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Fudgy chocolate brownie cake slices on a wooden board
Debra

Fudgy Brownie Cake Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Brownie Cake
  • 1 cup unsalted butter melted (2 sticks)
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips divided
Chocolate Ganache
  • 1 cup heavy cream
  • 8 oz semi-sweet chocolate chopped
  • salt a pinch

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Whisk and spatula

Method
 

Brownie Cake
  1. Step 1: Preheat the oven to 350°F (177°C). Line a 9x13-inch pan with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
  2. Step 2: Whisk the melted butter and sugar together until combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.
  3. Step 3: Sift the flour, cocoa powder, salt, and baking powder over the wet mixture. Fold gently with a spatula just until no dry streaks remain — overmixing pushes the texture toward cakey instead of fudgy.
  4. Step 4: Fold in 3/4 cup of the chocolate chips, reserving the rest for topping. Pour into the prepared pan and bake for 30-35 minutes, until a toothpick comes out with a few moist crumbs.
  5. Step 5: Cool in the pan on a wire rack for at least 1 hour before adding ganache.
Chocolate Ganache
  1. Step 1: Heat the heavy cream in a small saucepan until it just begins to simmer at the edges — do not let it boil.
  2. Step 2: Pour the hot cream over the chopped chocolate and a pinch of salt in a heatproof bowl. Let sit for 2 minutes.
  3. Step 3: Whisk from the center outward until smooth and glossy.
  4. Step 4: Pour over the fully cooled cake and spread to the edges. Scatter the remaining chocolate chips on top. Let set at room temperature for 20-30 minutes before slicing.

Notes

Tips:
  • Fold the batter gently and stop as soon as no dry streaks remain — overmixing is the top cause of a cakey (not fudgy) texture.
  • Pull the cake when the center still looks slightly underbaked; it firms up as it cools.
  • Let the cake cool completely before adding ganache, or it will slide instead of setting.
  • Store covered at room temperature up to 2 days, or refrigerated up to 5 days.