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Brownie Cake Recipe

Brownie Cake Recipe
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★★★★★

5 from 7 reviews

This decadent Brownie Cake combines a rich, fudgy brownie base with a luscious chocolate cream cheese frosting. Featuring high-quality ingredients like Danish Creamery European style butter and Dutch-processed cocoa powder, this dessert offers a perfect balance of dense chocolate flavor and creamy sweetness, making it an irresistible treat for any chocolate lover.

Ingredients

Scale

Brownie Cake

  • 340 grams Danish Creamery European Style Unsalted Butter, melted
  • 300 grams granulated sugar
  • 300 grams light brown sugar, lightly packed
  • 6 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 80 grams unsweetened cocoa powder, spooned and leveled (Dutch-processed)
  • 1 tsp fine sea salt
  • 210 grams all-purpose flour, spooned and leveled

Chocolate Cream Cheese Frosting

  • 227 grams Danish Creamery Unsalted Butter, room temperature
  • 227 grams cream cheese, room temperature
  • 720 grams powdered sugar, spooned and leveled
  • Tiny pinch of salt
  • 60 mL heavy whipping cream, room temperature (reserving 1 Tbsp for the chocolate buttercream)
  • 2 tsp vanilla bean paste
  • 20 grams unsweetened cocoa powder, spooned and leveled (Dutch-processed)

Instructions

  1. Prepare the Brownie Batter: In a large mixing bowl, combine the melted Danish Creamery European style unsalted butter, granulated sugar, and light brown sugar. Mix well until fully incorporated. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  2. Add Dry Ingredients: Sift the unsweetened cocoa powder and fine sea salt together. Gradually fold the cocoa mixture into the wet ingredients until even. Then, sift the all-purpose flour over the mixture and gently fold it in, avoiding overmixing to keep the batter fudgy.
  3. Bake the Brownie: Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper. Pour the brownie batter evenly into the pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Allow to cool completely in the pan before frosting.
  4. Make the Chocolate Cream Cheese Frosting: In a mixing bowl, beat the room temperature Danish Creamery unsalted butter and cream cheese together until smooth and creamy. Add the powdered sugar gradually while continuing to beat. Add the pinch of salt, vanilla bean paste, and reserved heavy cream. Sift in the unsweetened cocoa powder and beat until the frosting is light, fluffy, and fully combined.
  5. Assemble the Cake: Once the brownie cake has completely cooled, spread the chocolate cream cheese frosting evenly over the top with an offset spatula. You may refrigerate the assembled cake for 30 minutes to set the frosting or serve immediately.

Notes

  • Use room temperature eggs and dairy ingredients to ensure smooth batter and frosting.
  • Be careful not to overmix the batter to maintain a fudgy texture.
  • Dutch-processed cocoa powder provides a richer chocolate flavor and smoother texture.
  • Allow the brownie to cool fully before frosting to prevent the frosting from melting.
  • Store the cake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: brownie cake, chocolate cake, cream cheese frosting, fudgy brownies, dessert recipe

Find it online: https://bitesizedbenny.com/brownie-cake-recipe/