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Fudgy Chocolate Ganache Brownie cake with Raspberries
TahiraJaved

1-Bowl Ultimate Fudgy Brownie Cake Recipe

This Brownie Cake bakes into a dense, fudgy round with a shiny, crackly top and a silky chocolate ganache poured over the cooled cake. Whisking the eggs and sugar until glossy gives it that signature top, and pulling the cake from the oven just before the center looks fully set keeps the inside rich instead of dry. It comes together in one bowl and slices into neat wedges that look beautiful on a dessert table.
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Prep Time 15 minutes
Cook Time 35 minutes
Cool and Set Time: 40 minutes
Servings: 10 People
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Cake:
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs at room temperature
  • 2 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup milk
  • 1/2 cup semisweet chocolate chips
For the Chocolate Ganache:
  • 1 cup semisweet chocolate chips
  • 3/4 cup heavy cream
  • Pinch of salt
For Topping:
  • Fresh raspberries
  • Flaky sea salt optional

Equipment

  • 1 9 inch round cake pan bakes the brownie cake into one even round
  • 1 Parchment paper helps the cake release cleanly from the pan
  • 1 Whisk and mixing bowl brings the one bowl batter together without a mixer
  • 1 Small saucepan warms the cream for the ganache
  • 1 Wire rack cools the cake evenly before the ganache goes on

Method
 

  1. Whisk melted butter with both sugars; whisk in eggs and vanilla for 1 to 2 minutes until glossy.
  2. Fold in flour, cocoa, baking powder, and salt just until combined.
  3. Stir in milk and fold in chocolate chips.
  4. Pour into a lined 9 inch pan and bake at 350°F for 30 to 35 minutes until moist crumbs cling to a toothpick.
  5. Cool 15 minutes in the pan, then cool completely on a wire rack.
  6. Heat cream until steaming, pour over chocolate and salt, rest 2 minutes, and stir smooth.
  7. Cool ganache 10 minutes, pour over the cake, and top with raspberries.
    8. Whisk the eggs and sugar until thick and glossy before adding the dry ingredients; this is what creates the shiny, crackly brownie top.

Notes

  • Pull the cake while the center is still slightly soft; it firms up as it cools.
  • Cool the cake completely before pouring on the ganache so it does not slide off.
  • Do not overmix once the flour goes in, or the cake will turn out tough.
  • A parchment lined 9 inch pan gives clean, even wedges that release easily.
STORAGE: Store covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze slices up to 3 months.
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