Paula Deen Brownie Cake

Paula Deen brownie cake is an easy chocolate dessert made with unsweetened chocolate, cocoa powder and self-rising flour, ready in 35 minutes. It's a simple Southern comfort food dessert for potluck tables, church suppers or Sunday dinner, and it's a one-bowl bake in a single 8x8 baking pan.

Pull the brownies while they're still gooey in the middle, because the recipe wants them slightly overdone but not dry. Leave them in until the center sets firm and you lose the fudgy texture that makes this cake worth baking.

Paula uses both melted unsweetened chocolate and cocoa powder, which gives a deeper chocolate flavor than cocoa alone would. Letting the melted chocolate cool before the eggs go in also keeps them from scrambling, so the batter stays smooth and glossy.

Paula Deen Brownie Cake

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

480

kcal

A rich, fudgy chocolate square with a gooey center and a shiny top, built from melted chocolate, cocoa and a little self-rising flour. Because it bakes in one pan and mixes in one bowl, it comes together fast.

Ingredients

• 1 stick plus 2 tablespoons unsalted butter
  

• 3 oz chopped unsweetened chocolate
  

• 1/2 cup plus 1 tablespoon unsweetened cocoa powder
  

• 2 1/2 cups granulated sugar
  

• 3 large at room temperature eggs
  

• 1 tablespoon vanilla extract
  

• 1 1/2 cups self rising flour
  

• 1/2 teaspoon salt
  

Directions

• Preheat and prep: Preheat the oven to 350°F and spray an 8 by 8-inch square baking dish with nonstick cooking spray. That way the pan is ready when the batter is.
• Melt the chocolate: Melt 1 stick plus 2 tablespoons unsalted butter with 3 ounces chopped unsweetened chocolate in a double boiler or in the microwave on low power. Stir often so it melts evenly, then pour it into a large bowl and let it cool.
• Whisk in the cocoa and sugar: Whisk 1/2 cup plus 1 tablespoon unsweetened cocoa powder into the cooled chocolate until smooth. Then whisk in 2 1/2 cups granulated sugar.
• Add the eggs and vanilla: Whisk in 3 room-temperature large eggs and 1 tablespoon vanilla extract. Keep whisking until the batter looks glossy and even.
• Fold in the flour: Fold in 1 1/2 cups self-rising flour and 1/2 teaspoon salt until just blended. Stop as soon as no dry streaks are left, since overmixing makes the brownies tough.
• Bake the brownies: Pour the batter into the prepared pan and bake for 20 to 25 minutes. They should be slightly overdone but still gooey inside.
• Cool in the pan: Set the pan on a wire rack and let the brownies cool for 5 minutes. Then cut them into squares and serve warm.

Tools for this recipe

• USA Pan 8x8 square cake pan, OXO 11-inch balloon whisk, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of self-rising flour?

Yes, you can. For every 1 1/2 cups of self-rising flour, use 1 1/2 cups all-purpose flour plus 2 1/4 teaspoons baking powder and an extra 1/4 teaspoon salt. Whisk them together first so the leavening spreads evenly.

How do I store leftover brownie cake?

Cover the pan tightly or move the squares to an airtight container, and keep them at room temperature for up to 3 days. They stay fudgy that way, though the top will lose some of its shine.

Can I make the batter ahead of time?

I wouldn't, because the self-rising flour starts working once it hits the wet ingredients, and the brownies can bake up flatter. It's better to mix and bake the same day, which only takes about 35 minutes anyway.

Can I bake this in a different size pan?

A 9x9-inch pan works if you want thinner brownies, but start checking them a few minutes early. A 9x13-inch pan spreads the batter too thin, so I'd stick with the 8x8 for that gooey center.

How do I know when the brownies are done without overbaking them?

Look for edges that have set while the center still jiggles slightly, and a toothpick that comes out with moist crumbs rather than clean. The brownies keep cooking in the hot pan, so pulling them a touch early is safer than waiting.