If you follow my blog regularly, you know I like easy recipes. This one-bowl brownie recipe is so easy that you don't need to use a cake mix as a starter. My kids love chocolate treats, and these are easy to make! Did I tell you there is only one bowl to clean? When you can't decide if you want chocolate cake or brownies, this is what you want!
This easy, one-bowl recipe combines the rich, decadent chocolate flavor of a brownie with the lighter, fluffier texture of cake. It's the perfect treat for chocolate lovers and a guaranteed crowd-pleaser! A couple of other chocolate favorites are these chocolate banana muffins and also these chocolate pumpkin muffins. These muffins benefit from using a boxed cake mix.
Table of contents
Why I love this chocolate recipe
Moist and delicious: Cake brownies tend to be moister than traditional brownies, making them even more irresistible. They are less dense and a little more cake-like.
Guaranteed crowd-pleaser: Whether you're serving them for a special occasion or just a casual treat, cake brownies are sure to be a hit with everyone. They are perfect for when you have that chocolate craving!
The best of both worlds: Cake brownies offer the rich, decadent chocolate flavor of a brownie with the lighter, fluffier texture of cake. It's the perfect compromise for those who can't decide between the two.
Easy to make and clean up after: This is a homemade recipe from scratch. The best part is that it is made in one bowl, so cleanup is a cinch!
Ingredients
All-purpose flour
Granulated Sugar (Packed brown sugar can be substituted)
Unsweetened cocoa powder
Baking soda and baking powder
Melted butter (I use salted - melted but not hot)
Milk
Large Eggs
Milk
See printable recipe card at the bottom for exact amounts.
Instructions
Step 1
Preheat oven to 350°. Spray 11 x 13 inch pan with nonstick spray. Melt butter and set aside to cool.
Step 2
Mix dry ingredients in a large bowl (flour, sugar, cocoa powder, baking soda, baking powder). Make sure to give a good stir so everything is well mixed.
Step 3
On top of dry ingredients, add wet ingredients (melted butter, sugar, milk,eggs). I whisk the liquids together (that I just added) with a small whisk or fork prior to stirring all ingredients together. This can be done by hand or using a hand mixer.
Step 4
Pour batter into the sprayed greased pan.
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Step 5
Bake for approximately 25 minutes, checking for doneness (when a toothpick poked into the center comes out clean.
How to Serve
I cut this into 4 x 6 = 24 pieces. This can be served as is, or with a scoop of ice cream. One of the things I like about this chocolate dessert is that is cuts easily and cleanly.
How to Store
If eating within a couple of days, I leave this on my counter. If planning to keep up to 4 days, put in a sealed container and refrigerate (place parchment between layers).
If freezing, ensure this is well wrapped and it will last well for at least 3 months. Do make sure the cake brownie is fully cooled and double wrapped.
FAQ
When you use melted butter, it creates a denser cake. Since this is a brownie cake, that's what we want.
Yes! I do sometimes. I sprinkle them on top because sometimes the chocolate chips will sink. When just sprinkled on top, they tend to not go to the bottom.
Recipe Printable
Chocolate Chip Cake Brownies (one bowl).
Ingredients
- 1 ½ cups all-purpose flour
- 1 ¼ cup sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ cup butter
- ½ teaspoon baking soda
- 3 large Eggs
- 1 cup milk
- 1 ½ teaspoon vanilla
- ½ cup chocolate chips optional
Instructions
- Preheat to 350℉. Spray an 11 x 13 baking dish with nonstick spray.
- In a small microwaveable bowl, melt butter (20 second intervals until melted). Set aside.
- In a large bowl, stir dry ingredients together until combined
- Add wet ingredients on top of dry, mix dry ingredients first, then incorporate all ingredients.
- Pour batter into 11 x 13 sprayed or greased pan.
- Bake for 25-30 minutes, testing for doneness (when a toothpick poked into center comes out clean).
Notes
Sprinkle optional chocolate chips on top. They will sink a little when baked. Storage If eating within a couple of days, I leave this on my counter. If planning to keep up to 4 days, put in a sealed container and refrigerate (place parchment between layers). If freezing, ensure this is well wrapped and it will last well for at least 3 months (parchment between layers). Do make sure the cake brownie is fully cooled and double wrapped prior to freezing.
Nutrition (I am not a nutritionist. These are estimates only)
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**First published Aug. 31, 2015
pestep81
These look great and I love it that they are from scratch. Thanks for the recipe. Pinning.
momcrieff
These are good! Perfect for those chocolate cravings we sometimes get : )