Description
This decadent Brown Butter Brownie Cake combines rich, nutty browned butter and intense dark chocolate for a deeply flavorful brownies with a moist, fudgy texture. Finished with a silky, cocoa-infused buttercream frosting and topped with chocolate sprinkles, this indulgent dessert is perfect for chocolate lovers seeking a sophisticated yet approachable treat.
Ingredients
Brownie Cake
- 1 cup unsalted butter
- 7 ounces 70% dark chocolate bar (roughly chopped)
- 1 tablespoon vanilla bean paste (or extract)
- 1 cup all-purpose flour
- 2 tablespoons unsweetened Dutch processed cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1 1/4 cup granulated sugar
- 3 large eggs (room temperature)
Frosting
- 1 cup unsalted butter (room temperature)
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste (or extract)
- Pinch fine sea salt
- Chocolate sprinkles (for decorating)
Instructions
- Prepare the Pan: Preheat the oven to 350°F (180°C). Generously butter a round 9-inch springform cake pan and line the bottom with parchment paper to prevent sticking. Set aside.
- Brown the Butter: Place 1 cup of unsalted butter in a stainless steel pan over medium heat. Cook until the butter melts and the solids at the bottom turn golden brown and smell nutty, stirring frequently to prevent burning. Remove from heat and immediately scrape into a separate bowl.
- Melt Chocolate and Add Vanilla: While the butter is still warm, whisk in the roughly chopped 7 ounces of 70% dark chocolate and 1 tablespoon vanilla bean paste or extract until smooth. Set this chocolate-butter mixture aside to cool slightly.
- Mix Dry Ingredients: In a separate bowl, sift together 1 cup all-purpose flour, 2 tablespoons unsweetened Dutch processed cocoa powder, 1 tablespoon cornstarch, and 1 teaspoon fine sea salt. Set aside.
- Whisk Eggs and Sugar: Using a stand mixer or hand mixer, whisk 1 1/4 cup granulated sugar and 3 room temperature large eggs together until the mixture is light and fluffy, about 3-5 minutes.
- Combine Wet and Dry: Slowly stream the warm chocolate-butter mixture into the egg-sugar mixture while continuing to whisk gently. Then fold in the sifted dry ingredient mixture using a spatula until just combined, being careful not to overmix.
- Bake the Cake: Pour the batter evenly into the prepared springform pan. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Cool Completely: Remove from the oven and set the pan on a wire rack. Allow the brownie cake to cool completely in the pan before removing and decorating to ensure the structure sets properly.
- Prepare the Frosting: In a clean mixing bowl, beat 1 cup softened unsalted butter, 1 cup powdered sugar, and 2 tablespoons cocoa powder together until light and fluffy. Then add 2 tablespoons heavy cream, 1 teaspoon vanilla bean paste or extract, and a pinch of fine sea salt. Mix until smooth and spreadable.
- Decorate the Cake: Once the brownie cake is fully cooled, pipe or spread the chocolate frosting around the border. Finish by sprinkling chocolate sprinkles over the frosting for a festive touch. Serve and enjoy!
Notes
- For best texture, measure flour by spooning it into the cup and leveling off with a knife rather than scooping directly from the bag, to avoid packing.
- Room temperature eggs help incorporate more air and improve cake texture.
- The frosting can be adjusted with more cream for thinner consistency or powdered sugar for thicker frosting.
- Store leftover brownie cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- This cake tastes even better the day after baking, allowing flavors to fully develop.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
