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.
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 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.
Chocolate Brownie Cake
- 1/2 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
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup (100 g) all-purpose flour
- fresh fruit, icing sugar, whipped cream (or even ice cream!) to serve
- 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.
If you’re looking for a cocoa-based brownie recipe that is richer, darker and just as fudgy, check out my all-purpose fudge brownie recipe. And if you’re looking for a densely rich brownie that tastes like biting into the best chocolate bar, check out this bakery-style brownie recipe.
On the other hand, if you’re not a huge chocolate person, you might want to give blondies, (a brownie’s less intense, lighter sister) a try!