Okay, most of you will probably think this whole idea I am about to share is just plain weird and slightly neurotic, but that’s okay. To each his own, right? I love brownies. In particular, I love the brownies in the middle of the pan. Chica would not agree; she loves that weird brownie pan that only makes edges. I also like cake, but with cake, I only like the outside pieces, because they offer a larger icing-to-cake ratio. McGeeky and a friend suggested I create the best of both worlds. Challenge accepted! Introducing, THE CAROWNIE!
First, get your pans ready. I used a loaf pan and a standard 9×13. I made up the brownie batter and cake batter according to package directions. I thoroughly sprayed the loaf pan (like, a whole lot) and spooned the brownie mixture into it. Take note of approximately how thick the layer of brownie batter is.
Next, spray the cake pan (or grease and flour it) thoroughly. I forgot that part — don’t be like me. Now flip that loaf pan over into the middle of the cake pan. I know, it’s bizarre. Hold the loaf pan down with one hand and pour your cake batter all around until it’s about as thick as the brownie batter was in the other pan. You won’t need the entire batch of cake batter to do this, so you will have enough left over to make some regular cupcakes or a small cake.
Lift the loaf pan out and look at the magic! The batters did not end up blending together at all. I baked the Carownie at 340 degrees for about 30 minutes. Then, I iced the entire thing with fudge icing.
Finally, I ate it! I was thrilled with the results — delicious edge cake pieces and center-only brownies. It was divine! The whole thing was super moist and delicious and if I hadn’t told everyone that I baked both of them in the same pan, no one would have known. This might be my new favorite dessert to make!