A rich and fudgy chocolate brownie cake that balances cakey and dense textures, perfect for chocolate lovers and any occasion.

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

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line with parchment paper.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
In a large bowl, whisk melted butter with granulated and brown sugars until smooth.
Add eggs one at a time to the wet mixture, mixing well after each addition. Stir in vanilla extract.
Gradually mix dry ingredients into wet ingredients until just combined; avoid overmixing.
Fold in chocolate chips or chunks.
Pour batter into prepared pan and spread evenly.
Bake for 35–40 minutes. Check doneness with a toothpick — it should come out with a few moist crumbs.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.

For added crunch, mix in chopped walnuts or pecans.

Substitute semi-sweet chips with dark chocolate for richer flavor.

Add 1 tbsp espresso powder to enhance chocolate depth.

Try almond or peppermint extract for seasonal variations.

Store leftovers in airtight container at room temperature for up to 3 days.

Freeze wrapped tightly for up to 2 months; thaw at room temperature before serving.

Reheat individual slices in microwave for about 15 seconds for a soft, melty texture.