Chocolate Brownie Cake
Indulge in the ultimate decadence with this Chocolate Brownie Cake, a luscious hybrid of fudgy brownies and soft, moist chocolate cake that promises to please any chocolate lover. Made with rich semisweet chocolate chips, a touch of cocoa powder, and a balance of granulated and brown sugars, this dessert is packed with deep, complex flavors and a delightfully dense texture. The batter comes together effortlessly with a blend of pantry staples like butter, vanilla extract, and all-purpose flour, with optional chopped nuts adding a delightful crunch. Perfectly baked to leave slightly gooey crumbs, this versatile treat can be enjoyed on its own or dressed up with a drizzle of melted chocolate, a dollop of whipped cream, or your favorite ice cream. Ready in under an hour, it’s the ideal crowd-pleaser for birthdays, casual get-togethers, or a cozy night at home. Save this recipe to satisfy your next chocolate craving!
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Ingredients
- 170 grams unsalted butter
- 200 grams semisweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar, packed
- 3 pieces large eggs
- 2 teaspoons pure vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon salt
- 0.5 teaspoons baking powder
- 60 milliliters milk
- 50 grams chopped nuts (optional)
Directions
Step 1
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.
Step 2
Melt the unsalted butter and semisweet chocolate chips together in a heatproof bowl over a saucepan of simmering water, stirring occasionally. Alternatively, you can melt them in the microwave in 30-second increments, stirring after each round until fully melted. Let this mixture cool slightly.
Step 3
In a large mixing bowl, whisk together the granulated sugar, brown sugar, and the melted chocolate-butter mixture until smooth and combined.
Step 4
Add the eggs, one at a time, whisking well after each addition. Stir in the pure vanilla extract.
Step 5
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 mixture until just combined. Do not overmix.
Step 6
Slowly stir in the milk until the batter becomes smooth. If using chopped nuts, fold them into the batter at this stage.
Step 7
Pour the batter into the prepared pan and spread it evenly.
Step 8
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 9
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 10
Slice and serve as is, or top with a scoop of ice cream, a drizzle of melted chocolate, or whipped cream for an extra indulgence.
Nutrition Facts
| Serving size | (1098.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4400.7 |
| Total Fat 248.7g | 0% |
| Saturated Fat 128.9g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 940.0mg | 0% |
| Sodium 2874.2mg | 0% |
| Total Carbohydrate 547.3g | 0% |
| Dietary Fiber 32.2g | 0% |
| Total Sugars 409.8g | |
| Protein 62.4g | 0% |
| Vitamin D 147.2IU | 0% |
| Calcium 514.6mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 2062.2mg | 0% |
Source of Calories