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Okay, so have you ever been stuck between wanting a brownie and wanting cake, and you’re like “why can’t I have both?!” Well, guess what—you totally can! This chocolate brownie cake recipe is literally the best of both worlds. You’ve got that crispy, crackly top, the super fudgy middle that’s basically heaven, and enough chocolate flavor to satisfy even the most intense cravings. Whether you’re celebrating something special or just having one of those “I need chocolate NOW” moments, this fudgy brownie cake recipe is gonna be your new best friend. And honestly? Making this moist brownie cake from scratch is way easier than you’d think!
Equipment:
Alright, let’s see what you’ll need to make this magic happen:
- 9×13 Pan baking dish or similar-sized oven-safe dish BUY HERE
- Large mixing bowl BUY HERE
- Medium mixing bowl BUY HERE
- Whisk BUY HERE
- Spatula or spoon BUY HERE
No 9×13 Pan? Totally fine! Use a 9-inch square pan instead—you’ll just get thicker, extra-fudgy pieces (yum!). Just tack on an extra 5-10 minutes in the oven. Or if you wanna go all out, use two 8-inch round pans and make it into a fancy layered cake!
Ingredients
For the Cake:
- 1 cup (that’s 2 sticks) unsalted butter
- 2 cups sugar
- 4 large eggs (make sure they’re room temp!)
- 1¼ cups unsweetened cocoa powder (Dutch-process is chef’s kiss but regular works too)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Wanna Top It Off?
- Chocolate ganache, powdered sugar, vanilla ice cream, or fresh raspberries—get creative!
Mix It Up: Swap butter for coconut oil if you’re doing dairy-free, use almond flour for gluten-free vibes, or throw in dark chocolate chips if you’re feeling fancy. Brown sugar instead of white sugar? That’ll give you some nice caramel notes!
Timing
Prep Time: 15 minutes
Bake Time: 35-40 minutes
Cooling Time: 30 minutes
Total Time: Around 1 hour 25 minutes
Here’s the cool part—this easy chocolate brownie dessert takes half the time of those complicated layered cakes. So it’s perfect when you need dessert like… yesterday!
Step-by-Step Instructions
Step 1: Get Everything Ready
Crank that oven to 350°F. Grease your 9×13 pan and line it with parchment paper—make sure some paper hangs over the edges. You’ll thank me later when you’re lifting this baby out!
Step 2: Melt and Mix
Toss your butter in a big microwave-safe bowl and nuke it for about a minute until it’s melted. Stir in the sugar, let it cool for a couple minutes, then whisk in the eggs one at a time. Add the vanilla. It should look all shiny and gorgeous.
Step 3: Cocoa Time
Sift in the cocoa powder, salt, and baking powder. Mix it up, but don’t go crazy! Then gently fold in the flour until you can’t see any white streaks. The batter’s gonna be thick and fudgy—that’s exactly what you want.
Step 4: Chocolate Chip Party
Fold in those chocolate chips. They’re gonna melt into little pockets of gooey chocolate heaven. Save a few to sprinkle on top because presentation matters, right?
Step 5: Bake It
Pour everything into your pan and smooth it out. Toss those extra chocolate chips on top. Bake for 35-40 minutes—you want a toothpick to come out with just a few moist crumbs, not wet batter. And see that crackly top? That’s how you know it’s gonna be good!
Step 6: Patience Time
Let it cool in the pan for at least 30 minutes. I know, waiting is the worst part! But trust me, if you cut into it hot, it’ll just crumble everywhere. Use the parchment to lift it out, then slice and dive in!
Nutritional Information (Per Slice—Makes 16)
- Calories: 315
- Protein: 5g
- Carbs: 42g
- Fat: 16g
- Fiber: 3g
- Iron: 12% DV
- Calcium: 4% DV
Healthier Alternatives for the Recipe
Look, I get it—sometimes you want chocolate without all the guilt. Here are some swaps:
- Less Sugar: Cut it down to 1½ cups or use coconut sugar
- Secret Ingredient: Add ½ cup of pureed black beans (sounds weird, I know, but you literally can’t taste them and they add protein!)
- Gluten-Free? Use a 1:1 gluten-free flour blend or almond flour
- Going Vegan: Swap eggs for flax eggs (4 tablespoons flaxmeal mixed with 10 tablespoons water) and use vegan butter
- Protein Boost: Throw in ¼ cup chocolate protein powder and reduce the flour by ¼ cup
Serving Suggestions
Wanna take this chocolate brownie cake recipe to the next level? Try these:
- Warm it up for 15 seconds and plop some vanilla ice cream on top—instant brownie sundae!
- Drizzle with salted caramel and sprinkle some flaky sea salt (so fancy, so easy)
- Serve with fresh strawberries and whipped cream if you’re feeling bougie
- Grab a cold glass of milk or hot espresso—nothing beats that combo
- Go wild and make a trifle by layering cake cubes with pudding and whipped cream
Hot tip: This actually tastes even better the next day! The flavors get all cozy together overnight.
Common Mistakes to Avoid
Let me save you from some brownie disasters:
Overbaking Is the Enemy: Seriously, this is the #1 killer of fudgy brownies. Pull it out when there are still moist crumbs on your toothpick. It keeps cooking as it cools, so you’ll still get that perfect center.
Cold Eggs = Lumpy Batter: Room temp eggs mix way better. Cold eggs just don’t blend right and you’ll end up with a wonky texture.
Skipping Parchment Paper: Don’t do it! You’ll regret it when you’re trying to get clean slices and everything’s sticking. Those paper overhangs are literal lifesavers.
Overmixing: Once that flour goes in, be gentle! Too much mixing makes it tough instead of tender and fudgy.
Cutting It Hot: I know you’re excited (me too!), but hot brownie cake just falls apart. Give it at least 30 minutes to chill out.
Storing Tips for the Recipe
Counter Storage: Keep it in an airtight container for up to 3 days. It stays ridiculously moist!
In the Fridge: Cover it up and it’ll last a full week. Let it come back to room temp before eating, or just nuke a slice for 10-15 seconds.
Freezer Life: Wrap individual slices in plastic wrap, throw ’em in a freezer bag, and they’re good for 3 months. Thaw at room temp for an hour or microwave for 20-30 seconds when you need a chocolate fix.
Pro Move: Bake this on Sunday and portion it out for easy desserts all week. You can even freeze the batter in the pan before baking if you wanna plan ahead!
Conclusion
So yeah, this chocolate brownie cake recipe is basically a dream come true for chocolate lovers everywhere. You get that rich, fudgy brownie vibe but with the simplicity of making a regular cake. It’s perfect whether you’re a total beginner or you’ve been baking forever, and it’s fancy enough for parties but easy enough for a random Tuesday. So grab that cocoa powder and let’s make some magic happen! And hey, when you make this easy chocolate brownie dessert, snap a pic and drop it in the comments—I seriously love seeing how everyone’s turns out!
FAQs
Q: Can I use regular cocoa powder instead of Dutch-process?
A: For sure! Regular cocoa totally works. Dutch-process just gives you a richer, less tangy flavor, but both make an amazing moist brownie cake from scratch.
Q: Help! Why is my brownie cake dry?
A: Almost always because it’s overbaked. Remember, it should look a tiny bit underdone when you take it out. The heat does its thing while it’s cooling!
Q: What if I don’t have a 9×13 pan?
A: No worries! A 9-inch square pan works great—you’ll just get thicker pieces (which is never a bad thing). Bake it for 45-50 minutes. Or use an 11×15 pan for thinner bars and bake for 25-30 minutes.
Q: How do I know when it’s actually done?
A: Stick a toothpick in the middle—it should have moist crumbs on it, not wet batter. The edges should look set and start pulling away from the pan a bit.
Q: Can I throw in extra stuff?
A: Absolutely! Go nuts with chopped walnuts, peanut butter chips, white chocolate, or even swirl in some cream cheese before baking. Make it your own!
