Scuffy Brownie Cake(Makes 12 Servings; Prep Time: 20 Minutes)
A rich, fudgy brownie cake with cocoa and buttermilk, perfect for dessert or gatherings, offering moist texture and deep chocolate flavor that appeals to all ages.
Ingredients
Instructions
- Mix together the flour, sugar, salt, and baking soda in a bowl.
- Bring to a boil the water, cocoa, and butter in a saucepan.
- Pour the boiling mixture into the dry ingredients and mix well.
- Add the buttermilk, eggs, and vanilla to the batter and blend until smooth.
- Pour the batter into a jelly roll pan.
- Bake in a 350°F oven for 15 to 20 minutes, until done.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of espresso powder to amplify the chocolate taste. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Ensure to mix the dry ingredients thoroughly to avoid lumps in the batter. For a twist, try adding nuts or chocolate chips to the batter before baking.
Serving Suggestions
Serve the Scuffy Brownie Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It pairs beautifully with Laura Sutton'S Raisin Nut Cookies for a delightful dessert platter. For a simple presentation, dust the top with powdered sugar or drizzle with chocolate sauce for added elegance.
Storage & Reheating
Store any leftover Scuffy Brownie Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds for a warm treat that revives its fudgy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scuffy Brownie Cake(Makes 12 Servings; Prep Time: 20 Minutes) contains roughly 394 calories, with 6g protein, 42g carbohydrates, and 24g fat. It is a good source of vitamin C (16% of the Daily Value), dietary fiber (14% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 798mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with gluten-free flour or whole wheat flour, though the texture may vary slightly. If using whole wheat, consider reducing the amount slightly as it absorbs more liquid.
What can I do if my brownie cake is too dry?
If your brownie cake turns out dry, it may have been overbaked. To keep it moist next time, check for doneness a few minutes earlier. You can also add a bit more butter or buttermilk to the batter for a fudgier texture.
Can I freeze the brownie cake?
Absolutely! Wrap slices of the brownie cake tightly in plastic wrap and then in aluminum foil, or store them in an airtight container before freezing. It can be stored in the freezer for up to three months. Thaw in the refrigerator and enjoy as desired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).