Brown Butter Brownie Cake
You’ve heard of a cookie cake but what about a brownie cake? This fudgy brown butter brownie cake has all of the ease of a one layer cookie cake and all of the deliciousness of a brownie. It started with browned butter poured over semisweet chocolate. Once you quickly mix up the batter the recipe is baked in a springform pan which is the key to getting those nice edges!
One of my favorite parts about the Brown Butter Brownie Cake (Brownie Cookie Cake) is the milk chocolate buttercream on top. It is made with cocoa powder and just a little but of melted and cooled chocolate for the perfectly sweet and decadent topping. Feel free to decorate however you please, or even switch it up with a vanilla frosting that you can dye different colors!
The Shiny Crackle Top
One of THE most important parts about a good brownie is that shiny crinkle top. To achieve this, temperature is very important. Make sure that your butter is HOT when you pour it over those semisweet chips and quickly add that melted mixture to your eggs, sugars, cocoa powder and vanilla. This will help melt some of those sugars and give you that beautiful look!
Brown Butter Brownie Cake (Brownie Cookie Cake)
Equipment
- 1 Whisk or handmixer
- 1 9 inch Springform Pan
- Parchment Paper
Ingredients
Brownie Layer
- 1 cup 227g butter
- 1 cup 6oz semi-sweet chocolate chips
- 1 cup 200g granulated sugar
- 1/2 cup 100 dark brown sugar
- 3/4 cup 60g Dutch-process cocoa powder spooned and leveled
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup 60g all-purpose flour
- 1 tsp kosher salt
Milk Chocolate Frosting
- 1 cup 16 Tbsp; 226g unsalted butter, softened to room temperature
- 3 1/2 cups 420g confectioners sugar
- 1/2 cup 41g dutch-process cocoa powder
- 2 oz milk chocolate chips (or bar) melted and cooled slightly
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350F
- Line a springform 9 inch pan with a single sheet of parchment and grease the sides of the pan, set aside
- In a medium HEATPROOF bowl, add the chocolate chips and set aside
- Brown the butter over medium heat. In a large saucepan, place the 1 cup (227g) of butter and turn heat to medium, butter will begin to melt then foam, stir intermittently until butter appears brown in color and smells toasty. Remove from heat and pour over the chocolate chips in their heat proof bowl. Let sit so that the heat from the butter melts the chocolate for about 2 minutes. Mix with a nonstick spatula until chips and butter are completely smooth
- In a separate large bowl, add the sugars, cocoa powder, eggs, and vanilla. Using a hand mixer mix until light in color, fluffy and smooth.
- Add in melted chocolate and brown butter to the whipped sugars, cocoa powder, eggs, and vanilla in the larger bowl. Mix with a nonstick spatula until smooth. Add in flour and salt and mix again until thick batter forms
- Pour batter into springform pan and bake for 35-45 minutes checking for a firm edge and a set center
- Remove from oven and let cool!
Make the Frosting
- In the bowl of a standmixer fitted with a paddle attatchment (or a large bowl + a handmixer) add butter and confectioner’s sugar
- Mix until light and fluffy, on medium speed about 5 minutes, add cocoa powder and mix until completely combined.
- Add in the cooled melted chocolate and salt mix again until smooth. Make sure to keep the speed low at first to combine then to move it up to medium to help the frosting stay fluffy!
- Using a piping bag with a closed star piping tip (or plastic bag)pipe stars around the border of the COOLED cake. Top with sprinkles and slice!
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