Fudgy Dark Chocolate Brownie Cake

This brownie is Fudgy, Chewy and Chocolatey need i say more ? What I like most about this Brownie recipe,is the melted butter and chocolate that gives the fudgy taste. The coffee powder gives oomph to this brownie . I just added thr ingredients which i had at  home ,i dont drink espresso coffee so i don’t wanna spent money just for this recipe so i just used what i have in the house. I also had half a packet of chocolate chips which i used for nutella cookies :-) so use what you have in your pantry.  like i do ;-) happy  baking…

Fudgy Dark Chocolate Brownie Cake

Ingredients

• 1/2 cup unsalted butter (8 tbsp, 1 stick), cut into small pieces
• 1 1/2 cups dark chocolate chips, divided ( i used cadbury old gold 70% cocoa)
• 3/4 cup granulated sugar   (i used brown sugar)
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1 1/2 tsp instant espresso powder ( i only had instant coffee powder i don’t think it make that much difference )
• pinch of salt
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Grease a 9″ round cake pan with cooking spray and set aside.
2. In a medium-sized, microwave-safe bowl, add butter and 1 cup of dark chocolate chips. Melt in 20-30 second intervals on half-power in microwave, scraping the sides and whisking between intervals, until butter and chocolate are completely combined and smooth. Alternatively you may also use a double boiler to melt butter and chocolate.
3. Transfer butter/chocolate mixture to a mixing bowl and add sugar. Whisk until sugar is thoroughly mixed in. Add eggs, one at a time, whisking after each addition. Add vanilla extract and whisk again. Add flour, salt, and espresso powder and whisk until dry ingredients are fully mixed and the batter is smooth and a bit shiny. Stir in remaining 1/2 cup dark chocolate chips and semisweet chocolate chips.
4. Pour batter into prepared 9″ round cake pan and bake for 24-30 minutes, or until a tester inserted in the center comes out clean. Let brownie cake cool in the pan for a few minutes before decorating, and then fully before slicing. To decorate, I melted about 1/4 – 1/3 cup dark chocolate chips, add melted chocolate to a plastic bag and snip a corner to pipe the drizzle. Decorate as you like!

Notes

• If you’d like to remove the brownie cake from the baking pan and serve on something else, I recommend placing a round of parchment paper on the bottom of the pan and spraying parchment with cooking spray. This will make it much easier to flip the brownie cake over and invert back onto a serving plate without losing any of the bottom of the cake

Adapted from my sequined life