Triple Chocolate Brownie Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From a Reynolds Foil cookbook.”

Ingredients Nutrition


  1. PREHEAT oven to 350°F Grease sides of a 9–inch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper; set aside.
  2. FOR CAKE, place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment–lined pan.
  3. BAKE 35 to 37 minutes. Cool in pan on rack 15 minutes. Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.
  4. FOR GLAZE, place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a