Tall, with a bit of fluff and just a nudge of fudginess these brownies show up with a delicious depth of chocolate. And no decent Southern brownie is complete without a generous toss of toasted pecans.
I have so many brownie recipes, from short and fudgy to blonde with chocolate chips. And this delightful cake brownie fits quite nicely alongside my favorites. The subtle tweaks in a recipe can make all the difference in a brownie. The amount of flour and eggs, the type of chocolate and number of eggs change the taste and texture is a variety of ways. For cakelike brownies, a touch of baking powder adds a lift leaving these treats mimicking a delicate cake.
These brownies bake in a less often seen, 8” x 11” baking dish, a size used in many older recipes. Baking can be a persnickety thing, so using the right size pan goes a long way to a successful outcome.
Brownies come in so many shapes and sizes, textures and flavors and no one should be limited to just one kind. This version is a quick and easy road to satisfying that chocolate craving. Pour up a glass of cold milk and enjoy!
Dark Chocolate Cake Brownies
3-ounces unsweetened chocolate
½ cup butter
3 extra-large eggs
1 cup sugar
¾ cup flour
½ teaspoon baking powder
½ teaspoon kosher salt
1 cup chopped toasted pecans
1 teaspoon pure vanilla extract
Preheat the oven to 350-degrees. Combine the unsweetened chocolate with the butter in a saucepan. Warm over medium-low heat, stirring occasionally until both are almost melted. Remove from the heat and stir until the chocolate and butter are completely melted.
In a large bowl, beat the eggs on medium speed until they are light, frothy and pale yellow in color. Add the sugar, about ¼ cup at a time, beating well on medium speed after each addition.
Whisk together the flour, baking powder and kosher salt.
Blend into the egg and sugar mixture on low speed.
Stir in the cooled melted chocolate and butter along with the toasted pecans and vanilla extract.
Pour into an 8″ x 11” baking dish and bake in a 350-degree oven for about 20 to 22 minutes, or until a toothpick inserted in the center comes out almost clean. A few crumbs clinging to the toothpick are fine. Don’t over bake or the brownies will be dry.
Makes about 24 brownies.
When it comes to vanilla, use pure vanilla extract. Nielsen-Massey is our “go to” and their Madagascar Bourbon Vanilla Extract is sublime. https://amzn.to/4iBXkEd
King Arthur All-Purpose Flour is a pantry staple in our kitchen! https://amzn.to/4d0vQHe
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Dark Chocolate Cake Brownies
Equipment
- small saucepan
- Electric mixer
- 11" x 8" baking dish
Ingredients
- 3 ounces unsweetened chocolate
- ½ cup butter
- 3 extra-large eggs
- 1 cup sugar
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chopped toasted pecans
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350-degrees.
- Combine the unsweetened chocolate with the butter in a saucepan. Warm over medium-low heat, stirring occasionally until both are almost melted. Remove from the heat and stir until the chocolate and butter are completely melted.
- In a large bowl, beat the eggs on medium speed until they are light, frothy and pale yellow in color. Add the sugar, about ¼ cup at a time, beating well on medium speed after each addition.
- Whisk together the flour, baking powder and kosher salt. Blend into the egg and sugar mixture on low speed.
- Stir in the cooled melted chocolate and butter along with the toasted pecans and vanilla extract.
- Pour into a 11” x 8” baking dish and bake in a 350-degree oven for about 20 to 22 minutes, or until a toothpick inserted in the center comes out almost clean. A few crumbs clinging to the toothpick are fine. Don’t over bake or the brownies will be dry.
