[This morning my Better Than Crack Brownies are up for raffle for a fabulous cause over at Steph’s Bite By Bite. Head on over there to bid on my brownies! I promise to include some extra goodies too.]

Break out the stretchy pants!

I mean, seriously… break them out.

If showing you a picture of melted butter and chocolate doesn’t convince you, I don’t know what will.

I’ve never really been big on bundt cakes. In fact, I didn’t even like them on Friday. Or Saturday morning. But then my mom made a marble bundt cake on Saturday night with chocolate fudge chip frosting and I just about died and went to heaven.

Luckily I didn’t, because that allowed me to make my own bundt cake.

A brownie bundt cake.

I love eating my favorite treats in different forms. It spices things up and keeps dessert fun. I used our favorite brownie recipe, the recipe that I just converted into brownie cupcakes.

Seems I’ve been on another brownie binge!

I ended up making a recipe and a half of the brownies because I honestly was sure if one batch would be big enough for the bundt pan. Good thing I did. Who doesn’t need extra sugar, butter, chocolate and flour?

This cake is a little rich. And by a “little,” I mean there are 6 whole eggs and nearly 3 cups of sugar. Ooops! Guess that’s what happens when you almost double a brownie recipe.

Obviously I had to top it with sprinkles. Life is meaningless without sprinkles.

Just like the cupcakes, the bottom (which yes, is the top before flipping it over) is crunchy and crackly. Such amazing texture with this recipe.

And they are so oooey, gooey, chewy and rich that you only need a skinny slice.

Or a large chunk. Which ever you prefer.

I went with a large chunk. I felt it suited me better than a skinny slice.

If you are looking for a decadent, incredible dessert, I’ve got you covered. If you are looking to bust out of your favorite jeans, I’ve also got you covered. I’m a jack of all trades, folks.

Chewy Brownie Bundt Cake

1 1/2 sticks butter

5 squares Baker’s chocolate

2 1/2 cups sugar

6 eggs

2 cups flour

1/4 cup cocoa powder

2 teaspoons vanilla extract

1 cup chocolate chips

Preheat oven to 350.

Melt butter and baking sqaures in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.

Grease a bundt pan thoroughly with butter. Pour batter in the pan. Bake for about 75 minutes, or until brownie is set. The top with be a bit crunchy and the insides will be fudgey. Top with vanilla glaze and sprinkles.

Vanilla Cream Glaze recipe HERE.

Guess what’s for breakfast?