Brownie Cake

5 from 6 votes

Slightly fluffier than a brownie but denser than a cake this Brownie Cake is the best of both desserts and is layered with a milk chocolate frosting. When you don't want to choose between a cake or brownie just make this recipe and have both.

Prep Time25

Cook Time40

Total Time1 5

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 799kcal

Author: Aimee Mars

Equipment

Mixing Bowls
Microwave Safe Bowl
Handheld Mixer or Electric Mixer
Parchment Paper
9x9 Baking Pan or 8x8 square or round baking pans
Offset Spatula

Ingredients

Brownie Cake

2 cups Flour
1/2 cup Cocoa Powder
1 teaspoon Salt
1½ cups Unsalted Butter
5 ounces Semi Sweet Chocolate chopped
1 cup Granulated Sugar
3/4 cup Brown Sugar
3 large Eggs room temperature
2/3 cup Milk
1 teaspoon Vanilla Extract

Frosting

2 sticks Unsalted Butter room temperature
1½ cups Powdered Sugar
8 ounces Milk Chocolate melted and cooled
2 teaspoons Vanilla Extract
2 tablespoons Heavy Cream

Instructions

Brownie Cake

Preheat the oven to 350ºF and grease a 9x9 or 8x8 baking pan. Line the pan with parchment paper and set aside.
In a medium-sized bowl mix the flour, cocoa powder, and salt together and set aside.
Place the butter and chocolate in a microwave-safe bowl and melt them together in the microwave in 30-second intervals (about 1 and half minutes). Stir them together until smooth. Let cool.
In a large mixing bowl whisk the eggs, granulated sugar, brown sugar, and vanilla together using a handheld mixer. The mixture will be slightly foamy like it is in picture 4.
Slowly pour in the cooled butter mixture and beat in until just mixed.
Add the dry ingredients (flour, cocoa powder, and salt mixture) to the batter and continue to beat together until a smooth, but the thin batter is formed.
Bake for 35 to 40 minutes, until the center is springy and no longer jiggly. Allow the cake to cool completely.

Milk Chocolate Frosting

In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer beat the powdered sugar and butter together until light and fluffy, about 4 minutes.
Add the melted milk chocolate and vanilla and continue to beat for an additional 2 minutes.
Mix in 2 tablespoons of heavy cream (more if the frosting turns out to be too thick) and beat for an additional 2 to 4 minutes.
Once the cake has cooled completely spread the frosting on top of the cake.

Notes

To easily transport this cake keep it in the fridge the night before you plan on taking it to your event. This will allow it to remain firm. Since it's only 1 layer though this is an easily transportable cake.
Melt the chocolate in intervals of 30 seconds in your microwave or use a bowl of boiling water (just don't allow the bowl to touch the water ever). Stir the chocolate after each interval really well. You don't want to overheat the chocolate and scorch it.
Allow the eggs to come to room temperature before using so they don't start to scramble when mixed into the batter.
Properly measure your flour by spooning it into your measuring cup and then using the back end of a knife to level it off. Scooping it into your measuring cup alone could cause you to end up with too much flour.
If the frosting is too thick or too thin. For frosting that is too thick add more heavy cream 1 tablespoon at a time until the desired consistency is reached. If the frosting is too thin add more powdered sugar 1/4 cup at a time until the desired consistency is reached.

Storage Instructions:

If not stored properly the icing could harden and crumble, which nobody wants. Place the cut slices into an air-tight container and store it in your pantry or on the counter. You don't need to put it in the fridge, but if you do let it sit at room temperature for 20 minutes before you plan on serving it. This allows the icing to soften up.

Nutrition