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Chocolate Custard Cake Brownies

Category: Desserts

 Ingredients List

  • 1/2 cup (113g) unsalted Butter
  • 2 1/2 cups (600ml) Milk
  • 1 cup (115g) Flour
  • 1/2 cup (43g) Cocoa Powder
  • 4 Eggs, separated
  • 1/8 teaspoon distilled white Vinegar
  • 1 3/4 cups (210g) Confectioner's Sugar
  • 2 Tablespoons (30ml) Espresso or Strong Coffee, lukewarm
  • 1 teaspoon (5ml) Vanilla Extract
  • extra confectioner's sugar for dusting
  • optional-fresh berries for garnish


Preheat the oven to 325°F.
Lightly butter or grease a 8"x8" baking dish.
Melt the butter and set aside to slightly cool. Warm the milk to lukewarm and set aside.
In a small bowl, whisk together the flour and cocoa powder for 20 seconds then set aside.
In a small bowl, whip the egg whites with vinegar to stiff peaks. Set aside.
Beat the egg yolks and sugar until light. Beat in the melted butter, espresso, and vanilla extract for about 2 minutes or until evenly incorporated.
Mix in the flour&cocoa into the batter until evenly incorporated. Gently whisk/beat in the milk until everything is well mixed.
Fold in the egg whites until all of the egg whites are folded in.
Pour the batter into the prepared pan and bake for 50-60 minutes.
Allow cake to completely cool before cutting and then dust with confectioner's sugar. Garnish with fresh berries if desired.

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