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Fudgy Brownie Cake

Recipe photo courtesy of Chris Court
Source: Martha Stewart Living, February 2013
Total Time Prep Servings



Cook's Notes

Cake can be stored in pan at room temperature, wrapped in plastic wrap (do not let plastic touch cake), up to 1 day.

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How would you rate this recipe?
  • Deb Nies
    25 JAN, 2013
    Made this, and it was fantastic! Very fudgy. Good warmed up with a scoop of vanilla bean ice cream. I dusted top with powdered sugar instead of additional cocoa powder.
    • MS11155184
      19 OCT, 2017
      I have asked this before. You say a stick of butter: do I use an 8 oz stick or a 16 oz stick?
  • hotchickvass
    8 APR, 2017
  • MarSk
    6 OCT, 2014
    In the previous reviews it was written that this cake is very moist so I let it stay in the oven for 10 minutes more but anyway it is EXTREMELY runny. I do not recommend this recipe. Waste of products.
  • MS12022345
    19 JUN, 2014
    This cake was airy and crunchy and very moist at the center, so I would recommend to bake it for another 5 minutes so that it is fudgy, but not too runny. Simply delicious on its own but also with fresh strawberries!
  • lynsbox
    2 NOV, 2013
    i used an extra egg white, made the cake have a more lofty texture. wonderful cake it will make a great addition to my recipe list. i loved it --- and i hate most chocolate.
  • sarahalavoie
    27 AUG, 2013
    One of the best brownie type desserts I've made or had. Perfect!
  • sbjohnston
    23 FEB, 2013
    Personally, I thought this was delicious. However, you have to like dark chocolate. My kids were not huge fans because it has that bitter dark chocolate taste. If that's your thing (and it's mine), it was delish with Hagen Daas Vanilla Bean.

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