Brownie Cake with Cookie Butter Frosting
This Brownie Cake with Cookie Butter Frosting is decadently fudgy with a creamy, spiced twist. Perfect for celebrations or cozy nights in!
Equipment
- 8-inch round cake pan
- Mixing Bowls
- Electric Mixer
- Rubber spatula
- Whisk
- Cooling rack
- Knife or vegetable peeler
Ingredients
For the Brownie Cake:
- 1/2 cup unsalted butter
- 3 ounces dark chocolate finely chopped
- 1 cup light brown sugar lightly packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant espresso powder
- 3 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cookie Butter Frosting:
- 3/4 cup speculoos cookie butter (such as Biscoff)
- 6 tablespoons unsalted butter at room temperature
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 tablespoons heavy whipping cream
To Garnish:
- Chocolate shavings
Instructions
Prepare the Brownie Batter
- Preheat your oven to 350°F (175°C). Grease your 8-inch cake pan and line it with parchment paper for easy removal. In a heatproof bowl, melt the unsalted butter and finely chopped dark chocolate together over a double boiler or in short bursts in the microwave, stirring frequently until smooth. Set aside to cool slightly.
Mix Wet Ingredients
- In a large mixing bowl, whisk together the light brown sugar, vanilla extract, and instant espresso powder. Add the eggs one at a time, beating well after each addition until the mixture is smooth and slightly thickened.
Combine Chocolate and Wet Mixtures
- Gradually pour the melted chocolate and butter mixture into the egg mixture, stirring gently with a rubber spatula until fully incorporated.
Incorporate Dry Ingredients
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Fold the dry ingredients into the wet chocolate batter gently, mixing until just combined. Avoid overmixing to keep the cake tender.
Bake the Brownie Cake
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs but no wet batter. Allow the cake to cool completely on a cooling rack before frosting.
Make the Cookie Butter Frosting
- In a large bowl, beat the softened unsalted butter until creamy and smooth using an electric mixer. Add the speculoos cookie butter and continue beating until fully combined. Gradually add powdered sugar and salt, mixing well after each addition. Finally, add the heavy whipping cream and beat until the frosting is light, fluffy, and spreadable.
Frost the Cake
- Once the brownie cake has completely cooled, spread an even layer of the cookie butter frosting over the top. Use an offset spatula for smooth edges. Garnish with chocolate shavings for an elegant, finishing touch.
Notes
- Use room temperature eggs for better mixing and a smoother batter.
- Be careful not to overbake—the brownie cake should be moist and fudgy, not dry.
- If your cookie butter is too stiff, warm it slightly to make mixing easier.
- For a more intense chocolate flavor, choose a high-quality dark chocolate with at least 70% cocoa.
- Let the cake chill in the fridge for 30 minutes after frosting for cleaner slices.