Fudgey Brownie Chocolate Cake !!?

Question

I Going To School Into 6th Grade So i Decide To Bake Mini Cakes For Everyone So I I Making Vanilla And Chocolate Cake But I Want The Chocolate Cakes To Be Like Fudge Or a Brownie Yet Still A So Could I Just Add Brownie Batter And Chocolate Cake Batter Together Unless Any Of You Guy Have A Really Good Chocolate Cake Recipe Plz Send Them

Answer 1

Here is an eggless microwave choclate cake that is tried and tested. It turns out great each time. http://cookingupsomethingnice.blogspot.c...

Answer 2

Fudgy Chocolate Cake ‘Brownies’

Serving Size: 4

Ingredients:

1/2 cup semisweet chocolate chips

1/4 cup milk

2 tablespoons heavy cream

4 tablespoons unsalted butter

1/3 cup sugar

1/3 cup plus 1 tablespoon all-purpose flour

1/4 teaspoon baking soda

Pinch of salt

1 large egg

1/2 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 275°. Butter and flour an 8-inch square baking pan. In a medium saucepan, melt the chocolate chips with the milk and heavy cream over low heat. Add the butter and sugar and stir until smooth. Remove from the heat.

2. In a medium bowl, sift together the flour, baking soda and salt. Add to the chocolate mixture and stir until smooth. Whisk in the egg and vanilla. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes.

Answer 3

I use this site all the time to feel my chocolate needs like knowledge, history, tips, and recipes of course!

Answer 4

um its kind of idiot proof.

and btw i was asking how to put weed in the brownies...u know..like marijuana? get it little girl? so honestly whos the idiot here.

Answer 5

http://southernfood.about.com/od/brownie...

you can take out the walnuts if you want

Answer 6

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:

    * 2 cups sugar

    * 1-3/4 cups all-purpose flour

    * 3/4 cup HERSHEY'S Cocoa

    * 1-1/2 teaspoons baking powder

    * 1-1/2 teaspoons baking soda

    * 1 teaspoon salt

    * 2 eggs

    * 1 cup milk

    * 1/2 cup vegetable oil

    * 2 teaspoons vanilla extract

    * 1 cup boiling water

    * "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

use the cupcake varation -- hope i helped <3  

Answer 7

Decadent Brownies

1 pound unsalted butter

1 pound plus 12 ounces semisweet chocolate chips, divided

6 ounces unsweetened chocolate

6 extra-large eggs

1 tablespoon instant coffee powder

2 tablespoons real vanilla extract

2¼ cups sugar

1¼ cups flour, divided- 1 cup for batter, ¼ cup in walnuts

1 tablespoon baking powder

1 teaspoon kosher salt

3 cups diced walnut pieces (pecans ok, too)

¾ cup peanut butter, optional

Preheat oven to 350º F. Grease and flour a 13x18x1½” sheet pan. Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

OPTION: To make Peanut Butter Swirl brownies, use ¾ cup of peanut butter and add in dollops across chocolate batter. Use a knife to swirl PNB through batter.

Bake for about 30 min, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.

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Kalhua White Russian Brownies

2 (3 oz.) pkg. of cream cheese, softened

3 eggs

1½ cups sugar

1 1/4 cups flour

6 Tbsp. Butter

½ cup unsweetened cocoa

1/4 tsp. baking powder

1/4 tsp. salt

3/4 cup Kahlua

1/4 cup Vodka

Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 Tbsp flour and 2 Tbsp soft butter, set a side. In a separate bowl sift remaining flour, sugar, cocoa, salt, baking powder. Stir in remaining butter and 1/2 cup Kahulua, ad 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325 degrees for about 30 minutes. When cool brush with 1/4 cup of remaining Kahulua.

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S’mores Brownies

Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

--Food Network

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BUTERSCOTCH BROWNIES

Brownies:

1 cup butter, melted and slightly cooled

2 cups packed light brown sugar

3 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 cup chopped walnuts

Icing (optional):

1/2 cup butter, softened

3 cups sifted confectioners' sugar

2 teaspoons instant coffee granules

2 tablespoons water

Preheat oven to 350ºF.

In mixer, combine2 cups light brown sugar and butter, beating well to mix. Add eggs and vanilla.

Sift together all-purpose flour, salt and baking powder. Stir it into the wet ingredients, and then