An easy and delicious warm chocolate brownie cake, with a crackly top and a gooey centre. This chocolate cake comes together quickly without a mixer and with just a few pantry ingredients.

The chocolate brownie cake in baking dish with spoon.

If you’re looking for an easy and delicious warm chocolate dessert, you won’t be disappointed in this fabulous chocolate brownie cake!

This brownie cake comes together quickly without a mixer. After just a short bake, simply spoon it out warm for a perfect rustic chocolate dessert. A scoop of ice cream is a perfect accompaniment.

What you’ll need

Ingredients for chocolate brownie cake.

A few notes about the key ingredients …

Chocolate or Chocolate chips – semi-sweet or dark chocolate chips are the easy pantry item to use here, but you can also use the same weight of any semi-sweet, dark or bittersweet chocolate.

Espresso Powder – you can also use instant coffee powder or if you don’t have either, simply omit it.

Cocoa Powder – use Dutch-processed cocoa powder for the best results. (I haven’t tested this recipe with Natural Cocoa powder.)

How to make this chocolate brownie cake

Melted butter in bowl.
Butter, chocolate and cocoa powder in bowl.
Eggs and sugar whisked together in bowl.
  1. Start by melting some butter in a small saucepan or in the microwave.
  2. Add the chocolate chips and cocoa powder to the melted butter and stir just to moisten the cocoa powder, then let stand to allow the chocolate to melt.
  3. In a medium bowl, add the eggs and sugar and whisk together vigorously until light and ribbony, about 2 minutes.
Adding espresso powder and salt to batter.
Adding chocolate mixture to batter.
Batter after whisking in chocolate.
  1. Whisk in the vanilla, espresso powder and salt and whisk in.
  2. Stir the chocolate mixture until smooth
  3. Whisk the chocolate mixture into the egg mixture.
Adding flour to chocolate mixture.
Finished batter in bowl.
Batter spread in baking dish.
  1. Add the flour to the batter.
  2. Stir in the flour just until combined and no flour is visible.
  3. Spread batter into the baking dish, bake and enjoy!

Recipe video

Recipe tips!

  • You can tweak the baking time slightly to have a more gooey or less gooey brownie cake, as you prefer. Use the lesser baking times for a gooey-er cake and the longer times for a more set cake.
  • Note that the baking time varies depending on your baking pan, with glass and ceramic pans requiring a longer baking time than if you are using a metal baking pan.

How to serve chocolate brownie cake

Serve this chocolate brownie cake warm as is, or with a scoop of ice cream. Vanilla ice cream always works, but try other flavours, such as coffee ice cream, for a great flavour combination.

Chocolate brownie cake in baking dish with spoon.

Making ahead, storing and freezing

While this cake is lovely served warm and freshly baked, it keeps quite well when stored in an airtight container at room temperature for 2-3 days. It tends to get less gooey as it sits.

This cake will also freeze well, well-wrapped, for up to 3 months.

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Warm brownie cake in baking dish with spoon.

Get the Recipe: Warm Chocolate Brownie Cake

This warm chocolate brownie cake has a fabulous crackly top and a delicious gooey centre. Spoon it out for a perfect rustic warm chocolate dessert.
5 stars from 2 ratings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 5 servings


  • 1/2 cup (113 g) unsalted butter
  • 3 Tablespoons (18 g) unsweetened Dutch-process cocoa powder
  • 1 1/2 oz (42 g) semi-sweet, dark or bittersweet chocolate or chocolate chips, about 3 rounded Tbsp of chocolate chips
  • 2 1/2 large eggs, *see Note 1 below
  • 3/4 cup + 2 Tablespoons (175 g) granulated white sugar
  • 1/2 teaspoon instant espresso powder or instant coffee granules, can omit
  • 1 1/2 teaspoons vanilla bean paste or vanilla extract
  • 3/4 teaspoon kosher salt, reduce by 1/4 tsp. if using salted butter
  • 3/4 cup (94 g) all-purpose flour, spooned and levelled
  • Icing/Confectioners' sugar, for dusting after baking


  • Tip! For best accuracy and results, use a kitchen scale and the weight measurements provided.
  • Preheat to 350°F (regular bake setting/not fan-assisted). Butter or spray a 1 qt. baking dish. (My dish shown here is about 8 inches long by 6 inches wide. A pie dish should also work here.). Set aside. Melt the butter in a small saucepan or in the microwave until very bubbly. Pour the hot butter into a small bowl and ad the chocolate chips and cocoa powder. Stir briefly to moisten the cocoa powder, then set aside and let stand to allow the chocolate to melt and the butter to cool.
  • In a medium bowl, whisk the eggs and granulated sugar until the sugar is mostly dissolved and the mixture forms a slowly dissolving ribbon when folded back onto itself, about 2 minutes. Whisk in the espresso powder, vanilla bean paste and salt.
  • Whisk the chocolate/butter mixture until smooth, then gradually pour it into the egg mixture, whisking constantly, until incorporated. Add the flour and fold in with a spatula just until combined. Pour the batter into the prepared baking dish.
  • Tip! Use the lesser baking times for a gooey-er cake and the longer times for a more set cake.
  • Bake in preheated oven until the sides and top are set, with a few cracks and centre jiggles slightly when the dish is gently shaken, 20–25 minutes if using ametal pan or 25–30 minutes if using a glass or ceramic baking dish. Remove from oven and let cool 10-15 minutes before serving.
  • Just before serving, sprinkle with icing sugar. Spoon out portions of the cake (the center should still be a bit gooey) and serve with a scoop of ice cream alongside if desired.


Note 1: To get 2 1/2  eggs, beat together 3 eggs, then remove and discard about 1 1/2 Tablespoons of the egg.
Cuisine: American, Canadian
Course: Dessert
Serving: 1serving, Calories: 419kcal, Carbohydrates: 49g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 382mg, Potassium: 140mg, Fiber: 2g, Sugar: 32g, Vitamin A: 678IU, Calcium: 28mg, Iron: 2mg
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