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This is an overhead image of a brownie cake cut into 16 slices and drizzled with melted chocolate. Recipe
GF Gluten-Free VG Vegetarian

Fudgey Chocolate Brownie Cake

Chocolate brownie cake is so fudgey and easy to make in a cake or tart pan! Top it with a drizzle of melted chocolate and enjoy!

Prep: 10 minCook: 12 minTotal: 22 min
Servings: 1 cake (16 slices) 1x

Ingredients

Brownie Cake:

  • 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

Chocolate Drizzle

  • 1/4 cup chocolate chips
  • 1 tablespoon refined coconut oil

Instructions

  1. Preheat oven to 350F.
  2. In a large bowl, melt the butter in the microwave for 30 seconds until mostly melted.
  3. Add the coconut sugar to the bowl and mix.
  4. Add the eggs and vanilla extract and mix until combined.
  5. Add the blanched almond flour, cocoa powder, and salt. Mix again.
  6. Fold in most of the chocolate chips.
  7. 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. 
  8. Transfer the batter into the pan and spread it out in an even layer.
  9. Sprinkle the remaining chocolate chips on top.
  10. Bake for 12 – 15 minutes or until the brownie is set and doesn’t giggle when you shake the pan.
  11. Allow the brownie cake to cool for 15 minutes and then remove from the pan by pushing up the bottom.
  12. 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.
  13. Drizzle the cake with the chocolate. I drizzled in two diagonal directions to create a criss-cross pattern.
  14. Cut into slices! I went for 16 smaller triangles.

Nutrition Info:

  • 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
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