Chocolate Thunder Outback Brownies
A homemade version of Outback Steakhouse's famous Chocolate Thunder From Down Under. These brownies are rich, fudgy, and topped with vanilla ice cream, perfect for chocolate lovers.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
Optional Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped pecans, if using, until evenly distributed.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes.
- Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs.
Serving
- Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with vanilla ice cream and chocolate sauce.
Storage
- Store any leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Notes
Pro Tips: Use high-quality cocoa powder for richer flavor. Ingredient Substitutions: Use walnuts instead of pecans. How to Serve: Top with ice cream and chocolate sauce. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare batter in advance and refrigerate up to 24 hours.