Brownie cake Recipe
Are you a fan of the Brownie cake recipe? What if we told you that you could enjoy the best of both worlds with this delightful dessert, combining the rich, chocolatey goodness of brownies and the light, fluffy texture of cake?
Ingredients
Brownie Cake Layers
- 1 1/2 cups (340g) Danish Creamery European Style Unsalted Butter, melted
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 cups (300g) light brown sugar, lightly packed
- 6 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1 (80g) unsweetened cocoa powder, spooned and leveled (I use dutch processed)
- 1 tsp fine sea salt
- 1 3/4 cups (210g) all-purpose flour, spooned and leveled
Frosting
- 1 cup (227g) Danish Creamery Unsalted Butter, room temperature
- 8 oz (1 brick) cream cheese, room temperature
- 6 cups (720g) powdered sugar, spooned and leveled
- tiny pinch of salt
- 1/4 cup (60mL) (reserving 1 Tbsp for just the chocolate buttercream) heavy whipping cream, room temperature,
- 2 tsp vanilla bean paste
- 1/4 cup (20g) unsweetened cocoa powder, spooned and leveled (I used dutch processed)
Instructions
- Begin by preheating your oven to 325F/163C convection (300F/149C conventional). Next, grease and line an 11x15* inch sheet pan with baking spray and parchment paper. Make sure to leave an overhang and secure it with metal binder clips for effortless brownie removal.
- In a large bowl (I used a stand mixer), place the melted Danish Creamery Unsalted Butter, sugars, eggs, and vanilla extract. Using an electric mixer at full speed, beat them together for approximately 5 minutes until the mixture becomes super pale and fluffy.
- To achieve a perfectly smooth consistency, add cocoa powder and salt, then beat the mixture. Make sure to scrape the bowl's bottom and edges using a rubber spatula.
- Gently add the flour, beating at a low speed, ensuring it's fully incorporated, and don't forget to scrape the bottom and edges of the bowl.
- Spread the brownie batter in the prepared pan and bake for 25 minutes. You'll know it's ready when the edges are baked, and the center is no longer wet. When you touch it, it should feel soft but firm underneath.
- After removing from the oven, cool for 30-60 minutes, then refrigerate before cutting brownie circles.
