Monday, March 31, 2014

Fudgy Brownie Cake with Salted Caramel Drizzle

Last year for my sister's birthday, I put together quite the elaborate fondant cake that included as many things as I could think of, that she enjoyed. This year, I decided to take a different route and opted instead to focus on her favourite dessert - brownies! For as long as I can remember she has loved brownies, and for her, the richer the better. I swear if she put her mind to it, she could polish off an entire pan by herself, though unlike me she has control, so maybe not ;) In any case, since it was her birthday, and birthdays require cake, I decided to mix up the usual presentation and give her a true brownie cake.

To counteract all the sweet, I added some salted caramel drizzle to the top - it definitely could have used more salt to pair with the cake, or maybe it just needed more drizzle? Ether way, the leftover salted caramel is phenomenal on ice cream! You can find the recipe here on Food Wishes.


  • 2 2/3 cup of Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 8 Eggs
  • 2 cup of Butter
  • 2 cup of Cocoa
  • 4 cups of Sugar
  • 3 tsps Vanilla

  • 6 tbsp Melted Butter
  • 1/2 cup Cocoa
  • 1/2 cup Milk
  • 1 tsp Vanilla
  • 4 cups Icing Sugar (sifted)
**Note: This brownie & icing recipe are a doubled version of Fry's original Fudgy Brownie Recipe, so divide in half and bake in a 13x9 pan for regular deliciousness**


1) Preheat oven to 350 degrees F. Whisk together flour, baking powder and salt.

2) In a large saucepan, melt butter. Remove from heat and stir in sifted cocoa.

3) Transfer to a stand mixer, or use a hand mixer directly in the pot, to blend in sugar, eggs and vanilla

4) Add the flour mixture.

Ooh la la!

5) Pour into 2 greased, round pans and bake until done (roughly 30 minutes). There should be enough batter for 3, 9-inch pans. Once baked, remove brownie from pan and cool completely. Clean one of your pans, re-grease and pour in the remaining batter. Bake until done.

6) In the meantime, prep your icing! Add sifted cocoa to melted butter.

7) Blend in the remainder of the ingredients, sift in your icing sugar to avoid clumps! Stir until smooth.

8) Pour frosting just over the top of the first layer of cake. Add your 2nd cake, then pour the remainder of the icing over the top and down over the sides.

Important: Save yourself some grief, before you start pouring your top layer, ensure you have parchment paper under the cake to catch any run-off. You can cut this away when it's finished for a nice clean tray. This stuff starts to harden pretty quickly so work fast.

4) Once your third cake has baked and cooled. Cut into small wedges to add to the top of your cake - you won't need the full layer, which is great because you can eat any leftovers ;)

5) You can stop here if you like, or you can prep some Salted Caramel to drizzle over the top. Either way it's YUM!!

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