There’s something about chocolate that always feels like a warm hug, isn’t there? On days when I crave something rich but don’t want to spend hours washing dishes afterward, this One Pan Brownie Cake is my hero. It’s the best mix of fudgy brownies and soft cake—all baked in a single pan. No fancy tools, no fuss. Just deep, chocolatey comfort in every bite.
Why You’ll Love This One Pan Brownie Cake
This recipe is pure magic for those who love freshly baked brownies in a pan but also crave that soft, sliceable texture of a chocolate cake. Imagine the dense edges of a brownie meeting the tender crumb of a cake. That’s exactly what this recipe delivers. It’s perfect for casual dinners, quick birthdays, or those late-night chocolate emergencies.
Plus, cleanup? Just one pan. (Your sink will thank you.)
Ingredients You’ll Need
Here’s everything that goes into this brownie cake recipe homemade style—simple, real ingredients that make every bite count:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ⅓ cup brown sugar (for that caramel note)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder (unsweetened)
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
Optional toppings: sea salt flakes, a dusting of powdered sugar, or a scoop of vanilla ice cream (highly recommended).
How To Make Cake Brownies (All In One Pan)
Step 1: Melt and Mix
Start by preheating your oven to 350°F (175°C).
Grab an oven-safe skillet or a regular baking pan—an 8×8 inch pan works perfectly.
Melt the butter right in the pan over low heat (or microwave it if you’re using a glass dish). Once melted, whisk in both sugars and vanilla extract until smooth and glossy.
Add the eggs, one at a time, mixing quickly after each so they don’t scramble.
Step 2: Add the Dry Ingredients
Sift cocoa powder, flour, baking powder, and salt directly over the wet mix. Stir until just combined. The batter will be thick—that’s what makes those rich, chewy edges!
Fold in the chocolate chips and spread the batter evenly in the same pan.
Step 3: Bake to Perfection
Bake for 20–25 minutes, depending on how gooey you want it. The top should look set and slightly cracked.
If you insert a toothpick, a few moist crumbs should cling to it—that’s your sign it’s perfect.
Let it cool for 10 minutes before slicing. Or don’t. I won’t judge.
Serving Ideas
This chocolate brownie cake is a blank canvas for creativity:
- Brownie Cake Birthday Treat: Top with whipped cream, drizzle with chocolate ganache, and scatter colorful sprinkles. Instant birthday joy.
- Small Batch Baking Fix: Halve the ingredients for a mini version in a loaf pan. Perfect for two (or one, no shame).
- Half Sheet Brownies: Double the recipe and bake in a sheet pan for easy party squares.
- Brownie Cake From Mix Boxes: If you’re in a rush, even boxed brownie mix can work—just add an egg and a touch of baking powder to give it a cake-like rise.
Tips for Perfect Brownies Every Time
- Don’t overbake. The secret to fudgy cake brownies is stopping right before they look “done.”
- Use good cocoa. It’s the backbone of flavor. Dutch-process cocoa gives a richer taste.
- Mix gently. Overmixing can lead to tough brownies. Stir until everything’s just combined.
- Add-ins? Yes, please. Try walnuts, espresso powder, or a swirl of peanut butter for fun twists.
Why This Recipe Works
It’s all about balance. The butter gives richness, the sugars add chewiness, and the eggs lift it into cake territory. No need for fancy mixers or bowls—you build the batter right where you bake it. It’s part brownie, part cake, and fully irresistible.
I’ve made countless brownie variations over the years, but this pan brownie cake sits at the top of my comfort list. It’s the kind of dessert that welcomes imperfection—cracks, uneven edges, slightly gooey centers—they’re all part of the charm.
Storage and Make-Ahead Tips
- Room temperature: Keeps well for up to 3 days in an airtight container.
- Fridge: Lasts a week, though it may firm up—just microwave for 10 seconds before serving.
- Freezer: Slice, wrap individually, and freeze up to 2 months. Perfect for spontaneous chocolate cravings.
Variations You’ll Love
- Mocha Brownie Cake: Add 1 teaspoon instant coffee to the batter for a subtle kick.
- Nutty Delight: Stir in chopped pecans or hazelnuts for crunch.
- Salted Caramel Swirl: Drop spoonfuls of caramel over the batter and swirl lightly before baking.
- Brownie Cake From Box Mix: Combine one box of brownie mix with an egg and ¼ teaspoon baking powder for a lighter texture—quick and foolproof.
My Favorite Way To Enjoy It
I love slicing this sheet brownie cake slightly warm, topping it with vanilla ice cream, and letting it melt into the cracks. There’s something therapeutic about that first forkful—rich, gooey, and unapologetically chocolatey.
If you ever doubted that dessert could heal a long day, this recipe will change your mind.
Final Thoughts
Baking doesn’t have to be complicated. Sometimes, it’s just about melting butter, whisking a few pantry staples, and letting the oven do its magic. This One Pan Brownie Cake proves that less really can be more.
Whether you’re baking for yourself, your family, or a friend who needs a pick-me-up, this dessert will always hit the sweet spot.
One Pan Brownie Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Use an 8×8-inch oven-safe skillet or baking pan.
- Add the butter to the pan and melt it over low heat (or in the microwave if using a glass dish).
- Whisk in granulated sugar, brown sugar, and vanilla until smooth.
- Crack in the eggs, one at a time, whisking quickly so they blend in without cooking.
- Sift in cocoa powder, flour, baking powder, and salt. Gently fold everything together until just combined — don’t overmix.
- Fold in chocolate chips for extra gooey goodness.
- Spread the batter evenly in the same pan. Bake for 20–25 minutes. It’s ready when the top looks set and a toothpick comes out with a few moist crumbs.
- Let it rest for about 10 minutes before slicing. Serve warm with ice cream or powdered sugar on top.
Notes
- For an extra fudgy texture, bake it closer to 20 minutes. For a more cake-like texture, bake it around 25 minutes.
- Dutch-process cocoa gives a deeper flavor, but any good unsweetened cocoa works.
- You can double the recipe for a 9×13-inch pan — just bake for 30–35 minutes.
- Letting the brownie cake cool for a bit helps it set and slice neatly (though stealing a warm corner piece is totally allowed).
Frequently Asked Questions
Q1: Can I make this brownie cake without eggs?
Yes! Replace each egg with ¼ cup of unsweetened applesauce or a flaxseed egg. The texture stays moist and tender.
Q2: How do I know when the brownie cake is done?
Look for a set top and slightly soft center. A toothpick should come out with a few moist crumbs—not clean.
Q3: Can I use a box mix for this?
Absolutely. This recipe also works beautifully with brownie mix chocolate cake combos. Just add an extra egg for a fluffier result.
Q4: What pan size works best?
An 8×8 inch pan gives you that ideal thickness. For thinner brownies, use a half sheet pan and reduce baking time by a few minutes.
Q5: Can I double this recipe?
Yes, just bake it in a Wilton brownie pan or a 9×13 inch pan and adjust baking time accordingly.
