Indulge in the decadent simplicity of this incredible Brownie Cake Recipe, a delightful fusion of rich chocolate cake and intensely fudgy brownies. This recipe is your key to unlocking a dessert that’s both wonderfully easy to make and unbelievably satisfying, perfect for any occasion that calls for a serious chocolate fix.
Key Ingredients for Brownie Cake Recipe
- For the Brownie Layer:
- 1 cup (2 sticks or 226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (natural or Dutch-processed)
- 1/2 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips (plus more for topping, optional)
- For the Cake Layer (Brownie Batter):
- This recipe uses a single, streamlined batter that bakes into a fudgy brownie-like consistency. The “cake” aspect comes from its richer, denser texture compared to traditional brownies and its generous size when baked in a cake pan.
How to Make Brownie Cake Recipe
This Brownie Cake Recipe is a triumph of easy-to-follow steps leading to an exceptionally rich and satisfying dessert. Its moist, fudgy texture will have you reaching for another slice, while the simple ingredient list means you likely have most of what you need on hand. Prepare for about 20 minutes of active preparation and around 30-35 minutes of baking time.
Step-by-Step Instructions
- Preheat your oven and prepare your pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This step is crucial for preventing sticking and ensuring a beautiful presentation.
- Melt the butter: In a large microwave-safe bowl or a saucepan over low heat, melt the 1 cup of unsalted butter. Be careful not to burn it.
- Combine sugar and butter: Once the butter is melted, whisk in the 2 cups of granulated sugar until well combined.
- Incorporate the eggs and vanilla: Add the 4 large eggs, one at a time, whisking well after each addition until the mixture is smooth and glossy. Stir in 1 teaspoon of vanilla extract.
- Add the dry ingredients: In a separate medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing can lead to a tough brownie cake.
- Fold in chocolate chips: Gently fold in the 1 cup of semi-sweet chocolate chips. If you desire extra chocolatey goodness, feel free to add a handful more for topping the batter before baking.
- Pour and spread the batter: Pour the batter into your prepared baking pan and spread it evenly with your spatula.
- Bake to fudgy perfection: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should be set.
- Cool before slicing: Let the brownie cake cool completely in the pan on a wire rack before slicing and serving. This allows it to set up properly for clean cuts.
Why You’ll Love This Brownie Cake Recipe
This Brownie Cake Recipe is the ultimate chocolate lover’s dream, boasting an unbelievably rich and fudgy texture that’s almost irresistible. It’s denser and more decadent than a standard chocolate cake, offering that deep chocolate intensity you crave from a perfect brownie, but in a more shareable, cake-like format. Plus, the cost-saving benefit of whipping up this gourmet-level dessert in your own kitchen is fantastic, allowing you to impress without breaking the bank – think of the savings compared to buying a specialty cake!
The secret to its incredible flavor lies in the quality of the cocoa and the generous amount of chocolate chips that melt into gooey pockets of pure bliss. Whether you serve it with a dusting of powdered sugar, a dollop of whipped cream, or a scoop of vanilla ice cream, the additions only elevate its already sensational taste. So go ahead, gather your ingredients and experience the magic of this homemade Brownie Cake Recipe for yourself!
Storing and Reheating Tips
- Storing: Once completely cooled, cover the brownie cake tightly with plastic wrap or transfer it to an airtight container. It can be stored at room temperature for up to 3 days. For longer storage, refrigerate the brownie cake.
- Refrigerated Storage: In the refrigerator, the brownie cake will stay fresh for up to a week. The flavors often meld and improve as it sits.
- Freezing: To freeze, ensure the brownie cake is fully cooled. Wrap individual slices or the entire cake tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe container. It can be frozen for up to 3 months.
- Reheating: To reheat, place a slice at room temperature for about 20-30 minutes. For a warmer, softer texture, microwave a slice for about 10-20 seconds, or until warmed through. Be cautious not to overheat, as it can become tough. If reheating from frozen, allow it to thaw in the refrigerator overnight before reheating.
Final Thoughts
This Brownie Cake Recipe delivers an unbelievably rich and satisfying chocolate experience that’s surprisingly easy to achieve at home. Gather your loved ones and prepare to be amazed by this deeply fudgy and utterly delicious dessert, a true testament to the joy of homemade baking.
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- Best German Chocolate Cake
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- Our Pinterest
Brownie Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large microwave-safe bowl or a saucepan over low heat, melt the 1 cup of unsalted butter.1 cup unsalted butter
- Once the butter is melted, whisk in the 2 cups of granulated sugar until well combined.2 cups granulated sugar
- Add the 4 large eggs, one at a time, whisking well after each addition until the mixture is smooth and glossy. Stir in 1 teaspoon of vanilla extract.4 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing can lead to a tough brownie cake.
- Gently fold in the 1 cup of semi-sweet chocolate chips. If you desire extra chocolatey goodness, feel free to add a handful more for topping the batter before baking.1 cup semi-sweet chocolate chips
- Pour the batter into your prepared baking pan and spread it evenly with your spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, not wet batter. The edges should be set.
- Let the brownie cake cool completely in the pan on a wire rack before slicing and serving. This allows it to set up properly for clean cuts.