If you’ve been longing for an irresistibly rich chocolate treat that’s just the right size for sharing (or, let’s be honest, enjoying all to yourself), this Mini Brownie Cake is for you! Imagine the decadence of classic brownies, but in the form of a petite, round cake with a perfect balance of fudgy center and crackly top. Whether you’re planning date night, celebrating small wins, or simply indulging a chocolate craving, this little beauty brings big flavor in a perfectly portioned package.
Ingredients You’ll Need
The best part about making a Mini Brownie Cake is how straightforward the ingredient list is. Each component adds something special—whether that’s deep chocolatey color, crave-worthy moisture, or that unmistakable chewy edge. Gather these pantry staples and watch them turn into magic!
- Unsalted butter (1/2 cup): For rich flavor and that signature moist, fudgy crumb, always start with good butter. Melting it gives your cake the classic brownie texture.
- Granulated sugar (1/2 cup): Sweetens your cake while helping achieve that delicate crackly top we all love.
- Brown sugar, packed (1/2 cup): Adds a touch of caramel depth and extra chewiness with its molasses undertones.
- Large eggs (2): Eggs provide structure, richness, and help bind all the deliciousness together.
- Vanilla extract (1 teaspoon): Rounds out the chocolate flavor with its sweet, aromatic warmth.
- Unsweetened cocoa powder (1/3 cup): The star of the show—choose a good quality for truly chocolatey results.
- All-purpose flour (1/2 cup): Just enough to hold the cake together without making it dry or cakey.
- Salt (1/4 teaspoon): A small pinch, but it makes the chocolate pop and prevents your cake from tasting flat.
- Baking powder (1/4 teaspoon): Gives a slight lift so your Mini Brownie Cake stays decadently thick but not too dense.
- Mini chocolate chips or chopped chocolate, optional (1/2 cup): For extra bursts of melty chocolate in every bite—never a bad idea!
How to Make Mini Brownie Cake
Step 1: Prepare Your Pan and Preheat
Begin by heating your oven to 350°F (175°C). This helps ensure even baking from the moment your batter hits the heat. Grab a 6-inch round cake pan and either give it a light coating of nonstick spray or line the bottom with parchment paper—this guarantees your Mini Brownie Cake will release perfectly, no sticking or fuss later on.
Step 2: Melt the Butter and Blend with Sugars
In a small saucepan or microwave-safe bowl, melt your butter until it’s just melted but not bubbling hot. Let it cool for a few minutes—this prevents scrambling the eggs. Then whisk in both the granulated sugar and brown sugar. Stir until everything looks glossy and satiny smooth; this blending step makes your cake extra fudgy with that gorgeous shine.
Step 3: Add Eggs and Vanilla
Once the sugar-butter mixture is cool enough, beat in the eggs, one at a time, along with the vanilla extract. Keep mixing until the batter is completely combined. The eggs are what help give your Mini Brownie Cake that tender, luscious bite and structure.
Step 4: Mix in the Dry Ingredients
Sift (or just sprinkle) in the cocoa powder, flour, salt, and baking powder. Gently fold everything together, being careful not to overmix—just stir until you no longer see dry streaks. This step is crucial for achieving that signature brownie texture: dense but tender, with the right amount of chew.
Step 5: Optional Chocolate Boost
If you’re a true chocoholic, go ahead and fold in those mini chocolate chips or chopped chocolate here. They’ll create delightful pockets of gooey chocolate, making every bite of Mini Brownie Cake a pure joy.
Step 6: Pour and Smooth
Scrape the batter into your prepped cake pan and smooth the top with a spatula. Try to get the batter level for even baking—don’t forget to lick the spatula, chef’s privilege!
Step 7: Bake to Perfection
Slide your cake into the preheated oven and bake for 20–25 minutes. When it’s done, the edges will look set and a skewer or toothpick poked into the center should come out with just a few moist crumbs (not wet batter). For extra fudginess, lean toward the shorter baking time.
Step 8: Cool and Unmold
Rest the Mini Brownie Cake in its pan for about 10 minutes to set and settle. Then, run a thin knife around the edge, carefully transfer to a wire rack, and let cool completely. Now the waiting is the hardest part—but it’s so worth it!
How to Serve Mini Brownie Cake
Garnishes
This cake is scrumptious all on its own, but why not dress it up? Try a generous cloud of whipped cream, a scoop of dreamy vanilla ice cream, or simply a light dusting of powdered sugar for that elegant finish. Fresh berries add a pop of color and a slightly tart contrast to the rich chocolate.
Side Dishes
A slice of Mini Brownie Cake pairs beautifully with lightly sweet sides like macerated strawberries or a fresh fruit salad. If you’re planning a dessert spread, serve with espresso, hot coffee, or even a glass of cold milk to enhance the chocolate flavor.
Creative Ways to Present
Cut the cake into tiny wedges and serve on a wooden board with bowls of toppings for a DIY mini brownie bar. For special occasions, stack slices with layers of whipped cream and fresh raspberries to make a petite layer “cake.” Or, use cookie cutters to create heart or star shapes—perfect for gifting or adorable party treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mini Brownie Cake in an airtight container at room temperature for up to three days. It stays moist, chewy, and just as tempting on day three as it was fresh out of the oven! A quick tip: if you live in a hot climate, you can stash it in the fridge to extend its shelf life even further.
Freezing
Want to keep your chocolate cravings satisfied at a moment’s notice? Wrap cooled cake (sliced or whole) tightly in plastic wrap and slip it into a freezer-safe bag. It can be frozen for up to two months. When ready to enjoy, thaw at room temperature for a few hours, and it’s just as delightful as the day you baked it.
Reheating
To bring back that fresh-baked magic, warm individual slices in the microwave for 10–15 seconds. The chocolate melts just enough, and every bite tastes like the cake just came from the oven. If you have more time, a quick reheat in a 300°F oven for 5–8 minutes works well, too.
FAQs
Can I double this recipe to make a larger cake?
Yes, you can double the ingredients and bake in a standard 8-inch round or square pan. Just keep an eye on the baking time—it may need an extra 5–10 minutes, depending on your oven.
Do I need to use mini chocolate chips, or can I skip them?
The chocolate chips are entirely optional. They add a little extra chocolatey gooeyness, but the Mini Brownie Cake is just as delicious and moist without them.
Can I make this Mini Brownie Cake gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The cake should turn out rich and fudgy, just like the original.
How do I know when the Mini Brownie Cake is done baking?
Check for set edges and test the center with a toothpick; you want a few moist crumbs clinging but no raw batter. If you like extra fudgy brownies, err on the shorter baking time.
What’s the best way to cut neat slices?
Let the cake cool completely, then use a sharp knife. Wipe the blade clean between cuts for that bakery-perfect finish. For extra clean edges, chill the cake briefly in the fridge before slicing.
Final Thoughts
There’s something special about a treat that feels both indulgent and perfectly sized—this Mini Brownie Cake is just that. Give it a try the next time you crave chocolatey comfort, and I promise it’ll become your new go-to dessert for every cozy occasion!
Print
Mini Brownie Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 mini cake (serves 4–6)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a rich and decadent Mini Brownie Cake, perfect for small celebrations or a delightful dessert for two. This fudgy brownie cake is easy to make and bursting with chocolate flavor.
Ingredients
Cake:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup mini chocolate chips or chopped chocolate (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prep a 6-inch round cake pan.
- Melt the butter: Melt the butter in a saucepan or microwave-safe bowl. Mix in sugars, eggs, and vanilla.
- Add dry ingredients: Whisk in cocoa powder, flour, salt, and baking powder, then fold in chocolate chips.
- Bake: Pour batter into the pan and bake for 20–25 minutes until set. Cool before serving.
Notes
- For a fudgier texture, bake closer to 20 minutes.
- This mini cake is perfect for small celebrations or as a sharable treat for two.
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
