A New Take On Our Favorite Sweet Treat

By now you know that if we ever are stranded on a deserted island, we would pick brownies to eat all day everyday for the rest of our lives. Plain brownies, layered brownies, stuffed brownies, loaded brownies. You name it, we’d chose it. And by now we’ve thought we had made all the varieties of brownies there ever were. That is until a new idea popped up in our Pinterest feed. Pound Cake Brownies. What the what? Pound cake and brownies. Both? Amazing! Deserted island, here we come!

INGREDIENTS

Pound Cake Batter

  • ½ cup butter flavored Crisco
  • ¾ cup sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon fine sea salt
  • 1 large egg white
  • ¾ cup flour
  • 2 tablespoons almond milk

Brownie batter made according to the directions on the back of the box

DIRECTIONS
  • Preheat the oven to 350 F. Spray or lightly an 8×8 inch square baking pan or a brownie pan and line with parchment paper. 
  • To make the pound cake batter: in the bowl of a stand mixer beat the Crisco, sugar, vanilla and sea salt until very light and fluffy, about 5-7 minutes. This is the key part of getting the pound cake texture right so don’t skimp on time !
  • Add the egg white and beat for another 3 minutes. Scrape the bowl and beat for another two minutes. 
  • Over the bowl, sift in the flour and add the almond milk. Beat the batter until most of the flour has been incorporated. Scrape down the bowl and beat again. Ensure the batter is fully blended. Set aside.
  • Make the brownie batter according to the directions on the back of the box
  • Pour half of the brownie batter into the prepared cake pan. Dollop pound cake batter onto the brownie batter, as pictured above. Use the back of a spoon to smooth down the pound cake batter. Spoon the remaining brownie batter over the pound cake batter and gently swirl them together with a butterknife or offset spatula. 
  • Bake for 30-40 minutes, until the center has puffed and when you shake the pan gently the center doesn’t wobble. Allow to cool for 10 minutes in the pan and then remove. Store in an airtight container.

*recipe inspired by Buttermilk By Sam

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