Fudgy Dark Chocolate Brownie Cake | mysequinedlife.com

Fudgy Dark Chocolate Brownie Cake

This fudgy, rich dark chocolate brownie cake is loaded with two kinds of chips and decorated with a simple dark chocolate drizzle. It's an easy dessert to feed a crowd.
Course Dessert
Cuisine American
Prep Time 12 minutes
Cook Time 24 minutes
Total Time 36 minutes
Servings 16
Calories 220kcal
Author Alyssa


  • 1/2 cup unsalted butter, cut into small pieces
  • 1 1/2 cups dark chocolate chips, divided
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp instant espresso powder
  • Pinch of salt
  • 1/2 cup semisweet chocolate chips


  • Preheat oven to 350 degrees F. Grease a 9" round cake pan with cooking spray and set aside.
  • In a medium-sized, microwave-safe bowl, add butter and 1 cup of dark chocolate chips. Melt in 20-30 second intervals on half-power in microwave, scraping the sides and whisking between intervals, until butter and chocolate are completely combined and smooth. Alternatively you may also use a double boiler to melt butter and chocolate.
  • Transfer butter/chocolate mixture to a mixing bowl and add sugar. Whisk until sugar is thoroughly mixed in. Add eggs, one at a time, whisking after each addition. Add vanilla extract and whisk again. Add flour, salt, and espresso powder and whisk until dry ingredients are fully mixed and batter is smooth and a bit shiny. Stir in remaining 1/2 cup dark chocolate chips and semisweet chocolate chips.
  • Pour batter into prepared 9" round cake pan and bake for 24-30 minutes, or until a tester inserted in the center comes out clean. Let brownie cake cool in the pan for a few minutes before decorating, and then fully before slicing. To decorate, I melted about 1/4 - 1/3 cup dark chocolate chips, adding melted chocolate to a plastic bag and snipping a corner to pipe the drizzle. Decorate as you like!


If you'd like to remove the brownie cake from the baking pan and serve on something else, I recommend placing a round of parchment paper on the bottom of the pan and spraying parchment with cooking spray. This will make it much easier to flip the brownie cake over and invert back onto a serving plate without losing any of the bottom of the cake.
Brownie recipe adapted from The Art & Soul of Baking by Cindy Mushet/Sur La Table.


Serving: 1slice | Calories: 220kcal | Carbohydrates: 24.9g | Protein: 2.8g | Fat: 12.6g | Saturated Fat: 8.2g | Cholesterol: 41mg | Sodium: 85mg | Potassium: 91mg | Fiber: 12.6g | Sugar: 20.3g | Calcium: 30mg | Iron: 0.7mg

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.