Morphing a cake into brownies

[jgm]

I have a recipe for a really good cake - "Cocoa Apple Cake". I would like to make brownies with the same flavor. The cake is dense and moist, and has a really nice balance of chocolate and spices.

Can anyone suggest how I can approach this project? I thought I'd just compare the cake recipe to a brownie recipe, and figure out the changes. . .but that's actually more complicated than it sounds. I would need to know that both recipes had a similar yield, volume-wise, so that I'd know what to increase and what to decrease. Right?

Or should I just decrease the flour a little bit?

Here are the ingredients:

3 Eggs

2 Tbls Cocoa

2 C Sugar

1 tsp Baking Soda

1 C Margarine (2 sticks)*

1 tsp Cinnamon

1 Tbls Vanilla

1 tsp Allspice

1/2 C Water

1 C chopped Nuts (I use Pecans)

2 1/2 C Flour

2 Apples (2 C) peeled and grated or finely chopped (I use Granny Smiths)

1 C Semi-Sweet Chocolate Chips

*I haven't made this recipe in years. I no longer purchase margarine. I plan to consult Shirley Corriher's book to see if I can substitute butter straight across, or whether I need to make some sort of adjustments.

Ideas?

[K8memphis]

Well if you feel like messing around, y'know testing it, I think I'd just ditch the water and decrease the flour by a half cup. That would make a pretty nice brownie I think.

[reenicake]

decrease leavener, increase sugar, decrease liquid.

You could do a conversion to weight and figure out the percentages.