If you're having a house party over the holidays, I definitely recommend these. It's easy to bake and quick to prepare - and all you have to do is lay them out on a plate at the coffee table. If not, you can have them sit pretty in muffin paper cups and give them away as lil gifts. Instead of cracking your head on what to get and if they will like your gifts, one thing you know for sure is no one rejects chocolate.
Nothing beats fudgey, rich, intense and super yummy chocolate desserts. And if you like to spruce it up a lil, you can substitute vanilla extract used in the recipe with Kahlua to give it some kinda liqueur taste. Not recommended for young children of course.
Let's get baking! Here's what you'll need:
- 1 1/2 cups unsalted butter
- 1 cup unsweetened cocoa powder
- 3 cups light brown sugar
- 4 large eggs
- 2 tablespoons vanilla extract
- 2 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Chocolate glaze:
- 6 oz bittersweet chocolate
- 6 tablespoons unsalted butter
- 1 tablespoon light corn syrup
1. Preheat oven to 325 degrees F. Lightly grease the bottom and sides of a 9 x 13 inch rectangle pan.
2. Whisk together the flour, baking powder and salt in a bowl. Set it aside.
3. In a medium saucepan, melt the butter, stirring occasionally. Once it's melted, remove from heat and pour it into a mixing bowl.
4. Whisk in the cocoa powder.
5. Whisk in the light brown sugar until it is well blended.
6. Whisk in the eggs, one at a time. Then add the vanilla extract.
7. With a rubber spatula, fold in the flour mixture until there are no flour streaks.
8. Spread the batter evenly into the pan.
9. Bake for 30 mins and until an inserted toothpick comes out with a few small clumps sticking to it. This means the cake will be fudgey. Let it cool completely while you prep the glaze.
10. Chocolate glaze: Place the chopped bittersweet chocolate, butter and light corn syrup in a bowl and melt it in a microwave. Whisk it until smooth.
11. Once the cake and glaze are cooled, pour the glaze on the center of the cake and spread it evenly to cover the entire cake.
12. Refridgerate the cake for an hour to let the glaze set.
13. Once it's set, cut into 1 inch squares and serve.
After typing out the recipe, I realised I forgot the baking powder and salt (YIKES!) but still the cake turned out perfectly fine and tastes so good, so another good thing about this recipe - it's forgiving. Thankfully.
7. With a rubber spatula, fold in the flour mixture until there are no flour streaks.
8. Spread the batter evenly into the pan.
9. Bake for 30 mins and until an inserted toothpick comes out with a few small clumps sticking to it. This means the cake will be fudgey. Let it cool completely while you prep the glaze.
10. Chocolate glaze: Place the chopped bittersweet chocolate, butter and light corn syrup in a bowl and melt it in a microwave. Whisk it until smooth.
11. Once the cake and glaze are cooled, pour the glaze on the center of the cake and spread it evenly to cover the entire cake.
12. Refridgerate the cake for an hour to let the glaze set.
13. Once it's set, cut into 1 inch squares and serve.
After typing out the recipe, I realised I forgot the baking powder and salt (YIKES!) but still the cake turned out perfectly fine and tastes so good, so another good thing about this recipe - it's forgiving. Thankfully.
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