HOMEMADE BROWNIE CAKE RECIPEThis is it. It's a wonderful brownie cake recipe. It’s funny to be at a table full of adults all grinning and nodding as they merrily eat their way to second helpings of this scrumptious cake.This is an excerpt from "Baking" by Dorie Greenspan (cookbook on the right) - She is genius and my baking buddy. Purchase her book - you won't be sorry... 
Is it the dense, dark, very chocolaty cake - a little sticky and a little chewy in the way good fudgy brownies often can be - that makes them so happy? Or is it the topping - a layer of soft, stretchy, sweet, gooey caramel (like a Rollo candy) pebbled with lots of salted peanuts? "Awesome is all I get out of them.
TOPPING Whisk the flour, soda and salt together; set aside. Set a heatproof bowl over a saucepan of simmering water. Heat the butter and chocolate in the bowl, stirring occasionally, until it is just melted - you don’t want it to separate. Remove from the heat. In a large bowl, whisk the eggs and sugars together until well blended. Whisk in the corn syrup, followed by the vanilla. Add the melted butter and chocolate mixture. Still working with the whisk, gently stir in the dry ingredients, mixing only until they are incorporated. You will have a thick, smooth, shiny batter. Pour into the prepared pan and jiggle to even out the batter. Bake the cake for 40-45 minutes, or until a toothpick inserted in the middle comes out almost clean (you may find some moist crumbs clinging to the toothpick). Transfer to a rack and cool for 15 minutes, then run a blunt knife between the cake and the pan. Remove the sides of the pan. Cool the cake to room temperature. When the brownie cake is completely cooled, invert it, remove the base of the pan and peel off the paper. Wash and dry the spring form pan and return the cake to the pan and refasten the sides around the cake. BROWNIE CAKE TOPPING Lower the heat and stand back from the saucepan (the caramel will bubble and splatter) when adding the cream and butter. When the bubbling slows down, stir to calm down the caramel and dissolve any lumps. Add the peanuts and pour the caramel into a 1 quart Pyrex cup or heatproof bowl. You may have extra caramel, but you want to get all the peanuts on the top of the cake, so spoon them out of the hot caramel and onto the cake. Now pour or spoon on enough caramel to cover all the nuts. You will have a layer approximately 1/4 inch high. Allow the topping to set at room temperature - approximately 20 minutes - before serving. Keep the leftover caramel at room temperature and make a caramel sauce. Serve the brownie cake with vanilla ice cream and top with the sauce. When serving the brownie cake, you should be able to run a blunt knife between the caramel and the pan and simply remove the sides of the pan. If this isn’t the case, run a hairdryer or wrap the sides with a towel moistened with hot water. Bring the whole cake to the table on a platter, so that you some “oohs.” Now hide that brownie cake recipe - they will be begging you for it. I have more than just a brownie cake recipe. Check out my favorite homemade recipes on the navigation bar to the left. |
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FEATURED RECIPE:
RECIPE FOR HOMEMADE GLAZED DONUTS
2 packets (.25 oz) active dry yeast
1/4 cup warm water
1-1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup Crisco vegetable shortening
5 cups flour
Glaze
1/3 homemade unsalted butter
2 cups homemade powdered sugar
2 tsp homemade pure vanilla extract
4 TBS hot water
vegetable oil for frying, approximately 1 quart
In a small bowl, add the yeast to the warm water. Let stand until done proofing; approximately 5 to 10 minutes.
In a large mixing bowl, add the proofed yeast mixture with the lukewarm milk, sugar, salt, eggs, shortening; mix well. Add two cups of flour and mix for a few minutes at low speed; or mix with a wooden spoon. Beat in the remaining flour, 1/2 cup at a time, or until the dough no longer sticks to the side of the bowl.
Roll out on a lightly floured surface and knead for 5 to 10 minutes; or until smooth and elastic. Place the dough in a greased bowl, turn over to cover dough with grease. Cover and place in a warm area to rise; approximately 1-1/2 to 2 hours. Poke the dough with a finger and if the indentation remains, the dough is ready.
Turn the dough out again on a floured surface and gently roll out to 1/2 inch thickness. Cut donuts out with a floured donut cutter. Cover with a cloth, and let donuts rise again until doubled in size.
PREHEAT oil in a deep fryer or large heavy skillet to 350 degrees.
Meanwhile, melt butter in a small saucepan, and add the powdered sugar. Stir until smooth and remove from heat. Add the vanilla and stir in hot water, one tablespoon at a time, until glaze is thin (but not watery). Set aside.
Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. Ready to go. You better save yourself a few because they will be gone in no time....
For Jelly Donuts:
Do NOT cut out the center of the donuts. When they are glazed (or you can roll them in granulated or powdered sugar), place jelly inside a small sandwich bag, snip off the tip and fill them.
I love this recipe for the homemade doughnut filling:
STRAWBERRY RHUBARB JAM RECIPE
3 cups rhubarb
4 cups white sugar
3 cups strawberries
Use tender, red rhubarb. Trim off the hard ends, wash and without skinning, cut into small pieces. Mix strawberries with rhubarb and sugar; let stand for several hours.
Place into heavy pan and bring to a slow boil and cook gently until thick and clear. Pour into hot, sterilized jars and seal. Or you can buy it at the supermarket.
BEST French Vanilla Cake Recipe