Chocolate Chip Brownie Cake
Indulge in the ultimate dessert fusion with this Chocolate Chip Brownie Cake—a rich, fudgy masterpiece that's part decadent brownie, part tender cake. Perfectly baked to achieve a moist center and slightly crisp edges, this treat is packed with layers of chocolate goodness, thanks to melted semi-sweet chocolate and chocolate chips folded into the batter. With just 15 minutes of prep, this crowd-pleaser is as easy as it is irresistible. Serve it plain with a dusting of powdered sugar, or elevate it with a scoop of creamy vanilla ice cream for the perfect finish. Whether you're hosting a party or satisfying a weeknight sweet tooth, this Chocolate Chip Brownie Cake will have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips (for melting)
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking powder
- 1 cup Semi-sweet chocolate chips (for batter)
- 2 tablespoons Powdered sugar (optional, for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or springform pan, and line the bottom with parchment paper for easy removal.
In a medium saucepan, melt the unsalted butter over low heat. Add the semi-sweet chocolate chips for melting and stir until smooth and fully combined. Remove from heat and let cool slightly.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until smooth and fluffy.
Gradually pour the melted chocolate mixture into the sugar mixture, whisking continuously to combine.
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 ingredients, mixing gently until just combined. Do not overmix.
Fold in the semi-sweet chocolate chips for the batter to add texture and extra chocolaty goodness.
Pour the batter into the prepared cake pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (do not overbake to ensure a fudgy texture).
Allow the brownie cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Dust the top with powdered sugar for a decorative finish before serving.
Slice and serve your Chocolate Chip Brownie Cake as is, or with a scoop of vanilla ice cream for an indulgent treat!
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 68.4 g | 25% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 51.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 286 mg | 6% | |
*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.
