Description
A rich, fudgy chocolate brownie cake that combines the best of brownies and cake. Perfect for any occasion, this decadent dessert features a moist center with a slightly crisp top, loaded with chocolate flavor.
Ingredients
Scale
For the Crust:
- For the cake:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- For the chocolate chips:
- 1 cup semi-sweet chocolate chips
- For garnish (optional):
- Powdered sugar
- Fresh berries
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- In a large mixing bowl, combine the melted butter and sugar. Stir until well blended.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow the brownie cake to cool in the pan for at least 15 minutes before slicing. Dust with powdered sugar and serve with fresh berries if desired.
Notes
For an extra fudgy texture, reduce baking time by 2-3 minutes. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.