Chocolate brownie cake is going to be your new favorite dessert! It’s insanely fudgey and can be made in most cake pans! You can really customize it with fun toppings, or leave it as it (it’s kinda perfect to be honest).
If you love baking, check out my roundup of 50+ Gluten Free Dessert Recipes! You’re bound to find a new favorite. If you’re craving chocolatey treats you have to try my recipe for Chocolate Lava Cake, Chocolate Hazelnut Gluten Free Biscotti, or this Gluten Free Olive Oil Cake.
Chocolate Brownie Cake
This is probably more brownie than cake. Think of it as a brownie in cake form. It’s a brownie in a circle pan. A brownie cut into wedges. It’s a brownie cake.
As I truly wanted to make this as brownie as possible. I didn’t want it to just be another chocolate cake. I made this brownie cake chocolatey, fudgey, decadent, and with a crisp, crinkle top to boot.
Ingredients & Substitutions for Chocolate Brownie Cake
Butter. I love the butter to give this brownie cake a nice, moist, fudgey texture. If you prefer, vegan butter or refined coconut oil, you can definitely sub those in!
Coconut Sugar. This is what’s going to give this brownie cake some sweetness! If you don’t have coconut sugar or what to use something else, another granular sweetener such as white sugar or brown sugar would work!
Eggs. Just using two eggs here. I haven’t tested this with vegan eggs or flax eggs so if you do any experimenting, let me know how it goes!
Vanilla Extract. Just a splash! To be honest, I feel like it’s just impossible to bake anything without vanilla, so just grab your little bottle and throw a splash into the bowl!
Almond Flour. I love using super-fine blanched almond flour because it has a softer texture compared to an almond meal.
Cocoa Powder. To make them chocolatey brownies!!
Salt. To bring out some delicious chocolate flavor!
Chocolate Chips. Some for folding into the cake and some to melt and drizzle on top.
Coconut Oil. I always go for refined coconut oil because it doesn’t have a coconut-y flavor.
To be honest, really any pan will work, just adjust your bake time accordingly. You can really have fun playing around with the size! Make this recipe with small, individual tart pans, mini muffins, a smaller, 6 inch cake pan (always with a removable bottom). Keep an eye on them as they bake as time will vary with the the different size pans.
How to Make Chocolate Brownie Cake
Step 1. Preheat and Prep.
First step is you want to preheat your oven and prep your cake pan. I cut a circle piece of parchment paper out for the bottom of the pan and also sprayed with oil to ensure zero sticking! Since you’re using a removable bottom pan, spraying the sides is really helpful to make sure it doesn’t stick when you glide it out.
Step 2. Mix Together Chocolate Brownie Cake.
Then you want to mix together all the wet ingredients plus the sugar. Once combined, add in the dry ingredients and give it all a mix. Fold in those chocolate chippers! Typically I’d tell you to save some chocolate chips to sprinkle on the top before you bake it (I tend to do this out of habit) but to be honest, you don’t need to! The top is beautiful with a chocolate drizzle, so you really don’t need the chips on top.
Step 3. Bake.
Transfer the batter to the pan and spread it out in an even layer. Pop the cake into the oven and bake!
Step 4. Drizzle.
Want an in step by step melty chocolate tutorial? Check out my post How to Melt Chocolate Chips!
Melt the remaining chocolate chips and coconut oil in a bowl in the microwave, stirring every 30 seconds until smooth.
Once the cake is done baking a cooled for 10 minutes, remove it from the pan. Drizzle the melty chocolate across the cake. I did it first in one direction and then again in the opposite direction to create a criss-cross situation.
Cut into slices and enjoy! I thought 16 skinny slices were a fun size! Check out below for some fun topping ideas!
How to Tell When the Chocolate Brownie Cake is Done Baking
The brownie cake is done baking when you give the pan a shake and the center doesn’t jiggle. You can also touch the center of cake and it is soft yet firm. it should feel pretty set underneath your finger.
It won’t rise too much because it’s a fudgey brownie cake and less of a cakey cake.
Storing Leftover Chocolate Brownie Cake
I love keeping the leftover brownie cake in an airtight container in the fridge. The chocolate drizzle hardens and the cake really sets and gets fudgey as it chills.
Fun Topping Ideas
The melty chocolate drizzle is so fun, but here are some other tasty ideas:
- melty peanut butter
- vanilla ice cream
- whipped cream and strawberries
- caramel and pecans
- icing and sprinkles!
Or give my Gluten-Free Cheesecake Brownies a go!
- 8 tablespoons unsalted butter
- 1 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup blanched almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- 1/4 cup chocolate chips
- 1 tablespoon refined coconut oil
- Preheat oven to 350F.
- In a large bowl, melt the butter in the microwave for 30 seconds until mostly melted.
- Add the coconut sugar to the bowl and mix.
- Add the eggs and vanilla extract and mix until combined.
- Add the blanched almond flour, cocoa powder, and salt. Mix again.
- Fold in most of the chocolate chips.
- Spray a 10 inch circle cake pan with your favorite cooking spray. I love using a pan with a removable bottom because it’s a lot easier to remove the cake when it’s done cooling.
- Transfer the batter into the pan and spread it out in an even layer.
- Sprinkle the remaining chocolate chips on top.
- Bake for 12 – 15 minutes or until the brownie is set and doesn’t giggle when you shake the pan.
- Allow the brownie cake to cool for 15 minutes and then remove from the pan by pushing up the bottom.
- In a small bowl, make the chocolate drizzle. Melt the chocolate chips and coconut oil in a bowl in the microwave, stirring every 30 seconds until smooth.
- Drizzle the cake with the chocolate. I drizzled in two diagonal directions to create a criss-cross pattern.
- Cut into slices! I went for 16 smaller triangles.
- Serving Size: 1 slice
- Calories: 171
- Sugar: 16.2g
- Sodium: 91mg
- Fat: 10.8g
- Saturated Fat: 6.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.9g
- Protein: 2.1g
- Cholesterol: 38mg