Old Fashioned Chocolate Brownie Cake
Indulge in the timeless decadence of this Old Fashioned Chocolate Brownie Cake, a dessert that perfectly marries the dense, fudgy texture of a brownie with the elegance of a classic cake. Made with rich semi-sweet chocolate chips, two types of sugar, and a touch of vanilla, this recipe delivers an irresistible depth of flavor in every bite. The batter comes together effortlessly with a mix of pantry staples like unsalted butter, all-purpose flour, and unsweetened cocoa powder, while a splash of whole milk ensures a moist and tender crumb. Baked to perfection in a bundt pan or as two layers, this brownie cake is finished with a simple dusting of powdered sugar, making it as visually stunning as it is delicious. Whether served for a family gathering or a casual dessert night, this chocolate brownie cake promises to satisfy every chocolate lover's craving.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 0.5 cup brown sugar (packed)
- 4 eggs (large)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 0.5 teaspoons baking powder
- 0.5 cup whole milk
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9-inch bundt pan or two 9-inch round cake pans. Set aside.
In a medium saucepan over low heat, melt the butter and semi-sweet chocolate chips together, stirring constantly until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted chocolate mixture until smooth and combined.
Add the eggs one at a time to the chocolate mixture, whisking well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder to ensure there are no lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour in the milk and fold it gently into the batter until smooth.
Transfer the batter into the prepared bundt pan (or divide evenly between the two round cake pans) and spread it out evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs. Do not overbake for a fudgy texture.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Once cooled, you can dust the top with powdered sugar for a classic look, or serve as is.
Slice and enjoy the rich, chocolatey goodness of this brownie cake!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.2 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 44.4 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 182 mg | 4% | |
*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.
