Chocolate Brownie Cake
A rich, fudgy chocolate brownie cake that combines the best of brownies and cake into one decadent dessert. Perfectly moist, chocolaty, and easy to make!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Baking Pan
Ingredients
Main Ingredients
- 1 cup unsalted butter melted
- 1 1/2 cups chocolate chips semi-sweet or dark
- 1 1/2 cups sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder high-quality
- 1/2 tsp salt
- 1/2 cup chocolate chunks optional, for extra gooey texture
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan or line it with parchment paper.
- In a microwave-safe bowl, melt the butter and 1 1/2 cups of chocolate chips together, stirring until smooth. Let it cool slightly.
- In a large mixing bowl, whisk together the sugar and eggs until light and fluffy. Add vanilla extract and the melted chocolate mixture, stirring to combine.
- In a separate bowl, sift together the flour, cocoa powder, and salt to ensure a smooth batter.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
- Fold in the extra chocolate chunks (if using) for an even more decadent texture.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Let the brownie cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Drizzle with melted chocolate, ganache, or dust with powdered sugar before serving.
Notes
For a cakier texture, add an extra egg and a pinch of baking powder. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.