Deep, chocolate-forward flavor with real dark chocolate
Fudgy center, lightly crisp top—best of both brownie and cake
One-bowl baking with simple pantry ingredients
Scales to round or square pans without fuss
Slices cleanly and serves like a traditional cake
Lovely warm or at room temperature
Customizable with add-ins and flavor twists
Great for make-ahead and potlucks
Kid- and crowd-friendly
Reliable results for beginners and pros alike
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the batter
Unsalted butter
Dark chocolate (70%), chopped
Eggs
Granulated sugar
Brown sugar
Vanilla extract
All-purpose flour
Cocoa powder
Salt
directions
Melt chocolate and butter: Place chopped dark chocolate and butter in a heatproof bowl set over a pot of barely simmering water. Stir until smooth and glossy. Remove from heat; cool 5 minutes.
Whisk eggs and sugars: In a large bowl, whisk eggs, granulated sugar, and brown sugar for 2–3 minutes until pale and slightly thick. Whisk in vanilla.
Combine: Pour the slightly cooled chocolate-butter mixture into the egg mixture and whisk until fully combined.
Fold dry ingredients: Sift in flour, cocoa powder, and salt. Fold gently just until no dry streaks remain—do not overmix.
Bake: Heat oven to 175°C (350°F). Line or lightly grease an 8-inch round or square pan. Spread batter evenly. Bake 30–35 minutes, until the center is set but still fudgy; a toothpick should emerge with moist crumbs, not wet batter.
Cool and serve: Cool in the pan 10–15 minutes before slicing. Serve slightly warm for a softer center, or cool completely for cleaner cuts.
Salted caramel: Swirl 3–4 tablespoons thick caramel into the batter; finish with flaky salt.
Cheesecake swirl: Marble in sweetened cream cheese for a striking pattern.
Triple chocolate: Mix in dark and white chocolate chunks.
Orange mocha: Add orange zest and a pinch of espresso powder.
Gluten-free: Substitute a high-quality 1:1 gluten-free flour blend.
Dairy-free: Use plant-based butter and dairy-free chocolate.
Raspberry ripple: Dot batter with raspberry jam and gently swirl.
Sheet cake option: Double the recipe for a 9×13-inch pan; bake 32–38 minutes.
storage/reheating
Store at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate up to 5 days or freeze tightly wrapped for up to 2 months. To enjoy warm, microwave individual slices for 10–15 seconds or warm in a 300°F (150°C) oven for 5–8 minutes.
FAQs
How do I know when the brownie cake is done?
A toothpick inserted in the center should emerge with moist crumbs, not wet batter. The top will look set and slightly shiny.
Can I use milk chocolate instead of dark?
Dark chocolate (70%) gives the best balance of sweetness and depth. Milk chocolate will make the cake sweeter and less intense.
Why did my top not get shiny?
A shiny top usually comes from well-dissolved sugars and enough melted chocolate. Whisk sugars thoroughly and don’t skimp on the chocolate.
Can I bake this in a 9-inch pan?
Yes. A 9-inch pan will bake a bit thinner; start checking at 25–28 minutes.
How do I get cleaner slices?
Cool completely, then use a hot, dry knife (dip in hot water and wipe) for neat edges.
Can I add frosting or glaze?
Absolutely. A simple ganache or chocolate glaze pairs well, but keep it thin so the fudgy texture still shines.
What’s the best cocoa to use?
Natural or Dutch-process both work. Dutch-process will yield a deeper color and slightly smoother flavor.
Can I reduce the sugar?
You can reduce total sugar by about 10–15% without compromising structure, but the texture may be less glossy and fudgy.
How do I prevent overbaking?
Start checking early, and remove when the center still has a slight wobble and the tester shows moist crumbs.
Can I make this gluten-free?
Yes—use a high-quality 1:1 gluten-free flour blend and measure by weight if possible for best texture.
Conclusion
This brownie cake delivers all the indulgent chew and chocolate intensity you crave, packaged in a tidy, sliceable format. With a straightforward method, flexible pan options, and endless flavor variations, it’s the dependable chocolate dessert you’ll come back to whenever you need a fast, crowd-pleasing treat.
This Brownie Cake combines the fudgy richness of brownies with the sliceable elegance of a cake. Made with dark chocolate, cocoa, and a mix of sugars, it has a moist, dense crumb, a shiny crisp top, and is baked in a single pan for easy preparation and cleanup.
Ingredients
1/2 cup (1 stick) unsalted butter
6 oz (170g) dark chocolate (70%), chopped
3 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease or line an 8-inch round or square baking pan.
In a heatproof bowl over simmering water, melt butter and dark chocolate until smooth. Remove from heat and cool 5 minutes.
In a large bowl, whisk eggs, granulated sugar, and brown sugar for 2–3 minutes until pale and slightly thick. Whisk in vanilla.
Pour cooled chocolate-butter mixture into the egg mixture and whisk until combined.
Sift in flour, cocoa powder, and salt. Gently fold until no dry streaks remain; do not overmix.
Spread batter evenly in prepared pan. Bake 30–35 minutes, until the center is set but fudgy and a toothpick inserted comes out with moist crumbs.
Cool in pan 10–15 minutes before slicing. Serve slightly warm for extra gooey texture or cool fully for cleaner cuts.
Notes
Check early to prevent overbaking—center should have slight wobble.
Use Dutch-process cocoa for deeper flavor and color.
For clean slices, cool completely and cut with a hot, dry knife.
Add-ins like nuts, caramel, or jam can be swirled in before baking.
