If you're looking for a brownie cake that's rich, chocolatey, and easier than a layer cake, you're in the right place. I've made enough desserts over the years to know that simple recipes are the ones people actually make again, and this one-bowl brownie cake recipe is one I happily come back to. It was first published here in 2015 and is still a popular recipe to satisfy your chocolate craving.
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 dessert 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.
Table of contents
Why I love this Chocolate Brownie Cake Recipe
- The best of brownies and cake. If you love the rich chocolate flavor of brownies but prefer a softer, cake-like texture, this chocolate brownie cake gives you both in every bite.
- One bowl means less cleanup. This brownie cake recipe mixes together quickly with pantry staples, so you can spend less time washing dishes and more time enjoying dessert.
- Perfect for feeding a crowd. Baked in a 9x13 pan, this brownie cake slices easily for birthday parties, potlucks, family dinners, or holiday gatherings.
- Easy to customize. Serve it with powdered sugar, chocolate frosting, fresh berries, or a scoop of vanilla ice cream to make this chocolate brownie cake your own.
- A dependable recipe you'll make again. I've made plenty of easy family desserts over the years, and this is one of those brownie cakes that's simple enough for weeknights but special enough to share with guests.
Ingredients - Chocolate Brownie Cake Recipe
- All-purpose flour - I sometimes substitute about ¼ of the recipe calls for with whole wheat flower
- Granulated Sugar (Packed brown sugar can be substituted)
- Unsweetened cocoa powder - For the best chocolate flavor!
- Baking soda and baking powder to get the rise that makes these more cake like.
- Melted butter (I use salted - melted but cooled down)
- Milk - I normally use 2% but 1% would work and so would any milk higher in fat.
- Large Eggs
See printable recipe card at the bottom for exact amounts.
How to Make Brownies more Cake Like
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.
Step 5
Bake for approximately 25 minutes, checking for doneness (when a toothpick poked into the center comes out clean.
How to Serve these Cakey Brownies
I cut this into 4 x 6 = 24 pieces in my 9 x 13 pan. This can be served as is, or with a scoop of ice cream. One of the things I like about this chocolate brownie dessert is that is cuts easily and cleanly.
How to Store Brownie Cakes
If eating within a couple of days, I leave my brownie cake 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.
FAQs
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.
More Chocolate Desserts
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 (estimate)
**First published Aug. 31, 2015
Steph
Sounds delicious!! I've been looking for brownies more like cake, without fudgy interior. Can I bake this in muffin tins? If so, do you know the temp and times?
Susan Moncrieff
I'm sure you can! I have not made them in a muffin tin (yet) so I'm not sure what the baking time and temperature are.
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 : )