I have to admit, one of my favorite cakes in the whole book is the Neapolitan Hi-Hat Cake. The rich brownie covered in fresh strawberry cake topped with mounds of whipped cream is as close to cake perfection as I can imagine. While this recipe is perfect for that cake, these brownies are fabulous enough to stand alone!
1 cup granulated sugar
½ cup packed light brown sugar
½ cup (1 stick) unsalted butter, at room temperature
2 teaspoons good-quality vanilla extract
2 large eggs, at room temperature
½ cup all-purpose flour
¼ cup cake flour
½ cup unsweetened cocoa
¼ teaspoon salt
½ cup milk chocolate (about 2 ounces), finely chopped
1. Set a rack in the center of the oven and preheat the oven to 350°F. Prepare an 8-inch round cake pan as directed.
2. In a standing mixer, using the paddle attachment, or in a large bowl and using a hand mixer, combine the granulated sugar, brown sugar, butter, and vanilla and mix on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time until well blended.
3. Sift the all-purpose flour, cake flour, cocoa, and salt in a medium bowl. Gradually add the flour mixture to the butter mixture with the mixer on low speed.
4. Remove the bowl from the mixer and fold in the chocolate by hand, using a spatula. Pour the batter into the prepared pan and bake the brownies for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a crumb or two is just fine). Let the brownies cool to room temperature in pan.
Notes:
•You can double this recipe and use a 9 × 13-inch pan (use the same cooking time).
•You can use semisweet chocolate in place of the milk chocolate for even more depth of flavor.
Metric Conversion Chart
⅛ teaspoon = 0.5 mL
¼ teaspoon = 1 mL
½ teaspoon = 2 mL
1 teaspoon = 5 mL
1 tablespoon = 3 teaspoons = ½ fluid ounce = 15 mL
2 tablespoons = ⅛ cup = 1 fluid ounce = 30 mL
4 tablespoons = ¼ cup = 2 fluid ounces = 60 mL
⅓ cup = 3 fluid ounces = 80 mL
½ cup = 4 fluid ounces = 120 mL
⅔ cup = 5 fluid ounces = 160 mL
¾ cup = 6 fluid ounces = 180 mL
1 cup = 8 fluid ounces = 240 mL
350°F = 180°C