Description

This decadent brownie cake combines the fudgy richness of a classic brownie with the elegant structure of a cake, topped with a beautiful crinkle crust. With a double dose of chocolate and a hint of vanilla, it is a simple yet sophisticated dessert that is guaranteed to impress chocolate lovers.

Ingredients

150g melted butter, cooled
140g powdered sugar
3 large eggs, room temperature
250g high-quality chocolate, melted
200g high-quality chocolate chips
60g all-purpose flour
1 teaspoon liquid vanilla extract
1 pinch of salt

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Instructions

Preheat your oven to 180°C (350°F) and line a 20×30 cm rectangular mold with parchment paper, leaving an overhang for easy removal.
Melt the butter and 250g of chocolate together using a double boiler or the microwave; stir in the powdered sugar and let the mixture cool to room temperature.
Whisk in the vanilla extract, then add the eggs one by one, whisking manually until the batter is shiny and smooth.
Sift the flour and salt into the mixture, then gently fold them in with a spatula until just combined.
Fold in three-quarters of the chocolate chips, pour the batter into the prepared pan, and sprinkle the remaining chips on top.
Bake for 15 minutes for a fondant-like center or up to 25 minutes for a firmer cake, then allow to cool slightly before slicing.

Notes

To achieve that iconic shiny, crackly top, make sure to whisk the eggs thoroughly into the chocolate and sugar base until the mixture looks glossy. If you prefer a more intense chocolate profile, a small pinch of espresso powder added with the flour will enhance the cocoa notes without adding a coffee flavor.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: American