[This morning my Better Than Crack Brownies are up for raffle for a fabulous cause over at Steph’s Bite By Bite. Head on over there to bid on my brownies! I promise to include some extra goodies too.]
Break out the stretchy pants!
I mean it — seriously, pull them out now.
If a picture of melted butter and chocolate doesn’t convince you, nothing will.
I hadn’t been much of a bundt fan — until my mom made a marble bundt with chocolate fudge chip frosting. That one bite changed everything.
Thankfully I survived, because that meant I could make my own version: a brownie bundt cake.
I enjoy turning favorite desserts into new forms — it keeps things interesting. For this bundt I used our favorite brownie base, the same recipe I’d adapted for brownie cupcakes.
Clearly I’ve been on a brownie kick lately.
I made a full recipe and then half again because I wasn’t sure one batch would fill my bundt pan. Good call — you can never have too much sugar, butter, chocolate, and flour.
This cake is rich — I’m talking six eggs and nearly three cups of sugar. Doubling that brownie recipe will do that to you.
Of course I topped it with sprinkles — life is sadly less colorful without them.
Like the brownie cupcakes, the bottom (which becomes the top when you unmold it) gets delightfully crunchy and crackly. That texture is what makes this recipe special.
The inside stays ooey, gooey, chewy and intensely chocolatey, so a thin slice is enough — though a big chunk is perfectly acceptable.
I opted for a generous piece. Sometimes you deserve that.
If you want a decadent showstopper dessert, this bundt delivers. If you’re aiming to stretch the waistband a little, this will help with that too.
Chewy Brownie Bundt Cake
1 1/2 sticks butter
5 squares Baker’s chocolate
2 1/2 cups sugar
6 eggs
2 cups flour
1/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup chocolate chips
Preheat oven to 350°F.
Melt the butter and baking chocolate together in a microwave-safe bowl. In a mixing bowl, combine the melted butter and chocolate, then add the sugar and vanilla and beat until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating after each. Stir in the flour and cocoa powder just until combined, then fold in the chocolate chips.
Thoroughly grease a bundt pan with butter and pour in the batter. Bake for about 75 minutes, or until the exterior is set and a slight crackly top has formed; the center should remain fudgy. Cool slightly, unmold, then top with a vanilla glaze and sprinkles if desired.
Vanilla Cream Glaze recipe was used in the original post.
Guess what’s for breakfast?