I will warn you up front: this recipe makes the kitchen smell like a chocolate hug, and I take zero responsibility if you eat half straight from the pan. I remember sneaking spoonfuls from my mom’s brownie pan as a kid — warm, fudgy, and slightly crackly on top — and I still chase that exact moment. This Chocolate Brownie Cake lands between a brownie and a dense cake: gooey in the center, slightly crisp at the edges, and topped with a shiny ganache if you’re feeling fancy. I promise it’s easy, forgiving, and perfect for when you want something rustic and glorious without a lot of fuss. Ready to make your house smell dangerous?
Quick Facts
- Yield: Serves 8
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: ~50 minutes (including cool time)
Why This Recipe is Awesome
This recipe gives you the fudgy chew of a classic brownie with the taller profile of a cake — think dense, tender crumb with crackly top and deep chocolate flavor. It’s simple enough for a weeknight treat and dramatic enough for a birthday. Plus, it’s so forgiving even your oven can’t mess it up (well, almost). Who doesn’t love crispy edges, a slightly gooey center, and that rich cocoa smell filling the house?
Ingredients
For the Main Dish:
- Unsalted butter — 8 tbsp (1 stick), plus extra for pan
- Bittersweet chocolate — 4 oz, chopped (or chocolate chips)
- Granulated sugar — 1 cup
- Brown sugar — 1/4 cup, packed
- Large eggs — 2
- Vanilla extract — 1 tsp
- All-purpose flour — 3/4 cup
- Cocoa powder — 1/4 cup (unsweetened)
- Salt — 1/2 tsp
- Baking powder — 1/2 tsp
- Optional: Chocolate chips — 1/2 cup for extra melty pockets
For the Sauce / Garnish (Optional Chocolate Ganache):
- Heavy cream — 1/2 cup
- Semisweet chocolate — 4 oz, chopped
- Flaky sea salt for sprinkling (optional)
How I Make It
Step 1:
Preheat your oven to 350°F and butter an 8-inch round cake pan (I line the bottom with parchment too). I melt the butter and bittersweet chocolate together in a heatproof bowl over simmering water, stirring until glossy and aromatic. You’ll smell that deep roasted chocolate — yes, breathe that in.
Step 2:
Remove the bowl from heat and whisk in the granulated and brown sugar until smooth. The mixture will steam a little and look glossy. Add the eggs one at a time, whisking vigorously so the batter gains a slight sheen. Stir in the vanilla.
Step 3:
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Fold the dry mix into the wet chocolate mixture with a spatula until just combined — don’t overwork it. If you want pockets of melty chocolate, fold in the chocolate chips now. The batter should look thick, glossy, and richly brown.
Step 4:
Spread the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, rotating halfway if your oven runs hot. I start checking at 28 minutes: the edges should look set and slightly pulling from the pan, the center should jiggle like soft pudding when you gently nudge the pan. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Step 5:
Let the cake rest in the pan for 15 minutes, then run a knife around the edge and invert onto a rack to cool slightly. If you want ganache, heat the heavy cream until it simmers, pour it over the chopped semisweet chocolate, wait 30–60 seconds, then stir until glossy. Pour over the warm cake and sprinkle with flaky sea salt. Slice warm or at room temperature.
Pro Tips
- Use good quality chocolate; it makes a big flavor difference even if the rest of the ingredients are humble.
- If you prefer super-fudgy, underbake by 3–5 minutes; for more cake-like, add 3 extra minutes. Watch the jiggle, not the clock.
- Room-temperature eggs blend better and give a silkier batter—let them sit on the counter 15–20 minutes.
- Need even baking? Place a sheet pan under the cake on the middle rack to reduce hotspot browning.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for coconut oil 1:1 for a dairy-free option; expect a subtle coconut note.
- Use gluten-free all-purpose flour cup-for-cup if you need gluten-free; texture stays fudgy but might be a touch denser.
- Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for vegan, though texture will become more cake-like.
- Swap heavy cream in ganache for full-fat coconut milk for a dairy-free glossy finish.
Variations & Tips
- Add a teaspoon of instant espresso powder to intensify chocolate flavor without tasting like coffee.
- Stir in chopped toasted pecans or walnuts for crunch and nutty aroma.
- For a grown-up twist, fold in 2 tbsp of your favorite liqueur (Kahlúa, Frangelico) after the batter cools slightly.
- Make it minty: add 1/2 tsp peppermint extract to the ganache and top with chopped Andes candies.
- Turn it into a layered dessert: bake two smaller rounds and sandwich with whipped mascarpone.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, and store in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. Warm slices in a 300°F oven for 8–10 minutes or microwave for 10–15 seconds to revive that gooey center.
- Can I double the recipe?
- Sure thing. Use two pans or a larger pan (13×9) and watch the bake time — a larger, shallower pan will need less time; a deeper pan will need more. Start checking at the original cook time and add time in 5-minute increments.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Look for set, slightly pull-away edges and a center that jiggles gently like pudding. A toothpick should come out with moist crumbs. If it looks fully liquid, give it a few more minutes.
- What if I don’t have ingredient X?
- No chocolate? Use extra cocoa plus a touch more butter or oil to maintain moisture. No brown sugar? Use 1 tbsp molasses mixed into granulated sugar to mimic that caramel note.
How I Like to Serve It
I love this cake warm with a scoop of vanilla ice cream and a drizzle of caramel for contrast. For a cozy night in, pair a square with strong coffee or black tea. It also shines at potlucks — bring it warm, slice on a cutting board, and watch people fight (nicely) for the corner pieces. In summer, serve slightly chilled with berries; in winter, go full-on ganache and sea salt.
Notes
- Store leftovers in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. Reheat gently to revive the fudgy center.
- If you include nuts, roast them first at 350°F for 8–10 minutes to boost flavor.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!