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Chocolate Poke Brownies: A simple technique allows the ganache to seep INTO the brownies!!! An ultra-decadent brownie is the result!

These Frosted Brownies kick up a typical brownie a few notches. With frosting covering the top and in little pockets throughout, you’ll be thrilled with your first bite.

2 poke brownies on a white dessert plate with raspberries and mint to garnish.
Table of Contents hide
1 Why You Must Make
2 How to Make
3 Ingredient Notes
4 Frequently Asked Questions
5 You May Also Like
6 Chocolate Poke Brownies Recipe

Why You Must Make

Do you remember those poke cakes that originated in the ’70s? Usually, a boxed cake mix baked in a 9 x 13, then poked with the end of a wooden spoon after baked and topped with jello. If you were lucky, yours would be iced with Cool-Whip. Well, these chocolate poke cake brownies are a heck of a lot better!

  • Chocolate Poke Brownies easily trump those outdated poke cakes as they’re made completely from scratch.
  • These brownies are chocolate nirvana to be precise. And as my friends commented, a magical cross between brownies and fudge.
  • They’re a tasty change of pace from whatever is your go-to brownie recipe.

How to Make

  1. Bake this basic, but delicious brownie recipe.
  2. Almost immediately after the pan comes out of the oven, poke holes across the surface with the handle end of a wooden spoon.
  3. Then, pour the luscious ganache topping over the top, allowing it to seep deep into the brownie, creating a totally fudgy dessert.
  4. Let cool, slice, then dig in!!

My girlfriends swooned, as did my family. Bill has been trying to limit his sweets to keep his trim, post-surgical physique, but he looked a bit forlorn when I sent the majority of leftovers home with Tom after he stopped by for dinner one night. These are sure to please the chocoholics in your life.

Ingredient Notes

  • Kitchen Staples – Sugar, Real Vanilla Extract (like Nielsen-Massey brand)
  • Butter – I used salted butter. Salt is a flavor enhancer and this won’t make your brownies taste salty.
  • Unsweetened Chocolate – Chopped; I used Ghirardelli bars.
  • Flour – All-purpose, sifted.
  • Eggs – I use large eggs unless otherwise noted; have them at room temperature for easier incorporation.
  • Unsweetened Cocoa Powder – I used Ghirardelli brand, sifted for a smoother ganache.
  • Heavy Cream – 36% butterfat.
  • Powdered Sugar – Sifted for a smoother ganache.
Overhead view of 2 chocolate poke cake brownies on a round white dessert plate.

Frequently Asked Questions

How Do You Know When Brownies are Done?

Use the recipe as a guide, but all ovens bake differently so realize yours might be done sooner or take longer than the suggested time.
When brownies are done, they’ll pull away from the sides of the pan and if you check the middle with a toothpick, there should be no batter, just a few moist crumbs.

How Do You Slice Brownies?

Brownies taste best when they’re served at room temperature, but I like chilling them to make cleaner slices. A hot dry knife will cut smoothly through the cold brownies. Make sure to wipe off the knife and reheat it (use very hot water) before making another cut.
It’s also common knowledge that a plastic knife is wonderful for cutting brownies. This is a popular Brownie Knife. (affiliate link)vvvv

What Does Poke Cake Mean?

Poke Cakes are desserts infused with something liquid, creamy or custardy by way of holes poked across the surface of a cake. The holes can be small or large depending on what is used to make them. This type of cake gained popularity in the 1970s.

How Do You Poke Holes in a Cake?

A fork is often used to poke numerous small holes across the surface when making a jello poke cake. This brownie recipe and other poke cakes using a thicker, creamier liquids need larger holes. This is when the handle of a wooden spoon works perfectly.

You May Also Like

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Close up of poke brownies on a white tray with fresh raspberry garnish.

Stay in touch through social media @ Instagram, Facebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

2 poke cake brownies on a round white plate with raspberries and a mint garnish
The Recipe:

Chocolate Poke Brownies Recipe

Prep Time 40 minutes
Cook Time 40 minutes
Additional Time 30 minutes
Total Time 1 hour 50 minutes
Yield 24

The ganache seeps INTO the brownies! for an extra decadent treat!!

Ingredients

Brownies:

  • ¾ cup butter
  • 3 ounces unsweetened chocolate, chopped
  • 1 ½ cups sugar
  • ¾ cup flour, sifted
  • 3 eggs
  • 1 ½ teaspoons vanilla

Fudgy Topping:

  • ½ cup (1 stick) butter
  • ¼ cup unsweetened cocoa powder, sifted
  • 6 tablespoons heavy cream
  • 1 pound powdered sugar, sifted
  • 1 teaspoon vanilla

Instructions

    1. Preheat the oven to 350º. Line a 9 by 13-inch baking pan with nonstick foil or greased foil.
    2. Put 1 ½ sticks of butter and the chocolate in a large microwave-safe bowl and microwave on high power for 1 minute, stop, stir, and repeat at 30-second increments till the chocolate is melted.
    3. Add sugar and whisk until smooth.
    4. Add an egg plus ¼ cup of the flour and whisk to combine. Add another egg and whisk to combine. Alternate adding the remaining flour and egg, whisking well after each addition.
    5. Stir in the vanilla and mix well. Pour the batter into the prepared pan.
    6. Bake for about 25-30 minutes (brownies will have risen and a toothpick inserted into the center will come out clean).
    7. Make the topping while the brownies are baking. Combine the butter, cocoa powder, and cream in a saucepan and heat until the butter melts and the mixture just comes to a boil.
    8. Remove from the heat and whisk until smooth. Put the sifted powdered sugar in a medium mixing bowl. Add the chocolate mixture and vanilla extract to the powdered sugar and whisk until smooth.
    9. Remove the brownies from the oven. Use the handle of a wooden spoon to poke holes into the brownies every 1 to 2 inches.
    10. While the brownies are still warm, pour the Fudgy Topping over the brownies and smooth it with an offset spatula.
    11. Let cool on a wire rack for at least 1 hour before serving.

Notes

I use Ghiardelli unsweetened chocolate bars which can be found in most grocery store chains.

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Nutrition Information:

Yield:

24

Serving Size:

1 brownie
Amount Per Serving: Calories: 236Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 57mgCarbohydrates: 36gFiber: 1gSugar: 31gProtein: 2g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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© LIz Berg
Cuisine: American / Category: Brownies