Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for easier removal.
- Step 2: In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat with an electric mixer until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in chocolate chips, if using.
- Step 4: Pour batter into the prepared pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake.
- Step 6: Let the brownie cake cool completely in the pan before cutting and serving.
Notes
- Store leftover brownie cake in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey treat, microwave individual slices for 15-20 seconds, or reheat a larger portion in a low oven until heated through.
- Serve warm brownie cake with a scoop of vanilla ice cream and a drizzle of chocolate sauce for an extra decadent dessert.
- To prevent dry brownies, don't overmix the batter; a few lumps are okay and will help maintain the cake's moist texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American