Sunday Night® Frosted Chocolate Cake Brownies
Our founder, Eileen, grew up loving her mom’s moist, cake-style brownies that were topped with a generous layer of chocolate frosting. This simplified version tastes just like hers (but easier)!
Category
Dessert
Servings
16 (or 25 bite-size) brownies
Prep Time
25 minutes
Cook Time
32
Author:
Eileen Gannon
Ingredients
1 cup (125 grams) all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ teaspoon instant coffee/espresso powder
5 tablespoons (71 grams) unsalted butter
1 jar (10 ounces/284 grams) Sunday Night® Chocolate Sauce, any variety, room temperature
⅔ cup (133 grams) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
¾ cup (128 grams) semi-sweet chocolate chips
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1 recipe Sunday Night® Chocolate Frosting or powdered sugar
Made with
Directions
Preheat oven to 350°F. Grease an 9x9x2-inch baking pan. In a small bowl combine flour, baking soda, and salt.
In a medium saucepan melt butter (this can also be done in the microwave oven). Stir in Sunday Night Chocolate Sauce. Remove from heat. Add sugar, egg, and vanilla. With a wooden spoon stir until thoroughly combined (do not over beat). Gently stir in dry ingredients just until combined. Stir in chocolate chips. Spread batter evenly into prepared pan.
Bake 25 to 28 minutes or until center looks moist and a wooden toothpick inserted near the center comes out almost clean. Cool completely in pan on a wire rack. Spread with Sunday Night Chocolate Frosting or sift a light coating of powdered sugar over brownies. Cut into bars.
Tips From Eileen
These are more of a cake-like brownie, and remind me of old fashioned “Lunch Lady” brownies that were served in public school lunches in Iowa.
Store in a covered container for up to 3 days at room temperature or wrap tightly and transfer to a freezer container and freeze for up to 2 months.
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