Decadent Homemade Brownies

filed under: Brownies on March 22, 2014

If you have purchased my new cookbook, ‘surprise-inside cakes‘, you may have noticed something.  There really aren’t that many recipes.

Which is weird for a cookbook.  The few recipes it does have are recipes that I truly adore, and today, I am sharing one!

In the book there is a cake called the Neapolitan Hi-Hat cake.

Neapolitan Hi-Hat Cake!


You are all pretty familiar with my Neapolitan obsession, so it was a natural progression for me to have it in the book.

And while I love the beauty of neapolitan, the dark brown chocolate, the like pink, the crisp white… what I want to talk about today is the flavors, or the recipe.

When you have mile-high sweet and sugary whipped cream and strawberry cake amazingness, you really need a dark and high quality chocolate to pair it with.  That is how my Decadent Brownie recipe was born.


Decadent Homemade Brownies
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course: Dessert
Cuisine: American
Keyword: Decadent Homemade Brownies
Servings: 8 servings
Author: Amanda Rettke
  • 1 c granulated sugar
  • 1/4 tsp. salt
  • 1/2 c unsweetened cocoa
  • 1/4 c cake flour
  • 1/2 c all-purpose flour
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1/2 c 1 stick unsalted butter, at room temperature
  • 1/2 c brown sugar
  • 1/2 c semi-sweet chocolate about 2 ounces finely chopped
  1. Heat oven to 350 degrees and prepare an 8-inch round cake pan.
  2. In stand mixer, combine sugars, butter and vanilla and mix on medium speed until light and fluffy, about 2 minutes. Beat in eggs one at a time until well blended.

  3. Sift flours, cocoa and salt in medium bowl. Gradually add the flour mixture to butter mixture with mixer on low speed and blend until ingredients are fully combined. (no more than 1 minute)

  4. Remove bowl from mixer and fold in finely chopped chocolate by hand using a spatula.
  5. Pour batter into prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

  6. Let brownies cool to room temperature in pan.
  7. Cover in whipped cream and strawberries.



Decadent Homemade Brownies


This is the deconstructed hi-hat, with no hat. 😉

I made up the recipe from my book, topped with a bit of whipped cream, and added a couple strawberries for texture and flavor.

Decadent Homemade Brownies


While I love a good fudgey brownie, this cakey brownie with a crispy crust and bits of semi-sweet chocolate is my newest obsession.

Ob. Sesh. On.

Decadent Homemade Brownies


Sorry for my bad spelling above.  I promise I won’t start saying what-evs and obvi and talking about cake swag.  But if I do, just chalk it up to YOLO.


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  • sue/the view from great island says:

    OMG, hat or no hat, this looks amazing!

  • Linda V @ Bubble and Sweet says:

    I love a perfect brownie and the texture of yours looks amazing in the picture. Oh and how cute is that high hat cake 🙂

  • Theresaf says:

    I just showed this pic from your book to my husband this morning as my “I must make this one immediately”!
    I am in love with the hi hat idea! Needless to say, my husband is totally on board with this idea! Yum can’t wait!

  • shama says:

    Hi can I use all purpose flour instead of cake flour . If yes how much ??

    • Amanda says:

      I have not made this recipe with that adaptation, so I can’t speak to it’s effectiveness. Sorry!

  • Liz@Virtually Homemade says:

    OMG – just beautiful. Pinned many times.

    • Amanda says:

      lol Thank you!!!

  • Theresaf says:

    Yummmmy! I just showed this pic from your book to my husband this morning ! And then there it is again. That settles it I really must make it! I’m loving the whole hi hat idea right now! Thanks for sharing!

    • Amanda says:

      Hope you love it all!!!

  • Kim says:

    Your book just arrived in the mail yesterday, and I can’t put it down! I have so many ideas running around in my head now – can’t wait to get in the kitchen and give it a try. 🙂 I’ve admired your blog for a while now, and have loved your surprise inside cakes. Soooo glad you turned them into a book!!

    • Amanda says:

      Thank you so much Kim!! I am just thrilled that you feel inspired… THAT is what it’s all about! 🙂

  • Alice says:

    Hi Amanda, there’s nothing better than cake and your creations are so much more than cakes, they’re about the delight! This brownie looks so very decadent and ultimately fudgey too. Love the snaps as always!

  • Phi @ The Sweetphi Blog says:

    OMG this recipe…I am drooling…sooooo yummy! I need to make this the second I get home! I love how you made it deconstructed hi hat…very clever!

  • katie says:

    mmmm get in my belly. these look extra decadent for sure!

  • Ramona says:

    Just ordered your book from Amazon. Looking forward to trying some of the recipes.

  • Tracy | Pale Yellow says:

    The brownies look phenomenal! I love seeing all the posts about your book around the blog-o-sphere; I need to get my own copy ASAP!

  • Laura @ Laura's Culinary Adventures says:

    Fudge like brownies are a necessity in my life! These recipe looks super rich and decadent, my kind of brownie!

  • Annette says:

    I’m not a brownie fan, but my husband likes a good brownie and this looks awesome! Thanks for sharing —

  • Sharon J says:

    The brownie in the pieshell…is that a regular premade crust or graham cracker crust?

    • Amanda says:


  • Brianna says:

    How many brownies this recipe makes?

  • Claudia says:

    Thank you for sharing this recipe. I made it using Barry Callebaut chocolate. Best brownie I’ve ever tasted!

    • Amanda says:

      Great idea.. I will have to try that too!

  • Anna M says:

    I love all the recipes

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.