Chocolate Brownie Cake

I worked from several recipes to come up with this one when I wanted brownies one day, but had run out of eggs. It didn't come out at all as I expected, but that was a good thing! If you can't decide between cake or a brownie, this is the perfect compromise.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 270 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• ½ cup confectioners' sugar
• ½ cup unsweetened cocoa powder
• ⅓ cup milk
• 1 cup water
• ⅔ cup vegetable oil
• 3 tablespoons butter, softened
• ¾ cup brown sugar
• cooking spray
• 1 tablespoon milk, or more to taste
• ¼ cup caramel ice cream topping, or to taste

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.

Step 2

Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.

Step 3

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely, about 30 minutes.

Step 4

Stir confectioners' sugar, butter, and cocoa powder together in a bowl until smooth. Mix in enough milk to reach a spreading consistency.

Step 5

Spread frosting over cooled brownies; drizzle caramel topping on top. Cut into squares.