Self Frosted Brownie Cake
Indulge in the decadence of a Self-Frosted Brownie Cake—a luscious dessert that combines the rich, fudgy texture of brownies with a built-in marbled frosting layer that bakes right on top. This one-pan wonder is made with semi-sweet chocolate, a blend of granulated and brown sugars for added depth, and a swirl of creamy cocoa frosting that sets as it cools, eliminating the need for extra steps. Perfectly baked in under an hour, this recipe achieves a moist center and crackly edges, making it an irresistible treat for chocolate lovers. Serve it warm for a gooey experience or let it cool to fully savor its dense, fudge-like consistency. Ideal for celebrations or casual indulgences, this dessert will quickly become a go-to favorite. Keywords: self-frosted brownie cake, fudgy brownie recipe, easy brownie cake, marbled frosting brownies.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 110 grams brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 100 grams all-purpose flour
- 35 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 0.5 teaspoons baking powder
- 120 milliliters heavy cream
- 90 grams powdered sugar
- 2 tablespoons cocoa powder (for frosting layer)
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.
In a medium saucepan, melt the unsalted butter and semi-sweet chocolate chips over low heat, stirring frequently until smooth and fully combined. Remove from the heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Stir in the melted chocolate mixture until well combined.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the 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 ingredients until just combined. Do not overmix.
Pour the brownie batter into the prepared baking pan and spread evenly.
In a small bowl, whisk together the heavy cream, powdered sugar, and cocoa powder for the frosting layer until smooth. Spoon this mixture over the brownie batter in dollops, then use a knife to gently swirl it into the batter, creating a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Remove the brownie cake from the oven and let it cool completely in the pan on a wire rack before slicing. The frosting layer will set as the cake cools, creating a rich and fudgy topping.
Slice into squares or wedges and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 77.9 g | 28% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 61.7 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 31 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 130 mg | 3% | |
*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.
