Description
This easy fudgy brownie cake recipe delivers a rich chocolate flavor, chewy edges, and a moist, dense center. Made in one bowl with pantry staples, it’s topped with a simple chocolate ganache for a decadent dessert perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup semisweet chocolate chips
- ¼ cup unsalted butter
- ½ cup white sugar
- ¾ cup packed brown sugar
- ½ cup water
- ⅔ cup vegetable oil
- ⅓ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- ¾ cup chocolate chips or Nutella (for ganache)
Instructions
- Preheat your oven to 325°F.
- Spray a 9-inch round cake pan and line the bottom with parchment paper.
- In a saucepan over low heat, melt the chocolate chips and butter until smooth. Let it cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, combine the melted butter-chocolate mixture with the sugars, water, oil, milk, egg, and vanilla. Whisk until combined.
- Add the wet ingredients to the dry ingredients. Fold gently with a spatula until just combined. Avoid overmixing.
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes. A toothpick inserted into the center should come out with moist crumbs.
- Let the cake cool in the pan for 15-20 minutes before transferring it to a wire rack to finish cooling.
- Prepare the ganache: Boil the heavy cream and pour it hot over the chocolate chips or Nutella in a medium bowl. Let it sit for 1 minute, then mix until smooth.
- Let the ganache cool slightly before pouring it over the cooled brownie cake.
- Serve and enjoy your fudgy brownie cake.
Notes
- For best results, do not overmix the batter.
- Start checking for doneness at 35 minutes to prevent overbaking.
- Allow the cake to cool in the pan for 15-20 minutes before removing to help it set.
- You can substitute plant-based milk and a flax egg for a vegan version.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice