Jessie Oleson (aka Cakespy) drops by every Monday to share a delicious dessert recipe. —The Mgmt.
What on earth is a Brownie Upside-Down Brownie?
First, think to yourself: "Pineapple Upside-Down Cake". Now, replace "pineapple" with "brownie" and "cake" with "brownie." Now you are getting the idea. This brilliant notion came to me by way of Vickie, the designer behind A Mano Jewelry and, apparently, a whiz in the kitchen.
Starting with a buttery, brown sugar base, a layer of bite-sized brownies is then coated with decadent brownie batter, baked and then flipped for the most decadent, buttery, chocolatey treat you could possibly imagine. Advice: eat now, and diet another day.
Note: Use either pre-packaged brownie bites, such as these, or homemade (almost erring on under-baked) brownies for the topping part; they will simply melt into the brownie batter in the most deliciously chocolaty fashion.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. She is currently at work on her first book.
Cakespy: Brownie Upside-Down Brownie
About This Recipe
|Special equipment:||9x9-inch square baking pan|
- For the topping
- 1/4 cup (1/2 stick) butter
- 2 tablespoons brown sugar
- 16 Brownie Bites, or about 16 2-inch fudgy brownies
- For the brownie base
- 1 1/4 cups unsweetened cocoa powder
- 1 1/4 cups flour
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) butter, melted
- 3 cups sugar
- 5 eggs
- 2 teaspoons vanilla
Preheat oven to 350°F.
Put the butter in the pan and put it in the oven for about 3 minutes, or until melted (you can shift the pan and the residual heat should help it melt completely). Sprinkle the brown sugar on top of the melted butter.
Place your Brownie Bites in rows on top of the brown sugar and butter mixture. Put the pan to the side for a moment while you prepare your brownie batter.
Prepare the bottom brownie layer. With an electric mixer, beat the melted butter and sugar together in a separate mixing bowl. Beat in the eggs, one at a time, and continue beating until it has reached a smooth, light yellow color and creamy consistency. Beat in the vanilla. Add the dry mixture, bit by bit, beating on low speed until well blended. Spoon into your prepared pan, pouring gently so as not to upset your careful lineup of brownies which are acting as topping.
Put the brownies in the oven for 50-60 minutes, or until a toothpick inserted comes out mostly clean.
Remove from the oven and loosen the sides with a sharp knife.
Holding a board to the pan, quickly flip it onto the flat surface; leave the pan overturned so that the bits from the bottom of the pan can drip onto the top of the brownie.
After about 15 minutes, remove the baking pan; if there are any large pieces, you can remove them from the pan and place them on top of the brownie; it is not necessarily an attractive treat, so you're not going to hurt anything visually.
To "pretty" it up a bit, scatter chocolate morsels on top, or slice and serve with a big dollop of whipped cream on each piece.