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Chocolate Christmas brownie cake recipe

Chocolate Christmas brownie cake recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

I enjoyed making this one so much that i made two of them! It is easy to make, and you can decorate it any way you like. If you want to watch me making it then please watch the video underneath the ingredients

7 people made this

IngredientsServes: 8

  • 175g (6 oz) butter
  • 175g (6 oz) caster sugar
  • 3 to 4 eggs
  • 150g (5 oz) plain flour
  • 30g (1 oz) cocoa powder
  • 100g (4 oz) chocolate chips
  • Christmas cake decorations, as liked

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Cream the butter and sugar together until light and fluffy. Add the eggs and whisk well. Stir in the flour and cocoa till just combined. Pour into a greased or lined square tin (about 20cm square).
  2. Bake in a preheated 180 C / Gas 4 oven for 25 to 30 minutes.
  3. For the topping, heat chocolate chips in a bowl set over a pan of gently simmering water. Stir till smooth and melted.
  4. Smooth melted chocolate over your cooled brownie cake. Decorate before it dries hard.

See it on my blog

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Reviews in English (1)

Place your decorations on the cake before it sets, any problems then please do comment here or watch the video above-11 Dec 2016

Peppermint Brownie Ice Cream Cake

This post may contain affiliate sales links. Please read my disclosure policy.

This Peppermint Brownie Ice Cream Cake is out of this world! If you aren’t quite ready for Christmas yet, this perfect peppermint cake recipe will definitely put you in the holiday mood.

Want another perfect peppermint dessert? Whip up this easy Peppermint Pretzel Crunch!

Chocolate Cake Like Brownies Recipe

  • 3/4 cup butter
  • 1 1/4 cups sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup milk
  • 1 cup chopped walnuts or pecans
  1. Preheat oven to 350F degrees.
  2. Grease a 15x10x1-inch baking pan and set aside.
  3. Melt the butter in a saucepan over medium heat.
  4. Remove saucepan from heat and stir in sugar and cocoa powder until well combined.
  5. Add eggs and vanilla and beat lightly with a wooden spoon until just combined.
  6. In a separate small bowl, combine flour, baking powder, and baking soda.
  7. Add flour mixture to the chocolate mixture, stir in milk until well blended.
  8. Stir in nuts, if using.
  9. Pour batter into prepared pan and spread evenly.
  10. Bake for 15 to 18 minutes or until a wooden toothpick inserted near the center comes out clean.
  11. Cool two hours on a wire rack and cut your delicious cake like brownies into any size and shape you desire.

This recipe for Chocolate Cake Like Brownies is adapted from New Cook Book (Better Homes & Gardens New Cookbooks)

Best Chocolate Brownies

We're not against boxed brownie mix. In fact, we rely on it often when we want to reimagine the idea of brownie. Think: Cookies 'N' Cream Brownies, Brownie "Lasagna", or Brownie Bottom Cheesecake. But, when the craving strikes for a classic fudgy brownie, you gotta make your own.

Don't let other homemade brownie fails dissuade you. This is the recipe that will change everything. Fudgy on the inside with that iconic crackly top, these brownies will not fail you.

A couple things to keep in mind:

1) We aren't using any chemical leaveners here. We're relying on the eggs to give a slight lift to the crumb structure.

2) I feel strongly that brownies should be baked until there are a few moist crumbs left on the toothpick. However, I prefer my brownies extremely fudgy, bordering on slightly underdone. (Yes, I'm also a middle brownie person.) As you can see in the video above, Lena feels differently. And that's totally fine! If you like your brownies with a bit more chewy and extra-crispy edges, bake the brownies until a toothpick inserted into the middle comes out clean.

Are you a brownie nerd? Us too! Get recipes for cakey, fudge, chewy, and gluten-free brownies in our Quest To Make The World's Perfect Brownies.

Have you made this recipe? Rate it and let us know how they came out in the comments below!

Additional Information

VARIATIONS: You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries or replace them with other nuts – peanuts, brazils, hazelnuts – add shredded coconut or white chocolate chips or buttons try stirring in some Jordan’s Original Crunchy cereal. I had high hopes for chic, after-dinner pistachio-studded brownies, but found the nuts get too soft and waxy, when what you need is a little crunchy contrast.

VARIATIONS: You can really vary brownies as you wish: get rid of the walnuts, or halve them and make up their full weight with dried cherries or replace them with other nuts – peanuts, brazils, hazelnuts – add shredded coconut or white chocolate chips or buttons try stirring in some Jordan’s Original Crunchy cereal. I had high hopes for chic, after-dinner pistachio-studded brownies, but found the nuts get too soft and waxy, when what you need is a little crunchy contrast.

35 perfect chocolate brownies recipes

Every chocolate brownie recipe you could possibly want.

Nothing is quite as versatile as a gooey, chocolate brownie and we've got you covered. Whether you're after a vegan brownie recipe, or want something indulgent stuffed with Maltesers, Jaffa Cakes or Jammie Dodger Brownies, look no further.

Brownies are fantastic because you don't need to be an baking expert to make them. But a few things to remember. Make sure you use some decent dark chocolate for the best possible flavour. And line your tin with non-stick parchment before you start and the brownies will lift out easily once they are baked.

As this sweet treat contains uncooked egg, make sure to use British Lion stamped ones. We&rsquove turned the popular after dinner mint into a gooey brownie.

Tips for Chocolate Brownie Cake with Peanut Butter Frosting

How to turn brownies into cake layers

The brownie cake recipe is adapted from the ultra talented Erin of Cloudy Kitchen. She took classic brownies and made them sturdy enough for a layer cake while still remaining rich and fudgy.

The brownie cake layers use a high amount of both melted semisweet chocolate and cocoa powder for an intense chocolate flavor. They also use a combination of butter and oil for the best flavor and moist texture. Tons of eggs help add richness and structure, as does the addition of baking powder (which is not included in my traditional brownie recipes).

Which cake pans are the best?

I love my Fat Daddio anodized aluminum cake pans. They release cakes of all variety easily and don’t dry out the edges. Whatever you do, never bake a cake in a dark colored pan. It’ll likely over bake and be too brown and dry at the edges.

Can I use 8-inch cake pans instead?

This recipe uses three 6-inch cake pans for a beautifully tall cake with the perfect amount of fudgy brownie goodness in every slice.

I haven’t tested this, but can try using two 8-inch cake pans and start checking for doneness at 25 minutes. The cake will obviously be much shorter.

How to Make Creamy Peanut Butter Frosting

Start with butter that’s softened to room temperature and a whole cup of creamy conventional peanut butter. Not the “natural” stuff that doesn’t contain any added added oil. I like to use Skippy.

Why? That added oil helps prevent the peanut butter from separating so it stays homogenous which is definitely what we want for buttercream. If you use a natural peanut butter product that only contains ground peanuts then your buttercream may break and not taste as peanut buttery.

Make sure to sift your powdered sugar before using for the smoothest creamiest buttercream. For even creamier buttercream, try using organic powdered sugar with tapioca starch. It dissolves into the frosting better than the traditional cornstarch so you don’t get any grittiness. For more buttercream tips check out this post.

How to Assemble & Decorate a Layer Cake

Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the frosting. Repeat with the remaining two cake layers, leaving the top layer flat side up. This ensures the top of the cake is level with clean edges.

Apply a thin layer of crumb coat icing to the entire surface of the cake, scraping away any excess with an offset spatula or bench scraper to create a spackle-like coating. Be sure not to scrape any crumby icing back into your clean bowl of icing. A cake turntable makes easy work of this. Refrigerate the whole thing until hard, about 15 to 20 minutes.

While the crumb coat is in the fridge make the chocolate drip. You want it to cool until it has thickened but is still pourable. But not so thin that it runs clear down the sides of the cake. It’s a fine balance! The amount of time it takes for the ganache to cool to this consistency will depend on the temperature of your kitchen and the size and shape of your bowl.

Whatever you do, don’t place the ganache drip in the fridge to cool. This will create uneven chunks of cooler ganache next to runnier warmer bits. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5 to 10 seconds then stir. If it’s too thin, allow to continue to cool.

Can this recipe be made into cupcakes?

Almost any cake recipe can be converted into cupcakes. Check out my full guide on how to convert cake to cupcakes (and vice versa!).

How to Make the Cake Ahead of Time

The brownie cake layers can be stored in the fridge, wrapped tightly in plastic wrap, for up to 2 days before assembling.

The frosting can also be stored in the fridge, wrapped in plastic wrap, for up to 1 week. Allow to come to room temperature before re-whipping with an electric mixer until smooth and creamy again.

The assembled and frosted cake can be stored, covered, at room temperature for up to 1 day or in the fridge for up to 3 days.

Chocolate Sour Cream Brownie Cake

Brownie lovers all over the world are going to adore this brownie cake recipe. Made with Cabot Sour Cream, this brownie cake is perfectly moist and soft and has just the right blend of cocoa and chocolate chips to make a fudgy, rich treat. We do have to warn you that this sour cream brownie cake is addictive, so you may want to go with a double batch just to be safe. Make and share the recipe on Facebook, Pinterest, Instagram, and Twitter with your friends and family.

Preheat your oven to 350°F, then butter and flour a 9-by-5-inch loaf pan.

Sift the flour, unsweetened cocoa, baking powder, baking soda and salt into a medium bowl. In a separate bowl, beat the Cabot Unsalted Butter in another bowl with an electric mixer for 5 minutes until light and fluffy. While beating, gradually add the sugar and continue to beat for another 5 minutes. Beat in the eggs one at a time. Then add vanilla, beating until the mixture is smooth. Alternately add some of the flour mixture and the Cabot Sour Cream, beating just until smooth. Fold in semi-sweet chocolate chips, if using.

Scrape batter into prepared loaf pan and bake for 45 to 60 minutes, or until a knife or skewer inserted in the center comes out clean. Let cool completely in pan for at least 2 hours. Note that cake may settle in the center as it cools. Enjoy on its own or with a scoop of vanilla ice cream!

Can’t get enough chocolate dessert recipes? This Chocolate Layer Cake with Chocolate Frosting is another must-try! As a co-operative of 800 farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this Sour Cream Brownie Cake after you’ve tried it by rating and reviewing the recipe.


1 cup King Arthur Unbleached All-Purpose Flour
¼ cup unsweetened cocoa
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons Cabot Unsalted Butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 cup Cabot Sour Cream
½ cup semi-sweet chocolate chips (optional)

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For this classic chocolate mint brownies recipes, chocolate-covered peppermint patties candies are baked into a rich brownie batter.

Tips for Christmas


  1. 1 Position a rack in the middle of the oven and preheat to 350°F. Grease a 9-by-13-inch baking dish and line it with foil. Grease the foil.
  2. 2 In a saucepan, warm the butter and chocolate over low heat, stirring often, just until melted. Remove from the heat and whisk in the sugars. Whisk in the eggs slowly, beating well. Whisk in the vanilla and salt.
  3. 3 Sift the flour and cocoa over the chocolate mixture and, using a rubber spatula, stir in until just blended.
  4. 4 Pour about 1/2 of the brownie batter into the prepared dish, spreading it into an even layer. Place the peppermint patties over the top in a single, even layer. Top with the remaining brownie batter and spread into an even layer.
  5. 5 Bake until a toothpick inserted into the center comes out almost completely clean, about 30 minutes. During the last 3 minutes of baking, sprinkle the chocolate chips over the top in an even layer return to the oven to let the chips melt enough to stick to the surface.
  6. 6 Let cool completely in the dish, then remove from the dish using the foil to lift them out. Cool in the refrigerator until firm. Cut into gooey squares.