brownie cake recipe

Flourless Chocolate Cake Recipe - This rich and fudgy flourless chocolate cake tastes just like a decadent brownie from your favorite box mix, but is homemade in minutes with only a handful of gluten free ingredients.

Flourless Chocolate Cake (Gluten Free Brownie Cake Recipe)

chocolate

unsalted butter

sugar

instant coffee granules (or instant espresso)

vanilla extract

salt

eggs

pistachios (optional)

heavy cream

Preheat the oven to 375 degrees F. Set out a 9 inch cake pan and a piece of parchment paper. Trace the bottom of the cake pan onto the parchment and cut out the circle. Line the pan with the parchment, then thoroughly spray (or grease) the sides of the pan and the paper.

In a microwave-safe mixing bowl, melt the chocolate and butter together. Microwave in 1 minute increments, for 2-3 minutes, stirring in between, until the mixture is completely smooth.

Then stir in ¾ cup sugar, instant coffee, vanilla, and salt. Once very smooth, whisk in the eggs. Finally stir in the pistachios, if using.

Pour the batter into the prepared pan. Bake for 25 minutes, until the top is puffed. Remove from the oven and cool in the pan for 10 minutes. Then carefully flip the cake out of the pan, peel off the paper, and set it on a cake plate. Allow the cake to cool to room temperature.

Meanwhile, set out a clean mixing bowl. Pour the heavy cream and remaining 2 tablespoons sugar. Whip on high until peaks form.

Scoop the whipped cream on top of the cake. Sprinkle with extra pistachios or cocoa powder if desired.

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Flourless Chocolate Cake (Gluten Free Brownie Cake)

This Mocha Brownie Ice Cream Cake is delicious! It has beautiful layers of coffee ice cream, brownies, Oreo crumbles, hot fudge sauce and coffee whipped cream icing. It’s a wonderful combination that you won’t be able to resist!

Mocha Brownie Ice Cream Cake

18.4 oz (or similar) box brownie mix

tbsp warm water

instant espresso

oz cream cheese, softened

milk

kahlua, optional

oz Cool Whip (or homemade whipped cream*)

oreos, crushed

hot fudge sauce (I used Hershey’s Hot Fudge Topping)

tsp espresso

heavy whipping cream

NOTE: 8-inch springform pans are best for this recipe so that you can easily remove the cake once it&#8217;s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it&#8217;s assembled and frozen. You want to make your cake layers in the same pan you&#8217;ll use for layering the ice cream and cake together so that they cake layers fit in the final pan you use for layering.

1. Make brownie dough according to instructions on back of box.

2. Grease two 8-inch pans (preferably springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes.

3. When brownies are done baking, allow to completely cool.

1. Once the brownies have cooled, make the ice cream. In a small bowl, add espresso to warm water and stir to dissolve.

2. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat cream cheese until smooth.

3. Add milk, sugar, espresso and kahlua to cream cheese and mix until completely combined.

1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will be a taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.

NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.

2. Put the first brownie layer in the bottom of your pan.

3. Spread half of the hot fudge sauce on top of the brownie and add half of the crush Oreos, spreading as evenly as you can.

5. Add second brownie to the pan, on top of the ice cream.

6. Spread remaining half of the hot fudge sauce on top of the brownie and other half of the crush Oreos, spreading as evenly as you can.

8. Allow ice cream cake to freeze completely, 6-8 hours.

9. When frozen, remove from springform pan and remove parchment paper from sides.

10. To make whipped cream icing, put mixing bowl and whisk attachment in freezer for about 10 minutes.

In a small bowl, dissolve espresso in warm water.

11. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.

12. Add espresso extract and powdered sugar and whip on high until thick and creamy.

*If making your own whipped cream, use about 1 1/4 cups heavy whipping cream.

this came out absolutely amazing!!!! i made this for my boyfriend’s birthday and he couldn’t stop smiling while he ate it. thanks so much!

This is probably the best cake recipe I ever made! We made it three times, the first time with homemade brownies which was delicious but too hard to cut when frozen, so we used homemade chocolate cake the next two times which was much easier to cut and still tasted fantastic! I will make this cake again and again!

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Top 2 brownie cake recipe recipes from across the web

The most viewed brownie cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flourless Chocolate Cake (Gluten Fr...

Mocha Brownie Ice Cream Cake

The most viewed brownie cake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine