The ultimate chocolate brownie cake features rich, fudgy brownies layered with velvety whipped chocolate and vanilla cream cheese frosting, all topped with more decadent brownie chunks in between.
INGREDIENTS
Brownie Cake Layers
- 1 1/2 cups (340g) Danish Creamery European Style Unsalted Butter, melted
- 1 1/2 cups (300g) granulated sugar
- 1 1/2 cups (300g) light brown sugar, lightly packed
- 6 large eggs, room temperature
- 1 Tbsp vanilla extract
- 1 cup (80g) unsweetened cocoa powder (Dutch-processed preferred)
- 1 tsp fine sea salt
- 1 3/4 cups (210g) all-purpose flour
Frosting
- 1 cup (227g) Danish Creamery Unsalted Butter, room temperature
- 8 oz (1 brick) cream cheese, room temperature
- 6 cups (720g) powdered sugar
- Pinch of salt
- 1/4 cup (60mL) heavy whipping cream, room temperature (reserve 1 Tbsp for chocolate buttercream)
- 2 tsp vanilla bean paste
- 1/4 cup (20g) unsweetened cocoa powder (Dutch-processed preferred)

INSTRUCTIONS
- Prepare the Brownie Cake Layers:
- Preheat oven to 325°F (163°C) for convection (300°F/149°C for conventional). Grease and line an 11×15-inch sheet pan with baking spray and parchment paper, leaving an overhang for easy removal.
- In a large bowl, combine the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Beat at high speed with an electric mixer for 5 minutes until light and fluffy.
- Add the cocoa powder and salt, and beat until smooth, scraping the bowl’s edges.
- Add the flour, mixing on low speed until just combined, scraping the bowl again.
- Spread the batter into the prepared pan and bake for 25 minutes, or until the edges look set and the center is no longer wet. The center should feel soft but firm underneath.
- Allow the brownies to cool for 30-60 minutes, then refrigerate for an additional 30-60 minutes before cutting out 6-inch circles.
- Prepare the Frosting:
- In a stand mixer, beat the room-temperature butter for 1-2 minutes until pale yellow.
- Add the cream cheese and beat at medium speed until fully combined.
- Add powdered sugar and salt, mixing on low speed. Then, increase to medium-high speed and beat for 2-3 minutes, ensuring the sugar is fully dissolved and the frosting is smooth.
- Add 3 tbsp of whipping cream and the vanilla bean paste, and beat on high for another 1-2 minutes.
- Split the frosting into two portions. To one portion, add the cocoa powder and remaining whipping cream, mixing until smooth. If the frosting is too soft, refrigerate for 10-15 minutes to firm up.
- Assemble the Cake:
- After the brownie layers have chilled, use a 6-inch round cutter or a pan to cut four layers from the brownie sheet. Cut as close to the center as possible, avoiding the edge pieces.
- Chop the leftover brownie scraps into small chunks.
- Place the first brownie layer on a flat surface, spread with chocolate frosting, and sprinkle brownie chunks on top.
- Spread a layer of vanilla cream cheese frosting over the chunks, then place the next layer of brownie on top. Repeat with the remaining layers.
- Refrigerate the cake for 30-60 minutes before frosting the outside with vanilla frosting.
- Dab some chocolate frosting onto the cake and use a spatula or spoon to create a marbled effect. Top with leftover brownie chunks.
- Serve and Enjoy!
NOTES:
- If you don’t have an 11×15-inch sheet pan, use a similarly sized pan, as long as you can cut out four 6-inch circles from the brownies.
NUTRITION (PER SERVING):
- Calories: 960 kcal
- Carbs: 179g
- Protein: 12g
- Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 209mg
- Sodium: 605mg
- Fiber: 4g
- Sugar: 141g