Name: Chocolate Brownie Cake
Prep time: 10 min
Cook time: PT-485466H29M46S
Total time: PT-485466H29M46S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter (melted); 1½ cups granulated sugar; ½ cup brown sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup semi-sweet chocolate chips or chunks

This chocolate brownie cake is my go-to recipe when I want something rich, fudgy, and deeply chocolatey. It’s a cross between a classic brownie and a dense cake, perfect for any occasion—whether I’m craving a simple dessert or entertaining friends.

Ingredients

Dry:

1 cup all-purpose flour

1 cup unsweetened cocoa powder

½ tsp baking powder

½ tsp salt

Wet:

1 cup unsalted butter (melted)

1½ cups granulated sugar

½ cup brown sugar

4 large eggs

2 tsp vanilla extract

Extras:

1 cup semi-sweet chocolate chips or chunks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easier removal.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.

In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually stir the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Fold in the chocolate chips or chunks.

Pour the batter into the prepared pan and spread it evenly. Bake for 35–40 minutes. To check doneness, insert a toothpick near the center—it should come out with a few moist crumbs but not wet batter.

Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. For extra indulgence, dust with powdered sugar or drizzle with chocolate ganache.

Servings and Timing

This recipe makes about 9 servings from a 9-inch pan. It takes roughly 10 minutes to prepare and 35–40 minutes to bake, plus cooling time.

Variations

I like to switch things up by adding chopped nuts like walnuts or pecans for crunch. Sometimes, I swap semi-sweet chocolate chips for dark chocolate for a more intense flavor. For a fun twist, stirring in a tablespoon of espresso powder enhances the chocolate richness without overpowering the cake. You can also experiment with different extracts, such as almond or peppermint, depending on the season.

Storage/Reheating

I store leftover brownie cake in an airtight container at room temperature for up to 3 days. For longer storage, I freeze it wrapped tightly in plastic wrap and foil for up to 2 months. When reheating, I prefer warming individual slices in the microwave for about 15 seconds or until just warm—this brings back the soft, melty texture.

FAQs

What can I use instead of cocoa powder?

I recommend sticking to cocoa powder for this recipe to maintain the texture and chocolate intensity. However, if you don’t have cocoa powder, you could try melted unsweetened baking chocolate, but reduce the butter slightly.

Can I make this gluten-free?

Yes, I substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or a similar binder to keep the texture right.

How do I make this cake more fudgy?

To get an even fudgier result, I reduce the flour slightly and bake for a shorter time, checking early to avoid overbaking.

Can I use salted butter instead of unsalted?

I do sometimes use salted butter, but then I reduce or omit the added salt in the dry ingredients to keep the balance.

Is this recipe suitable for freezing?

Definitely. I freeze the cooled cake in airtight wrapping and thaw it at room temperature when I want to enjoy it later.

Conclusion

This chocolate brownie cake has become one of my favorite desserts because it’s simple to make, deeply chocolatey, and versatile. I enjoy it plain, with a dusting of powdered sugar, or dressed up with ganache. It’s a recipe I return to time and again, perfect for satisfying my chocolate cravings or impressing guests with minimal effort.

Recipe: