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Bundt Brownies

Bundt Brownies

Idea gallery #379
  • 1/2 teaspoon soda
  • 3/4 cup cocoa
  • 2/3 cup oil
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup chopped pecans
  • 1 cup chopped chocolate
  • CHOCOLATE GLAZE:
  • 4 ounces dark real chocolate
  • 3 tablespoons whipping cream
  • 1 1/2 tablespoons butter
  • CARAMEL GLAZE:
  • 1/2 pound non-flow caramel
  • 1/8 cup whipping cream
BROWNIE: Preheat oven to 350 degrees. Spray bundt brownie-cupcake pan with a cooking spray (or use 9"x13" pan to later cut into squares). Mix cocoa and soda together. Stir in 1/2 of the oil. Stir in boiling water until thick. Mix in sugar, eggs, flour, vanilla, remaining oil and salt. Quickly stir in pecans and broken pieces chocolate. Pour batter into cavities of the pan, filling each cavity about 2/3 full. Bake approximately 22 minutes or until brownie unloosens from side of pan. Let slightly cool, then let brownies fall from pan. Makes about 24 bundt brownies. CARAMEL GLAZE: Melt non-flow caramel with whipping cream. Spoon over bundt brownies while glaze is still very warm. CHOCOLATE GLAZE: Combine dark chocolate with whipping cream and butter. Cook until chocolate is partially melted. Remove from heat and stir until chocolate is completely melted and glaze is satiny. Spoon over top of bundt brownies. Each serving of Bundt Brownies may be garnished with pecans around base of brownie.