If you love fudgy, chocolate-packed desserts, then the Chocolate Brownie Cake is truly the ultimate treat for you. Imagine the decadent chewiness of a classic brownie, dressed up as a gorgeously frosted cake, perfect for sharing (or not!) with friends and family. This recipe delivers on gooey richness, deep chocolate flavor, and just the right balance of sweetness—and the best part is, you don’t need fancy ingredients or complicated steps to make it. Whether it’s for a weeknight treat or a special celebration, this Chocolate Brownie Cake will have everyone reaching for seconds.

Chocolate Brownie Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Chocolate Brownie Cake is that the ingredients are simple kitchen staples, but each one plays a vital role in creating a cake that’s moist, fudge-like, and supremely chocolatey. These essentials ensure perfect texture, rich flavor, and an irresistible finish every time.

Unsalted butter (240 g, melted): Gives the cake a rich flavor and a moist, tender crumb.
Granulated sugar (400 g): Sweetens the cake while also lending to the shiny, signature brownie crust.
Eggs (4 large): Adds structure, richness, and that classic brownie chewiness.
Vanilla extract (2 teaspoons): Enhances the chocolate and rounds out the flavors.
All-purpose flour (120 g): Just enough flour to hold the cake together without making it dense.
Unsweetened cocoa powder (100 g): The star of the show, bringing bold chocolate flavor and color.
Salt (1/2 teaspoon): Balances the sweetness and intensifies the chocolate.
Baking powder (1/2 teaspoon): Offers a subtle lift so the cake isn’t too heavy.
For the frosting:
Unsalted butter (115 g, softened): Gives the frosting its creamy, spreadable base.
Unsweetened cocoa powder (60 g): Dials up the chocolate intensity in every bite of frosting.
Powdered sugar (360 g): Sweetens and thickens the frosting to a perfect, smooth consistency.
Milk (80 ml): Loosens the frosting for easy spreading and silky texture.
Vanilla extract (1 teaspoon): Adds a gentle warmth to the frosting, tying everything together.

How to Make Chocolate Brownie Cake

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 175°C (350°F). Take a 23×33 cm (9×13-inch) baking pan and either grease and flour it—or, for extra ease, line it with parchment paper. This will prevent sticking and make it simple to lift out the cake later, especially important for slicing those perfect squares.

Step 2: Mix Your Wet Ingredients

In a large mixing bowl, combine the melted butter and granulated sugar. Give it a good stir until everything is incorporated and glossy. Next, crack in the eggs one at a time, mixing thoroughly after each addition. Stir in that splash of vanilla extract; it’s a small step, but the aroma that blooms at this stage is the first hint of good things to come!

Step 3: Whisk Dry Ingredients

Grab a separate bowl and whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder. Whisking ensures the cocoa and leavening agents are evenly distributed, meaning your Chocolate Brownie Cake bakes perfectly and with intense chocolate flavor in every bite.

Step 4: Combine Wet and Dry Mixtures

Now, gently add the dry mixture into the wet ingredients bowl a little at a time, mixing just until combined. Over-mixing can make the brownie cake tough—so stop as soon as no flour streaks remain. The batter should look thick and glossy, promising a rich, fudge-like cake.

Step 5: Bake the Brownie Cake

Pour the luscious brownie batter into your prepared baking pan and spread it evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter!). Cool completely in the pan on a wire rack before you even think about frosting—patience, my friend, is the secret to the ultimate Chocolate Brownie Cake.

Step 6: Make the Frosting

While your cake cools, whip up the frosting. In a medium bowl, beat the softened butter until it’s creamy and pale. Gradually add the cocoa powder and powdered sugar, alternating with splashes of milk, beating until the frosting is fluffy and smooth. Stir in the vanilla extract for that final touch of warmth and depth.

Step 7: Frost Your Chocolate Brownie Cake

Once the cake has cooled completely, generously spread the frosting all over the top. Smooth it into swirls, or add a little texture—it’s impossible to mess this up. Now, you’re ready to slice into those irresistible squares and let the celebration begin!

How to Serve Chocolate Brownie Cake

Garnishes

A flourish of garnishes transforms your Chocolate Brownie Cake from wonderful to unforgettable. Sprinkle a handful of chocolate shavings, a dusting of powdered sugar, or a scatter of toasted nuts over the frosting for instant elegance. For a pop of color, fresh berries or a few mint leaves are always a beautiful touch.

Side Dishes

This cake is rich enough to shine on its own, but if you want to turn dessert into a full-on event, serve each slice with a scoop of vanilla ice cream or a cloud of lightly whipped cream. Fresh raspberries or sliced strawberries add a welcome tartness that pairs perfectly with the chocolate.

Creative Ways to Present

Presentation can be just as fun as baking! Serve your Chocolate Brownie Cake on a pretty platter, cut into uniform squares or playful triangles. For a party, create a brownie cake “board” with bowls of toppings—such as sprinkles, crushed cookies, or caramel sauce—so everyone can customize their own piece. For a fancier affair, stack squares and dust with gold or silver edible glitter.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Chocolate Brownie Cake in an airtight container at room temperature for up to three days. This will keep the cake fresh and the frosting from drying out—though chances are, it’ll be gone long before then.

Freezing

This cake freezes beautifully! Simply wrap unfrosted (or even frosted, if you like) individual pieces or the whole slab tightly in plastic wrap, then foil. Freeze for up to two months. Thaw at room temperature while still wrapped for best results—the frosting will keep its creamy texture, and the cake will taste freshly baked.

Reheating

For those who love a warm fudgy cake, pop a slice of Chocolate Brownie Cake in the microwave for 10–15 seconds. The chocolate softens, the aroma fills the room, and it tastes just like it came out of the oven. Add a scoop of ice cream for an extra indulgent treat!

FAQs

Can I use Dutch-processed cocoa powder instead of regular unsweetened cocoa powder?

Absolutely! Dutch-processed cocoa powder gives a darker color and mellower chocolate flavor, which will work beautifully in your Chocolate Brownie Cake. Either variety will yield a delicious result.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Make sure it already contains xanthan gum for the proper texture.

Is it necessary to frost the Chocolate Brownie Cake?

While the chocolate frosting truly elevates the cake, you can certainly enjoy it plain for a more classic brownie experience, or dust it with powdered sugar for a minimal finish.

Can I add mix-ins like chocolate chips or nuts?

Of course! Stir in a generous handful of chocolate chips, toasted walnuts, or even peanut butter chips into the batter right before baking to personalize your Chocolate Brownie Cake.

How do I know when the brownie cake is baked perfectly?

Look for the toothpick test—insert it into the center of the cake, and if it comes out with a few moist (but not wet) crumbs, you’re ready to pull it from the oven. Overbaking can dry it out, so watch closely toward the end of bake time.

Final Thoughts

There’s something truly magical about a recipe that’s both simple to make and guaranteed to impress, and this Chocolate Brownie Cake checks every box. Whether you’re new to baking or a seasoned dessert enthusiast, give this cake a try—you’ll find it becomes one of your go-to treats for every occasion.