Chocolate Brownie Cake

Why You’ll Love This Recipe

This Chocolate Brownie Cake brings the best of both worlds: the dense, chewy qualities of a brownie and the light, airy consistency of a cake. If you're someone who loves chocolate desserts, this is a must-try. The rich cocoa flavor, combined with the indulgent moisture, makes each bite feel like a decadent treat. It’s simple to make, yet the end result is nothing short of impressive. You’ll love how easy it is to whip up and how it always leaves everyone asking for the recipe!

Ingredients

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• ½ cup all-purpose flour

• ½ cup cocoa powder

• ¼ teaspoon salt

• ½ teaspoon baking powder

• ½ cup milk

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.

2. In a large mixing bowl, whisk together the melted butter and sugar until smooth and combined.

3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until the batter is smooth and well-combined.

6. Pour the batter into the prepared cake pan, spreading it out evenly.

7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Servings and Timing

• Servings: 8-10 slices

• Prep time: 15 minutes

• Cook time: 25-30 minutes

• Total time: 45 minutes

Variations

• Add-ins: For an extra touch of decadence, you can mix in chocolate chips, nuts (like walnuts or pecans), or even swirl in peanut butter or caramel sauce.

• Frosting: If you prefer a richer dessert, top your cake with a layer of chocolate ganache, whipped cream, or even a dusting of powdered sugar for an elegant finish.

• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend, ensuring the recipe remains gluten-free without sacrificing flavor.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

• Reheating: To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 5-10 minutes.

FAQs

How do I know when my Chocolate Brownie Cake is done?

The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. If it comes out with wet batter, continue baking for a few more minutes.

Can I make this recipe ahead of time?

Yes, you can bake the cake a day in advance. Just store it properly in an airtight container and enjoy it the next day.

Can I freeze the Chocolate Brownie Cake?

Yes! You can freeze the baked cake for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw at room temperature before serving.

What can I use instead of eggs?

For a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or another egg substitute like unsweetened applesauce.

Can I use dark chocolate instead of cocoa powder?

You can use melted dark chocolate in place of cocoa powder, but you'll need to adjust the proportions. Use about 4 ounces of melted dark chocolate for every ½ cup of cocoa powder, and reduce the sugar accordingly.

Is there a way to make this recipe dairy-free?

Yes! You can use a dairy-free butter substitute and a non-dairy milk, like almond milk or coconut milk, to make the recipe completely dairy-free.

How can I make the cake fluffier?

For a fluffier cake, make sure not to overmix the batter once the flour is added, as this can make the cake denser. Also, try adding an extra ¼ teaspoon of baking powder.

Can I add frosting to the Chocolate Brownie Cake?

Yes, adding frosting is a great way to make the cake richer. A chocolate ganache, cream cheese frosting, or even whipped cream would pair beautifully with this cake.

Can I use a different pan size?

You can adjust the pan size, but you’ll need to adjust the baking time as well. A larger pan will result in a thinner cake, so check for doneness earlier. If using a smaller pan, the cake will be thicker, and it may need a few extra minutes to bake.

Is this recipe suitable for beginners?

Yes! This recipe is simple to make and doesn’t require any special equipment, making it perfect for beginner bakers.

Conclusion

The Chocolate Brownie Cake is a decadent dessert that’s both easy to make and impressive enough for any occasion. With its rich chocolate flavor and moist, fudgy texture, it's a treat that will satisfy every chocolate lover. Whether enjoyed on its own or dressed up with frosting and add-ins, this cake is sure to become a favorite in your recipe collection.

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A perfect fusion of rich, fudgy brownies and soft, cake-like texture, the Chocolate Brownie Cake is a delightful dessert that satisfies all your chocolate cravings.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 45 minutes
• Yield: 8-10 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup all-purpose flour

½ cup cocoa powder

¼ teaspoon salt

½ teaspoon baking powder

½ cup milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, whisk together the melted butter and sugar until smooth and combined.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until the batter is smooth and well-combined.
6. Pour the batter into the prepared cake pan, spreading it out evenly.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Add-ins: For an extra touch of decadence, you can mix in chocolate chips, nuts (like walnuts or pecans), or even swirl in peanut butter or caramel sauce.
• Frosting: If you prefer a richer dessert, top your cake with a layer of chocolate ganache, whipped cream, or even a dusting of powdered sugar for an elegant finish.
• Gluten-free: Swap the all-purpose flour for a gluten-free flour blend, ensuring the recipe remains gluten-free without sacrificing flavor.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Reheating: To reheat, simply place a slice in the microwave for 10-15 seconds or warm it in the oven at 300°F (150°C) for about 5-10 minutes.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 50mg