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If you’re a fan of rich, chocolatey brownies and soft, moist cakes, why not have both? This Brownie Cake recipe is the perfect combination—fudgy like a brownie but with the light, airy texture of a cake. It’s a treat that’s easy to whip up and even easier to devour!
Ingredients:
Dry Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
Wet Ingredients:
½ cup butter (melted)
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
½ cup milk
Optional Add-ins:
½ cup chocolate chips
¼ cup chopped nuts (walnuts or pecans)
Instructions:
Preheat & Prep:
Preheat your oven to 175°C (350°F).
Grease an 8-inch cake pan or line it with parchment paper.
Mix Dry Ingredients:
In a bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
Combine Wet Ingredients:
In a separate large bowl, mix melted butter and sugar until well combined.
Add in the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Make the Batter:
Gradually add the dry ingredients into the wet mixture, alternating with the milk.
Mix just until smooth and combined—don’t overmix!
Fold in chocolate chips and/or nuts if using.
Bake:
Pour the batter into the prepared cake pan.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool & Serve:
Let the brownie cake cool in the pan for 10–15 minutes before transferring to a wire rack.
Dust with powdered sugar or drizzle with chocolate ganache if desired.
Serving Suggestions:
Serve warm with a scoop of vanilla ice cream
Add a drizzle of caramel or chocolate sauce for extra indulgence
Top with fresh berries for a fruity twist
Tips:
Want extra fudgy texture? Reduce baking time slightly.
For a gluten-free version, substitute flour with almond flour or a gluten-free mix.
Source : Oh Women
