Homemade Chocolate Brownie Cake Recipe

This homemade Chocolate Brownie Cake recipe creates a delicious hybrid of chocolate brownies and a Texas sheet cake. The cake is topped with luscious chocolate icing made from scratch.

Most brownie recipes only make an 8×8 or 9×9 batch. I came up with this Homemade Chocolate Brownie Cake in order to make a larger batch.

I combined some elements of a few recipes, tweaked them a little, and bam! These chocolate brownies are what some may call a Brownie Sheet Cake.

Ingredients

To make a 9×13 pan of chocolate brownie cake from scratch, you need the following ingredients:

Chocolate Syrup

• ¼ cup unsweetened cocoa powder
• ½ cup water
• 1 cup sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt

Brownie Cake Batter

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons espresso powder
• 10 tablespoons butter (= 1 stick + 2 tablespoons)
• ¾ cup baking cocoa
• ¼ cup vegetable oil
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ⅔ cup chocolate chips
• Chocolate Syrup

Chocolate Icing

• 1¼ cups chocolate chips
• 3 tablespoons corn syrup
• 1 stick butter

How To Make a Chocolate Brownie Cake

Start by making a simple chocolate syrup. Just sugar, cocoa, water, vanilla, and a little salt.

The reason to make the syrup first is that it has to come to a boil and then cool. It will thicken some during the cooling period.

While the syrup is cooling, start the other aspects of the brownies, like preparing a 9×13 pan. I like to line it with aluminum foil sprayed with non-stick spray.

Next, gather the other ingredients together. (Above is flour, baking powder, salt, and espresso powder.)

It’s best to add eggs one at a time. I like to crack all of mine into a little glass bowl before adding them. You never know when you will run across a bad egg.

Now, microwave the butter until melted in a medium-size glass bowl. Add cocoa and oil and whisk until smooth.

Transfer the cocoa mixture to a bowl of an electric mixer. Stir in the sugar and add eggs, one at a time, mixing well after each addition. Add vanilla.

Gradually add the flour mixture. Pour in chocolate syrup and chocolate chips.

Baking Time

Pour batter into prepared 13×9 pan and bake for 25-30 minutes or until done. Let cool before icing.

This is how it looks before the icing is added.

The icing is a simple chocolate glaze made with chocolate chips, butter, and a little corn syrup.

To make the icing, melt chocolate chips and butter together in a microwave-safe bowl in 30-second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.)

Add corn syrup and stir until smooth. Let sit for 5 minutes before pouring over brownies.

Chocolate Brownie Cake

Chocolate Brownie Cake – this dessert recipe is so good. It's a mix between a brownie and chocolate sheet cake. Yum!

4.60 from 49 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 16 slices

Calories: 492kcal

Author: Lynda – Southern Kissed

Ingredients

Chocolate Syrup

• ¼ cup unsweetened cocoa powder
• ½ cup water
• 1 cup sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt

Brownie Batter

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tabelspoons espresso powder
• 10 Tablespoons butter (1 stick + 2 tablespoons)
• ¾ cup baking cocoa
• ¼ cup vegetable oil
• 2 cups sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ⅔ cups chocolate chips
• Chocolate Syrup

Chocolate Icing

• 1¼ cups chocolate chips
• 3 tablespoons corn syrup
• ½ cup butter (1 stick)

Instructions

• To make the syrup: in a medium or large saucepan, whisk the cocoa powder and sugar until well blended. Add water and whisk over medium-high until it starts to boil and becomes a little frothy. Continue boiling for approximately 3 minutes. Reduce heat and allow to simmer for 2 more minutes. Remove from the heat and add salt. Let cool.
• Preheat oven to 350 degrees. Line bottom of 13×9 pan with aluminum foil and spray with non-stick cooking spray.
• Combine flour, baking powder, salt, and espresso powder and set aside.
• Microwave butter until melted in a medium size glass bowl. Add cocoa and oil and whisk until smooth.
• Transfer cocoa mixture to a bowl of an electric mixer. Stir in sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Gradually add flour mixture. Pour in chocolate syrup and chocolate chips.
• Pour batter into prepared 13×9 pan and bake for 25-30 minutes or until done. Let cool before icing.
• To make the icing: Melt chocolate chips and butter together in a microwave-safe bowl in 30 second intervals on high, stirring well after each segment. (It took me a total of one minute + an additional 10 seconds.) Add corn syrup and stir until smooth. Let sit for 5 minutes before pouring over brownies.

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 68g | Protein: 5g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 340mg | Fiber: 3g | Sugar: 53g

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Like chocolate? Be sure to check out these other delicious chocolatey desserts:

• Nutella Bread (aka Chocolate Bread) – Luscious Nutella enrobed in a homemade sweet dough – it’s great for breakfast, snack, and dessert!
• Brown Sugar Blondies – This is the recipe for those who really want a brownie but can’t have chocolate.

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