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Chocolate Brownie Cake

Chocolate Brownie Cake

DeShawn Mitchell
A delightful dessert that combines the rich, fudgy texture of brownies with the light, airy qualities of cake, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 8 oz semisweet chocolate
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder

Optional Add-Ins

  • 1/2 cup chopped nuts walnuts, pecans, or hazelnuts
  • 1/2 cup chocolate chips milk, dark, or white

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease a round cake pan with butter or cooking spray, line the bottom with parchment paper, and dust with cocoa powder.
  • Melt the chocolate and butter together in a microwave or over a double boiler, then set aside to cool slightly.
  • In a separate bowl, whisk together the granulated sugar, brown sugar, and eggs until light and fluffy.
  • Add the melted chocolate mixture to the egg mixture and combine, being careful not to overmix.
  • Gently fold in the flour and cocoa powder until just combined.
  • If using, fold in optional add-ins like chopped nuts or chocolate chips.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  • Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • 1- Use room temperature ingredients for a smoother batter.
  • 2- Measure ingredients accurately to ensure the best texture.
  • 3- Serve warm with ice cream or whipped cream for an extra treat.
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