The Ultimate Brownie Cake Recipe: Decadent, Fudgy, and Irresistibly Rich

Have you ever craved a dessert that's richer than a regular brownie but more decadent than traditional cake? Making a brownie cake recipe at home solves this delicious dilemma perfectly. This show-stopping dessert combines the dense, fudgy texture of brownies with the elegant presentation of a layered cake, creating an unforgettable treat that's surprisingly simple to prepare. Whether you're celebrating a special occasion or simply indulging your chocolate cravings, this fudgy brownie cake recipe delivers bakery-quality results without the premium price tag. By mastering this recipe, you'll unlock the secret to impressing guests while enjoying complete control over ingredients and sweetness levels.

Ingredients List

    • 1 cup (2 sticks) unsalted butter, melted
    • 2 cups granulated sugar
    • 4 large eggs, room temperature
    • 1 tablespoon vanilla extract
    • 1 cup all-purpose flour
    • ¾ cup unsweetened cocoa powder
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1 cup semi-sweet chocolate chips

For the Chocolate Ganache:

    • 1 cup heavy cream
    • 8 oz dark chocolate, finely chopped
    • 2 tablespoons butter
    • Optional: 1 teaspoon espresso powder for depth

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes (plus 2 hours cooling)

This timeline makes the recipe perfect for afternoon baking, allowing your cake to cool completely before dinner. The ganache sets quickly, so you can have an impressive dessert ready within three hours from start to finish.

Step-by-Step Instructions

Step 1: Prepare Your Pans Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. This double insurance prevents sticking and ensures clean cake removal.

Step 2: Mix Wet Ingredients In a large mixing bowl, combine melted butter and sugar, whisking until well blended. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. This gradual incorporation creates a smoother batter.

Step 3: Combine Dry Ingredients In a separate bowl, sift together flour, cocoa powder, salt, and baking powder. Sifting eliminates lumps and aerates the mixture for a better texture in your brownie cake recipe.

Step 4: Create the Batter Gently fold dry ingredients into wet ingredients using a spatula. Mix until just combined—overmixing develops gluten and creates a cakey (not fudgy) texture. Fold in chocolate chips for extra richness.

Step 5: Bake to Perfection Divide batter evenly between prepared pans. Bake for 30-35 minutes. The key to a fudgy brownie cake recipe is slight underbaking—a toothpick should come out with moist crumbs, not completely clean. The centers will firm up during cooling.

Step 6: Make the Ganache While cakes cool, heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 3 minutes. Add butter, then stir until glossy and smooth. Cool for 15 minutes until spreadable.

Step 7: Assemble and Frost Once cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of ganache on top. Add the second layer and coat the entire cake with remaining ganache, using an offset spatula for smooth edges.

Nutritional Information

Per serving (serves 12):

    • Calories: 485
    • Protein: 6g
    • Carbohydrates: 58g
    • Fat: 28g
    • Fiber: 3g
    • Calcium: 4% DV
    • Iron: 15% DV

Tips, Variations, or Cooking Advice

Dietary Modifications: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. Vegans can use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and coconut cream instead of dairy cream.

Flavor Variations: Add ½ cup of chopped nuts (walnuts or pecans) for crunch, or swirl in ¼ cup of peanut butter before baking. For a mint-chocolate version, add 1 teaspoon peppermint extract to the batter.

Make-Ahead Strategy: Bake cake layers up to two days ahead, wrap tightly in plastic wrap, and refrigerate. This actually makes assembly easier as cold cake is less fragile and creates fewer crumbs when frosting.

Professional Touch: For ultra-smooth ganache, strain it through a fine-mesh sieve before using. Refrigerate the frosted cake for 10 minutes, then apply a final thin layer for a flawless finish.

Common Mistakes to Avoid

Overbaking the Cake: The most common error is baking too long. Remember, this is a brownie cake recipe, not a traditional cake—it should remain fudgy. Set a timer for 30 minutes and check frequently.

Using Cold Ingredients: Cold eggs don't emulsify properly with butter, creating a grainy texture. Always bring eggs to room temperature for 30 minutes before mixing.

Skipping Pan Preparation: Even non-stick pans need proper greasing and parchment lining. Skipping this step often results in stuck cake layers that break apart during removal.

Applying Ganache Too Hot: If ganache is too warm, it will slide off the cake or soak into the layers. Wait until it reaches a spreadable, thick consistency—similar to peanut butter.

Cutting Too Soon: Patience is essential. Cutting before the cake is completely cool causes crumbling and messy slices.

Storage / Leftovers Tips

Store your fudgy brownie cake recipe creation covered at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. The refrigerated version becomes even fudgier and denser—some prefer this texture! For longer storage, wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.

When reheating, microwave individual slices for 15-20 seconds for a warm, gooey treat. Alternatively, bring refrigerated cake to room temperature 30 minutes before serving for the best flavor and texture. The ganache may lose some shine when refrigerated but will regain its luster at room temperature. Avoid storing near strong-smelling foods as chocolate absorbs odors easily. For optimal freshness, place parchment paper between stacked slices to prevent sticking.