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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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)
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
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.
Step 3
In a large mixing bowl, whisk together the granulated sugar and brown sugar. Stir in the melted chocolate mixture until well combined.
Step 4
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the 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 ingredients until just combined. Do not overmix.
Step 6
Pour the brownie batter into the prepared baking pan and spread evenly.
Step 7
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.
Step 8
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).
Step 9
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.
Step 10
Slice into squares or wedges and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (916.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3518.3 |
| Total Fat 205.8g | 0% |
| Saturated Fat 118.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 932.6mg | 0% |
| Sodium 1711.2mg | 0% |
| Total Carbohydrate 419.6g | 0% |
| Dietary Fiber 30.8g | 0% |
| Total Sugars 288.1g | |
| Protein 50.9g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 273.8mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 1229.0mg | 0% |
Source of Calories