It’s a Cake, It’s a Brownie
What a great combination. For those cake and brownie lovers, this is your recipe! It brings a light texture, with a not-too-rich chocolate flavor. I do have to warn you, it doesn’t come off as fudgy brownie, and won’t give the crispy corners that us fudgy brownie people love. The addition to the chocolate chips (I used chunks) does give a nice chocolatey bite. These can be served with either ice cream or whipped cream.
Kitchen Tools
Chocolate Brownie Cake
It's a chocolate cake and a chocolate brownie in one!
- stand mixer
- kitchen scale
- Rubber Spatula
- loaf pan
- 150 grams all purpose flour
- 22 grams unsweetened cocoa powder
- 4 grams baking powder
- 5 grams baking soda
- .75 grams espresso powder (optional)
- 3 grams kosher salt
- 113 grams unsalted butter (room temperature)
- 200 grams granulated sugar
- 2 large eggs
- 3 grams vanilla extract
- 170 grams sour cream
- 70 grams semi-sweet chips (optional)
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Preheat oven to 350α΅ Fahrenheit.
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Grease a 9" x 5" loaf pan.
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In a medium bowl, whisk the flour, cocoa, baking powder, baking soda, espresso powder, and salt.
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In another bowl, beat the butter with an electric mixer or in your stand mixer with the paddle attachment until light and fluffy on medium-high, about 5 minutes.
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While mixing on low, gradually add the sugar and continue to beat for another 5minutes on medium-high.
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Bring the mixer to low and beat in the eggs one at a time on medium-low.
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Add vanilla, beating until the mixture is smooth.
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Add the sour cream and mix until incorporated on medium-low.
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Gradually add the flour mixture and mix on low until just combined.
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Fold in the chocolate chips if you are using.
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Pour the batter in the prepared pan and use an offset spatula (or rubber spatula) to even the top.
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Bake for 45-60 minutes, or until a skewer/toothpick come out clean when poked into the center.
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Let cool for 2 hours in the pan. The cake may settle a bit and deflate.
