Delicious Brownie Cake Recipe for Chocolate Lovers

Welcome to the world of rich, chocolatey goodness! If you’re a fan of brownies, then you’re going to fall head over heels for this Brownie Cake recipe. Imagine the best parts of a fudgy brownie combined with the delightful layers of a cake. It’s a match made in dessert heaven! This recipe is perfect for birthday celebrations, family gatherings, or simply when you want to treat yourself to something special. With its creamy frosting, indulgent chocolate flavor, and a touch of cream cheese, every bite is a delightful experience.

Why You’ll Love This Recipe

This Brownie Cake is not only easy to make but also packed with flavors that will make any chocolate lover’s heart skip a beat. The combination of Danish Creamery European Style Unsalted Butter and rich cocoa powder creates a moist and decadent cake that’s hard to resist. Plus, the cream cheese frosting adds a luscious finish that perfectly balances the sweetness. Whether you’re serving it at a party or enjoying it with a cup of coffee, this cake is sure to impress!

Ingredients

• 340 grams Danish Creamery European Style Unsalted Butter (melted)
• 300 grams granulated sugar
• 300 grams light brown sugar (lightly packed)
• 6 large eggs (room temperature)
• 1 Tbsp vanilla extract
• 80 grams unsweetened cocoa powder (spooned and leveled, Dutch processed)
• 1 tsp fine sea salt
• 210 grams all-purpose flour (spooned and leveled)
• 227 grams Danish Creamery Unsalted Butter (room temperature)
• 227 grams cream cheese (room temperature)
• 720 grams powdered sugar (spooned and leveled)
• tiny pinch of salt
• 60 mL heavy whipping cream (room temperature, reserving 1 Tbsp for chocolate buttercream)
• 2 tsp vanilla bean paste
• 20 grams unsweetened cocoa powder (spooned and leveled, Dutch processed)

Instructions

1. Preheat the Oven: Preheat your oven to 325°F (163°C). If you have a convection oven, use it for even baking!
2. Prepare the Pan: Grease and line an 11×15 inch sheet pan with baking spray and parchment paper. Leave an overhang to easily lift the brownies out later.
3. Mix Wet Ingredients: In a large bowl, combine the melted Danish Creamery Unsalted Butter, granulated sugar, light brown sugar, eggs, and vanilla extract. Use a stand mixer to beat them on high speed until the mixture is pale and fluffy, about 5 minutes.
4. Add Dry Ingredients: Add the cocoa powder and fine sea salt, mixing until smooth. Scrape down the edges of the bowl to ensure everything is well combined.
5. Incorporate Flour: Gradually add the all-purpose flour while mixing at low speed. Mix just until incorporated, being careful not to overmix.
6. Bake: Spread the brownie batter evenly into the prepared pan and bake for 25 minutes. The edges should look set and the center should feel soft but not wet.
7. Cool the Brownies: Once baked, remove from the oven and let it cool for at least 30-60 minutes. Then, refrigerate for another 30-60 minutes before cutting.
8. Make the Frosting: In a stand mixer, beat the room temperature butter on medium-high speed for 1-2 minutes until pale yellow. Add cream cheese and mix until combined.
9. Add Powdered Sugar: Gradually add in powdered sugar and a tiny pinch of salt. Mix on low speed until combined, then increase to medium-high speed for 2-3 minutes until smooth.
10. Incorporate Heavy Cream: Add 3 tablespoons of heavy whipping cream and vanilla bean paste, mixing on high speed for another 1-2 minutes.
11. Prepare Chocolate Frosting: Take about a third of the frosting and mix in the cocoa powder and remaining heavy whipping cream until smooth.
12. Assemble the Cake: Using a 6-inch round cutter, cut out four layers from the brownie cake. Spread chocolate frosting on the first layer, add brownie chunks, and top with vanilla cream cheese frosting before adding the next layer. Repeat until all layers are stacked.
13. Final Frosting: Refrigerate the assembled cake for 30-60 minutes. Frost the outside with remaining vanilla frosting, adding chocolate spots for decoration.

Tips & Variations

• Make it Gluten-Free: Substitute all-purpose flour with your favorite gluten-free flour blend.
• Switch Up the Frosting: Try using a whipped cream topping instead of cream cheese for a lighter option.
• Add Nuts: Incorporate chopped walnuts or pecans into the brownie layers for some added crunch.
• Flavor Boost: Enhance the flavor with a touch of espresso powder added to the brownie batter.

Serving Suggestions

This Brownie Cake is perfect for any occasion. Serve it at birthday parties, potlucks, or simply for a cozy family dessert night. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness. Drizzle some chocolate sauce on top for an extra indulgence, or enjoy it with a hot cup of coffee or a glass of cold milk!

Conclusion

Making this Brownie Cake is a delightful experience that brings joy to both the baker and those lucky enough to enjoy it. With its rich chocolate flavor and creamy frosting, it’s guaranteed to be a hit. So why wait? Gather your ingredients and get baking! You’ll create a dessert that’s not only delicious but also made with love.

FAQ

Can I make this brownie cake ahead of time?

Absolutely! You can bake the brownie layers a day in advance and store them in the refrigerator. Just frost them on the day you plan to serve.

How should I store leftover brownie cake?

Store any leftovers in an airtight container in the refrigerator for up to five days. Allow it to come to room temperature before serving for the best flavor.

Can I freeze the brownie cake?

Yes, you can freeze the assembled brownie cake! Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

What if I don’t have Dutch processed cocoa powder?

You can use natural cocoa powder as a substitute, but the flavor and color may be slightly different. Dutch processed cocoa gives a rich, deep chocolate flavor.