Fudgy Brown Butter Brownie Cake Recipe

Introduction

This fudgy brown butter brownie cake combines the rich, nutty flavor of browned butter with intense dark chocolate for a decadent dessert experience. Topped with a smooth cocoa buttercream and decorated with chocolate sprinkles, it’s perfect for special occasions or anytime you crave a luscious treat.

Ingredients

• 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)
• 1 cup unsalted butter (room temperature, for frosting)
• 1 cup powdered sugar
• 2 tablespoons cocoa powder
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste (or extract, for frosting)
• Pinch fine sea salt (for frosting)
• Chocolate sprinkles (for decorating)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C). Generously butter a 9-inch round springform cake pan and line the bottom with parchment paper. Set aside.
2. Step 2: In a stainless steel pan over medium heat, cook 1 cup of butter until it develops brown bits and smells nutty. Remove from heat, then whisk in the chopped chocolate and vanilla until smooth. Set aside to cool slightly.
3. Step 3: Sift together the flour, cocoa powder, cornstarch, and sea salt in a bowl. Set this mixture aside.
4. Step 4: In a stand mixer bowl, whisk the granulated sugar and eggs until light and fluffy. Slowly stream in the melted butter and chocolate mixture, mixing to combine.
5. Step 5: Gently fold the dry flour mixture into the wet ingredients until just combined. Avoid overmixing.
6. Step 6: Pour the batter into the prepared cake pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with moist crumbs attached.
7. Step 7: Allow the cake to cool completely in the pan on a wire rack before removing the springform and decorating.
8. Step 8: For the frosting, beat the room temperature butter, powdered sugar, and cocoa powder until light and fluffy. Add the heavy cream, vanilla, and a pinch of salt, mixing until smooth.
9. Step 9: Pipe the frosting around the edge of the cooled brownie cake. Sprinkle with chocolate sprinkles to decorate. Slice and enjoy!

Tips & Variations

• Use a digital scale for measuring flour to ensure accuracy and avoid dense brownies.
• Allow the browned butter to cool slightly before mixing with chocolate to prevent seizing.
• For extra texture, fold in chopped nuts or chocolate chips into the batter before baking.
• Substitute the dark chocolate with milk chocolate for a sweeter cake.
• Try using espresso powder in the batter to enhance the chocolate flavor.

Storage

Store the brownie cake in an airtight container in the refrigerator for up to 4 days. Before serving, bring it to room temperature for the best texture. The cake can also be frozen for up to 2 months; thaw overnight in the refrigerator and then bring to room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

Yes, you can substitute regular unsweetened cocoa powder, but the flavor may be slightly more acidic and less mellow compared to Dutch processed cocoa.

What if I don’t have vanilla bean paste?

You can use an equal amount of vanilla extract as a substitute. Vanilla bean paste adds flecks and a deeper flavor, but extract works perfectly well in this recipe.

Fudgy Brown Butter Brownie Cake Recipe

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★★★★★

4.7 from 147 reviews

This Fudgy Brown Butter Brownie Cake is a rich, decadent dessert featuring the nutty depth of browned butter combined with dark chocolate, creating an irresistibly fudgy texture. Topped with a creamy cocoa buttercream and chocolate sprinkles, this cake offers a perfect balance of intense chocolate flavor and silky sweetness, ideal for chocolate lovers seeking an indulgent yet sophisticated treat.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 cups 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

1. Prepare the Pan: Preheat your oven to 350°F (180°C). Generously butter a 9-inch round springform pan and line the bottom with parchment paper to prevent sticking. Set aside while you prepare the batter.
2. Bake the Brown Butter: In a stainless steel pan over medium heat, melt the butter, cooking until you see brown bits forming at the bottom and you detect a nutty aroma. This process enhances the flavor, so be patient and attentive. Once browned, scrape the butter into a separate bowl and immediately whisk in the chopped dark chocolate and vanilla bean paste until smooth and combined. Set aside to cool slightly.
3. Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, Dutch processed cocoa powder, cornstarch, and fine sea salt. This ensures an even distribution of ingredients and avoids lumps.
4. Whisk Sugar and Eggs: In the bowl of a stand mixer, whisk the granulated sugar and eggs together until the mixture becomes light, fluffy, and increased in volume. This incorporation of air helps create the cake’s tender crumb.
5. Combine Chocolate Mixture: Stream the warm melted chocolate and browned butter mixture into the whipped eggs and sugar, folding gently to combine without deflating the batter.
6. Fold in Dry Ingredients: Carefully fold the sifted flour mixture into the wet batter until just incorporated. Avoid overmixing to maintain a fudgy texture.
7. Bake the Brownie Cake: Pour the batter into the prepared springform pan and smooth the top evenly. Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs. The cake should be set but fudgy inside.
8. Cool the Cake: Remove the pan from the oven and allow it to cool completely on a wire rack. This cooling step is crucial before applying the frosting to prevent melting or sliding.
9. Make the Frosting: Beat the room temperature unsalted butter with powdered sugar and cocoa powder until light and fluffy. Next, add the heavy cream, vanilla bean paste, and a pinch of salt, mixing until smooth and creamy.
10. Decorate the Cake: Once the brownie cake is fully cooled, pipe the frosting around the border with a piping bag or spread evenly as desired. Finish by sprinkling chocolate sprinkles on top for added texture and decoration. Serve and enjoy!

Notes

• For best results, measure flour by spooning it into the measuring cup and leveling it off rather than scooping directly to avoid dense brownies.
• Brown butter adds a deep, nutty flavor; do not skip this step for an enhanced chocolate taste.
• Allow the cake to cool fully before frosting to avoid melting the buttercream.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Use high-quality dark chocolate for richer flavor intensity.

Keywords: brownie cake, brown butter brownies, fudgy brownies, chocolate cake, cocoa buttercream, decadent dessert