Print

Chocolate Brownie Cake

Chocolate Brownie Cake
Print Recipe

Indulge in a rich and fudgy Chocolate Brownie Cake that perfectly balances the gooey texture of a brownie with the softness of a cake. Made with simple pantry ingredients, this versatile dessert is easy to customize and ideal for any occasion, delivering a sumptuous chocolate experience in every bite.

Ingredients

Scale

Core Ingredients

  • 1 cup unsweetened melted butter
  • 3/4 cup high-quality unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Optional Variations

  • 1/2 cup chopped walnuts or pecans (Nutty Delight)
  • 1/2 cup dark or semi-sweet chocolate chips (Chocolate Chip Explosion)
  • Use almond flour or gluten-free flour blend instead of all-purpose flour (Gluten-Free Option)
  • Replace eggs with 3 flax eggs and use dairy-free butter substitute (Vegan Version)
  • 1 teaspoon espresso powder (Espresso Infusion)

Instructions

  1. Prepare Your Baking Pan: Grease an 8-inch square baking pan with butter or non-stick spray, then lightly dust with cocoa powder to prevent sticking and add extra chocolate flavor.
  2. Melt Butter and Combine with Cocoa: Slowly melt the unsweetened butter in a saucepan or microwave, then whisk in the cocoa powder until smooth and glossy. This mixture forms the chocolate backbone of your cake.
  3. Mix in Sugar and Eggs: Transfer the cocoa mixture to a mixing bowl, add granulated sugar, and stir to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a silky batter.
  4. Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Sift together flour, baking powder, and salt, then gradually fold into the wet ingredients until just combined. Avoid overmixing to keep the cake tender.
  5. Bake to Perfection: Pour the batter into the prepared pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for approximately 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  6. Cool and Enjoy: Allow the Chocolate Brownie Cake to cool in the pan before slicing. This helps the texture set perfectly and makes serving easier.

Notes

  • Use Room Temperature Eggs: They blend more easily, creating a smoother batter.
  • Don’t Overbake: Slight underbaking ensures a fudgy interior rather than a dry cake.
  • Quality Cocoa Matters: Invest in good-quality cocoa powder for deep, rich chocolate flavor.
  • Measure Flour Accurately: Spoon and level flour to avoid a dense or dry texture.
  • Add a Touch of Espresso: Boosts chocolate intensity without making the cake taste like coffee.

Nutrition

Keywords: chocolate brownie cake, fudgy chocolate cake, easy chocolate dessert, gluten-free chocolate cake, vegan brownie cake, homemade chocolate cake

Find it online: https://recipesbykaeli.com/chocolate-brownie-cake/