Chocolate Brownie Cake
Indulge in the ultimate decadence with this Chocolate Brownie Cake, a luscious hybrid of fudgy brownies and soft, moist chocolate cake that promises to please any chocolate lover. Made with rich semisweet chocolate chips, a touch of cocoa powder, and a balance of granulated and brown sugars, this dessert is packed with deep, complex flavors and a delightfully dense texture. The batter comes together effortlessly with a blend of pantry staples like butter, vanilla extract, and all-purpose flour, with optional chopped nuts adding a delightful crunch. Perfectly baked to leave slightly gooey crumbs, this versatile treat can be enjoyed on its own or dressed up with a drizzle of melted chocolate, a dollop of whipped cream, or your favorite ice cream. Ready in under an hour, it’s the ideal crowd-pleaser for birthdays, casual get-togethers, or a cozy night at home. Save this recipe to satisfy your next chocolate craving!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams semisweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon salt
- 0.5 teaspoons baking powder
- 60 milliliters milk
- 50 grams chopped nuts (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round or square baking pan. Line the bottom with parchment paper for easy removal.
Melt the unsalted butter and semisweet chocolate chips together in a heatproof bowl over a saucepan of simmering water, stirring occasionally. Alternatively, you can melt them in the microwave in 30-second increments, stirring after each round until fully melted. Let this mixture cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted chocolate-butter mixture until smooth and combined.
Add the eggs, one at a time, whisking well after each addition. Stir in the pure vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Slowly stir in the milk until the batter becomes smooth. If using chopped nuts, fold them into the batter at this stage.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve as is, or top with a scoop of ice cream, a drizzle of melted chocolate, or whipped cream for an extra indulgence.
Nutrition Facts
Calories |
4401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.7 g | 319% | |
| Saturated Fat | 128.9 g | 644% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 547.3 g | 199% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 409.8 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 515 mg | 40% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2062 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
