Here’s a rich and fudgy Brownie Cake recipe—dense, chocolatey, and perfect for slicing like a cake:
Ingredients (9-inch cake pan)
- 1/2 cup (1 stick) unsalted butter
- 8 oz (225 g) semisweet chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
1. Preheat oven:
- Preheat to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
2. Melt chocolate and butter:
- In a heatproof bowl over simmering water (double boiler) or in the microwave, melt butter and chocolate together until smooth. Let cool slightly.
3. Mix batter:
- Stir in granulated sugar and brown sugar until combined.
- Beat in eggs one at a time, then add vanilla extract.
- Fold in flour and salt until just combined.
- Optional: fold in nuts or chocolate chips.
4. Bake:
- Pour batter into prepared pan and smooth the top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (don’t overbake).
5. Cool and serve:
- Let the brownie cake cool completely in the pan. Slice into squares or wedges like a cake.
- Optional: dust with powdered sugar, drizzle with chocolate ganache, or serve with ice cream.
Tips
- For extra fudgy brownies, slightly underbake and let them cool completely before slicing.
- Use high-quality chocolate for the richest flavor.
- Can be made ahead and stored in an airtight container at room temperature for up to 3 days.
If you want, I can give you a one-bowl slow cooker brownie cake recipe that’s fudgy, hands-off, and perfect if you don’t want to heat the oven. Do you want that version?
