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Fudgy Brown Butter Brownie Cake

Fudgy Brown Butter Brownie Cake

This fudgy brownie cake features rich brown butter and is topped with luscious milk chocolate buttercream and sprinkles.
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Prep Time 2 hours 30 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 350 kcal

Equipment

  • 9 inch spring form pan

Ingredients
  

Brownie Cake Batter

  • 1 cup unsalted butter for browning
  • 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
  • 1.25 cups 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
 

Preparing the Cake

  • 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!

Making the Frosting

  • 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. Use the spoon-level method for best results. Store leftovers in an airtight container for 2-3 days. Wrap for freezing up to 1 month.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 28gVitamin A: 500IUCalcium: 20mgIron: 1mg
Keyword brownie, cake, celebration, chocolate, dessert, Fudgy Brown Butter Brownie Cake
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