Maybe you’re thinking ‘ok the world doesn’t need another brownie recipe‘. But this fudgy-in-the-middle, crispy-on-the-edge chocolate cake will make you fall in love with brownies all over again. Like the Chocolate Chip Cookie, this Brownie Cake recipe was made completely by accident (after my brains were fried by midterms) when I fudged up the ratios for my pound cake, but it tasted DELICIOUS.
These chocolate treats are so rich and delicious that they’ll impress your friends at potluck and show your SO that you’re definitely wife/hubby material even if the only thing you can do is boil an egg.
If you want, you can kick this cake up a notch by adding 1/4 cup of Baileys Irish Cream (sub for coffee) for that decadent boozy flavor or dust some confectioner’s sugar on top to decorate. Honestly, some of the best inventions were made by mistake, so go crazy with your favorite toppings or flavors in this cake and let me know how they turn out!
Remember, a little too much chocolate is just about right. 😉
The Simplest Fudgy Brownie Cake
Ingredients
Instructions
Preheat your oven to 325 F (165 C). Grease and lightly coat your baking pan with hot cocoa mix (optional but adds a nice flavor)!
In a bowl, mix together the flour, cocoa powder, and salt. If you do not have self-rising flour at home, you can simply increase all-purpose flour to 1.5 cups and add in 1/2 teaspoon of baking powder.
In another bowl, cream together the room temperature butter and sugar until light and fluffy. Then, beat in the eggs one at a time for a good consistency. Then, add in vanilla extract.
Alternate between adding your flour mixture and buttermilk/coffee until nice and smooth, but be careful not to over-beat the batter.
Gently fold in your chocolate chips with a spatula. Then, pour the batter into greased pan.
Bake for 50-60 minutes until a toothpick inserted comes out mostly clean. Don’t worry if the toothpick is not completely clean and dry, that means you’ll get a more gooey and fudgy center!
Give these better-than-a-boyfriend brownies a try and get creative with your favorite flavors! 🙂
#SpoonTips:
1. Don’t over-mix the flour! The gluten develops as you mix, so mix until just combined or fold in the flour with a spatula to avoid tough brownies.
2. Don’t over-bake! No one likes brownies that have the consistency of a cardboard. Keep a close eye on these cakes when they’re in the oven because a few minutes can make a huge difference.