Triple Chocolate Brownie Cake
- Course: Dessert
Reynolds Kitchens tip
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- Reynolds Parchment Paper
- 3 ounces unsweetened baking chocolate squares, chopped in large pieces
- ¾ cup (1 ½ sticks) butter
- 1½ cups sugar
- 1 cup flour
- ½ cup miniature semi-sweet chocolate morsels
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 eggs, beaten
- 1 teaspoon vanilla extract
- Dark Chocolate Glaze:
- 4 ounces 60% cacao baking chocolate bar*, chopped in large pieces
- 2 tablespoons butter
- 2 teaspoon light corn syrup
PREHEAT oven to 325°F. Line an 8x8x2-inch baking pan with Reynolds Parchment Paper; set aside.
MICROWAVE chocolate and butter in a large microwave-safe bowl, on high power for 1 to 1 ½ minutes, stirring every 30 seconds, until completely melted. STIR sugar into melted chocolate. STIR in flour, baking powder and salt until well blended. MIX in eggs and vanilla extract. SPREAD batter into parchment-lined 8x8x2-inch pan.
BAKE 35 to 40 minutes until toothpick inserted 2 inches from edge is nearly clean with large crumbs sticking to it. COOL for 20 minutes on wire rack. Use edges of parchment to lift brownie cake from pan. Cool on wire rack. PLACE brownie cake on counter. Peel down parchment from sides of cake. INVERT cake plate on top of cake. Slide one hand under parchment and carefully FLIP brownie onto plate. Peel parchment form bottom of cake.
Prepare Glaze: MICROWAVE dark chocolate pieces and butter in a small microwave safe bowl, on high power for 1 to 1 ½ minutes, stirring every 30 seconds, until chocolate is completely melted. Stir in corn syrup. Immediately spread glaze over cooled cake. Let stand about 30 to 40 minutes until glaze is set.
Garnish by piping white icing around the edges and arranging chocolate covered strawberries on top of cake, if desired.