This cross between chocolate cake and a brownie is light textured, unlike the usual dense, fudgy variety. Finish with either Coconut Pecan Icing or Chocolate Icing.
- Portion size 20 servings
- Credits : Canadian Living Magazine: February 2009
Ingredients
Method
Coconut Pecan Icing
Chocolate Icing
In large bowl, beat butter with sugar until combined; beat in eggs, 1 at a time. Beat in vanilla. Beat in unsweetened and bittersweet chocolate. Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.
Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. (Make-ahead: Wrap and store for up to 2 days.) Cut into squares.
Nutritional facts Per square: about
- Sodium 67 mg
- Protein 2 g
- Calories 130.0
- Total fat 6 g
- Cholesterol 36 mg
- Saturated fat 4 g
- Total carbohydrate 17 g
%RDI
- Iron 6.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 4.0
