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Best Brownie Cake Dessert Recipe (Easy & Fudgy) Recipe

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This Best Brownie Cake Dessert Recipe combines a rich, fudgy brownie texture with a smooth, decadent chocolate ganache topping. Easy to make and perfect for chocolate lovers, this dessert is baked to perfection with a moist crumb and topped with a luscious ganache that adds an extra layer of indulgence.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cup semisweet chocolate chips

Wet Ingredients

  • ¼ cup unsalted butter
  • ½ cup white sugar
  • ¾ cup brown sugar (packed)
  • ½ cup water
  • ⅔ cup vegetable oil
  • ⅓ cup milk
  • 1 large egg
  • 1 tsp vanilla extract

Ganache

  • 1 cup heavy cream
  • ¾ cup chocolate chips or Nutella

Instructions

  1. Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: In a saucepan set over low heat, gently melt the semisweet chocolate chips and unsalted butter together until smooth. Remove from heat and let the mixture cool slightly to avoid cooking the eggs later.
  3. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agent and cocoa.
  4. Combine Wet Ingredients: In a large mixing bowl, add the melted chocolate and butter mixture. Whisk in white sugar, brown sugar, water, vegetable oil, milk, egg, and vanilla extract until the mixture is smooth and well combined.
  5. Combine Wet and Dry: Slowly fold the wet ingredients into the dry ingredient bowl using a spatula, mixing gently until just combined to avoid overmixing which can create a tough crumb.
  6. Bake the Brownie Cake: Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
  7. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely.
  8. Prepare Ganache: Bring the heavy cream to a boil, then pour it hot over the chocolate chips or Nutella in a medium heatproof bowl. Let it sit for 1 minute to soften the chocolate, then stir until smooth and glossy. Allow the ganache to cool slightly to thicken before pouring it over the cooled brownie cake.

Notes

  • Do not overmix the batter to keep the brownie cake moist and tender.
  • Use parchment paper to ensure easy removal of the cake from the pan.
  • Let the ganache cool slightly before pouring to prevent it from running off the cake.
  • If using Nutella for the ganache, warming it slightly beforehand can help it blend more smoothly.
  • This cake is best served at room temperature or slightly chilled.

Find it online: http://bitezly.com/best-brownie-cake-dessert-recipe-easy-and-fudgy-recipe/