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A close-up macro shot of a rich, fudgy chocolate brownie cake slice, showing its moist, dense crumb and dripping chocolate ganache. (Chocolate Brownie Cake)

Chocolate Brownie Cake: The Ultimate Fudgy & Decadent Recipe

This Chocolate Brownie Cake is the ultimate decadent dessert. It features an intensely rich, fudgy crumb and is topped with a glossy, two-ingredient chocolate ganache and a sprinkle of sea salt. A truly irresistible and show-stopping treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (226g) Unsalted Butter, melted
  • 1 cup (200g) Granulated Sugar
  • 1 cup (200g) Brown Sugar, packed
  • 4 Large Eggs, room temperature
  • 1 ¼ cups (150g) All-Purpose Flour
  • ¾ cup (75g) Unsweetened Cocoa Powder
  • 1 cup (170g) Semi-Sweet Chocolate Chips, melted
  • 1 tsp Espresso Powder
  • 2 tsp Vanilla Extract
  • ½ tsp Salt
  • 1 cup (170g) Semi-Sweet Chocolate Chips
  • ¾ cup (180ml) Heavy Cream
  • 1 tsp Flaky Sea Salt for topping

Equipment

  • 1 9-inch (23cm) Round Cake Pan
  • Parchment Paper
  • 2 Mixing bowls
  • 1 Whisk and Spatula
  • 1 Small saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
  2. In a large bowl, whisk together melted butter and both sugars. Add eggs one at a time, whisking well after each. Stir in vanilla and the melted chocolate until smooth.
  3. In a separate bowl, sift flour, cocoa powder, espresso powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  4. Pour batter into the prepared pan. Bake for 30-35 minutes, until edges are set and a toothpick in the center comes out with moist crumbs. Cool completely in the pan.
  5. Place 1 cup of chocolate chips in a heatproof bowl. Heat heavy cream until simmering, then pour over chocolate. Let sit for 5 minutes, then whisk until smooth. Let it cool and thicken for 15-20 minutes.
  6. Pour the thickened ganache over the completely cooled cake, allowing it to drip down the sides. Sprinkle with flaky sea salt. Let set for 30 minutes before slicing.

Notes

Do Not Overbake: The key to a fudgy texture is to pull the cake from the oven when the center is still soft.
Use High-Quality Chocolate: The flavor of the cake and ganache depends heavily on the quality of your chocolate.
Room Temperature Ingredients: Ensure eggs are at room temperature for a smoother batter.
Let It Cool Completely: Do not attempt to add the ganache until the cake is 100% cool to the touch.