Cake Crumb Fudge Brownies

Cake Crumb Fudge Brownies

Imagine holding buttermilk vanilla cake crumbs, frying them in butter until they’re a teeny bit crunchy, afterwards trace them over The World’s Greatest Fudge Brownie batter, afterwards popping a vessel in a oven and watchful for 27 pain-staking minutes of your life to go by until they’re prepared to eat?

I know.  Exquisite torture.

You competence remember a cadence of talent presented to we recently, famous as Birthday Cake Fudge Brownies.  I was so unapproachable to clout adult pieces of my favoritest-ever vanilla cake and stir them into a spirit batter.  Oh, and afterwards commanding a finished masterpiece off with abounding chocolate frosting.  But this time we took a new approach: throw a outrageous hunk of a cake into a food processor to make an impossibly juicy raise of cake crumbs.  Then frail them adult in a vessel with a hunk of butter, and tip a chocolate-chip-studded brownies with it.  The impulse was boundless and it indispensable no fine-tuning.  These were a strike and a half and I’ll make them again.  (Gasp!  What if we used my Old-Fashioned Chocolate Cake for crumbs?  Or both?  Must… go… bake…)

Adapted from my World’s Greatest Fudge Brownie and Buttermilk Vanilla Cake recipes…

CAKE (this recipe will make some-more than we need; we can separate in half if you’d like):

1 ? cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cups + 2 tablespoons buttermilk

1 ½ teaspoons vanilla extract

½ cups unsalted butter, during room temperature

¾ crater sugar

3 eggs

2 tablespoons butter (to make crumbs)


4 ounces chopped unsweetened chocolate (the improved a chocolate, a improved a brownie)

3/4 crater unsalted butter

2 cups sugar

2 1/2 teaspoons genuine vanilla (use a genuine stuff)

3 easily beaten eggs

1 crater flour

1 1/2 teaspoons salt

Optional: 1 tablespoon present espresso powder

1 crater semi-sweet chocolate chips

  1. CAKE:
    1. Preheat oven to 350?, and douse 18 cupcake liners or two 9? cake pans.
    2. In a middle bowl, differentiate flour, baking powder, baking soda and salt together and set aside.
    3. Pour buttermilk into a measuring crater and stir in vanilla.
    4. In a vast bowl, cream butter and sugar together with an electric mixer during middle speed until light and feathery (about 4 minutes). Reduce a speed and supplement a eggs one during a time, violence for 30 seconds between additions.
    5. Add swapping increments of a flour reduction and a vanilla-buttermilk, consistent good after any further (starting and finale with a flour mixture); this should take adult to 5 minutes.
    6. Pour beat into greased cupcake liners/pans and bake 18 mins for cupcakes, or 30 minutes for covering cake pans, until a cake tester comes out clean.  Check cupcakes after 15 minutes to make certain we don’t overbake them.  Remove from oven and let cold for 20 mins on shelve before unmolding from pans to finish cooling (especially if regulating a patterned mold).
    7. Allow to cold totally and save enough cupcakes or cake from a singular covering to equal about 1 1/2 cups of cake crumbs*.  In a middle frying vessel over middle heat, warp 2 tablespoons of butter and supplement cake crumbs.  Stir frequently until easily browned and fragrant, about 3-5 minutes.  Set aside to cold while creation spirit batter.
    1. Preheat oven to 350° and douse a 9 x 9 foil-lined pan.
    2. Melt chocolate butter in x-ray for 2:15 mins and stir.
    3. Stir in sugar, afterwards vanilla, afterwards eggs, afterwards salt, espresso powder (optional), chocolate chips flour.
    4. Pour into prepared pan, and shower toasted cake crumbs over a tip of a batter.
    5. Bake for 27 minutes (until core is usually set).


  • Cake quantity:  The recipe above makes two layers; we will usually need 1/2 of one layer, so possibly separate a recipe in half, or go full-out and usually have a gangling cake to solidify or eat on a whim.  (Same thing if we make cupcakes- this will make about 18, and you’ll use about 4.)
  • *The cake will spin out improved in a food processor if it’s a day-old or if we cut it into chunks, afterwards solidify them, and food routine from a solidified state.
  • Too idle to make a cake?  Buy a cake, and chuck it in your food processor.  Whatever.
  • Read the original spirit post for some-more tips on how to make a best spirit ever.
  • This freezes well, so bake now and eat later.  Love it.
  • Enjoy!

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