Gooey Brownie Cake

Do you love brownies and cake? If so, this Brownie Cake recipe is one you need to make! Rich and fudgy brownies are topped with a pourable chocolate frosting – and then I leveled them up with candy on top!

Ingredients in Chocolate Fudge Brownie Cake 

• Unsalted butter – I prefer to use unsalted butter when baking. 
• Unsweetened chocolate – This adds a chocolate flavor without adding more sugar. 
• Vegetable oil – Adding oil to brownies with butter makes them even more fudgy.
• Light Karo Syrup – The corn syrup keeps these moist!
• Baking powder – This gives the brownie cake some fluffiness! 
• All-purpose flour – Be sure to measure it correctly.
• Semi-sweet or milk chocolate chips – The melted chocolate frosting is so good! 
• Heavy whipping cream – Used to make the frosting. 

How to make the Best Chocolate Brownie Cake Recipe

1. Place butter and unsweetened chocolate in a large mixing bowl. Heat on high power in 30-second increments, stirring between each, until melted and smooth.
2. Stir in oil, sugar, and corn syrup. Stir in eggs and vanilla until smooth, then mix in baking powder and salt. Slowly stir in the flour until combined, then stir in the chopped candy.
3. Bake until a toothpick comes out with just a few crumbs when poked 1-inch from the side of the pan. Cool completely before frosting.

Making Frosting for Brownie Cake

1. Bring heavy whipping cream and Karo to a boil over medium heat, stirring often.
2. Place chocolate chips, butter, and vanilla in a large bowl.
3. Once it’s boiling, pour it over the chocolate chip mixture. Let the mixture sit for about 30-60 seconds, then whisk until smooth. Let sit at room temperature until it thickens slightly, about an hour.
4. Remove brownie cake to a cake plate. Pour frosting over the top, then decorate with candy. The frosting will set after several hours (chilling helps). You may have some frosting leftover.

Pro Tip

The frosting takes time to settle! Be patient – it’s worth it. It’s like the perfect homemade ganache meets a chocolate explosion – and you’re going to love the outcome. 

I’m never patient enough to let the frosting firm up on its own, so I always add it to the fridge to chill. This speeds up the process immensely, which means that I get to eat cake sooner! 

Gooey Candy Filled Brownie Cake

5 from 2 votes

This Gooey Candy Filled Brownie Cake is an easy brownie baked as cake and filled with candy and topped with a poured chocolate icing. It’s so chocolatey!

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Yield 12 servings

Serving Size 1 serving

Cook ModePrevent your screen from going dark

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Ingredients

 

For the brownies:

• ▢ ¼ cup (57g) unsalted butter
• ▢ 2 ounces (57g) unsweetened chocolate
• ▢ ¼ cup (59ml) vegetable oil
• ▢ ¾ cup (350g) granulated sugar
• ▢ ¼ cup (59ml) light Karo Syrup
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ ⅔ cup (82g) all-purpose flour
• ▢ 2 cups chopped candy (any mixture such as peanut butter cups, M&Ms, Butterfingers, Snickers, etc.)

For the frosting:

• ▢ ⅔ cup (113g) semi-sweet or milk chocolate chips
• ▢ 1 ½ tablespoons (21g) unsalted butter
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup (118ml) heavy whipping cream
• ▢ 3 tablespoons (45ml) light Karo Syrup
• ▢ More chopped candy for garnish

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Instructions

• Preheat oven to 350°F. Line a 8” or 9” round baking pan with foil and spray with nonstick cooking spray.
• Make the brownies: place butter and unsweetened chocolate in a large mixing bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth (1-2 minutes total). Stir in oil, sugar, and Karo Syrup. Stir in eggs and vanilla until smooth, then mix in baking powder and salt. Slowly stir in the flour until combined, then stir in the chopped candy.
• Bake for 30-35 minutes or until a toothpick comes out with just a few crumbs when poked 2” from the side of the pan. Cool completely before frosting.
• To make the frosting: place chocolate chips, butter, and vanilla in a large bowl. Set aside. Bring heavy whipping cream and Karo to a boil over medium heat, stirring often. Once it’s boiling, pour it over the chocolate chip mixture. Let the mixture sit for about 30-60 seconds, then whisk until smooth. Let sit at room temperature until it thickens slightly, about an hour.
• Remove brownie cake to a cake plate. Pour frosting over the top, then decorate with candy. The frosting will set after several hours (chilling helps). You may have some frosting left over.
• Store loosely covered for up to 3 days.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 501kcal | Carbohydrates: 58g | Protein: 3g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 1702mg | Fiber: 3g | Sugar: 39g

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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