Chocolate Brownie Cake
This Chocolate Brownie Cake combines the best of both worlds: the rich, fudgy texture of brownies with the indulgent qualities of a cake. Made with simple ingredients like butter, cocoa powder, and chocolate chips, this cake is a chocolate lover’s dream. It’s easy to make, with a dense and moist texture that’s perfect for satisfying your sweet tooth. Serve it as-is or with a scoop of ice cream for an extra decadent dessert that everyone will love.
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 cup semi-sweet chocolate chips optional, for extra fudginess
- 1/4 cup milk optional, for extra moistness
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal later.
- Melt the Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 30-second intervals, stirring in between until smooth. Alternatively, you can melt this using a double boiler. Once melted, set it aside to cool slightly.
- Mix the Wet Ingredients: In a large mixing bowl, whisk the eggs and sugar together until the mixture is smooth and slightly fluffy. Add the vanilla extract and the cooled chocolate-butter mixture. Mix until well combined.
- Combine the Dry Ingredients: In another bowl, sift the cocoa powder, flour, baking powder, and salt together. Slowly add the dry ingredients into the wet mixture and stir until just combined.
- Add the Chocolate Chips and Optional Add-ins: Fold in the semi-sweet chocolate chips (and any optional ingredients like walnuts or espresso powder). The batter will be thick and rich.
- Bake the Cake: Pour the batter into your prepared cake pan and smooth it into an even layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cake should have a slightly cracked top.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s completely cooled, or enjoy it warm with a scoop of ice cream!
Notes
- Richness: This cake has a dense, fudgy texture similar to brownies. If you prefer a fluffier texture, you can add an extra egg or slightly reduce the amount of sugar.
- Chocolate Chips: The optional chocolate chips will give the cake an extra gooey, fudgy texture.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a decadent treat.
- Make-Ahead: You can make this ahead of time and store it in an airtight container for up to 3 days. It also freezes well for longer storage.