Flourless Chocolate Brownie Cake

By Jessica Hylton - - Updated

Chocolate Brownie Cake. When I think of a brownie, I think of a fudge-y, chewy, slightly crackled top, deep chocolate-ly creation. The main problem I have with brownies is when they come out too cake-like. Definitely not a fan of those types of brownies (but if that’s who you are, no problem!). And they usually come out too cake-like because there is a much higher flour content in them than a butter content. So what if the flour content was reduced? Or, if there was no flour at all? (Do you see where I am going with this?)

Flourless Chocolate Brownie Cake
What if the dream brownie I have been looking for only needed 6 ingredients? I think I have met my match. Meet: the brownie cake. 
My feelings towards this creation are that if you love chocolate brownies, you will love this. And I mean love. I’m sort of speechless on the topic of this brownie cake, because I think it speaks for itself. It is truly a brownie creation baked in a springform pan, that rises high, then falls. But it falls ever so gracefully. This is something you simply have to try. Its so moist, so full of chocolate, so delectable, and so worth every bite. As you can see, I topped it with none other than Ben & Jerry’s Chocolate Fudge Brownie Ice Cream. Is there anything wrong with that? I certainly don’t think so.
Could something taste so good?
What I CAN say is that, unlike Natalie who said the cake lasted in her house for only 24 hours, we were able to pass the 24-hour mark! It wasn’t easy, but I’m not its going to reach 48 hours…

These are your classic, chewy, fudge-y brownies filled with partially melted chocolate chips. You and your family will love these brownies with dozens of rave reviews! #brownies #chocolate #christmas

Classic, Chewy Fudgy Brownies

Chocolate Brownie Cake

by: Jessica in the Kitchen
Course Desserts
  • 8 oz Chocolate Semi Sweet or Dark
  • 1 cup 2 sticks Butter
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 6 Eggs separated


  • Preheat oven to 300 degrees F.
  • In a microwave safe bowl add chocolate and butter. Melt in 30 second increments whisking in between until creamy and smooth.
  • Whisk in sugar, vanilla, salt, and the six egg yolks. Set aside.
  • In a separate bowl whip egg whites with electric mixer until stiff peaks form. Gently fold egg whites with chocolate mixture until combined and smooth.
  • Pour batter into a 9 inch spring form pan. Bake for 1 hour 15 minutes. Cool for at least one hour before removing from pan.
by Jessica

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  1. Memória says:

    O-M-G!!!! This brownie cake looks freaking amazing! I want this now!!!!!

  2. That brownie looks luscious! So decadent- I'm afraid it wouldn't last long at my house either. Thanks for sharing 🙂

  3. This is a chocolate lovers dream!! Ok, maybe it might be my dream…. haha. This looks soooooo good and decadent! YUM!!
    Would you mind checking out my blog? 😀 http://ajscookingsecrets.blogspot.com/

  4. Jessiker says:

    Memória – Thanks!! I loved it

    Scrambledhenfruit – Your welcome :). And not lasting long definitely isn't a bad thing 🙂

    ajcabuang04 – definitely a dream that came true!

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