Someone once compared fudge brownies to New York
cheesecake. You are dying to have it, you have a slice and then you are done. But cake
brownies... they are in a different class altogether. Especially with ganache
on top. This really IS a cake, why it's called a brownie I do not know. Adapted from Taste of Home.
CAKE BROWNIES
2/3 cup butter, cubed
3/4 cup baking cocoa
1/4 cup vegetable oil
2 cups sugar
4 eggs
2 tsp pure vanilla extract
1-1/2 cups flour
1 tsp baking powder
1 tsp salt
1 batch of chocolate ganache
- Preheat the oven to 350F.
- Line a 13x9 inch baking pan with parchment paper.
- Melt the butter in a large heavy skillet.
- Add the cocoa and the oil and stir smooth.
- Cook over low heat stirring continuously until well combined.
- Transfer mixture to a large bowl and stir in the sugar.
- Add the eggs, one at a time, stirring well after each addition.
- Stir in the vanilla.
- In a separate bowl whisk together the flour, baking powder and the salt.
- Gradually add the flour mixture to the cocoa mixture. Stir to combine.
- Spread the mixture into the prepared baking pan.
- Bake for 25-30 minutes or until a cake tester inserted in the center comes out clean.
- Cool in the pan on a wire rack.
- Prepare the ganache and spread over the top.
- Let the ganache set a bit before cutting into squares.
