Old-Fashioned Chocolate Brownie Cake
User Reviews
5
Old-Fashioned Chocolate Brownie Cake
Description
This brownie cake combines flour, sugar, cocoa powder, and salt with a boiling mixture of butter, cocoa, and water to intensify chocolate flavor and moisture. The addition of buttermilk and eggs smooths the batter, creating a tender crumb after baking on a large greased sheet pan.
Baked at a relatively high temperature, the cake returns a moist texture with a lightly firm top. Once slightly cooled, the warm icing made from butter, cocoa powder, milk, and powdered sugar is spread across the surface, offering a glossy chocolate layer that hardens while absorbing into the cake’s top.
Chopped walnuts sprinkled immediately on the icing before setting add crunch and nuttiness. The cake slices into squares and can be served as a rich dessert for family or gatherings.
Spreading batter evenly in the pan ensures uniform thickness and even cooking. Removing the cake using a spatula prevents breakage. Covering the cake in its pan during storage helps maintain moisture. Allow the cocoa mixture to boil only briefly to keep moisture in the batter.
Ingredients
Brownie Cake
- 2 cups flour
- 2 cups sugar
- ¾ cup butter
- 2 TBS cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 egg
- 1 tsp baking soda
- 1 tsp vanilla
- ½ tsp salt
- 1 cup walnuts optional garnish, chopped
Icing
- ½ cup butter
- 1 TBS cocoa powder
- 6 TBS milk
- 2 cups powdered sugar
Instructions
Brownie Cake
- Preheat your oven to 400 degrees and grease a large baking sheet.
- Mix the flour, salt, baking soda, and sugar in a large bowl and set aside.
- Heat a saucepan over medium-high heat on the stove. Melt butter in pot.
- Once melted, add the cocoa powder and water and bring the mixture to a boil.
- Once boiling remove from heat and add the boiling chocolate mixture to the flour mixture from earlier and stir until well combined.
- Add buttermilk, eggs, and vanilla to the mixture and combine until you have a nice smooth batter. This can be done by hand or with a hand mixer.
- Pour the batter into the prepped baking sheet making sure to evenly spread it across the entire sheet pan.
- Bake cake in the oven for 20-22 minutes or until cake is cooked all the way through.
- While the cake is baking, make the icing according to the instructions below.
- Top the cake with icing within five minutes of removing the cake from the oven.
- Top with chopped walnuts if desired.
- Allow cake to cool completely then cut into squares and serve.
Icing
- In a medium, heat-safe bowl, measure out powdered sugar and set aside for later.
- Heat a pot over medium-high heat on the stove. Melt butter in pot.
- Add cocoa and milk to melted butter and bring to a boil.
- Put your powdered sugar into a small bowl then pour the boiled mixture over the powdered sugar and stir to combine to make your icing.
Notes
- Sprinkle chopped walnuts on the warm icing immediately after spreading to ensure they adhere well.
- Use a spatula to spread the batter evenly across the sheet pan for uniform thickness and cooking.
- Store the cake in the pan covered to retain moisture instead of removing slices completely.
- Remove the chocolate mixture from heat as soon as it boils to preserve moisture in the batter and icing.
- Use a spatula to lift cake squares cleanly from the pan without damaging remaining pieces.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20squares
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 325kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 230mg | 10% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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