Fudgy brownie cake
This fudgy brownie cake features rich dark chocolate and a moist texture, achieved through a simple method of melting and folding ingredients. With only a few components, it’s a quick treat perfect for any occasion.
Cook time 40 min
Prep time 10 min
Ingredients:
1/2 cup butter1 cup dark chocolate
3 egg whites
1 tsp salt
1/4 cup all-purpose white wheat flour
Fudgy brownie cake is an indulgent delight that combines the rich taste of dark chocolate with the perfect balance of a fudgy, moist texture. This recipe stands out for its simplicity and the use of only a few key ingredients, making it a quick and easy treat for any occasion.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a heatproof bowl, combine the butter and dark chocolate. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom of the bowl does not touch the water. Stir frequently until both the butter and chocolate are completely melted and smooth. Remove from heat and let it cool slightly.
- In a separate, clean mixing bowl, add the egg whites and salt. Using an electric mixer, beat the egg whites on medium-high speed until stiff peaks form. This means the egg whites should stand up straight when you lift the beaters out.
- Gently fold the cooled chocolate mixture into the beaten egg whites, being careful not to deflate the whites too much. The mixture should be well combined but still light and airy.
- Sift the all-purpose white wheat flour over the chocolate and egg white mixture. Gently fold in the flour until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few fudgy crumbs attached.
- Remove the brownie cake from the oven and let it cool in the pan on a wire rack. Once completely cool, use the parchment paper overhang to lift the brownie cake out of the pan. Cut into squares and serve.
By following these simple tips and using top-quality ingredients, you can create fudgy brownie cake that is sure to impress. The deep, rich flavor and delightful texture make it a perfect choice for sharing with friends and family, or savoring a luxurious treat on your own.
Fudgy brownie cake FAQ:
Use an 8-inch square baking pan for this recipe. Grease and line it with parchment paper for easy removal.
Bake for 20-25 minutes and check for doneness by inserting a toothpick into the center. It should come out mostly clean with a few fudgy crumbs attached.
Yes, you can use a gluten-free all-purpose flour blend as a substitute for the all-purpose flour in this recipe.
Store any leftover brownie cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
Yes, you can substitute semi-sweet chocolate for dark chocolate, though it may slightly alter the flavor and sweetness.
Tips:
- Use high-quality dark chocolate: Opt for a chocolate with at least 70% cocoa content for a richer, more intense flavor.
- Room temperature eggs: Allow your eggs to come to room temperature before whipping; this helps achieve maximum volume from the egg whites.
- Melt chocolate and butter gently: Use a double boiler or microwave in short bursts to prevent overheating the chocolate and butter mixture.
- Fold gently: When mixing the egg whites into the chocolate mixture, use a gentle folding motion to retain the airiness of the whipped egg whites.
- Bake time and temperature: Bake at 350°F (175°C) and start checking at 20 minutes. The cake should have a slightly cracked top and a fudgy center.
- Cooling: Allow the brownie cake to cool in the pan before slicing to ensure it sets properly and slices cleanly.
Nutrition per serving
10 ServingsCalories 100kcal
Protein 3.34g
Carbohydrates 13g
Fiber 2.62g
Sugar 6g
Fat 20g
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