Chocolate Brownie Cake. When I think of a brownie, I think of a fudge-y, chewy, slightly crackled top, deep chocolate-ly creation. The main problem I have with brownies is when they come out too cake-like. Definitely not a fan of those types of brownies (but if that’s who you are, no problem!). And they usually come out too cake-like because there is a much higher flour content in them than a butter content. So what if the flour content was reduced? Or, if there was no flour at all? (Do you see where I am going with this?)
What if the dream brownie I have been looking for only needed 6 ingredients? I think I have met my match. Meet: the brownie cake.
My feelings towards this creation are that if you love chocolate brownies, you will love this. And I mean love. I’m sort of speechless on the topic of this brownie cake, because I think it speaks for itself. It is truly a brownie creation baked in a springform pan, that rises high, then falls. But it falls ever so gracefully. This is something you simply have to try. Its so moist, so full of chocolate, so delectable, and so worth every bite. As you can see, I topped it with none other than Ben & Jerry’s Chocolate Fudge Brownie Ice Cream. Is there anything wrong with that? I certainly don’t think so.
Could something taste so good?
What I CAN say is that, unlike Natalie who said the cake lasted in her house for only 24 hours, we were able to pass the 24-hour mark! It wasn’t easy, but I’m not its going to reach 48 hours…