Best Cocoa Cake Brownies Recipes
COCOA CAKE BROWNIES
These fudgy brownies are delicious. People say that the moist treats have a texture somewhere between chewy and cake-like brownies. We like to break them into pieces and create a trifle with chocolate pudding, toffee chips and whipped topping.-Helen Turner, Upland, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
LIGHT CARROT COCOA SNACK CAKE --(BROWNIES)
A very light, low calorie snack cake. I agree with the reviewers, not a browie at all, but that was the name on the recipe, so I stuck with it. Super easy, and a healthy way to get some carrots into a dessert!
Provided by Kasha
Categories Bar Cookie
Time 35m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and spray a 9 inch square pan with sprayable oil.
- Mix cocoa, flour and baking powder in a bowl.
- Mix in shredded carrots and sugar.
- In another small bowl, mix egg whites, milk, apple sauce and vanilla.
- Lightly beat with fork and add to dry ingredients.
- Mix just until blended.
- Pour batter into pan and bake for 20-25 minutes.
- Cool and cut into squares.
Nutrition Facts : Calories 130.1, Fat 0.6, Cholesterol 0.1, Sodium 101, Carbohydrate 27.1, Fiber 1.5, Sugar 12, Protein 4.1
COCOA CAKE BROWNIES
I have not tried these brownies. I'm posting this for safe keeping. I found this recipe in Taste Of Home Quick Cooking 2005.
Provided by internetnut
Categories Bar Cookie
Time 35m
Yield 2 1/2 dozen, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine the flour, cocoa, baking powder and salt. Gradually add to butter mixture; stir until moistened.
- Transfer to a greased 13x9x2-inch baking pan. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
DUTCH COCOA & PUMPKIN BROWNIES (CAKE-LIKE)
I've got 10 pounds of pureed pumpkin in the freezer so I've been experimenting with pumpkin recipes. This is an original recipe for pumpkin brownies that I created while testing out my new gadget, the Perfect Brownie Pan. :) We prefer a fudgier brownie so I'll continue to play with this recipe until I get a fudgy version to post as well, but for now, here is a slightly chewy but more cake-like brownie. The fudgy frosting, while not necessary for flavor, made up for the cake-like brownie & ultimately, everyone loved the combination. Enjoy!
Provided by Tinkerbell
Categories Dessert
Time 50m
Yield 18 Brownies
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
- In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
- In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
- Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
- Cool in pan on a wire rack.
- For Frosting:.
- In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
- Add powdered sugar and one teaspoon of the hot water.
- Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
- Spread onto cooled brownies.
Nutrition Facts : Calories 230.4, Fat 5.3, SaturatedFat 3.1, Cholesterol 33.7, Sodium 126.4, Carbohydrate 45, Fiber 2.3, Sugar 30.1, Protein 3.4
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