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Chocolate Chocolate Brownie Cake
A dense, fudgey, chocolatey-cake like brownie…because sometimes you just can’t decide if you want a piece of cake or a brownie 😉
| You know the espresso, dense, chocolatey, cakey brownies from Starbucks? I’ve loved those as long as I can remember! With this recipe I was hoping for a brownie-cake hybrid that reminded me of these yummy brownies without all the sugar and oil! I was shocked when searching online for brownie recipes – I found that a lot of them call for 3 cups or more of sugar and 1 cup (or more) of oil! We get away with using a lot less sugar and oil here with the addition of pumpkin and a bit of honey! |
| We enjoyed these this weekend as a perfect dessert Saturday evening during a romantic weekend of studying 🙂 I always know when one of my desserts turn out well because they slowly seem to disappear from the kitchen… Let’s just say there was not much of these left by Sunday evening! |
Double Chocolate Brownie Cake
- Total Time: 35
- Yield: 12 1x
Ingredients
Scale
Dry Ingredients
- 1 and 1/4 cup flour (I used a white whole wheat and spelt mix) see note*
- 1 tsp baking soda
- 1/2 tsp salt
“Wet” Ingredients
- Chia “egg” / or one egg (Chia egg = 2 tbsp chia seeds plus 5 tbsp water)*
- 1/2 cup pureed pumpkin + 1 tbsp*
- 2 tbsp melted coconut oil*
- 1/2 cup cocao (or high quality cocoa)
- 1/2 cup cane sugar*
- 4 tbsp honey*
- 1 tsp vanilla
- 1 tbsp apple cider vinegar (or white vinegar)*
- 1/2 cup of hot strong coffee*
- And…
- 50 grams of finely cut up dark chocolate (or 1/3 cup chocolate chips!)
Instructions
- Pre-heat oven to 350ºf or 180ºc.
- Soak 2 tbsp of chia seeds in 5 tbsp of water. Leave the chia seeds to turn into an “egg-like” gel while preparing dry and wet ingredients (about 5 minutes)!
- Put dry ingredients in a medium size bowl. Mix.
- Put wet ingredients in a large bowl (including chia egg). Whisk together until very smooth.
- Add flour mixture to the wet ingredients. Fold the wet ingredients into flour mixture. Fold until everything is well combined. The dough will be thick!
- Fold in the dark chocolate “chips”.
- Spread into lightly oiled brownie pan.
- Bake for twenty minutes or until toothpick comes out almost clear.
- Let sit for 20 minutes and Voila! Enjoy!
Notes
- – These brownies work great with white whole wheat or spelt flour – All-purpose, light whole wheat and a gluten-free would work well!
- – If you don’t have cane sugar on hand use white or a light brown sugar.
- – If you are strict vegan or just don’t have honey on hand you can sub your favourite kind of syrup (maple, agave, rice…)
- – If you are out of vinegar – you can just leave it out altogether (brownies will just be denser)!
- – If you don’t have any coconut oil on hand you can also use walnut oil, canola oil, peanut oil or even olive oil!
- -Pureed sweet potato would also taste great in this recipe! You cannot taste the pumpkin but it acts as a great fudgey “binder” in the brownies instead of heaps of oil or butter!
- -Let these cool down completely before cutting , you will get a much better “cut” to your brownie!
- Nutritional Benefits: Very high in Vitamin A and manganese, no cholesterol, high in fiber and iron. Also contains a healthy dose of iron and calcium!
- Prep Time: 15
- Cook Time: 20
My Question to you!
I’ve loved brownies as long as I can remember. I know in the food-blog world fudgey-dense brownies that are not reminiscent of cake at all are the most popular but I like when there is a bit of cake to my brownie! So there, I admit it, I’m a fudgey cake-like brownie person!
What kind of brownie person are you?
I’ve loved brownies as long as I can remember. I know in the food-blog world fudgey-dense brownies that are not reminiscent of cake at all are the most popular but I like when there is a bit of cake to my brownie! So there, I admit it, I’m a fudgey cake-like brownie person!
What kind of brownie person are you?
