The Cake Boss Brownies

I first saw this baker, Buddy Valastro, on the TLC TV Series and thought he was very entertaining and what great cakes he makes.  On one of my trips to the bookstore (I like to browse the cooking section) I found his cookbook.  Looking through all of the recipes I saw the one on brownies and that the chocolate he used was chocolate syrup – now that sounded yummy.  That was a staple in my home – Hersheys chocolate syrup on top of vanilla ice cream.  I did change the recipe a little but only with the directions.


The Cake Boss Brownies

  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 4 extra-large eggs
  • 2 cups chocolate syrup (I used Hersheys)
  • 1 cup flour
  • brownie icing (optional – see below)

Preheat the oven to 325°F.  Cream the sugar and butter in the bowl of a stand mixer (I love my old KitchenAid – See Kitchen Gadgets – Stand Mixers) fitted with  the paddle attachment.  Mix on low to incorporate, then medium speed, for a total of 2 to 3 minutes.  Add the eggs all at once and mix at low speed for about 1 minute.  Add the syrup and mix for another minute; the mixture will be very wet.  Mix on low for 1 minute, then stop and scrape.  Add the flour gradually and mix on low for 1 minute.  Keep mixing on low until thoroughly mixed.

Spray a 13x9x2-inch baking pan with nonstick spray and line the bottom only with parchment paper.  For all of the cakes I have made I always rubbed a little Crisco inside the pan, placed a sheet of wax paper to fit the bottom and rubbed a little more Crisco on top of the wax paper.

To make cutting brownies easier, line the pan with foil, leaving a few inches over each end; I would grease it as well.  Then when the brownies have cooled you can lift them out.

Pour the batter into the pan and bake until the cake pulls away from the sides of the pan or a toothpick inserted in the center comes out clean.  This recipe called for 30 minutes baking time but with my oven (which I have always thought to bake pretty good) took an extra 20 minutes to cook!  All ovens cook differently, especially professional chefs ovens so we just need to learn to test and make the necessary adjustments.

Allow to cool in the pan, about 30 minutes.  Then carefully turn the brownies out onto a parchment lined cutting board (I always tape it so the parchment is secure).  Peel off the parchment.  I cut the brownies into squares and then ice them.  The author said to refrigerate them but I did not and they were fine.

Make the brownie icing below if desired.

Recipe by  


Brownie Icing

  • 1-1/4 cups sugar
  • 6 tbsp. unsalted butter
  • 6 tbsp. whole milk
  • 1 cup semisweet chocolate chips

Combine the sugar, butter and milk in a saucepan and bring to a boil; stirring constantly over medium-high heat.  Remove from the heat and whisk in the chocolate until melted. Let the mixture cool slightly, then ice the brownies while the icing is soft and pliable.  Use right away; do not let a crust form and do not store.

I personally liked these better but the rest of the family seemed to enjoy Zingermans Famous Brownies more on Father’s Day! These are very dense, rich and lots of good chocolate flavor!  Also see my post Chocolate Lavender Brownies which are very chewy and moist.

Recipe by  


Comment:  Kroger is now selling some of his cakes (Nov.4, 2012)!  Yummmmm…..

7 thoughts on “The Cake Boss Brownies

  1. A very interesting way to make brownies using the chocolate syrup! Love Buddy, he is a master at decorating! He makes it seem so easy, but it truly is an art that requires much practice and skill! I’d be scared to move the stuff he makes! LOL 🙂


    • They really are good brownies too – I just had a little trouble with the baking time as I mentioned! His cakes are absolutely fun and beautiful at the same time. I would never try moving some of those big cakes either LOL 🙂


  2. I just had the real Carlo’s brownies on Monday, making these tomorrow so it will be easy to compare results. When I met Buddy in Vegas (where I live) last fall I showed him a pic of one of my 3D cakes. He asked to see more, said he loved my work, that it was really good and I got a big Buddy hug! He’s a genuine and kind man. And a good hugger! Lisa is even prettier in person and the sisters are great too.


    • Lucky you to meet Buddy – you can tell on TV that he has a great personality. The recipe does come from his cookbook – I did not change any ingredients just the directions! I hope they turn out for you 🙂


    • OK so I finally made these. We made a major move to Tennessee and renovated an old farm house. Back to baking!! These are NOT anything like the ones he sells in Carlo’s. These are too wet. I didn’t care for them at all, though the frosting is spot on to his. Next time I’m going to omit an egg, they were eggy. And I used local farm fresh, which tend to not be too large. The flavor was good, just not the texture.


      • Thanks for your input! Remember this is a scaled down version from a commercial kitchen and the recipe is adapted to fit a home cook. Personally I have never tried his original brownies so I have nothing to compare. I did not change any ingredients and the recipe is from his cookbook – it just took my oven longer. Some brownies are dry (like from a mix out of a box) and some are dense like The Cake Boss which I tend to prefer. I am surprised you think they are eggy with all of that chocolate flavor. I think it is impossible to completely duplicate a professional chef’s recipe but we sure have fun trying 🙂


  3. Pingback: {Versions & Verdicts} Aunt Juju’s Chocolate Syrup Brownies | thenotsocreativecook

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