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Brownie Layer Cake
Brownie Layer Cake PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

So here’s the thing: Brownies are awesome. So awesome that we decided they needed to be the star in a spectacular dessert. And this brownie layer cake recipe was born. We bake two pans of fudgy, decadent brownies (topped with chocolate chips and chopped nuts) and sandwich them together with whipped cream. The finished cake looks impressive--and tastes even better.

Makes 4 servings
Start to Finish: 1 hour 30 minutes

Ingredients

1 cup vegetable oil (or other neutral oil)

3½ cups semisweet chocolate chips, divided

1 cup sugar

1 cup brown sugar

4 eggs, whisked lightly to combine

2 teaspoons pure vanilla extract

1¾ cups all-purpose flour

1 teaspoon salt

1 cup chopped pecans

2 cups heavy cream

½ cup confectioners’ sugar

Directions

1. Preheat the oven to 350°F. Grease two 8-inch square baking pans and line them with parchment paper, leaving a 1-inch overhang on the sides (see note).

2. In a medium-size heat-safe bowl, combine the oil with 2 1/2 cups chocolate chips. Place the bowl over a medium-size pot of simmering water and stir until melted, 3 to 4 minutes.

3. Whisk the sugar and brown sugar into the chocolate mixture. Add the eggs gradually, mixing until well combined. Stir in the vanilla extract.

4. Add the flour and salt, and mix until fully incorporated. Divide the batter evenly between the two prepared pans.

5. Sprinkle the remaining 1 cup chocolate chips and pecans evenly over the batter in the two pans. Bake until the brownies are set at the edges and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.

6. Once the brownies are cool, whip the heavy cream and confectioners' sugar to soft peaks. Remove one brownie layer from its pan and place on a serving plate. Spoon half the whipped cream on top of the brownie layer. Remove the second layer from its pan and place on top of the first layer. Finish with the remaining whipped cream on top.

Note: If you have only one 8-inch square pan, reserve half the batter and bake it after the first brownie layer comes out of the oven. You can also use a 9-inch square pan, but the layers will be a little thinner; reduce the baking time by about 5 minutes.

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