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DEVIL'S FOOD BROWNIE CAKE



Devil's Food Brownie Cake image

This cake is truly decadent and made with only 5 ingredients. It is chocolaty, rich, moist, and absolutely delicious. I top it off with an easy 2-ingredient ganache but feel free to top it off with a sprinkle of powdered sugar, ice cream, whipped cream, or hot fudge.

Provided by Yoly

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h50m

Yield 16

Number Of Ingredients 8

nonstick cooking spray
1 (18 ounce) package fudge brownie mix
1 (15.25 ounce) package devil's food cake mix
1 ¼ cups cold brewed coffee
1 cup oil
4 large eggs
½ cup heavy whipping cream
1 (6 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
  • Combine brownie mix, cake mix, cold coffee, oil, and eggs in a large bowl; beat with an electric mixer until well combined. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • Heat whipping cream for ganache in the microwave until hot, 2 to 3 minutes. Add chocolate chips and stir until melted.
  • Pour ganache over the cooled cake.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 50.6 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.7 g, Protein 6.1 g, SaturatedFat 8.1 g, Sodium 344.1 mg, Sugar 33.5 g

HOW TO MAKE THE BEST BROWNIES RECIPE BY TASTY



How To Make The Best Brownies Recipe by Tasty image

Here's what you need: unsalted butter, good-quality semisweet chocolate, unsweetened dutch process cocoa powder, espresso powder, granulated sugar, dark brown sugar, vanilla extract, kosher salt, large eggs, all-purpose flour, flaky sea salt

Provided by Vaughn Vreeland

Categories     Desserts

Yield 24 brownies

Number Of Ingredients 11

2 ½ sticks unsalted butter, plus more, softened, for greasing
8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
¾ cup unsweetened dutch process cocoa powder, divided
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
flaky sea salt, for sprinkling

Steps:

  • Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
  • Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
  • Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
  • Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
  • With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
  • Position a rack in the middle of the oven and preheat to 350°F (180°C).
  • Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
  • Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
  • Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
  • Set the brownies on a cooling rack and cool completely in the pan.
  • Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 163 calories, Carbohydrate 26 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 18 grams

MAKE-AHEAD BROWNIE DELIGHT



Make-Ahead Brownie Delight image

This is such a "Delightful" Dessert to have for any meal, so easy to make and simply delicious!!

Provided by Chef mariajane

Categories     Cheesecake

Time 20m

Yield 16 serving(s)

Number Of Ingredients 13

1 (20 1/2 ounce) package pillsbury classic fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup large chocolate chips or 3/4 cup semisweet chocolate chunk
2 cups whipping cream
4 ounces cream cheese, softened (1/2 8oz, package)
1/4 cup powdered sugar
1/2 cup white chocolate chips
1 (10 ounce) package frozen raspberries in light syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch
1 cup fresh raspberry

Steps:

  • Heat oven to 350°F Grease bottom and sides of 9-inch springform pan. Prepare brownies as directed on package, using oil, water and eggs. Stir in chocolate chips. Spread batter in greased pan.
  • Bake at 350F for 45-50 minutes or until center is almost set, Cool 1 hour or until completely cooled.
  • In large bowl, beat whipping cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of the whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 - 3/8 inch opening) pipe decorative border around edge of brownie making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.
  • Meanwhile, in food processor with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry purée. Cool and stir over medium heat until mixture boils and thickens. Cool to room temperature,.
  • About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, loosen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

Nutrition Facts : Calories 425, Fat 27.1, SaturatedFat 11.5, Cholesterol 75.7, Sodium 152.2, Carbohydrate 42.6, Fiber 1.3, Sugar 29.6, Protein 4.2

MAKE-AHEAD BROWNIE DELIGHT



Make-Ahead Brownie Delight image

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Number Of Ingredients 16

BROWNIE BASE
1 (1 lb., 3.5 oz.) pkg. brownie mix
1/2 cup oil
1/4 cup water
2 eggs
3/4 cup large chocolate chips or chunks
FILLING
2 cups whipping cream
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup white vanilla chips, melted
SAUCE
10 oz pkg. frozen raspberries in syrup, thawed
3 tablespoons sugar
1 teaspoon cornstarch
1 cup fresh raspberries

Steps:

  • Preheat oven to 350 degrees F. Grease bottom and sides of 9-inch springform pan. In large bowl, combine brownie mix, oil, water and eggs; beat 50 strokes with spoon. Stir in chocolate chips. Spread batter in greased pan.
  • Bake for 45-50 min. or until center is almost set. Cool 1 hour or until completely cooled.
  • In large bowl, beat cream until stiff peaks form. In large bowl, combine cream cheese and powdered sugar; beat until smooth. Stir in melted vanilla chips. Fold in 1/3 of the whipped cream; fold in remaining whipped cream. Reserve 1 cup mixture for piped edge; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8 inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate in 2 hours.
  • Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds. In small saucepan, combine 3 tablespoons sugar and cornstarch; stir in raspberry puree. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature.
  • About 1 hour before serving, arrange fresh raspberries over filling. Refrigerate until serving time. With sharp knife, losen dessert from sides of pan; remove sides of pan. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BUTTERFINGER DELIGHT



Butterfinger Delight image

Make and share this Butterfinger Delight recipe from Food.com.

Provided by Braunda

Categories     Dessert

Time 1h

Yield 1 9X13 pan of goodys, 8-10 serving(s)

Number Of Ingredients 7

2 1/2 cups crushed graham crackers
1/2 cup butter (Melted)
2 (3 1/2 ounce) packages instant chocolate pudding mix
2 cups cold milk
1 quart chocolate ice cream
17 ounces butterfinger candy bars (Crushed)
1 (8 ounce) container Cool Whip Topping

Steps:

  • Mix 2 Cups Crushed Graham Cracker and melted Butter.
  • Press into a 9 x 13 pan.
  • Freeze.
  • Mix Pudding and Milk, blend in softened Ice Cream.
  • Pour into pan and freeze until set.
  • Spread with whipped topping.
  • Mix the crushed Butterfingers and 1/2 Cup of crushed Graham Cracker and sprinkle over the cool whip.
  • Freeze.

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