Chocolate | Desserts | Recipes
ByLynda SelfPublishedUpdated on
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This homemade Chocolate Brownie Cake recipe creates a delicious hybrid of chocolate brownies and a Texas sheet cake. The cake is topped with luscious chocolate icing made from scratch.
Most brownie recipes only make an 8×8 or 9×9 batch. I came up with this Homemade Chocolate Brownie Cake in order to make a larger batch.
I combined some elements of a few recipes, tweaked them a little, and bam! These chocolate brownies are what some may call a Brownie Sheet Cake.
🥘 Ingredients
To make a 9×13 pan of chocolate brownie cake from scratch, you need the following ingredients:
Chocolate Syrup
- ¼cupunsweetened cocoa powder
- ½cupwater
- 1cupsugar
- 1teaspoonvanilla
- ¼teaspoonsalt
Brownie Cake Batter
- 1½cupsall-purpose flour
- 1teaspoonbaking powder
- 1teaspoonsalt
- 2tablespoonsespresso powder
- 10tablespoonsbutter (= 1 stick + 2 tablespoons)
- ¾cupbaking cocoa
- ¼cupvegetable oil
- 2cupssugar
- 4large eggs
- 2teaspoonsvanilla extract
- ⅔ cup chocolate chips
- Chocolate Syrup
Chocolate Icing
- 1¼cupschocolate chips
- 3tablespoonscorn syrup
- 1stick butter
🔪How To Make a Chocolate Brownie Cake
Start off by making a simple chocolate syrup. Just sugar, cocoa, water, vanilla, and a little salt.
The reason to make the syrup first is that it has to come to a boil and then cool. It will thicken some during the cooling period.
While the syrup is cooling, start the other aspects of the brownies, like preparing a 9×13 pan. I like to line it with aluminum foil that has been sprayed with non-stick spray.
Next, gather the other ingredients together. (Above is flour, baking powder, salt, and espresso powder.)
It’s best to add eggs one at a time. I like to crack all of mine into a little glass bowl before adding them. You never know when you will run across a bad egg.
Now, microwave the butter until it is melted in a medium-size glass bowl. Add cocoa and oil and whisk until smooth.
Transfer the cocoa mixture to a bowl of an electric mixer. Stir in the sugar and add eggs, one at a time, mixing well after each addition. Add vanilla.
Gradually add the flour mixture. Pour in chocolate syrup and chocolate chips.
⏲️ Baking Time
Pour batter into prepared 13×9 pan and bake for 25-30 minutes or until done. Let cool before icing.
This is how it looks before the icing is added.
The icing is a simple chocolate glaze made with chocolate chips, butter, and a little corn syrup.
To make the icing, melt chocolate chips and butter together in a microwave-safe bowl in 30-second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.)
Add corn syrup and stir until smooth. Let sit for 5 minutes before pouring over brownies.
Chocolate Brownie Cake
Chocolate Brownie Cake – this dessert recipe is so good. It's a mix between a brownie and chocolate sheet cake. Yum!
4.60 from 49 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 16 slices
Calories: 492kcal
Author: Lynda – Southern Kissed
Ingredients
Chocolate Syrup
- ¼ cup unsweetened cocoa powder
- ½ cup water
- 1 cup sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
Brownie Batter
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tabelspoons espresso powder
- 10 Tablespoons butter (1 stick + 2 tablespoons)
- ¾ cup baking cocoa
- ¼ cup vegetable oil
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ⅔ cups chocolate chips
- Chocolate Syrup
Chocolate Icing
- 1¼ cups chocolate chips
- 3 tablespoons corn syrup
- ½ cup butter (1 stick)
Instructions
To make the syrup: in a medium or large saucepan, whisk the cocoa powder and sugar until well blended. Add water and whisk over medium-high until it starts to boil and becomes a little frothy. Continue boiling for approximately 3 minutes. Reduce heat and allow to simmer for 2 more minutes. Remove from the heat and add salt. Let cool.
Preheat oven to 350 degrees. Line bottom of 13×9 pan with aluminum foil and spray with non-stick cooking spray.
Combine flour, baking powder, salt, and espresso powder and set aside.
Microwave butter until melted in a medium size glass bowl. Add cocoa and oil and whisk until smooth.
Transfer cocoa mixture to a bowl of an electric mixer. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Gradually add flour mixture. Pour in chocolate syrup and chocolate chips.
Pour batter into prepared 13×9 pan and bake for 25-30 minutes or until done. Let cool before icing.
To make the icing: Melt chocolate chips and butter together in a microwave-safe bowl in 30 second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.) Add corn syrup and stir until smooth. Let sit for 5 minutes before pouring over brownies.
Nutrition
Serving: 1slice | Calories: 492kcal | Carbohydrates: 68g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 340mg | Fiber: 3g | Sugar: 53g
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Like chocolate? Be sure to check out these other delicious chocolatey desserts:
- Nutella Bread (aka Chocolate Bread) – Luscious Nutella enrobed in a homemade sweet dough – it’s great for breakfast, snack, and dessert!
- Brown Sugar Blondies – This is the recipe for those who really want a brownie but can’t have chocolate.
