Brownie Cake
This decadent brownie cake offers a rich, fudgy dessert experience perfect for celebrations or a simple family treat.
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Substitute with gluten-free blend if needed
- 1 cup dark cocoa powder Choose high-quality for better flavor
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chocolate chips (optional) Use semi-sweet or dark for richer flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- In a medium saucepan, melt the butter over low heat. Stir in the sugar until well combined.
- Allow the butter and sugar mixture to cool slightly, then whisk in the eggs one at a time. Stir in the vanilla extract.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chocolate chips if using.
- Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow to cool in the pan for about 15 minutes before transferring to a wire rack. Dust with powdered sugar before serving.
Notes
Store leftover brownie cake in an airtight container for up to three days at room temperature or in the fridge for a week.