The Ultimate Brown Butter Brownie Cake Recipe: Fudgy, Decadent, and Easy to Make
Prepare to be amazed by this **Brown Butter Brownie Cake**, a true culinary delight that takes the classic brownie and transforms it into an elegant, shareable cake. Imagine the fudgiest brownie texture, elevated by the rich, nutty notes of brown butter, all crowned with a velvety milk chocolate buttercream and a generous scattering of colorful sprinkles. This unique dessert is not just a cake; it’s a celebration in every bite, perfect for birthdays, holidays, or any moment that calls for something truly special and indulgent.
As a pastry chef, I’ve always considered **brown butter**—affectionately known as “liquid gold”—my secret ingredient for transforming good desserts into unforgettable ones. Its deep, caramelized, and nutty flavor profile adds an unparalleled depth that regular butter simply can’t achieve. It’s a game-changer, infusing a gourmet touch into even the simplest recipes.
From my incredibly fluffy cinnamon rolls with brown butter to the wildly popular brown butter snickerdoodle cookies, brown butter is a recurring star in my kitchen. And for this sensationally fudgy brownie cake, it’s not just an ingredient; it’s the very heart of its rich, complex flavor. Get ready to experience dessert perfection!
Much like my other brown butter recipes, this brownie cake is guaranteed to steal the spotlight at any gathering. It’s the ultimate bakery-worthy treat you can proudly make right in your own kitchen.
Once you’ve experienced the magic of brown butter in this cake, you’ll likely find yourself completely hooked! To continue your brown butter journey, I highly recommend trying my easy chocolate chip blondies with brown butter next. They’re equally delightful and incredibly simple to make!
Table of Contents
How to Make It: Step-by-Step Perfection
Creating this decadent brown butter brownie cake is a rewarding process, and with these detailed steps, you’ll achieve bakery-quality results every time. Follow along carefully to ensure the perfect fudgy texture and rich flavor.
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Begin with the brown butter. This is where the magic starts! If you’re new to this technique, my comprehensive brown butter guide offers invaluable tips for achieving that perfect nutty aroma and golden color. Once your butter is perfectly browned, immediately whisk in the chopped dark chocolate and the luxurious vanilla bean paste. The residual heat will melt the chocolate into a glossy, rich mixture. Set this aside to cool slightly.
2
Aerate eggs and sugar, then incorporate chocolate. In a spacious large mixing bowl, combine the eggs and granulated sugar. Using a hand mixer or a stand mixer, whisk vigorously until the mixture becomes notably pale, thick, and fluffy. This aeration step is crucial for the cake’s ultimate fudgy-yet-light texture. Once achieved, slowly stream in your slightly cooled brown butter and chocolate mixture, mixing until just combined and smooth.
3
Complete the brownie batter and prepare for baking. Gently fold the dry ingredients (flour, cocoa powder, cornstarch, and salt, which should have been sifted together beforehand) into your wet mixture until just combined. Be careful not to overmix, as this can lead to a tougher cake. Pour the luscious batter evenly into a greased and parchment-lined 9-inch springform cake pan. If a springform pan isn’t available, you can easily adapt a standard round cake pan by creating parchment paper “slings,” similar to the method used for my Oreo cookie cake.
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Bake to fudgy perfection. Transfer your prepared pan to the preheated oven. The baking time will vary, but you’ll know the brownie cake is done when the edges are set, and a toothpick inserted into the center emerges with a few moist crumbs clinging to it. This indicates a perfectly fudgy interior without being raw. Avoid overbaking, as this is the key to maintaining that desirable gooey texture. Let it cool completely before moving to the next step.
5
Whip up the luscious milk chocolate frosting. While the cake cools, prepare the buttercream. In a clean bowl, beat together softened unsalted butter, powdered sugar, and cocoa powder until the mixture transforms into a light, airy, and incredibly fluffy frosting. Finally, incorporate heavy cream, vanilla bean paste (or extract), and a pinch of fine sea salt to enhance the flavors. This milk chocolate buttercream is the perfect sweet, creamy counterpoint to the rich brownie cake.
For a delightful variation, you could easily omit the cocoa powder for a classic, smooth vanilla frosting!
6
Decorate and serve! Once your brownie cake is completely cool, it’s time for the fun part! Pipe your exquisite milk chocolate buttercream around the border of the cake. Unleash your creativity with sprinkles! Opt for classic chocolate sprinkles, or customize the colors to match your occasion—shades of pink for Valentine’s Day, vibrant rainbow sprinkles for birthdays, or any festive combination that brings joy. Slice, serve, and savor this ultimate brownie cake experience!
Still captivated by the irresistible flavor of brown butter? You’re in good company! Its profound nutty richness has a magical way of elevating all kinds of baked goods, lending them that coveted bakery-style charm. Don’t miss out on trying my rice crispy treats with brown butter for a gooey, toasty twist on a beloved childhood classic. Or, for a seasonal favorite that’s delicious year-round, indulge in my popular brown butter pumpkin cookies—they are absolute fan favorites!
3 Tips for an Irresistibly Fudgy Cake
Achieving that perfectly fudgy, dense, and moist brownie cake texture isn’t just about the ingredients; it’s also about technique. Here are three essential tips to ensure your Brown Butter Brownie Cake turns out incredibly rich and decadent every single time:
1. Master precision with a kitchen scale. For consistently perfect baking results, using a kitchen scale to measure your dry ingredients is my absolute top recommendation. Volume measurements (like cups) can be notoriously inaccurate, especially with flour. Packing too much flour into a measuring cup can drastically alter the batter’s consistency, leading to a cake that is dense, dry, and far from the fudgy ideal we’re aiming for. A scale guarantees the correct ratio, ensuring optimal texture.
2. Avoid the cardinal sin of overbaking! This is perhaps the most crucial tip for a truly fudgy brownie cake. If you’re chasing that coveted gooey center and dense, moist texture, it’s vital to pull the cake from the oven at precisely the right moment. Bake until the edges are visibly set and slightly firm, but the very middle still looks a little soft. A toothpick inserted into the center should come out with moist crumbs, not wet batter, and certainly not clean. A perfectly baked brownie cake will often sink just slightly in the center as it cools, a clear sign of its glorious fudgy core.
3. Resist the urge to make substitutions. While it might be tempting to swap out ingredients based on what you have on hand or dietary preferences, for a recipe like this, adherence to the original is key. Baking is a science, and ingredients are carefully balanced for specific chemical reactions and structural outcomes. Substituting ingredients, particularly in a sensitive recipe like this, can significantly impact the final texture, moisture, and overall success, potentially resulting in a cake that is drier, crumbly, or less dense than intended. Stick to the tested recipe for the absolute best, most delicious, and most fudgy results!
If you tried this delightful Brown Butter Brownie Cake or any other recipe from my website, please don’t hesitate to share your experience in the comments section below; I truly cherish hearing from you! While you’re there, a star rating would be incredibly helpful and much appreciated! You can also tag me on Instagram or Facebook so I can see your wonderful creations!
Brown Butter Brownie Cake
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Equipment
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9-inch Springform Cake Pan: Essential for easy removal of your beautiful brownie cake.
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Large Mixing Bowls: For combining wet and dry ingredients separately.
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Hand Mixer or Stand Mixer: For whisking eggs and sugar, and for the buttercream.
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Whisk and Spatula: For mixing and folding ingredients.
Ingredients
For the Brownie Cake Batter:
- 1 cup unsalted butter (for browning, yields nutty flavor)
- 7 ounces 70% dark chocolate bar, roughly chopped (high quality for best flavor)
- 1 tablespoon vanilla bean paste, or extract (paste offers richer vanilla notes)
- 1 cup all-purpose flour, *See notes below for accurate measuring!*
- 2 tablespoons unsweetened Dutch processed cocoa powder (for deep color and less bitterness)
- 1 tablespoon cornstarch (for a tender crumb)
- 1 teaspoon fine sea salt (enhances chocolate flavor)
- 1 1/4 cup granulated sugar
- 3 large eggs, room temperature (for emulsion and texture)
For the Milk Chocolate Buttercream:
- 1 cup unsalted butter, room temperature
- 1 cup powdered sugar
- 2 tablespoons cocoa powder (Dutch processed recommended for rich color)
- 2 tablespoons heavy cream (for a creamy consistency)
- 1 teaspoon vanilla bean paste, or extract
- Pinch fine sea salt
- Chocolate sprinkles, for decorating (or any sprinkles of choice!)
Instructions
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1. Preheat your oven to 350 F (180 C). Generously grease a round 9-inch springform cake pan and meticulously line the bottom with parchment paper. This will ensure easy release of your fudgy masterpiece. Set the prepared pan aside.
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2. In a light-colored stainless steel pan, melt the unsalted butter over medium heat. Continue cooking, stirring occasionally, until the butter solids at the bottom of the pan turn a rich brown color and emit a wonderfully nutty aroma. This process, known as browning butter, typically takes 5-7 minutes. Immediately transfer the browned butter into a separate heatproof bowl to stop the cooking, then whisk in the 70% dark chocolate bar and vanilla bean paste until completely melted and smooth. Let this mixture cool slightly.1 cup (226 g) unsalted butter, 7 ounces (200 g) 70% dark chocolate bar, 1 tablespoon vanilla bean paste
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3. In a separate medium bowl, sift together the all-purpose flour, unsweetened Dutch processed cocoa powder, cornstarch, and fine sea salt. Sifting helps to eliminate lumps and ensures an even distribution of ingredients, leading to a smoother batter. Set this dry mixture aside.1 cup (130 g) all-purpose flour, 2 tablespoons unsweetened Dutch processed cocoa powder, 1 teaspoon fine sea salt, 1 tablespoon cornstarch
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4. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large bowl), whisk the granulated sugar and large eggs on medium-high speed until the mixture becomes very pale, thick, and fluffy, approximately 5-7 minutes. This step incorporates air, contributing to the cake’s tender crumb. Reduce speed to low and slowly stream in the slightly cooled melted chocolate and brown butter mixture, mixing just until fully combined.1 1/4 cup (250 g) granulated sugar, 3 (150 g) large eggs, 1 tablespoon vanilla bean paste
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5. Gently fold in the sifted flour mixture using a rubber spatula. Mix only until no dry streaks remain, being careful not to overmix, which can develop gluten and result in a tougher cake.
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6. Pour the completed brownie batter into your prepared baking pan. Spread it evenly to the edges. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The center should still look slightly soft, as it will continue to set as it cools.
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7. Remove the pan from the oven and let it cool completely on a wire rack. This cake must be absolutely cool to the touch before you attempt to frost and decorate it; otherwise, the buttercream will melt.
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8. To create the velvety milk chocolate frosting: In a large mixing bowl, beat the room temperature unsalted butter, powdered sugar, and cocoa powder until the mixture is light, fluffy, and smooth. Next, add the heavy cream, vanilla bean paste (or extract), and a pinch of fine sea salt. Beat again until everything is well combined and the frosting is smooth and spreadable.1 cup (226 g) unsalted butter, 1 cup (120 g) powdered sugar, 2 tablespoons cocoa powder, 2 tablespoons (25 g) heavy cream, 1 teaspoon vanilla bean paste, Pinch fine sea salt
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9. Finally, decorate the cake. Using a piping bag with your favorite tip, pipe the decadent milk chocolate frosting around the border of the cooled brownie cake. Finish by generously scattering chocolate sprinkles (or any festive sprinkles that match your occasion!) over the top. Slice and enjoy your spectacular Brown Butter Brownie Cake!Chocolate sprinkles
Notes
Storage and Freezing: Leftovers of this delicious brownie cake should be stored in an airtight container at room temperature for up to 2-3 days to maintain freshness. For an extra indulgent treat, warm individual slices in the microwave for a few seconds to reactivate that wonderfully gooey center. To freeze the cake, wrap it tightly in plastic wrap (or individual slices) and place it in an airtight container or a freezer-safe bag. It can be stored in the freezer for up to 1 month. When ready to enjoy, simply let it thaw at room temperature before serving.
Chocolate Selection: This recipe calls for two chocolate components: the dark chocolate bar for the brownie batter and cocoa powder for the frosting. For the brownie batter, using a high-quality 65-70% cacao dark chocolate bar will yield the richest and most complex chocolate flavor. If dark chocolate bars are not readily available, good quality chocolate chips (like Ghirardelli or Guittard) can be substituted. For the buttercream, Dutch processed cocoa powder is recommended for a deeper color and smoother, less bitter chocolate taste.
Cake Pan Alternatives: While a springform pan is ideal for its ease of release, you can absolutely use a standard round cake pan if you don’t have one. To do this, prepare your standard pan by first greasing it well. Then, create a parchment paper “sling” by laying two long strips of parchment paper across the bottom of the pan in an “X” shape, ensuring the ends extend over the sides. Finally, place a round piece of parchment paper to cover the entire bottom. Once the cake is completely cooled, you can gently lift it out of the pan using these parchment paper strips.
The calorie information provided for this recipe is an estimate derived from a nutritional calculator. The accuracy of the listed calories, as well as other nutritional values, is not guaranteed and can vary based on specific ingredients used and preparation methods.