Fudgy Brownie Cake is one of those desserts that never fails to impress. It’s a sumptuous creation, practically overflowing with rich, chocolatey flavors that envelop your taste buds. Think of every bite as an indulgent hug, warm and comforting, perfect for those moments when you need a sweet pick-me-up. No need for fancy decorations or complex techniques; it’s a straightforward recipe that delivers a perfect combination of fudginess and cake-like texture, making it a true delight for any chocolate lover.

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I’ll never forget the first time I made this Fudgy Brownie Cake. It was a rainy afternoon, and I found myself craving something decadent. As I whisked together the warm butter and brown sugar, the house quickly filled with the most irresistible aroma, and I knew I had struck gold. The straightforward process made it easy, and before long, I had a heavenly creation cooling on the counter. Trust me, once you try this recipe, you’ll be eager to share it with family and friends, if you can resist the temptation to eat it all yourself.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Fudgy Brownie Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Fudgy Brownie Cake

Why You’ll Love This Recipe

Simple & Quick: Whip up this dessert in just 25 minutes of prep, and it’s ready for the oven before you know it!
Irresistible Flavor: Decadent and fudgy, every bite is a burst of rich chocolate flavor that leaves you wanting more.
Eye-Catching Appeal: With its glossy frosting and tempting sprinkles, it’s sure to impress at any gathering.
Flexible Serving: Perfect for parties, potlucks, or a cozy night in—enjoy it any time you crave a sweet treat.
Diet-Friendly Options: Easily adaptable if you need gluten-free or dairy-free versions!

Ingredients You’ll Need

10 tablespoons (142g) unsalted butter: This gives the cake a rich flavor and moist texture. Make sure it’s cut into pieces for quicker melting.
1½ cups (300g) light brown sugar: Adds sweetness and moistness, contributing to that fudgy texture.
¾ cup (63g) unsweetened cocoa powder: Essential for the deep chocolate flavor, opt for high-quality cocoa for the best results.
1 cup (125g) all-purpose flour: Provides the necessary structure, but don’t overmix to keep it tender.
1 tablespoon cornstarch: Helps to create that soft, fudgy interior.
¼ teaspoon baking soda: Gives a slight lift, balancing the dense texture.
¼ teaspoon salt: Enhances the flavors and offsets sweetness.
2 tablespoons vegetable or canola oil: Adds moisture and helps keep the cake tender.
3 large eggs: Binds everything together and adds richness.
1½ teaspoons pure vanilla extract: A must for that aromatic flavor boost.
⅔ cup (120g) semisweet chocolate chips: These little morsels of chocolate pack a flavorful punch; feel free to swap in dark chocolate for more intensity.
½ cup (113g) unsalted butter, softened: For the frosting, ensuring it spreads easily.
⅓ cup (35g) unsweetened cocoa powder: Again, for that chocolate richness in the frosting.
2⅓ cups (280g) powdered sugar: Sweetens the frosting to perfection.
2-3 tablespoons milk: Adjusts the frosting consistency; you want it thick but spreadable.
½ teaspoon pure vanilla extract: Elevates the frosting with a lovely flavor.

How to Make Fudgy Brownie Cake

Preheat your oven: Set it to 350°F and line a 9-inch round springform pan or round cake pan with parchment paper. Grease well to prevent sticking. This step ensures easy removal later.
Melt the butter and sugar: In a large microwave-safe bowl, place 10 tablespoons of unsalted butter and 1½ cups of light brown sugar. Microwave in 20-second increments, stirring in between, until the butter is completely melted; this usually takes about 1 minute. Let cool for 5 minutes while you prepare the dry ingredients.
Mix dry ingredients: In a separate bowl, whisk together ¾ cup of unsweetened cocoa powder, 1 cup of all-purpose flour, 1 tablespoon of cornstarch, ¼ teaspoon of baking soda, and ¼ teaspoon of salt. This combination helps ensure a uniform texture without lumps.
Integrate wet ingredients: Add 2 tablespoons of vegetable or canola oil into the melted butter and brown sugar mixture. Whisk in 3 large eggs and 1½ teaspoons of pure vanilla extract.
Combine wet and dry: Sprinkle the dry ingredient mixture over the wet ingredients, whisking gently until just a few streaks of flour remain. Be careful not to overmix, which could lead to a tougher texture. Next, fold in ⅔ cup of semisweet chocolate chips using a silicone spatula, scraping the sides and bottom of the bowl to ensure everything is well combined.
Bake the brownie cake: Pour the batter into the prepared pan, smoothing it into an even layer. Bake for 32-38 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out with moist fudgy crumbs (melted chocolate is just fine, but no raw batter). Once baked, let it cool completely on a wire rack.
Prepare the frosting: While the cake cools, use a hand mixer or stand mixer fitted with the paddle attachment to beat ½ cup of softened butter until smooth. Gradually add in half of the 2⅓ cups powdered sugar and the ⅓ cup cocoa powder. Mix until combined, then add ½ teaspoon of pure vanilla extract and 2 tablespoons of milk. Continue adding the remaining powdered sugar until incorporated. Adjust consistency with additional milk as needed, mixing on medium-high speed for 30 seconds until fluffy.
Frost the cake: Carefully remove the cooled brownie from the pan and place it on a serving plate. If using a cake pan, run a sharp knife around the edges to loosen. Spread the chocolate frosting evenly over the top and finish with sprinkles for that festive touch.

Storing & Reheating

To store your Fudgy Brownie Cake, keep it covered at room temperature for up to 3 days. If you need to refrigerate it, place it in an airtight container, where it will stay fresh for about a week. For longer storage, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil. To enjoy later, simply thaw it in the fridge overnight and warm it up in the microwave for 10-15 seconds to revive the fudgy texture, though keep in mind it may not taste quite as fresh.

Chef’s Helpful Tips

Make sure the butter is melted but not hot when mixing with sugar to avoid scrambling the eggs.
For an extra fudgy brownie, slightly underbake the cake; keep an eye on the toothpick test.
Let your brownies cool completely before frosting for the best results.
Use room temperature eggs for even mixing and better incorporation into the batter.
Experiment with mix-ins like nuts or caramel swirls for added flavor and texture.

Brownies are a beloved classic, and this Fudgy Brownie Cake truly takes them to a whole new level. With only a few simple ingredients and straightforward steps, you’ll have a glorious chocolate dessert that’s bound to become a staple in your kitchen. Feel free to tweak it to your liking—add toppings, change the frosting, or even serve it with ice cream for an indulgent experience!

Recipe FAQs

Can I use cocoa powder instead of chocolate chips?

Yes! You can replace the chocolate chips with an equal amount of cocoa powder, but keep in mind that the texture will change, resulting in a slightly less fudgy cake.

How do I know when the brownie is done baking?

Check for doneness by inserting a toothpick into the center of the brownie cake. There should be moist, fudgy crumbs on the toothpick, but no raw batter. If you see melted chocolate from the chips, that’s fine!

Can I make this brownie cake in a different pan size?

Yes, but keep in mind that different pan sizes can affect baking times. A larger pan will bake faster, while a smaller pan may take longer. Monitor the brownies closely in either case.

How can I make this recipe gluten-free?

To make a gluten-free Fudgy Brownie Cake, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a 1:1 ratio for best results. Enjoy!

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