Are you craving the fudgy richness of a brownie but also yearning for the light fluffiness of a cake? Then prepare yourself for a delightful culinary adventure! This recipe delivers the ultimate best of both worlds – a decadent brownie-cake hybrid that's surprisingly easy to make and guaranteed to impress. It’s the perfect dessert for any occasion, from a casual weeknight treat to a celebratory gathering. This recipe is a fantastic addition to your collection of easy recipes and quick dinner ideas, perfect for those busy weeknights when you still want a delicious homemade dessert.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (60g) unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ cups (300g) granulated sugar
- ¾ cup (170g) packed light brown sugar
- ¾ cup (170ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (170g) semi-sweet chocolate chips (optional, but highly recommended!)
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. This simple step ensures your brownie-cake bakes evenly and releases easily.
Mixing the Dry Ingredients:
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. This thorough mixing ensures that all the dry ingredients are evenly distributed, preventing pockets of unbaked flour in your finished dessert.
Combining Wet and Dry Ingredients:
- In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay! Overmixing can lead to a tough brownie-cake.
Adding the Buttermilk and Chocolate Chips:
- Gently stir in the buttermilk. If using, fold in the chocolate chips. This gentle folding ensures that the chocolate chips are evenly distributed throughout the batter without breaking them.
Baking the Brownie-Cake:
- Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remember, every oven is slightly different, so keep an eye on it!
Cooling and Serving:
- Let the brownie-cake cool completely in the pan before cutting and serving. This allows it to set properly, resulting in cleaner slices and a more enjoyable eating experience.
Tips for Brownie-Cake Success:
- Room Temperature Ingredients: Using room temperature eggs and buttermilk helps create a smoother batter.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in a tough brownie-cake.
- Toothpick Test: The toothpick test is crucial for determining doneness. If it comes out with wet batter, bake for a few more minutes.
Variations:
- Nuts: Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.
- Different Chocolate: Experiment with different types of chocolate chips, such as dark chocolate or milk chocolate.
- Add-ins: Get creative with add-ins! Consider adding caramel chips, peanut butter chips, or even fresh berries.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a precise nutritional breakdown, use a nutrition calculator with your exact ingredients and serving size.
This decadent brownie-cake is a delightful dessert that's perfect for satisfying any sweet tooth. Enjoy this easy recipe and quick dinner idea, and don’t forget to share it with your friends and family! It's guaranteed to become a new favorite in your collection of delicious dishes and best recipes.