Brownie Cobbler

2 cups butter
10 oz chocolate chunks
4 cups sugar
8 eggs
1 tsp vanilla
1 2/3 cup flour
1 tsp salt

Preheat oven to 350/180 Coat a 9x13 pan with cooking spray.
Melt butter and chocolate together. Stir until melted and smooth.

Whisk sugar and chocolate mixture. Whisk in eggs one at a time. Whisk in vanilla, flour and then salt. Transfer batter to prepared baking dish. Bake until top is crisp and tester inserted comes out with wet crumbs attached, about 50 minutes.

Homemade Whipped Cream
1 small carton heavy whipped cream
1 cup sugar
1 tsp vanilla
as many packets as you need of "Habfixalo" to get the right thickness desired
Add all ingredients in a bowl and whip until thick and at the right consistency. Keep in fridge.

Rich Chocolate Brownie Cake

This is for chocolate lovers:

Rich Chocolate Brownie Cake

Williams-Sonoma Holiday Entertaining Cookbook (page 221)

1/2 C (4 oz/ 125 g) unsalted butter, at room temperature

1 C (8 oz/250 g) sugar

2 large eggs, slightly beaten

1 tsp. vanilla extract (essence)

1/8 tsp. salt

3/4 C (4 oz/125 g) all-purpose flour

4 oz (125 g) good-quality semisweet (plain) or bittersweet chocolate, at least 61 percent cacao, coarsely chopped (the one I made was just semi-sweet Nestle morsels)

Confectioners' sugar for dusting

Preheat oven to 350 F/180 C. Line an 8-in (20-cm) round cake pan with a piece of aluminum foil, allowing teh edge to overlap the pan. Using a pastry brush, lightly butter the foil.

In a large bowl, using an electric mixer, beat the butter until light and fluffy, about 1 minute. Add the sugar and beat until well blended. Add the eggs and vanilla and beat again until well blended. Add the salt and 1/4 C (1.5 oz/ 45 g) of the flour and beat well. Add the remaining flour in two batches, beating well after each addition.

Melt the chopped chocolate in the top of a double boiler set over (but not touching) gently simmering water. (I just melted my chocolate chips in the microwave.) Remove from heat and let cool slightly, 2-3 minutes. Add it to the cake batter and beat until well blended and creamy. Pour the batter into the prepared pan, smoothing the surface with a spatula. Bake until the cake is puffed and a toothpick inserted into its center comes ou clean, 20-25 minutes.

Transfer to a wire rack and let cool completely. Using the edge of the foil, lift the cooled cake out of the pan. Invert the cake onto a cake stand or cake plate and peel off teh foil. Turn the cake right side up. Place a stencil of your choice on top, and then sift the sugar over the stncil to create a pattern. Carefully lift off the stencil. Enjoy!