- Why you should make this chocolate brownie cake recipe
- Ingredients you’ll need for this chocolate fudge brownie cake
- How to make this easy chocolate brownie cake
- Tips for making brownie cake
- How to tell when the cakes are baked through
- Serving Suggestions
- Common Questions
- Your Secret Weapon Chocolate Cake Awaits
The Ultimate Brownie Cake. Ugh, just thinking about it gets my mouth watering. Ever been in that spot where you want something deeply chocolatey, super fudgy, and—let’s be honest—easy enough that you don’t wreck your whole kitchen? Yep, that’s exactly where I was last Saturday. Store-bought stuff is meh, and a lot of those internet recipes? They lie. But if you’re searching for something no-fuss that still tastes like a five-star restaurant’s secret dessert menu, you’ve come to the right cozy little spot.
And you wanna know the best part? This chocolate brownie cake is almost goof-proof. Really, as long as you don’t forget it in the oven (been there, trust me), you’ll pull out something gooey and glorious. So, let me walk you through this—mistakes, cravings, and all.
Why you should make this chocolate brownie cake recipe
Honestly, there are about a million chocolate cake recipes on the internet. But nothing hits that sweet spot like a real-deal brownie cake. It’s a beautiful mashup—like the chewy, dense goodness of a brownie met up with a cake at a party and they never looked back.
There’s something irresistibly old-school about this recipe. When I baked it the first time, my neighbor basically barged into my kitchen, lured by the smell, and called it “dangerously good.” The texture’s where it’s at—moist, fudgy, slightly sticky at the edges. It’s the kind of dessert that makes people pause mid-bite and stare at you like… okay, recipe now.
Plus, you don’t need any fancy kitchen gadgets. Heck, you don’t even need to be fully awake. It’s forgiving, so a couple of small mess-ups won’t ruin anything. Some recipes are for showing off; this one’s for just plain enjoying—and maybe bragging a little to your friends.
“Honestly? Never tasted a chocolate cake so rich and moist. My picky teens even asked for seconds! It’s our family’s new favorite.” – Jamie L., Midwest mom of three
Ingredients you’ll need for this chocolate fudge brownie cake
Let’s not overcomplicate things. What makes this brownie cake so ridiculously simple is that you probably have most of the stuff sitting in your pantry already. It’s not rocket science—just classic, trusty ingredients.
You’ll need: Flour, cocoa powder (pick a decent one, don’t cheap out if you can help it), sugar, eggs, unsalted butter (don’t swap in margarine if you can help it—it just isn’t the same), vanilla extract, a pinch of salt, baking powder, and chocolate chips. If you’re feeling wild, a splash of coffee amps up the cocoa flavor—but hey, not required.
I sometimes throw in a bit of espresso powder or swap half the chocolate chips for chopped dark chocolate. And if you need dairy-free? Go for plant butter and a splash of plant milk. Gluten-free folks can sub in a 1:1 gluten-free flour blend. Seriously, don’t let a missing ingredient stress you—you’ve got options.
| IngredientTip | |
| Butter | Use room temp for best mixing |
| Cocoa powder | Sift to avoid lumps |
| Eggs | Room temp helps batter blend smoothly |
| Chocolate chips | Mix up semi-sweet and milk for more fun |
How to make this easy chocolate brownie cake
Roll up your sleeves, because this part is honestly the most satisfying—besides eating, obviously. Start by melting your butter and letting it cool a tiny bit while you mix the dry stuff together. Then, whisk your eggs and sugar until they’re a little fluffy. You don’t need a stand mixer; a basic whisk or old-school fork does the trick.
Combine everything (don’t rush, but no need to baby it either), then stir in your chocolate chips. Scrape it all—not just some, ALL of it—into your prepared pan. If you’re curious, yes, licking the bowl is required. Pop it in the oven and resist the urge to open the door twenty times. Depending on your oven (mine’s ancient and stubborn), it bakes up in about 30–40 minutes.
Let it cool a smidge before you slice—unless you live dangerously and just go at it with a spoon. Bonus: If you pop a piece in the microwave the next day for 12 seconds? Absolute magic.
Tips for making brownie cake
This part? Learn from my misadventures, please! Overbaking is the enemy—it’ll dry out your masterpiece. Err on the side of gooey.
If you want crispy edges but fudgy middles (who doesn’t?), use a metal pan over glass. Grease every inch, including up the sides, because this baby sticks. Also, don’t skip the pinch of salt—it’s like turning the flavor up to eleven.
Vegetarian or gluten-free? You’re good to go—just tweak as mentioned. Oh, and if you want extra sparkle, a shower of sea salt on top before baking is chef’s kiss. If your brownies are sinking, check your oven temp—it’s usually a sneaky culprit.
How to tell when the cakes are baked through
Not every oven timer tells the truth. Here’s the thing. This brownie cake looks a bit under in the middle when it’s actually perfect, so keep a keen eye.
Poke the center with a toothpick or a skewer—there should be moist crumbs, not wet batter, clinging to it. If you wait for it to come out bone dry? Overbaked city. The cake firms up as it cools, so take it out a little early if you’re an edge-piece person.
The edges should look set and a bit crisp, and the middle shouldn’t jiggle if you give the pan a nudge. Letting it cool in the pan for a bit helps it set up and slice better—which, trust me, is worth the patience.
Serving Suggestions
- Serve warm with a scoop of vanilla or coffee ice cream.
- Try fresh raspberries and a dusting of powdered sugar for a brunch treat.
- Pack cooled slices in lunches—they keep well.
- Slather a bit of peanut butter on top for a salty-sweet bite.
Common Questions
Do I need a special brownie pan?
Nope, any regular 8-inch or 9-inch square or round pan works. Adjust the baking time a bit if your pan is bigger or smaller.
Can I double this recipe?
Absolutely! Just use a 9×13 pan and bake a little longer. Watch those edges.
What kind of cocoa powder is best?
I like Dutch-process, but regular unsweetened cocoa is fine. The best chocolate fudge brownie cake isn’t too fussy.
How do I store leftovers?
Airtight container, room temp for a couple days—if it even lasts that long.
Can I make it vegan?
Yes, swap in plant butter, flax eggs, and non-dairy chocolate. It won’t taste exactly the same, but it’ll still be tasty.
Your Secret Weapon Chocolate Cake Awaits
If you’re tired of complicated cakes or store-bought lies, say hello to your new obsession. This is the kind of chocolate brownie cake that gets friends texting you for your “secret.” Remember: if you want to take it up a notch or need another viewpoint, check out The Ultimate Brownie Cake – Baran Bakery and the totally honest review from Ultimate Brownie Cake – Dang That’s Sweet. Try it, tweak it, and make it yours—good luck not eating the whole thing solo.
Ultimate Chocolate Brownie Cake
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A deeply chocolatey and fudgy brownie cake that’s easy to make and incredibly satisfying.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup chocolate chips
- Optional: Splash of coffee or espresso powder
Instructions
- Melt the butter and let it cool slightly.
- In a bowl, mix the flour, cocoa powder, salt, and baking powder together.
- In another bowl, whisk the eggs and sugar until fluffy.
- Combine the dry ingredients with the egg mixture.
- Stir in the melted butter and vanilla extract.
- Fold in the chocolate chips.
- Pour the batter into a greased pan.
- Bake at 350°F (175°C) for 30-40 minutes.
- Let cool slightly before slicing.
Notes
For a richer flavor, add a pinch of sea salt on top before baking. Adjust baking time depending on your oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 100mg