This Brownie Cake Chocolate Fudge is a fudgy, single-layer cake that tastes like a giant brownie with a glossy chocolate fudge topping. I’ve made this several times for potlucks and family dinners — it’s reliably rich, quick to mix, and crowd-pleasing. For the original inspiration and a useful reference while baking, I often consult the classic Brownie Cake Chocolate Fudge page.
Why Make This Recipe
- Deep chocolate flavor and ultra-fudgy texture that satisfies chocolate lovers.
- Easy, pantry-friendly ingredients and a straightforward bake that fits weeknight baking.
- Great for celebrations — slices well and pairs beautifully with ice cream or coffee.
- Makes a forgiving dessert: small timing or mixing variations still yield a tasty result.
- Personal insight: I love this recipe because it delivers bakery-level richness with minimal fuss, and the fudge topping hides small imperfections in the bake.
Recipe Overview
- Prep time: 15 minutes.
- Cook time: 25–35 minutes (depending on pan and oven).
- Total time: about 50 minutes including cooling and topping.
- Servings: 9 squares (9-inch round or 8×8-inch pan).
- Difficulty: Easy.
- Method: Mix batter by hand, bake at 350°F (175°C), then pour warm chocolate-fudge glaze over the slightly cooled cake.
For extra technique ideas with rich chocolate layers, I sometimes study the truffle cheesecake technique for inspiration on silky ganaches and texture balance.
My Experience Making This Recipe
I tested this recipe multiple times, adjusting bake times and the fudge ratio until the crumb stayed moist while holding shape. I learned that slightly underbaking (a few moist crumbs on the toothpick) gives the best fudgy mouthfeel. Chilling the cake briefly after glazing results in a glossy, sliceable finish.
How to Make Brownie Cake Chocolate Fudge
Start by melting butter with chopped dark chocolate (about 6 oz chocolate to 1/2 cup butter) and cooling slightly. Whisk in 1 cup sugar, 2 eggs at room temperature, 1 tsp vanilla, then fold in 3/4 cup flour, 1/4 cup cocoa powder, and a pinch of salt until just combined. Bake in a buttered and parchment-lined 9-inch round pan at 350°F (175°C) for 25–30 minutes; a few moist crumbs on a toothpick are ideal. For the fudge topping, heat 1/2 cup heavy cream to simmer, pour over 4 oz chopped chocolate and 2 tbsp butter, whisk until smooth, then pour over the warm cake and chill until set.
Equipment to have on hand: 9-inch round or 8×8 square pan, mixing bowls, silicone spatula, whisk, instant-read thermometer (optional), and a saucepan or double boiler for melting.
Expert Tips for Success
- Measure flour by spooning into the cup and leveling with a knife to avoid a dry, cakey result.
- Use room-temperature eggs so they emulsify easily and keep the batter smooth.
- Melt chocolate gently over a double boiler or in 20–30 second microwave bursts to prevent seizing. See how professionals handle small fudgy bites for technique cues in recipes like these brownie truffles.
- Don’t overmix once you add flour; stop when streaks disappear to keep the crumb tender.
- If your oven runs hot, tent the pan with foil after 20 minutes to prevent the edges from becoming too firm.
How to Serve Brownie Cake Chocolate Fudge
- Warm a slice for 10 seconds in the microwave and serve with vanilla ice cream for a molten contrast.
- Dust with cocoa powder or flaky sea salt to highlight the chocolate and add complexity.
- For a party platter, cut into small squares and top with a raspberry or a dollop of whipped cream.
- Pair this cake with salted caramel or espresso flavors — I enjoy it alongside lighter sweets like these caramel brownie ideas.
Storage and Reheating Guide
Store leftover cake in an airtight container in the refrigerator for up to 4 days to preserve the fudge topping. For longer storage, wrap tightly in plastic wrap and aluminum foil and freeze up to 3 months; thaw overnight in the fridge. Reheat single slices at 15–20 seconds in the microwave or 8–10 minutes at 300°F (150°C) in a small oven-safe dish to revive the fudgy texture without drying.
Recipe Variations
- Gluten-free: Substitute 3/4 cup plus 2 tbsp gluten-free 1:1 baking flour and add 1/4 tsp xanthan gum if your blend lacks it.
- Dairy-free: Use coconut oil or vegan butter and full-fat coconut milk for the glaze; use dairy-free chocolate.
- Nutty twist: Fold 1/2 cup toasted chopped pecans or walnuts into the batter for texture and flavor.
- Cheesecake swirl: Drop small dollops of sweetened cream cheese on top of the batter and swirl carefully before baking — for ideas combining caramel and cheesecake flavors, I refer to this caramel brownie cheesecake for technique cues.
Nutritional Highlights
- Rich in calories and fat due to chocolate, butter, and sugar — best enjoyed in moderate portions (one 2-inch square).
- Provides small amounts of iron from cocoa and chocolate; not a significant source of protein or fiber.
- Allergen information: contains dairy, eggs, and gluten (unless adapted). Clearly note these for guests with allergies.
Troubleshooting Common Issues
- Too dry or crumbly: likely overbaked — reduce bake time by 3–5 minutes and check for moist crumbs. Ensure accurate oven temp by using an oven thermometer.
- Fudge topping grainy or separated: chocolate may have seized; rewarm gently and whisk in 1–2 tbsp warm cream to smooth it out.
- Cake sinks in the center: overmixing or opening the oven door early can cause collapse; mix gently and avoid drafts while baking.
Frequently Asked Questions
Q: How do I know when this brownie cake is done without overbaking?
A: Look for a set edge and a slightly soft center that leaves moist crumbs on a toothpick. At 350°F (175°C), this usually takes 25–30 minutes in a 9-inch pan; start checking at 22 minutes. Residual heat will finish the interior while cooling.
Q: Can I make the fudge topping ahead of time?
A: Yes — you can make the ganache up to 3 days ahead and refrigerate in an airtight container. Rewarm gently over a double boiler or in short microwave bursts, stirring until pourable before glazing the cake.
Q: Can I use cocoa powder only instead of melted chocolate in the batter?
A: You can, but melted chocolate contributes fat and glossy texture that cocoa alone won’t replicate. If using cocoa only, increase butter or oil slightly and use Dutch-process or natural cocoa as your recipe specifies for balance.
Q: Why did my topping crack after chilling and how can I avoid it?
A: Rapid cooling or too much chocolate relative to cream can make a firm, brittle top. Use a balanced ganache ratio (about 1:1 chocolate to cream by weight for a pourable glaze) and cool slowly at room temperature before refrigerating briefly to set.
Brownie Cake Chocolate Fudge
- Total Time: 50 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A fudgy single-layer cake that tastes like a giant brownie topped with glossy chocolate fudge.
Ingredients
- 6 oz dark chocolate, chopped
- 1/2 cup butter
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- Pinch of salt
- 1/2 cup heavy cream
- 4 oz chocolate, chopped (for topping)
- 2 tbsp butter (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a buttered and parchment-lined 9-inch round pan.
- Melt butter with the chopped dark chocolate and let it cool slightly.
- Whisk in sugar, eggs, and vanilla until combined.
- Fold in flour, cocoa powder, and salt until just combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- While the cake cools, heat heavy cream to simmer and pour it over the chopped chocolate and butter for the fudge topping; whisk until smooth.
- Pour the fudge over the warm cake and chill until set.
Notes
For best fudgy texture, slightly underbake the cake. Chilling after glazing improves sliceability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 28g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg