs. flour
- ice cream or whipped cream for topping
Instructions
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Heat oven to 375 F and grease an 8” round cake pan (with butter or coconut oil). Line the bottom of the pan with a round of parchment paper and butter the top of the paper, too.
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Put the chocolate and butter in a medium microwaveable bowl, then microwave on high for 30 seconds at a time, stirring, until melted. When mixture is smooth, add the sugar, stirring to incorporate. Set aside to cool for 5 minutes.
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Then, add eggs one by one, stirring well after each. Add the flour and stir to mix well. Pour the batter in your pan and bake for 25 minutes, until the center of the cake looks set and top is lightly cracked.
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Remove from oven and set on a cooling rack. Let cool for 15 minutes, then carefully turn out onto a baking sheet lined with aluminum foil, then flip back onto your serving plate. Cool completely before serving, with ice cream or whipped cream. Store covered at room temperature for three days or refrigerated for five.
