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Brown Butter Chocolate Chip Cake: A Decadent Dessert Recipe You Must Try

  • Author: Maria
  • Total Time: 45-50 minutes
  • Yield: 12-16 slices 1x

Description

Enjoy the delightful combination of rich brown butter and gooey chocolate chips in this moist and flavorful cake. Perfect for celebrations or a cozy dessert, it’s sure to satisfy any sweet tooth.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped nuts (optional)

Instructions

  1. In a medium saucepan over medium heat, melt the unsalted butter. Stir occasionally until it begins to foam. Continue cooking until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
  2. In a large mixing bowl, combine granulated sugar and brown sugar. Pour the warm brown butter into the bowl and whisk until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract until smooth and creamy.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until there are no lumps.
  4. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula or wooden spoon until just combined. Fold in the chocolate chips and optional chopped nuts.
  5. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper. Pour the batter into the prepared pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, cover them with aluminum foil.
  6. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as is or dust with powdered sugar. For an extra treat, top with vanilla ice cream or whipped cream.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 3 months.
  • This cake is versatile; feel free to add your favorite nuts or even swap in different types of chocolate chips.
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes

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Find it online: https://www.chefstrawberry.com/brown-butter-chocolate-chip-cake/