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Sauerkraut Brownie Cake

Total Time

Prep: 30 min. Bake: 30 min.


9 servings

A rich, frosted brownie cake hits the spot anytime! Sauerkraut is what makes this cake so moist and tangy. Sometimes I like to substitute coconut for the nuts for a change of pace.


  • 1/2 cup butter
  • 3 ounces unsweetened chocolate
  • 1-1/4 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sauerkraut, rinsed, drained and finely chopped
  • 1/2 cup chopped walnuts
  • 1/4 cup butter
  • 2 to 3 tablespoons whole milk
  • 1/2 cup packed brown sugar
  • 1 ounce unsweetened chocolate
  • 1/2 cup chopped walnuts
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract


  1. In a small saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from the heat; place it in a large bowl along with sugar, vanilla and eggs. Beat well.
  2. Combine dry ingredients; stir in to batter until well blended. Stir in sauerkraut and nuts. Spread into a greased 9-in. square baking pan.
  3. Bake at 350° for 30 minutes or until cake tests done. Cool before frosting.
  4. For glaze, bring first four ingredients to boil in a heavy saucepan. Boil for 3 minutes; do not stir. Remove from the heat; immediately stir in nuts, sugar and vanilla. Pour hot glaze onto center of cake and spread to edges. Cool before cutting.

Nutrition Facts

1 piece: 511 calories, 28g fat (13g saturated fat), 112mg cholesterol, 428mg sodium, 61g carbohydrate (46g sugars, 2g fiber), 8g protein.

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