Fudgy Chocolate Brownie Cake
A one-pot chocolate brownie cake guaranteed to impress.
I am an expert in the area of “Procrasti-baking”, a serious condition that involves delaying what needs to get done (like studying) by baking. Of course I am no longer in school and for the moment I’m not in college either (gap year, long story). Even so, sometimes you just need to drop everything you’re doing and bake. It’s free therapy.
If you’re looking for something that is easy, foolproof and insanely good, you have come to the right place, my friend.
Let me introduce you to my fudgy chocolate brownie cake recipe.
Just like my peanut butter chocolate skillet cookie, this chocolate brownie cake is no-fuss, requiring basic ingredients most likely already present in your pantry (yes, everyone should have one, if not several bars of chocolate in their kitchen at all times).
It’s a throw-together chocolate dessert recipe that can be made in a single pan from start to finish. In spite of its ease, this chocolate creation is chewy, fudgy, and damply rich. Neither sickly sweet, nor incessantly bitter.
Although I categorize it as comfort food (due to the simplicity in preparation), I do make this brownie recipe in a cake tin (hence the name) and serve cold wedges with fresh raspberries and a dusting of icing sugar to step out of the ordinary and kick things up a notch.
You could serve these in their traditional bar form, just use an 8-inch square pan or a rectangular pan of roughly the same measurements.
Either way, revel in the excellence of this delicious dessert.
Fudgy Chocolate Brownie Cake
Ingredients
- ½ cup 100 g unsalted butter
- 1 cup 200 g soft brown sugar
- 125 g 4 and 1/2 oz chocolate (dark/bittersweet), chopped
- 1 tbsp maple syrup or golden syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ¾ cup 100 g all-purpose flour
- fresh fruit, icing sugar, whipped cream (or even ice cream!) to serve
Instructions
- Preheat the oven to 350 F or 180 C and grease an 8 inch (20 cm) cake tin with butter and then dust with flour (you could also use a square tin for regular-shaped brownies).
- To a medium sized saucepan over medium heat, add the butter, sugar, chocolate and maple syrup.
- Melt until smooth, then take off the heat and cool slightly. This step can also be done using a microwave - place the ingredients in a heat-proof bowl and microwave stirring very 30 seconds to 1 minute.
- Whisk in the eggs and vanilla, followed by the baking soda, salt, cocoa powder and flour.
- Pour into the prepared tin and bake for 20-25 min. This cake can be served cold out of the fridge or warm, with fresh fruit, icing sugar and whipped cream or creme fraiche.
Notes
Still haven’t satisfied your chocolate cravings?
Looks so moist! This just made me crave a bite of this cake!! Yum…
Thanks, Sibel! 🙂 It was super fudgy and delicious.
Substitute for eggs?
Unfortunately you do need eggs to make this particular recipe. Check out my vegetarian posts for egg-free alternatives: https://www.hotchocolatehits.com/category/recipes/eggless
Can demerara sugar be used instead?
Yes, that’s totally fine!
Theses brownies look chocolate heaven
Gonna try them tonight
Thanks so much! Let me know how the recipe works out if you decide to give it a try!
Hallo,
I was looking for cake recipes for my daughter’s birthday and found your blog.
Believe me I am in love with your blog now.
I am just a beginner and I wanted to ask if I shall begin with this cake or the chocolate loaf cake.
Plus for the frosting what do you recommend (to beginner) to use a pipping bag or the other tools ( something like a syringe and another spring like tool)?
Which one of these is the least tricky to work with?
Looking forward for your reply and then to try the cake.??
Hi Muneeba!
So happy you like the blog! I think this cake is easier than the loaf cake so I would go ahead with this one. For the frosting, I would simply spread it on top with a knife and decorate with sprinkles or chocolate shavings. If you want to use a piping bag and don’t have supplies, you can always use a ziplock back and snip off the end. You can check out my vanilla funfetti cake for an easy decorating tip and a great vanilla frosting recipe (though you might like a chocolate frosting instead): https://www.hotchocolatehits.com/2016/12/funfetti-cake-vanilla-buttercream-frosting.html
hi! can I use honey as substitute for maple syrup? Thanks! 🙂
Yes, honey is just fine!
Could you use milk chocolate or does it have to be dark?
Milk is fine! The cake will be a little on the sweeter side.
How sweet is this ? On a scale of 1-10?
I would say 7!
Hai vendika.. i love all your recipes, i tried the brownies today, but i was wondering why i did not get the crackly skin on top like yours? Bcs im looking forward to that.. hope to hear your thoughts on this .. thank you!
Hi Akiko! My apologies for the delayed reply! The crackly top doesn’t always appear- if you add nuts or extra chocolate in the batter it most likely will but otherwise its kind of a gamble. Doesn’t mean you’re doing anything wrong!
If I want to reduce the sugar and make it less sweeter will I need to alter any other ingredients ?
You could try reducing the sugar by a couple tbsp in this recipe but I wouldn’t drastically reduce it – I already reduced the sugar from the original recipe!
I want to make this as a number 2 birthday cake but with no nuts as its for kids.
Is this your most suitable recipe?
Im looking for chewy fudgey not too sweet deliciousness!
If its in a number shape do I need to reduce the cooking time?
What would you frost/decorate it with? I was thinking something pink or purple.
Thanks
This is definitely a chewy/fudgy brownie recipe- you will not need to reduce the baking time unless the baking pan is significantly smaller/larger than the one in the recipe. I would frost it with buttercream and color it purple- you can use the frosting that I use for the funfetti cake: https://www.hotchocolatehits.com/2016/12/funfetti-cake-vanilla-buttercream-frosting.html
Hi Vedika, can I use 9 x 13 inch pan for this recipe (I only have that one size at home)? Do I need to adjust the amount of the ingredients and the baking time? Thank you.
If you use a 9×13 inch pan you will need to double the recipe:)
How do I tell when this is done please?
Insert a toothpick in the centre (make sure not to pierce a chunk of chocolate) and if it comes out mostly clean with a few damp crumbs, it’s done!
Hi, could I use cocoa powder instead of the chocolate and add more liquids? Thanks!
I would suggest you try out the all-purpose fudge brownie recipe instead because what you are suggesting will alter the results drastically! https://www.hotchocolatehits.com/2015/07/all-purpose-chocolate-fudge-brownies.html
you could, but I would then reduce the flour. Also I can’t guarantee that the end product will taste the same.
Hi..
I have been trying you receipes here..its was so great that my boys like the cake..thank you so much for this receipes its so yummy
So glad you enjoyed them!
Hi can I freeze this cake? And how should I defrost the cake?
I wouldn’t recommend freezing this one! Maybe the batter but I don’t think the cake itself will taste particularly nice…
Hi I want to make this for a birthday cake and was going to layer it. However when I baked the first layer it was a lot lower than what i had imagined it to be. I’m thinking of doubling the mixture to have a thicker layer. What changes would i need to make? Especially for cooking time.
Hi Vedika! I tried this recipe and it turned out to be amazing . Tried your dense chocolate loaf recipe too . It was so good! Hoping to see more such recipes from you 🙂 thank you ..
Hi Shraddha, so happy to hear you like my recipes :))))
What can i use instead of maple syrup
You can use honey or golden syrup 🙂
Did you use chocolate compound for the recipe or Normal chocolate bars?
I use a normal chocolate bar!
I was looking to make brownie cake and I came across your recipe. looks easy and delciious. I wanted to ask that what can be instead of brown sugar? I have white granulated sugar. Can I use that? if yes, how much quantity? Hoping to get a reply soon.
Hey! You can use regular granulated sugar in the same quantity!
It looks awesome. Thank you for sharing this recipe.
Thanks so much!! So glad you liked.