Marble Magic Brownie Cake

Marble Magic Brownie Cake
(from “A Passion For Baking” by Marcy Goldman)

Marcy Goldman’s baking book is one of those books I bought on a whim. I wasn’t very familiar with her work as a pastry chef, but in skimming through her book, all the delicious bread and dessert recipes really caught my attention.

I’ve swallowed up her gorgeous photographs and have gone back to imprint some of her baking secrets into my mind. She is the first one I’ve read who talks about double sheeting –using double cookie sheets instead of one to keep from browning the bottoms of your cakes, cookies, breads, etc., from baking too quickly before the center is ready. After trying her tip the first time, I’ve never gone back. I use this method in all my baking. It really works.

One of the most mouth-watering recipes I read about in her book (well, actually an additional little booklet called, what else (?) “CHOCOLATE, CHOCOLATE, CHOCOLATE” that came with my cookbook) was called Marble Magic Brownie Cake. It’s rich, it’s dense, it’s amazingly delicious and it’s not for the faint of heart, meaning if you can serve yourself a sliver, you’re OK, if not, expect a couple of pounds to be added on.

When I first try out a new recipe, I try and follow it to the letter. After that, I tweak it and make I my own. Aside from maybe making it in 2 smaller pans or maybe even as cupcakes, I’m leaving this one as is. This is a great recipe to have on hand for the upcoming Holidays. Enjoy everyone.

Look at those beautiful swirls of fudgy brownie and cake.

Marble Magic Brownie Cake

1 box yellow or white cake mix

Brownies:
2 cups unsalted butter, melted
2 cups white sugar
1 ½ cups firmly packed brown sugar
2 teaspoons vanilla extract
6 large eggs
1 ½ cups cocoa powder, measured and then sifted
2 cups all-purpose flour
½ teaspoon baking soda
2 cups semi sweet chocolate chips

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper and set aside. Generously spray a 1 x 9-inch pan with non-stick cooking spray and line bottom with a sheet of parchment paper.

In a large food processor, prepare cake mix according to directions. Spoon cake mix batter into a bowl. Do not wash food processor bowl.
(I did do this differently. I don’t have a very large food processor, so I used 2 mixing bowls and a hand mixer.)

For brownies, using food processor blend butter, sugars, vanilla and eggs. Add cocoa, flour baking soda and salt. Blend well to a thick smooth batter. Spoon half of brownie batter into prepared pan. Spoon half of cake mix batter over the brownie batter.
Dollop the remaining batters of the top of the cake mix batter and swirl with a knife.

Bake until done, about 1 hour to 1 hour and 20 minutes (Mine took about 1 hour and 10 minutes.) It’s ready when cake has risen and springs back when lightly pressed with your fingertips.

Remove from oven and sprinkle with chocolate chips. Allow to stand 15 to 20 minutes and then spread the chips evenly over the top with a metal spatula. Cool completely and cut into squares.