These fudgy brownies are delicious. People say that the moist treats have a texture somewhere between chewy and cake-like brownies. We like to break them into pieces and create a trifle with chocolate pudding, toffee chips and whipped topping.—Helen Turner, Upland, Indiana
- 1 cup butter, melted
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 7 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened.
- Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Yield: about 2-1/2 dozen.
Originally published as Cocoa Cake Brownies in Quick Cooking March/April 2004, p7
Reviews for Cocoa Cake Brownies
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Reviewed Aug. 30, 2009
"I thought these brownies were very dry as well. If not for the ice cream and fugde sauce we put on them, i would have ditched them in the trash."
Reviewed Jun. 8, 2009
"These were really dry, we were quite disappointed in them."