Brownie Cake recipe
This brownie cake is the perfect marriage between two favorites: the dense chewiness of a brownie and the light fluff of a cake. Warm, fudgy, and comforting, it’s a simple dessert meant for sharing and making memories.
Equipment
- Mixing Bowls
- Whisk
- 9x13-inch baking dish
- Parchment Paper
- Spatula
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup chocolate chips or chunks optional
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and line with parchment paper.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until glossy.
- In another bowl, sift together flour, cocoa powder, salt, and baking powder.
- Slowly stir dry ingredients into wet mixture until just combined. Do not overmix.
- Fold in chocolate chips or nuts if using.
- Spread batter evenly in prepared dish. Bake 28–32 minutes, until a toothpick comes out with moist crumbs.
- Let brownie cake cool at least 20 minutes before slicing.
Notes
Try swirling peanut butter into the batter, adding espresso powder for depth, or tossing in peppermint candy for a holiday twist. Can also be baked as cupcakes or topped with ganache for celebrations.