Brownie recipe in a cake tin?

Could I use a brownie recipe as a cake.


Like make the brownies and instead of putting it into a brownie tin I put it into a cake tin?? would it burn or would it be okay??


thank you !! :-]Brownie recipe in a cake tin?
I'd put it in two cake tins, actually. You want to keep it thin to keep it chewy. If you put it in one cake tin, you'll have to bake it longer (watch it carefully!) and it will come out more cakey. But that's OK, too! Chocolate is chocolate. If it doesn't come out right, chop it up and stir it into ice cream.Brownie recipe in a cake tin?
Best Chocolate Brownie Cake Recipe





Pre-heat your main oven at Gas Mark 4, or 180deg Centigrade, or 360deg Fahrenheit.





Butter a 9 inch round spring form tin and insert a cut-to-size circle of baking parchment or greaseproof paper. If you have time you can line the inside of your tin with paper too. I prefer pre-cut 10cm parchment paper from Lakeland. For the time saved, perfect pre-cut paper circles and loaf tin liners are well worth the extra cost.





I line the sides of this particular tin, which I've owned it 35 years. Good quality baking tins do last, but of course they do go to look rather battered. The beauty of a spring form tin is that it is not essential to line the sides. It should spring open when the hinge is released. But even the best plans sometimes go awry, and I find the paper helps the cake volume to maximise and helps prevent the Brownie cake edges charring.





Butter the top of the paper circle and then dust it with a teaspoon or so of cocoa powder. You could use caster sugar if you don't have cocoa powder.





A 9 inch round tin makes a baked cake with about 3 to 4cm depth. An alternative tin would be a DEEP 8 inch square loose bottom tin. When baked, this is substantial large cake that serves many. Since it is so rich, a small portion is often enough, especially after other courses of a meal.





200gm/7 oz good dark chocolate such as Bournville 60% Chocolate or 70% dark quality chocolate


200gm/7 oz Caster sugar or soft brown sugar


175gm/6 oz Butter 鈥?I use Lurpak slightly salted or unsalted butter and it is always fine whichever I use


60gm/2.5 oz Plain flour


3 Eggs size 1 (large) or use 4 medium eggs


Optional - 30-50gm/1 or 2 oz chopped hazelnuts/brazil nuts





As with all cooking, a few optionals are important for practical purposes. For example, I like my eggs to be room temperature, I will use either salted or unsalted butter. I add more or less eggs according to their size as above. Note - Do not exchange the chocolate bar for cocoa. The result does not work with this mix.





Chop the nuts and sift the flour.





Break the 200gm bar of your chosen dark chocolate into pieces, and then place in a large Pyrex bowl.





To that bowl of chocolate, add the 6 ounces of butter and 7 ounces of caster sugar.





Place the Pyrex bowl in the microwave oven and START to melt these 3 ingredients altogether for about 1 minute 40 seconds in a 900w microwave. Your microwave may take less or more seconds. At this stage some of the broken chocolate will still be in lumps, but the residual microwave heat will continue to melt the chocolate.





DO NOT OVERHEAT THE CHOCOLATE. PAULINE'S TIP: USE 10 SECOND BURSTS. (Should the time below appear insufficient after the stirring stage below.)





Remove the bowl from the microwave oven.





Now stir the 3 ingredients until the chocolate lumps melt completely into the butter and sugar mix. If a microwave is unavailable, melt the chocolate, sugar and butter in a Pyrex bowl, set on a saucepan of hot water.





Leave this basic chocolate mix to cool for a few minutes.





Next separate the yolks from the 3 eggs into a small cup or dish.





Beat the 3 whites until the whites stiffen to form good whipped peaks. Make sure you use a spotlessly clean, grease free bowl. Residual grease on the bowl will prevent egg whites from whipping; for the same reason avoid older eggs.





Use a fork to mix the beaten yolks into the cooled chocolate mix. If you use the electric beaters at this stage the chocolate mix clings like glue to them and becomes more difficult to remove.





Gently fold in the flour and nuts using a figure of eight folding movement.





Now add a couple of spoons of the whisked whites to slacken the mixture. Stir until the mix flows.





Lastly, gently fold the remaining whipped whites into the chocolate mix until whites are not visible.





Pour into your tin.





Bake your chocolate Brownie cake in the centre of your main oven for about 35 to 40 minutes until the skewer is clean when removed from the cake centre.





Rising is not essential. The top will most likely have a lightly cracked appearance that may fall back as the cake cools.





Leave to cool in your tin until cold.





Serve the Brownie cakes with or without cr猫me fraiche. Alternatively, cut in small pieces and serve as petit fours.





This is an addictive Brownie that gives a cake depth of about 3 to 4cm. I almost always bake my cake for 37 minutes. Your oven may be different so after 35 minutes do check the cake's texture every 3 minutes with a skewer. You may need to bake your cake under or over by a few minutes according to your oven, but should get the timing perfect for you with 2 goes of making it.





The slice of Brownie cake in the picture was baked 37 minutes on a middle shelf at C180deg.


Try to make a note of the shelf you bake your cake on for next time.
You can make a brownie in any shape you want,. I make brownie pizzas. But if you are wanting to take it out of the cake pan you will need to line it with paper because It will be to heavy to turn out, you would have to lift it out, otherwise it would probably break,
Usually there's a recommended pan size... usually it's a square 8'; pan, so if your round pan is 8'; or 9'; then it should be ok to use the same temperature and baking instructions. :)
I make brownies in my round pan instead of the square metal pan all the time.