If you’re craving a rich, chocolatey treat but don’t want to commit to a huge dessert, this Mini Brownie Cake Recipe is an absolute game-changer. It’s the perfect size for a cozy night in or a sweet surprise for a few friends, blending the fudgy intensity of brownies with the softness of a cake in one spectacular bite. Each slice feels like a warm hug from your oven, made with simple ingredients but bursting with such luscious flavor and texture that you’ll find yourself reaching for seconds without hesitation.
Ingredients You’ll Need
Getting the ingredients right is the magic behind any great bake, and this Mini Brownie Cake Recipe relies on just a handful of pantry staples that come together beautifully. Each element plays a special role, ensuring the perfect balance of moistness, sweetness, and that unmistakable deep cocoa flavor.
- Unsalted butter (½ cup or 1 stick): Melting it brings richness and a smooth base for the cake’s fudgy texture.
- Granulated sugar (¾ cup): Sweetens the batter and creates a delicate crust on the top.
- Large eggs (2): Bind everything together and add moisture to the batter.
- Vanilla extract (1 teaspoon): Elevates the chocolate taste with a warm, aromatic background note.
- Unsweetened cocoa powder (⅓ cup): The heart of the brownie cake’s rich chocolate flavor, use a good quality one for best results.
- All-purpose flour (½ cup): Adds structure without weighing down the cake.
- Baking powder (¼ teaspoon): Gives a slight lift so the cake isn’t too dense.
- Salt (¼ teaspoon): Balances sweetness and enhances the cocoa’s depth.
- Semi-sweet chocolate chips or chunks (½ cup, optional): For a melty, indulgent surprise in every bite.
- Powdered sugar or frosting (optional): Perfect for dusting or topping if you want a touch of extra sweetness and presentation flair.
How to Make Mini Brownie Cake Recipe
Step 1: Prepare your baking pan
Start by preheating your oven to 350°F (175°C). Grease or line a 6-inch round cake pan with parchment paper to make sure your brownie cake lifts out easily after baking. This step might be small, but it makes a huge difference when it’s time to enjoy your masterpiece.
Step 2: Combine butter and sugar
In a mixing bowl, whisk together the melted butter and granulated sugar until completely combined. This mixture will form the base of your batter, so take a moment to appreciate how the creamy butter meets the sweet sugar for an irresistible flavor foundation.
Step 3: Add eggs and vanilla
Next, whisk in the eggs one at a time along with the vanilla extract, ensuring each is fully incorporated for a smooth, glossy batter. These wet ingredients add richness and help bind the cake perfectly.
Step 4: Mix in the dry ingredients
Sift together the cocoa powder, all-purpose flour, baking powder, and salt. Slowly fold these into the wet mixture, stirring just enough to combine everything. Be careful not to overmix—this keeps your brownie cake soft, tender, and fudge-like.
Step 5: Add chocolate chips
If you want pockets of extra chocolate goodness, fold in your semi-sweet chocolate chips or chunks now. These will melt slightly during baking, giving you little bursts of gooey richness.
Step 6: Bake to perfection
Pour the batter into the prepared pan, smooth the top, and bake for 20 to 25 minutes. You’re looking for a toothpick inserted in the center to come out with a few moist crumbs—this means you’ve hit the perfect balance between cakey and fudgy texture. Let the cake cool a bit before you try to remove it from the pan.
How to Serve Mini Brownie Cake Recipe
Garnishes
A light dusting of powdered sugar can turn your Mini Brownie Cake Recipe from simple to stunning with almost no effort. For an extra luxe touch, try a thin layer of chocolate or vanilla frosting to amp up the sweetness and add creaminess that complements the dense cake beautifully.
Side Dishes
This brownie cake pairs amazingly well with classic companions like a scoop of vanilla ice cream or a dollop of fresh whipped cream. The contrast between warm brownie and cool creamy sides makes each bite even more decadent. Fresh berries also add a bright, juicy counterpoint that elevates the whole experience.
Creative Ways to Present
Serve individual slices on pretty dessert plates with a drizzle of caramel or raspberry sauce for eye-catching flair. You can also transform your Mini Brownie Cake into layered mini cakes by slicing it horizontally and filling the middle with your favorite frosting or fruit preserves.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Mini Brownie Cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. This keeps it fresh and maintains that moist, fudgy texture you love.
Freezing
If you want to enjoy this treat later, freeze the cooled cake wrapped in foil or plastic wrap, then placed in a freezer bag. It will keep well for up to 3 months. Defrost overnight in the fridge for best results.
Reheating
For a warm, freshly-baked feel, gently reheat individual slices in the microwave for 15-20 seconds. You can also warm a larger portion in a 300°F (150°C) oven for about 10 minutes. This brings back that just-baked coziness with melted chocolate magic.
FAQs
Can I double the recipe to make a larger cake?
Absolutely! Doubling the ingredients and using a larger pan, like an 8-inch round, works perfectly. Just keep an eye on the baking time, as it may need a bit longer than 25 minutes.
Are the chocolate chips necessary?
They’re optional but highly recommended if you want extra pockets of melty chocolate. If you prefer a more uniform texture, feel free to leave them out.
Can I use a different type of cocoa powder?
You can, but try to use unsweetened cocoa powder for the best authentic flavor. Dutch-processed cocoa will give you a smoother, milder taste, while natural cocoa tends to be more intense and slightly acidic.
Is this recipe suitable for vegetarians?
Yes, this Mini Brownie Cake Recipe is vegetarian-friendly as it contains no meat or animal by-products aside from eggs and butter.
How do I know when the cake is done?
Check doneness by inserting a toothpick in the center. It should come out with a few moist crumbs, which means the cake is fudgy and not dry. If it’s completely clean, it might be overbaked.
Final Thoughts
Making this Mini Brownie Cake Recipe is like giving yourself a delicious little gift that’s easy to share but feels special every single time. It’s perfect for when you want chocolate comfort without extra fuss, and once you try it, it’s sure to become a staple in your dessert rotation. So go ahead, whip it up, and enjoy every in-between bite of chocolatey bliss!
Print
Mini Brownie Cake Recipe
- Total Time: 35 minutes
- Yield: 1 mini cake (serves 4–6) 1x
- Diet: Vegetarian
Description
This mini brownie cake is a rich and fudgy dessert perfect for small celebrations or an intimate treat for two. Made with melted butter, cocoa, and optional chocolate chips, it offers a moist, chocolaty experience finished with a light dusting of powdered sugar or frosting.
Ingredients
Brownie Cake
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips or chunks (optional)
Topping (Optional)
- Powdered sugar or frosting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease or line a 6-inch round cake pan or similar mini baking dish with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter and granulated sugar until well combined and slightly glossy. Add the eggs and vanilla extract, whisking until the mixture is smooth and homogenous.
- Add Dry Ingredients: Sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Fold in Chocolate Chips: If using, fold in the semi-sweet chocolate chips or chunks to add extra bursts of melted chocolate throughout the cake.
- Pour and Bake: Pour the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the mini brownie cake to cool in the pan before removing. Dust with powdered sugar or spread a light layer of frosting as desired before slicing and serving.
Notes
- This mini brownie cake is ideal for small gatherings or as a dessert for two people.
- For a gooey center, slightly underbake the cake and serve warm, optionally paired with ice cream.
- The recipe can be doubled to bake in an 8-inch pan for a larger cake.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
