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The Ultimate Brownie Cake

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Indulge in the ultimate dessert experience with this rich and decadent Brownie Cake. Featuring layers of fudgy brownie, whipped chocolate and vanilla cream cheese frosting, and topped with brownie chunks, this cake combines the best of brownies and cake in one irresistible treat. Perfect for special occasions or anytime you want to impress your guests, this dessert is sure to satisfy every sweet tooth.

Ingredients

Brownie Cake Layers:

1½ cups (340g) melted unsalted butter

1½ cups (300g) granulated sugar

1½ cups (300g) lightly packed light brown sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

1 cup (80g) unsweetened cocoa powder (preferably Dutch-processed)

1 teaspoon fine sea salt

1¾ cups (210g) all-purpose flour

Frosting:

1 cup (227g) unsalted butter, room temperature

8 oz (1 brick) cream cheese, room temperature

6 cups (720g) powdered sugar

Pinch of salt

¼ cup (60ml) heavy whipping cream, room temperature, plus 1 tablespoon reserved

2 teaspoons vanilla bean paste

¼ cup (20g) unsweetened cocoa powder

Instructions

  1. Prepare the Brownie Layers:

    • Preheat the oven to 325°F (163°C) with convection or 300°F (149°C) without.

    • Grease and line an 11×15-inch sheet pan with parchment paper, leaving an overhang for easy removal.

    • In a large bowl, beat together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until pale and fluffy, about 5 minutes.

    • Add cocoa powder and salt, beating until combined. Mix in flour until just incorporated.

    • Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a toothpick comes out with a few moist crumbs.

    • Allow the brownies to cool completely in the pan, then refrigerate for at least 30 minutes before cutting into four rounds using a 6-inch round cutter.

  2. Prepare the Frosting:

    • Beat softened butter until pale and fluffy. Add cream cheese and beat until combined.

    • Mix in powdered sugar and salt until just combined. Increase the mixer speed to medium-high and beat until the sugar dissolves.

    • Add heavy cream and vanilla bean paste; beat for 1-2 minutes until fluffy.

    • Remove one-third of the frosting (about 10 ounces) and set aside.

    • To the reserved frosting, add cocoa powder and remaining tablespoon of heavy cream, mixing until smooth.

  3. Assemble the Cake:

    • Place one brownie layer on a flat surface. Spread a layer of chocolate frosting, sprinkle with brownie chunks, then spread a layer of vanilla frosting.

    • Repeat the layers with the remaining brownie rounds, alternating frosting types and adding brownie chunks between layers.

    • Refrigerate the assembled cake for 30-60 minutes to set.

  4. Frost the Exterior:

    • Using the reserved vanilla frosting, frost the outside of the cake.

    • Optionally, add dabs of chocolate frosting and lightly marble with a spatula.

    • Top with additional brownie chunks.

    • Refrigerate until firm, about 30 minutes.

Notes

For variations, you can adjust the type of cocoa powder (Dutch-processed for richer flavor, or natural cocoa for a lighter taste).

You can add coffee granules to the chocolate frosting for a mocha flavor or citrus zest for a fresh twist.

If you prefer a less sweet cake, try a whipped cream cheese frosting for the layers instead of the rich buttercream.

Find it online: https://chocolatecoveredamy.com/the-ultimate-brownie-cake/