A delicious and decadent Brownie Cake made from scratch. This moist and tender cake is made using real chocolate and boasts a crackly, meringue-like crust.
Brownie Cake 💕
Are there two sweeter words? This deliciously rich chocolate cake is made with a chocolate brownie batter that’s baked until cracked.
Reminiscent of a Flourless Chocolate Cake, it boasts a super fudgy middle and a soft meringue-like crust. Heaven.
I had the words ‘Brownie Cake’ ringing in my ears over the past few weeks. I’m not quite sure what sparked the obsession but boy am I glad it did.
This chocolate cake is one of the best things to come out of the Sweetest Menu kitchen this year.
Just like a regular brownie, it has a that soft centre that tastes oh-so-chocolately. Mine is also studded with chocolate chips and crunchy walnuts – optional of course, but totally worth it.
But what takes this brownie batter and makes it into a sumptuous cake? You can thank those whipped egg whites for that magic 💫
Not only do they give the cake height, but they help create that crispy crust and that forms the ultimate shell to that ridiculously fudgy centre.
The method of this cake takes the humble brownie and transforms it into an elevated dessert that can be served in front of dinner guests. My suggestion? Keep it in the fridge so it goes extra fudgy and serve with mounds of homemade whipped cream. Perfection ❤️
How to make a Brownie Cake
- This recipe uses very similar ingredients to regular brownies, but the method is slightly different. You will need an electric mixer for this recipe.
- I recommend making this cake in a springform pan as it is very delicate and fragile. Removing it from a regular cake pan can be difficult (but not impossible).
- Just like a regular brownie, this recipe begins by melting together butter and dark chocolate. I recommend using a good quality dark chocolate, between 45-70% cocoa.
- Carefully separate your eggs, ensuring no egg yolk falls into the egg whites.
- Start beating your egg whites and your caster sugar using an electric mixer on medium speed. If you don’t have caster sugar, you can use granulated sugar instead.
- You want to beat your eggs until thick and voluminous. They should turn white in colour and be thick enough to hold their shape and not drip – you should be able to turn the bowl upside down without anything falling out.
- Meanwhile, add your egg yolks to your melted butter and chocolate mixture. Stir to combine. Then add your flour, cocoa powder and salt.
- Carefully and slowly fold in your egg whites by hand, making sure you don’t deflate all the air out of the egg whites.
- Finally, fold through chocolate chips and walnuts if using.
- Bake cake for approximately 40-50 minutes or until it’s cracked on top and no longer wobbles in the middle. Leave your cake in the cake pan to cool completely – it will be very fragile when you first take it out of the oven.
- You can enjoy the cake once it’s cooled or place it in the fridge until you are ready to serve. It’ll go extra fudgy in the fridge!
How to store Brownie Cake
Keep your Brownie Cake in an airtight container in the fridge. It goes extra fudgy and keeps its texture well. When you’re ready to serve, dust the top with cocoa powder and add a big dollop of whipped cream.
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Let’s Bake
Brownie Cake
A fudgy chocolate Brownie Cake made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 300 grams (2 cups) dark chocolate (45-70% cocoa), broken into pieces
- 200 grams (1 cup) caster sugar or granulated sugar
- 4 large eggs
- 70 grams (1/2 cup) plain flour or all purpose flour, sifted
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt
- 35 grams (1/4 cup) chocolate chips, optional
- 30 grams (1/4 cup) walnuts, roughly chopped, optional
Instructions
- Grease an 8-inch round springform cake tin with butter and line the bottom with baking or parchment paper. Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced.
- Place butter and chocolate in a large heatproof bowl. Heat in the microwave, stirring every 30 seconds, until melted and smooth. Set aside to cool slightly.
- Meanwhile carefully separate your eggs, ensuring no egg yolk accidentally lands in the egg whites.
- Place egg whites in a large bowl, along with the sugar, and beat with an electric mixer on medium speed until thick and voluminous. This may take a while – 5 minutes or so. When you remove the whisk, the meringue should be stiff enough to hold its shape (see photo below).
- To your melted chocolate mixture, add egg yolks and carefully stir to combine. Add flour, cocoa powder and salt and fold until smooth.
- Add whipped egg whites to the chocolate mixture and gently fold. Then add chocolate chips and walnuts (if using). Try not to over mix or you will lose all the air in the egg whites.
- Pour mixture into prepared cake tin and smooth the top. Place in the oven for approximately 40-50 minutes or until a skewer inserted in the middle comes out mostly clean. Keep in mind this cake will have cracks – that’s totally fine.
- Leave the cake in the cake pan but place cake on a cooling rack and leave to cool completely. You can serve the cake once it’s cooled or store it in the fridge to get nice and fudgy. Dust with cocoa powder to serve.
Notes
Dark chocolate: recommend using a good quality dark chocolate that’s around 45-70% cocoa.
Matt B says
This was the first I’ve ever baked a cake. I made this recipe for my wife’s birthday, and everyone loved it!!! It was very fudgy and moist! I used 1/2 cup of sugar and 1/2 up of maple syrup in the recipe and I served the cake while still warm and I served it with vanilla ice cream.
I don’t know much about baking but baked it at 330 (don’t know if that made any difference in the moistness).
★★★★★
Jessica Holmes says
That sounds great Matt! So glad everyone enjoyed it!
Cynthia says
My brownie cake turned out amazing!! Everyone loved it. Thank u for the excellent recipe.
★★★★★
Jessica Holmes says
So glad you loved it Cynthia!
Wajiha says
I have to bake 3 pounds brownie cake, how to double the ingredients and bake in a 9 inch pan?
Can you help?
Jessica Holmes says
Hi, I’m sorry I haven’t weighed the cake so am unsure how much it weighs. If you choose to double the recipe, I’d use a larger cake pan than 9 inches as it may overflow.
Stephanie says
Could I make this cake in small cake cases
★★★★★
Jessica Holmes says
Yes you could! Just keep in mind they will cook much faster.
Kerry says
I made this cake for a friend’s birthday and asked for their feedback after cutting it. I didn’t get any response , which I though strange. I made it again yesterday for myself and I now know why they didn’t offer feedback. This cake is so far from a Brownie. It’s way too dry and lacks the gooey-ness of a brownie. Maybe this recipe needs more butter? Or milk? I don’t know, but will definitely NOT be making this one again I’m afraid.
★★★
Jessica Holmes says
Hi Kerry, I’m sorry you don’t enjoy it. It shouldn’t be dry but nice and fudgy inside. The main reasons the cake would be dry include over-beating the egg whites, over-mixing the batter and/or over-baking the cake. Over-measuring the flour and/or cocoa will also cause the cake to be dry.
Rebecca says
Made this today as I had family coming over for lunch. Super easy to make and absolutely scrumptious!
Served it with Baileys infused whipped cream. Thanks for sharing this wonderful recipe
★★★★★
Jessica Holmes says
I’m so glad you loved it Rebecca! Thank you for your kind feedback!
Karen says
I must admit that I agree with Michelle. My cake came out dry and crumbly too. I didn’t over mix the egg whites and the chocolate either. It needs more liquid. I even added some vanilla extract and instant coffee to enhance the flavour of the chocolate. Also, your conversion of grams to cups for the dark chocolate is incorrect. 2 cups equals 400 grams not 300 grams. I will work on it and let you know my changes. It is a good starting point! Thanks!
Jessica Holmes says
I’m sorry to hear that Karen! The cake should not be dry but lovely and moist. The main reasons the cake would be dry include over-beating the egg whites, over-mixing the batter and/or over-baking the cake. Over-measuring the flour and/or cocoa will also cause the cake to be dry. The gram conversion in the recipe is correct, 300 grams of chocolate pieces equals 2 cups. I highly recommend using the gram measurements for the most accurate results.
Alisa says
Hi Jessica! I want to make this cake in advance for an event, but I’d like to serve it warm. Any tips to for reheating? Thanks!
Jessica Holmes says
Hi Alisa, ooh that’s a bit tricky. Usually I would just microwave the individual slices when serving if I needed to reheat them. Not sure that’s practical for an event! You could maybe try putting it in the oven for a short time but I’d cover it with aluminium foil to try prevent it from over-baking.
Michelle says
This came out dry and crumbly. Very dark. Good with ice cream but the texture was disappointing
★★
Jessica Holmes says
Hi Michelle, I’m sorry to hear that. If you didn’t make any changes to the recipe, it sounds like it may have been over baked. Try cooking it for a few minutes less so you still have that lovely fudgy middle. Also, be sure to measure your flour and cocoa using a baking scale so you don’t over measure. Too much flour will also result in a dry cake.
Malvika says
It’s an excellent recipe! Simple and absolutely delicious.
I am a first time Baker yet it was so easy to follow and it turned out beautifully.
Keep posting such tasty and followable recipes.
★★★★★
Jessica Holmes says
That makes me so happy! So glad you enjoyed it Malvika!
Cathy says
Can you put some chocolate frosting on this brownie cake
Jessica Holmes says
Yes you could Cathy, but you would need to be gentle as the top of the cake is very delicate. I’d recommend refrigerating it for several hours first. In saying that, it’s definitely decadent enough to serve just on its own.
Jay says
Very interested in trying this recipe this week. I wonder if this be used as a base for a cheesecake? Or cut into squares once refrigerated? Or would they dry out/get hard?
★★★★★
Jessica Holmes says
Hi! The cake would be a bit fragile I think for a cheesecake topping. But you could definitely cut it into squares and keep it in the fridge.
Wunmi says
Hello and thank you for this recipe. What type of cocoa powder would you recommend for this, dutch processed or regular cocoa powder?
Jessica Holmes says
Hi, I recommend using 100% natural cocoa but Dutch processed cocoa will work too!