Chocolate Brownie Cake Recipe

I absolutely love this recipe because it combines the rich taste of semi-sweet chocolate with the perfect brownie texture, creating a decadent treat that’s incredibly satisfying. Plus, it’s so easy to whip up, making it my go-to indulgence for a cozy night in or impressing friends at gatherings!

My Chocolate Brownie Cake is rich with semi-sweet chocolate chips, deep with unsweetened cocoa, and creamy with unsalted butter. When I combine 2 cups of granulated sugar and a hint of vanilla extract, I create a beautifully fudgy indulgence.

The all-purpose flour and a touch of baking powder give it just enough structure to sink your teeth into while still delivering a dense, chocolatey brownie experience.

Ingredients

Butter with no salt: This is abundant in flavor and fat, giving moisture and a smooth quality to the cake.

Semi-Sweet Chocolate Chips: Melt for a deep, rich chocolate flavor that adds both sweetness and depth.

Sugar, in granulated form, sweetens the batter and helps give the cake a tender crumb.

Eggs: Supply richness and structure, plus protein, to bind ingredients together.

Cocoa powder adds a strong chocolate taste and helps to make the cake dark.

Ingredient Quantities

• 1 cup (226g) unsalted butter
• 1 cup (180g) semi-sweet chocolate chips
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 cup (125g) all-purpose flour
• 1/2 cup (50g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it.

2. In a bowl that is safe for the microwave, combine the butter and semi-sweet chocolate chips. Melt them together in the microwave, using 30-second intervals and stirring between each interval until the mixture is smooth.

3. In a spacious mixing bowl, amalgamate the white sugar with the melted chocolate mixture by means of vigorous whisking until the components are nicely paired and seem to be a unified whole.

4. Incorporate the eggs one at a time, ensuring each is well beaten before the next is added. Blend in the vanilla extract.

5. Sift together in a different bowl the all-purpose flour, cocoa powder, and baking powder, and salt.

6. Slowly mix the dry ingredients into the wet ingredients. Stir gently until the mixture is just combined and no dry streaks are showing.

7. The batter should be poured into the greased and lined baking tin. And if you are doing this by hand, well, the batter should be spread using a spatula.

8. Preheat the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Take the brownie cake out of the oven and allow it to cool in the pan on a wire rack for approximately 15 to 20 minutes.

10. After it has cooled, cut it into squares and present it. Relish in your delectable Chocolate Brownie Cake!

Equipment Needed

1. Oven
2. 9×13 inch baking pan
3. Microwave-safe bowl
4. Large mixing bowl
5. Medium bowl (for dry ingredients)
6. Whisk
7. Sifter
8. Spatula
9. Wire rack
10. Measuring cups and spoons
11. Microwave
12. Toothpick

FAQ

• Q: Can I use a different type of chocolate? A: You can substitute semi-sweet chocolate chips with dark or milk chocolate. You would do this based on your preference. However, if preferring and doing this substitution, it may slightly change the flavor and sweetness.
• Q: Can I make this recipe gluten-free?
  A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a blend that is a 1:1 substitute for best results.
• Q: How should I store the brownie cake after baking?A: For the storage of brownie cake, follow these guidelines:

  – For up to 3 days, keep the brownie cake in an airtight container at room temperature.
  – For storage beyond that and up to 1 week, keep it in the refrigerator.
  – If you want to store it for longer, up to 1 month, freeze it.

• Q: Can I add nuts to this recipe?Sure! You can fold in 1/2 cup of chopped nuts, like walnuts or pecans, right before you pour the batter into the baking pan.
• Q: What size pan should I use?The best pan for this recipe is a 9×9-inch square one. If you use a different size, adjust the cooking time accordingly.
• Q: Can I use salted butter instead of unsalted?You can absolutely use salted butter. Just remember to cut back on the added salt in the recipe to keep the flavor in balance.
• Q: How can I tell if the brownie cake is done?To determine doneness, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Substitutions and Variations

Margarine: Replace with 1 cup (240 ml) of coconut oil or vegetable oil for a non-dairy version.
Chocolate chips, semi-sweet: Substitute with 1 cup (180g) of dark chocolate chips for a richer flavor.
Brown sugar: Substitute 2 cups (400g) of granulated sugar for a very slight caramel flavor.
All-purpose flour: Substitute with 1 cup (125g) of whole wheat flour for a nutritious replacement.
For a vegan version of eggs, use 1 cup (240 ml) of applesauce or 4 tablespoons of ground flaxseed mixed with 12 tablespoons of water.

Pro Tips

1. Butter and Chocolate Melting To ensure a smooth consistency in your brownies, avoid overheating the butter and chocolate mixture. Use a double boiler instead of a microwave for a gentler melt, preventing the chocolate from seizing.

2. Beating the Eggs After adding each egg, beat the mixture until it thickens and looks shiny. This helps create a fudgier texture because it incorporates more air into the batter, giving a slight lift without making it cakey.

3. Flour and Cocoa Powder When sifting the flour and cocoa powder, do it twice to ensure there are no lumps. This makes it easier to gently fold them into the wet ingredients, preventing overmixing which can make brownies tough.

4. Baking Time Keep a close eye on the brownies as they bake. Start checking for doneness at 20 minutes, as oven variances can affect timing. Pull them out when the toothpick has a few moist crumbs for a fudgier result.

5. Cooling Technique Allow the brownies to cool completely in the pan before cutting. If you want cleaner cuts, refrigerate the brownies for about an hour before slicing with a sharp, warm knife. This helps achieve neatly defined edges and squares.