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Chocolate Brownie Cake

Irresistible Chocolate Brownie Cake for Quick Indulgence

This Chocolate Brownie Cake is a quick and decadent dessert, perfect for indulging your sweet tooth.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Feel free to substitute with coconut oil for a dairy-free option.
  • 2 cups Granulated Sugar No substitutes recommended for best flavor.
  • 4 large Eggs Ensure they're at room temperature for optimal incorporation.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a unique twist.
  • 1 cup All-Purpose Flour A gluten-free flour blend is a suitable alternative.
  • 1 cup Unsweetened Cocoa Powder Make sure it’s unsweetened for a perfect balance.
  • 1 teaspoon Baking Powder Avoid substitutes for best results.
  • ½ teaspoon Salt Essential for delicious taste.
  • 1 cup Semi-Sweet Chocolate Chips Switch to dark chocolate for an even richer experience.
Optional Toppings
  • 1 cup Whipped Cream Adds lightness and creaminess.
  • 1 quart Vanilla Ice Cream Enhances the fudgy delight of the brownie cake.
  • 1 cup Chocolate Ganache Rich drizzle that elevates the chocolate experience.

Equipment

  • 9x13 inch baking pan
  • medium saucepan
  • Spatula
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter and dust with flour.
  2. In a medium saucepan over low heat, melt 1 cup of unsalted butter, stirring occasionally until smooth.
  3. Remove the melted butter from heat, stir in 2 cups of granulated sugar until glossy, then add in 4 eggs, mixing well after each addition.
  4. Stir in 1 teaspoon of vanilla extract until evenly distributed throughout the batter.
  5. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually fold this into the wet batter until just combined.
  6. Fold in 1 cup of semi-sweet chocolate chips until evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading evenly, and bake for 25 to 30 minutes. Check for doneness with a toothpick at the 25-minute mark.
  8. After baking, let the cake cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 2mg

Notes

For an even deeper chocolate flavor, consider adding a teaspoon of espresso powder. Store in an airtight container at room temperature for up to three days.

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