Go Back
Chef Linda

Brownie Cake Recipe

This rich brownie cake combines the fudgy texture of brownies with the soft, sliceable structure of chocolate cake. Made from scratch with cocoa powder and semisweet chocolate, it is an easy dessert for birthdays, holidays, or any chocolate craving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brownie Cake Ingredients
  • 1 cup all-purpose flour 125g
  • 1/2 cup unsweetened cocoa powder 50g
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter 170g
  • 6 ounces semisweet chocolate 170g
  • 1 cup granulated sugar 200g
  • 1/2 cup light brown sugar 100g
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon espresso powder optional
  • 1/2 cup semisweet chocolate chips 85g, optional

Equipment

  • 9-inch round cake pan
  • Parchment Paper
  • Mixing bowls
  • Whisk
  • Silicone Spatula
  • Measuring Cups and Spoons

Method
 

  1. Prepare the oven and pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. Mix the dry ingredients: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. Melt the chocolate and butter: Melt the butter and semisweet chocolate together until smooth. Let the mixture cool slightly.
  4. Whisk the eggs and sugar: In a large bowl, whisk the eggs, granulated sugar, brown sugar, and vanilla until well combined. If using espresso powder, whisk it into the melted chocolate and butter mixture.
  5. Combine the batter: Slowly whisk the melted chocolate and butter mixture into the egg mixture. Add the dry ingredients and gently fold until just combined. Do not overmix. Fold in the optional chocolate chips.
  6. Transfer to the pan: Pour the brownie cake batter into the prepared pan and smooth the top.
  7. Bake: Bake for approximately 30–35 minutes, checking around the 30-minute mark. The edges should be set while the center remains slightly soft. A toothpick should come out with moist crumbs rather than raw batter.
  8. Cool: Let the brownie cake cool in the pan for 20–30 minutes before slicing. Cooling allows the center to set while keeping the cake moist and fudgy.

Notes

For the best texture, avoid overbaking the brownie cake. The edges should be set while the center remains slightly soft. Let the cake cool before slicing so the fudgy center can set properly. Serve with whipped cream, berries, chocolate ganache, caramel sauce, or vanilla ice cream.
Recipe testing note: This recipe formulation has not yet been physically tested, so the baking time, texture, yield, and nutrition should be validated before publication.