- Prepare the Ingredients
Preheat your oven to 350°F. Generously grease a 9x9-inch square baking pan and line it with parchment paper, leaving an overhang for easy removal. Chop the 8 oz of bittersweet chocolate. Measure out 1 cup unsalted butter, 1.5 cups granulated sugar, 4 large eggs, 2 tsp vanilla extract, 1 cup all-purpose flour, 1/4 cup Dutch-process cocoa powder, 1 tsp kosher salt, 1 tsp espresso powder, and 1/2 cup hot coffee.
- Melt Chocolate and Butter
In a medium heatproof bowl set over a pot of barely simmering water (a double boiler), combine the chopped chocolate and butter. Stir frequently until completely melted, smooth, and glossy. Remove the bowl from the heat and let it cool for about 5 minutes—you don't want it so hot it cooks the eggs.
- Whisk Eggs and Sugar
In a large mixing bowl, whisk together the granulated sugar and eggs vigorously for about 2 minutes, until the mixture is pale, thickened, and falls from the whisk in a thick ribbon. This step is key for that shiny, crackled top. Whisk in the vanilla extract.
- Combine Wet and Dry Ingredients
Slowly pour the slightly cooled chocolate-butter mixture into the egg-sugar mixture, whisking constantly until fully combined and smooth. In a separate bowl, sift together the flour, cocoa powder, salt, and espresso powder. Add the dry ingredients to the wet ingredients and stir with a spatula just until combined—do not overmix. Finally, stir in the hot coffee until the batter is smooth and pourable.
- Bake and Cool
Pour the batter into your prepared pan and smooth the top. Bake for 30-35 minutes. The cake is done when the edges are set and pulling away from the pan, the top is shiny and crackled, and a toothpick inserted into the center comes out with a few moist crumbs attached. Allow the cake to cool completely in the pan on a wire rack before using the parchment paper to lift it out and slicing.
- Calories:420 kcal
- Protein:6 g
- Carbohydrates:48 g
- Sugar:36 g
- Salt:0.3 g
- Energy:1750 kJ
- Fat:25 g
Have you ever found yourself stuck in the delicious purgatory of choosing between cake and brownie? I have. The craving for a cake’s tender crumb battled the deep, dark desire for a brownie’s fudgy richness. The solution was inevitable: a hybrid. That’s what led me to perfect this specific brownie cake recipe. It’s not a lie, it’s not a compromise—it’s the best of both worlds in one pan.
The Legend of This Brownie Cake Recipe
The story goes that this creation was born from pure indecision at a potluck. The host wanted a classic cake, the guest of honor craved brownies. I refused to choose. The result was a dessert that merged a brownie’s deeply chocolatey, chewy soul with a cake’s light, airy structure. It’s become the only thing I’m ever asked to bring to gatherings.
Texture and Flavor Harmony
The magic of this dessert is the textural dance. The top develops that classic, paper-thin, shiny-crackled brownie crust, while the interior stays profoundly moist and fudgy. Yet, the crumb is tender and open, like a cake. The secret? A higher proportion of melted chocolate to cocoa powder than in a standard recipe, and the use of hot coffee to bloom the flavors, adding a subtle, sophisticated depth that makes the chocolate sing.
The Pro-Tip: Don’t Fear the Batter
My one non-negotiable tip? Do not overmix once you add the flour. Gluten is the enemy of tender, fudgy texture. Stir just until the last streak of flour disappears into the batter, even if it looks a little lumpy. Those lumps will melt away into pure bliss in the oven. Overmixing leads to toughness, and we are not about that life. For more on the science of perfect mixing, I love the resources at Serious Eats.
Serving & Pairing Your Creation
Serve this warm, when the chocolate aroma has taken over your kitchen. A simple dusting of powdered sugar is elegant, but a scoop of high-quality vanilla bean ice cream melting into the warm crevices is a religious experience. For an adult twist, drizzle with a salted caramel sauce or a shot of espresso poured over the top. Pair it with a glass of cold milk, a bitter espresso, or even a glass of ruby port.
Variations & Substitutions
This formula is wonderfully forgiving. For a nutty crunch, fold in a cup of toasted pecans or walnuts. For a decadent twist, sprinkle a cup of dark chocolate chips into the batter. Need it dairy-free? Swap the butter for a high-quality plant-based butter and use a dairy-free chocolate. Gluten-free? A 1-to-1 gluten-free flour blend works perfectly here. The base recipe is your playground.
Make-Ahead & Storage
This cake keeps beautifully. Once completely cool, wrap the pan tightly in plastic wrap or transfer slices to an airtight container. It will stay fudgy and delicious at room temperature for 3 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 3 months. Thaw at room temperature or warm gently in the oven.
Frequently Asked Questions
Can I use Dutch-process cocoa? Yes! Dutch-process cocoa will give you a darker color and a smoother, less acidic chocolate flavor, which I actually prefer for this application.
My top didn’t crackle! What happened? The shiny, crackled top comes from properly dissolving the sugar in the eggs and butter. Make sure your melted butter-chocolate mixture isn’t too hot when you add the eggs, and whisk vigorously until the batter thickens slightly and looks glossy.
Can I bake this in a different pan? A 9-inch round cake pan will work, but the baking time may be slightly shorter. Start checking at 28 minutes.
Finally, trust your senses more than the timer. When the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter), it’s done. Overbaking is the only way to ruin this masterpiece. I hope this brownie cake recipe becomes your new go-to for when you can’t decide, or when you simply want to deliver pure, unadulterated joy. Now, go preheat that oven. I can’t wait to hear how yours turns out in the comments, or see what else you try from our recipe collection.
