It's fudgy. It's chocolate cake. It's indulgent and probably your new craving. It's a . . . fudgy brownie cake!


You're just eight ingredients and five steps away from the chocolate dessert of your dreams. Let's get into how to bake this cake to perfection!

Making the cake


This drool-worthy recipe is ready in just over an hour, from start to finish! I'm dropping all my top tips on how to make get the best (read: most delicious) results. But, if you're already a brownie specialist, feel free to skip straight to the recipe below.


  • Melt unsalted butter and semi-sweet chocolate. The first step, the most important. This chocolate/butter mixture will essentially flavour the cake. Melting the two ingredients together will make the mixture incredibly smooth and easy to add into the rest of the ingredients. I suggest doing this on medium heat in a double-boiler, but honestly, the microwave works just fine, too. I usually give it a minute in the microwave, stir it around, then set it aside to cool. Also, using unsalted butter and semi-sweet chocolate is necessary to leave room for the sweetness of the sugar and the added sea salt.
  • Beat together the eggs and granulated sugar. This step is what gives the cake its structure, from the air that is being whipped into these ingredients. Beating the eggs and sugar well is also how you get that gorgeous crinkly top to your brownies, so don't cheat here - beat for the full two minutes!
  • Fold the melted chocolate mixture into the lightened egg mixture. This is definitely my favourite part about making homemade brownies - so satisfying! Basically, introducing the cooled chocolate mixture (and it has to be cooled, or else it will curdle the eggs) into the egg and sugar base with gentle folds of the spatula. While you're mixing, this is also when you want to stir in the vanilla extract.
  • Fold in all-purpose flour, cocoa powder, and salt. Add in these dry ingredients and repeat the folding technique to gently combine the mixture. Be sure to leave a few streaks of flour unmixed in the batter. Overmixing the batter would result in tougher brownies, and we're going for fudgy and chewy here.
  • Almost done! The final step to making the cake is baking the cake. Spread out the prepared batter into a greased and parchment-lined cake pan (I used a 7" pan) and bake it for about 35 minutes at 350 degrees fahrenheit. It isn't long now!

Notes


While this recipe serves enough to keep my family fed for a day or two, I understand that everyone's baking needs are different. Leftovers from this cake will keep in the fridge for about a week in an airtight container.


This recipe calls for a 7" cake pan to used, but if you don't have one, no worries! I would suggest using the next closest size pan and modifying the baking time by at least 5 minutes. So if you're using a 6" pan, set the timer for 25-30 minutes. If you have an 8" pan, start with 40 minutes and keep an eye on the bake's progress.

Hungry for more?


If you like chocolate and cake (who doesn't?), then you'll love these recipes. Give them a try!


Fudgy Brownie cake


Prep time: 40 minutes


Bake time: 35 minutes


Serves/makes: 8 slices


A rich, fudgy, and indulgent treat perfect for celebrating
Valentine's Day with your loved one, or just for one!

Ingredients


  • 3/4 cup unsalted butter, cubed
  • 1/2 cup semi-sweet chocolate chips
  • 3 large eggs
  • 1 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt

Method


  1. Preheat oven to 350 degrees fahrenheit. Grease and line a 7" cake pan with parchment paper. Set aside.
  2. In a heat-safe bowl, add the cubes of unsalted butter and semi-sweet chocolate chips. Melt over medium heat until fluid and easy to stir. Lightly mix to combine and set aside to cool.
  3. In a large bowl, beat together the eggs and granulated sugar until pale and fluffy, about two minutes. Begin slowly streaming in the cooled chocolate mixture, folding the batter with each addition. Continue folding until the mixture is uniform. Stir in vanilla extract.
  4. Stir together the all-purpose flour, cocoa powder, and salt in a small bowl. All at once, add this to the wet mixture and fold gently until only a few streaks of flour remain.
  5. Pour the batter into the prepared cake pan and spread evenly. Bake for 35 minutes, or until the crinkly top has set and a skewer inserted comes out clean. Let cool for at least 20 minutes before slicing to serve. Best topped with vanilla ice cream.