Floating Brownie Recipe - Allrecipes.com
Floating Brownie Recipe

Floating Brownie

Recipe by  

"This is also called Chocolate Upside Down Cake, because it can be turned out-- duh --upside down. It's good served with whipped cream or vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 1 - 9 x 9 inch pan Change Servings


  1. Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.
  2. Spread into a greased 9 x 9 inch pan. The batter will be thick.
  3. Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.
  4. Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes. Serves 6 to 8.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002


Most Helpful Critical Review
Nov 20, 2005

I did not care for this recipe at all. The brownie did not taste good at all and the liquid portion underneath the brownie was just 'ok'. Too many great brownie recipes out there to use this one!

May 08, 2008

when the milk and the sugar joined partnership, we were not exactly thrilled by the idea of it smothering our tastebuds. it looked so wrong!! after putting on some 1990's dance music (especially Pump Up The Jam by Technotronic), we added the coca flour sugar randomness and gave it to our mate to try. She licked the spoon and decided it was worth carrying on. after pumping up the jam we moved on Livin Joy, and added the powder topping with coffee.... to mix it up a bit, we blasted 2 Unlimited and thought we would add a mars bar to the top powder layer. we really had given up with the idea of it working, but after sittin in the oven for 35 mins we decided it looks and smells amazing!!! we havent eaten any yet but i just thought i'd share the moment.... techno techno techno techno UPDATE : this was the most vile thing i have ever had the misfortune to eat. out of 4 of us, all 4 of us thought it was not good!! considering we are all hardcore chocolate junkies not even we could handle this!! i still feel like its attached to the roof of my mouth and we ate it literally a month or so ago. avoid at all costs!!!!

Nov 21, 2005

First of all, I'll have to give out a different name of this recipe if I make it again, because I had every single person in my family giggling when I told them it was "Floating Brownies". (Hee hee, I made floating brownies today! Heh me too!) But it was a tasty dessert --I used a mild hazelnut flavored coffee and added a teaspoon of hazelnut extract to give it a really nice flavor.

Dec 06, 2006

Thanks for this recipe... I have to be honest I don't bake often but this is my favorite cake so I learned quickly that I can actually use a box fudge cake mix and add the sugar and cocoa on top with the water and it is awesome. I have never tried it with coffee but I will, so thanks for the info.

Jul 22, 2010

What people need to understand about chocolate upside-down cake is that you don't turn it out of the pan as with ordinary upside-down cake (example: pineapple). You turn each piece upside-down as you serve it. Also, serve it warm but not fresh out of the oven. But, haha, the name "Floating Brownie" is kind of comical!

Jan 01, 2006

This recipe was exactly what I expected it to be. A very chocolatey dessert with it´s own gloopey sauce built in. I used half a cup of milk with three quarters of a cup very strong coffee and thought it worked very well. I also used a slightly larger pan, because I have a weak oven that often won´t cook cakes all the way through. Ice-cream is a definate must when serving, and I also suggest letting it sit for about half an hour to an hour before hand, this helps it set fully. Overall, a big hit with my flatmates!

Apr 09, 2006

Soooooo good!!! I ended up making it in a 8X8 glass dish and baked for 45 min. I also used 1 3/4 cup instant espresso. It was all gone the next day! I did not turn it out either, it is best to let it cool down where it is just warm, this makes the sauce more of a pudding consistancy. It is great warmed in the mocrowave the next day!! Thanks again.


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 40.1 g
  • 13%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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