Description
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.
Can be doubled for a 9×13-inch pan.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 340
- Sugar: 28g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
