Chocolate Brownie Cake Recipe
If you have a sweet tooth and want a dessert that satisfies every chocolate craving, the Chocolate Brownie Cake is your new best friend. This luscious treat perfectly combines the fudgy richness of brownies with the light, tender crumb of cake, offering a delightful texture that’s both dense and soft. Whether it’s for a cozy family gathering or a special celebration, this Chocolate Brownie Cake delivers intense chocolate flavor in each bite, inviting you to indulge without guilt.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating an irresistible Chocolate Brownie Cake. Each component plays a vital role, from the smooth richness of butter to the deep chocolate notes of cocoa powder, culminating in a flavor-packed and beautifully textured dessert.
- 1 cup unsalted butter: Adds moistness and creaminess, ensuring your cake stays tender and rich.
- 2 cups granulated sugar: Brings the perfect sweetness balance that complements the chocolate intensity.
- 4 large eggs: These bind your ingredients and provide structure while contributing to the cake’s luxurious texture.
- 1 tablespoon vanilla extract: Enhances the overall flavor depth, making every bite more aromatic.
- 1 cup all-purpose flour: Gives the cake its body and structure without weighing it down.
- 1 cup unsweetened cocoa powder: Delivers that unmistakable rich, chocolatey essence that defines this cake.
- ½ teaspoon baking powder: Helps the cake rise just enough to keep it tender yet moist.
- ¼ teaspoon salt: Balances and elevates the sweetness, accentuating the chocolate flavors.
- 1 cup chocolate chips (optional): For those who love extra gooey pockets of chocolate throughout the cake.
- Powdered sugar (for dusting, optional): Adds a pretty, delicate finish and a touch of sweetness at the end.
How to Make Chocolate Brownie Cake
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it lightly or lining it with parchment paper. This ensures the cake doesn’t stick and makes cleanup a breeze.
Step 2: Melt the Butter
Gently melt the unsalted butter in a medium saucepan over low heat. Once it’s fully melted, remove it from heat and let it cool just enough so it’s warm but not hot—this prevents cooking the eggs in the next step.
Step 3: Combine Butter and Sugar
Stir the granulated sugar into the melted butter until fully incorporated. This step begins building the cake’s sweet, fudgy base, and mixing it here helps dissolve some of the sugar for a silky texture.
Step 4: Add Eggs and Vanilla Extract
Add the eggs one at a time, mixing thoroughly after each addition. Then stir in the vanilla extract. This builds the cake’s structure and adds that wonderful aromatic warmth.
Step 5: Mix Dry Ingredients
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Sifting prevents lumps and ensures even distribution of the leavening agent.
Step 6: Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into your wet mixture using a spatula. Be careful not to overmix; you want everything just combined to keep the cake tender and moist.
Step 7: Fold in Chocolate Chips
If you decided on that extra chocolate boost, gently fold in the chocolate chips now. This step introduces delightful melty pockets that make each bite exciting and special.
Step 8: Pour and Bake
Pour the batter evenly into your prepared baking pan, spreading it out with a spatula. Place it in your preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Cool and Dust
Once baked, allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack to cool completely. When cool, dust the top lightly with powdered sugar for a finishing touch that looks as good as it tastes.
How to Serve Chocolate Brownie Cake
Garnishes
Sprinkling powdered sugar is a classic way to dress up this Chocolate Brownie Cake, adding a subtle sweetness and elegant look. For extra flair, try topping it with fresh berries, a dollop of whipped cream, or even a scoop of vanilla ice cream to complement the rich chocolate.
Side Dishes
Pairing your Chocolate Brownie Cake with a cold glass of milk or a cup of strong coffee enhances its flavors beautifully. If you’re serving at a party, consider fresh fruit or a simple vanilla custard on the side to provide contrast and freshness.
Creative Ways to Present
Elevate your presentation by cutting the cake into neat squares and stacking them on a decorative platter. Alternatively, try layers of Chocolate Brownie Cake with whipped cream and berries between them for a quick and stunning dessert trifle that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chocolate Brownie Cake in an airtight container at room temperature. It will stay fresh for up to 3 days, allowing you to indulge in this delicious treat whenever you like.
Freezing
You can freeze the cake wrapped tightly in plastic wrap and aluminum foil to preserve freshness. Frozen, it will keep well for up to 3 months. When you’re ready, thaw it overnight in the refrigerator for a perfectly moist cake.
Reheating
If you prefer warm cake, gently reheat slices in the microwave for 15-20 seconds. This softens the chocolate chips inside and gives you that freshly baked feeling without fuss.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to keep the balance of flavors just right. Unsalted butter just gives you more control over seasoning.
Is this cake gluten-free?
The recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can use a gluten-free flour blend as a substitute to accommodate gluten sensitivities.
Can I substitute the cocoa powder with melted chocolate?
While melted chocolate adds richness, it changes the texture and requires adjustments in fat content. Cocoa powder keeps the batter lighter and easier to handle in this recipe.
Why does the cake sometimes turn out dry?
Overbaking is the most common cause of dryness. Keep an eye on the cake in the last few minutes and check with a toothpick to catch it at just the right moment.
Can I add nuts to the Chocolate Brownie Cake?
Absolutely! Chopped walnuts or pecans add a lovely crunch and complement the chocolate beautifully. Fold them in along with the chocolate chips if you’re using them.
Final Thoughts
There is something truly magical about a homemade Chocolate Brownie Cake that brings warmth and joy to any table. With its irresistibly rich chocolate flavor and tender texture, it’s a dessert you’ll want to bake again and again. Trust me, once you try this recipe, you’ll have a new favorite dessert to share with friends and family.
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Chocolate Brownie Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich and fudgy Chocolate Brownie Cake combines the dense texture of brownies with the softness of cake, creating a decadent dessert perfect for any occasion. Featuring a deep chocolate flavor with optional melty chocolate chips and a light dusting of powdered sugar, it’s an easy-to-make treat that chocolate lovers will adore.
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips (optional)
For Garnish
- Powdered sugar (for dusting, optional)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Melt Butter: In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove it from heat and let it cool slightly to avoid cooking the eggs in the next steps.
- Mix Sugars: Stir the granulated sugar into the melted butter until well combined, creating a smooth, glossy mixture which will help give the cake its fudgy texture.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to fully incorporate them. Then stir in the vanilla extract for flavor enhancement.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to remove lumps and ensure even distribution of leavening agents.
- Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix to keep the cake tender and fudgy.
- Add Chocolate Chips: If using, gently fold in the chocolate chips now to disperse pockets of melted chocolate throughout the cake.
- Pour Batter: Pour the batter evenly into the prepared baking pan, smoothing the top with a spatula to ensure uniform thickness for even baking.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating a fudgy but cooked center.
- Cool: Remove the pan from the oven and allow the cake to cool in the pan for 15-20 minutes to set. Then transfer it to a wire rack to cool completely, which helps it firm up for cutting.
- Dust with Sugar: Once fully cooled, lightly dust the top with powdered sugar if desired for a decorative and sweet finish before slicing and serving.
Notes
- Make sure to not overbake the brownie cake to keep it moist and fudgy.
- Using parchment paper makes removal from the pan easier and cleaner.
- Chocolate chips are optional but add extra richness and texture.
- Allow the cake to cool completely before slicing to avoid crumbling.
- This recipe can be stored in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 340 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Chocolate Brownie Cake, Fudgy Brownie, Chocolate Cake, Easy Dessert, Chocolate Dessert
