Brown Butter Brownie Cake
This brown butter brownie cake is a literal brownie in cake form, complete with luscious milk chocolate buttercream and lots of sprinkles. It’s indulgent, unique, and perfect for any celebration!
Equipment
Ingredients
Brownie Cake Batter
- 1 cup unsalted butter
- 7 ounces 70% dark chocolate bar roughly chopped
- 1 tablespoon vanilla bean paste or extract
- 1 cup all-purpose flour *See notes below for measuring!*
- 2 tablespoons unsweetened Dutch processed cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1 1/4 cup granulated sugar
- 3 large eggs room temperature
Milk Chocolate Buttercream
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste or extract
- Pinch fine sea salt
- Chocolate sprinkles for decorating
Instructions
- Preheat the oven to 350 F/180 C. Generously butter a round 9” springform cake pan and line the bottom with parchment paper. Set aside.
- In a stainless steel pan, cook the butter over medium heat until the bottom of the pan has brown bits of butter solids and it smells nutty. Scrape it into a separate bowl and whisk in the chocolate and vanilla. Set aside.
- In a bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
- Whisk the sugar and eggs in a stand mixing bowl until light and fluffy. Then, stream in the melted chocolate mixture.
- Fold in the flour mixture until just combined.
- Pour the batter into the prepared baking pan. Bake for 35-45 minutes or until a toothpick inserted into the center comes out covered in moist crumbs.
- Let the pan cool on a wire rack. The cake needs to be completely cool before decorating!
- To make the frosting, beat the butter, powdered sugar, and cocoa powder until light and fluffy. Then mix in the heavy cream, vanilla, and salt.
- Pipe the frosting around the border of the brownie cake, decorate with sprinkles, and enjoy!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage/Freezing: Store leftovers in an airtight container at room temperature for 2-3 days. For extra gooey centers, warm any slices in the microwave! To freeze, wrap the cake in plastic wrap and place it in an airtight container or freezer bag for up to 1 month. Let it thaw at room temperature before serving!
Chocolate: You will need two chocolate bars—65-70% cacao is best. You can substitute chocolate chips if needed!
Cake pans: You can use a standard cake pan if you don't have a spring form pan. Line the bottom of the pan with two long strips of parchment paper in an "X" on the bottom, with the paper extending over the sides of the pan. Then, line it with round paper to cover the whole bottom. Once completely cooled, gently lift the cake using the parchment strips to remove it from the pan!
