Brownie Cake

It was not so easy for me to name this recipe! My mom used to make this recipe when I was still living at home. Recently I decided to modify the recipe and tweak things a bit and add this delicious recipe to my blog. I called it a brownie cake because it has the richness and fudginess of a brownie, also the texture and crumbs of a chocolate cake. I have topped it with a creamy chocolate cream that I learned from a friend years ago. The combination is just perfect. Give this decadent recipe a try and you wont regret it 🙂

About This Recipe

• This recipe is super decadent, rich, and creamy, but very easy to make. There are no fancy ingredients in this recipe. The only ingredient that you might want to purchase, is Chocolate Syrup. Let's not forget that you can make the chocolate syrup and keep it in the fridge to use in your baking. See the recipe here Chocolate Syrup.
• The water and cocoa powder used in the chocolate syrup gives this brownie cake a ton of moisture and flavor.
• There is no leaving in this recipe, however, I am using four large eggs to give the cake structure and rise.
• This recipe uses room temperature butter for the fat and flavor.
• Using nuts is optional, but I recommend using some kind of roasted nuts such as pecans or walnuts.
• I have baked this cake in a spring form pan, but it will bake in a square brownie pan perfectly.
• You can top this cake with ganache or icing, I prefer it with this toping.

How To make The Brownie Cake

• We start with creaming the softened butter and sugar. Be patient and give this a mix for about 5 minutes.
• Add the eggs one at a time, and mix after each one. Add the vanilla extract.
• Using a spatula, mix in the flour alternating with the chocolate syrup. Start and finish with the flour. DO NOT OVERMIX.
• Fold in the chopped nuts. Pour into the prepared pan and bake for 30 Minutes.
• Towards the end of baking the cake, start preparing the icing. In a saucepan mix the sugar, heavy cream, and butter. Stir constantly and cook until it gets thicker and has large boils. Reduce the heat and cook for 2-3 minutes.
• Remove from the heat and add the vanilla extract and the chocolate chips. Stir until the chocolates are melted.
• By this time your cake should be out of the oven. Let the cake sit on the counter, and still in the pan. Pour the icing all over the cake and let cool completely before cutting.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe