Chocolate Brownie Cake Recipe

Homemade chocolate brownie cake with crackly top on white kitchen counter

Chocolate Brownie Cake Recipe

This Chocolate Brownie Cake is the perfect fusion of fudgy brownies and soft, moist cake. Rich, chocolatey, and easy to make with simple ingredients, it's ideal for birthdays, gatherings, or when you just crave a decadent homemade dessert.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 35

Cooling Time: 15

Total Time: 1 5

Servings: servings

Calories: 410kcal

Cost: $8–10

Equipment

9x13 inch metal baking pan
Parchment paper
Large mixing bowl
Rubber spatula
Wire cooling rack
Whisk
Oven thermometer

Ingredients

For the Cake Base

1 cup (2 sticks) unsalted butter, melted let cool slightly
2 cups granulated sugar
4 large eggs room temperature
1 tablespoon pure vanilla extract
1 cup all-purpose flour swap with almond flour for gluten-free
0.75 cup unsweetened cocoa powder Dutch-process preferred
0.5 teaspoon salt
0.5 teaspoon baking powder
1 cup semi-sweet chocolate chips evenly folded into batter

Optional Ganache Topping

1 cup heavy cream
8 oz dark chocolate, chopped
2 tablespoon butter for glossy finish

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch pan. Line with parchment.
Whisk melted butter and sugar until light, then beat in eggs and vanilla.
Sift flour, cocoa, salt, and baking powder; fold into wet ingredients.
Fold in chocolate chips and pour batter into the prepared pan.
Bake 30–35 minutes until top is crackly and center has moist crumbs.
Cool 15 minutes in pan, then transfer to wire rack.
For ganache, heat cream, pour over chopped chocolate, stir, and spread over cooled cake.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition