written by @JuliaRecipes
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Brownies again!! 😉Isn’t that amazing that with one recipe you can make so many varieties. Brownies with white chocolate, with dark chocolate, caramel, cream cheese… and so many others endless possibilities. This one is just plain brownie, more cakey 🍰 version. If you would rather make the soft gooye version, here is the link for the recipe of gooye version of brownies.

wp-1489802423479.jpegSo my previous post was about the gooye version of brownies, which I prefer, but sometimes I need to make a base for a chocolate cake and some people likes it more as a cakey version, so I’ve decided to post this cakey version. This version is very light chocolaty taste, where you still have the the strong taste of chocolate. We will use real chocolate in this version, I will not substitute the chocolate with cocoa in powder. Even though it is absolutely doable, this vesrion of brownies contains plenty of chocolate.


I am using this recipe for a base of Black Forest cake, it is just such a perfect match with the whipping cream. The softness of the sponge cake compliments amazigly the cherry jam and whipped cream, mmm😋😍 Oups I slipped a bit from the recipe for brownies, sorry😊 So here you go the recipe is right here.




Preparation time: 30 minutescooking time: 20-35 minutes⭐ servings: 24 mini cupcakes


  • Vegetable-oil cooking spray
  • 4 sticks unsalted butter, cut into pieces
  • 8 ounces unsweetened chocolate, chopped
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1/2 teaspoon salt
  • 3 3/4 cups granulated sugar
  • 8 large eggs
  • Confectioners sugar


  1. Preheat oven to 350°F and line mini–muffin tins with liners. Spray liners with cooking spray.
  2. Melt butter and chocolate in a 4-quart heavy pot over moderately low heat, stirring until smooth.
  3. In another bowl, whisk together flour, cocoa, and salt.
  4. Remove pan from heat and whisk in granulated sugar. Add eggs, one at a time, whisking after each addition until incorporated
  5. Stir in flour mixture just until blended.
  6. Spoon batter into muffin liners, filling cups to top.
  7. Bake in middle of oven 25 to 30 minutes, or until a tester comes out with crumbs adhering.
  8. Cool 5 minutes in tins and turn out onto racks. Repeat with remaining batter.
  9. Dust with confectioners sugar if desired.

Enjoy and let me know how it went!



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