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Piece of brownie cake on a spatula with a brownie cake in the background.

Brownie Cake

lynn
This Brownie Cake recipe delivers an indulgent dessert that marries the fudgy decadence of brownies with the tender crumb of cake, using quality dark chocolate and a blend of sugars for a rich, deep flavor. This versatile treat is simple to prepare for any occasion, promising to delight all chocolate lovers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Baking Recipes + Tips
Cuisine American
Servings 1 8-inch or 20-cm cake
Calories 335 kcal

Equipment

Ingredients
  

  • 10 tablespoons butter at room temperature
  • 1 cup granulated sugar
  • 1/2 cup + 2 tablespoons packed brown sugar
  • 7 ounces dark chocolate at least 70% cacao
  • 3 eggs at room temperature
  • 2 tsp vanilla extract
  • 1 1/4 all-purpose flour measured with scoop + level method, see note #1
  • 3/4 teaspoon baking powder

Instructions
 

  • Preheat oven to 350°F
  • Prepare an 8-inch round spring form or cake pan. If using a spring form, butter or spray the pan with baking release spray. If using a cake pan, line the pan with a piece of aluminum foil large enough to hang the edges over the pan. Spray the aluminum foil with baking release spray or butter it with your hands.
  • In a large bowl of an electric mixer, beat the butter with the sugar for several minutes until blended and creamy.
  • Add the eggs and vanilla and beat until well blended.
  • Combine flour, salt and baking powder.
  • Add the dry ingredients and beat on medium speed until just blended.
  • Break the chocolate into equal size pieces and place in a microwave-safe bowl.
  • Microwave at high for 20 seconds. Remove the microwave and stir. Repeat once more. After the second microwaving, the chocolate should mostly be melted with a few solid pieces. If you can stir the chocolate to melt the remaining chocolate, do that. If the remaining chocolate is not melting, zap it again for 10 seconds. You want to microwave it as little as possible to get it melted.
  • Let the chocolate cool for 2-3 minutes until it is just warm to the touch.
  • Add the melted chocolate to the cake batter and beat on medium speed until just incorporated.
  • Pour the batter into the prepared pan and smooth the surface with a spatula.
  • Bake for 35 - 40 minutes until a tester comes out without batter but with a small crumb. Don't overbake!
  • Remove and allow to cool for 20-30 minutes on a wire cooling rack.
  • If using the aluminum foil in a cake pan, lift the cooled cake out of the pan by the edges of the foil. Turn the cake, face side down, and remove the foil. Then turn the cake right side up to serve.
  • Serve as is, dusted with powdered sugar or topped with fresh berries.

Notes

#1

The "scoop and level" method is a common way to measure flour accurately when baking, which is essential for achieving the best results.
  1. Scoop: Use a spoon to fluff up the flour within the container. Then, use a scooping tool, like a spoon or a scoop, to overfill your measuring cup.
  2. Level: Once you've filled your measuring cup, take the back of a knife (or any straight-edged utensil) and level off the flour. This means you'll sweep across the top of the measuring cup to remove the excess flour, so the flour is even with the top edges of the measuring cup.

Nutrition

Serving: 1gCalories: 335kcalCarbohydrates: 60gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 60mgSodium: 77mgFiber: 2gSugar: 47g
Keyword cake, chocolate
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