Cakey Chocolate Brownies

Cakey Chocolate Brownies Author: Canadian Living Credits: Cakey Chocolate Brownies

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

  • 1/3 cup butter softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 oz each unsweetened and bittersweet chocolate melted and cooled
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Coconut Pecan Icing Recipe
  • Chocolate Icing Recipe

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
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cakey Chocolate Brownies

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