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Chocolate Brownie Cake

A deliciously indulgent dessert, rich and fudgy with a slightly crispy top, perfect for any chocolate lover.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, melted Make sure it's melted
  • 2 cups granulated sugar
  • 4 large eggs Use room-temperature for better texture
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour For gluten-free version, substitute with a gluten-free blend
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it lightly or lining it with parchment paper.
  2. In a large mixing bowl, combine the melted butter and granulated sugar until well-combined. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. In another bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly mixed.
  4. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  5. Transfer the batter to the prepared baking pan, smoothing the top.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.
  3. Once cooled, cut into squares or slices and serve.

Notes

Store in an airtight container at room temperature for 2-3 days or refrigerate for up to a week. Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months. Reheat slices in the microwave for 10-15 seconds.