chewy brownie bundt cake

Over the weekend, I needed to bake something quick and easy (but still tasty, of course) for a friend.

I wasn’t sure what I was going to do exactly, but I was thinking something with chocolate, and something that is suitable for both adults and kids would be ideal.

After surfing around a little, I finally settled on this recipe. It was made with chocolate (checked); it was quick and easy to put together (checked); it was definitely adult and kids-friendly (checked)!


Being a brownie bundt cake, the exterior was crunchy while the inside was slightly fudgy and chewy, just like a brownie, and it was all chocolate!

What more could one possibly ask for?


Here are the step-by-step pictorial instructions on how to make this cake!

In a sauce pan, melt the butter and chocolate, stirring occasionally.

Once the mixture was even, let it cool a little before pouring it into a mixing bowl. Add sugar and vanilla extract then mix using the paddle attachment of the mixer.

The mixture would turn grainy.

Add the eggs, one at a time and beat.

The batter would become smooth.

When the eggs were well-combined, add the flour.

Use a whisk or a wooden spoon to stir the flour and cocoa powder into the mixture.


Finally, fold in the chocolate chips and pour the batter into a greased bundt pan.

The cake was baked for about 50 minutes. Then it was cooled in the pan for about 15 minutes. Before it was turned out onto a wire rack to cool completely.


To make the glaze, whisk together icing sugar, vanilla extract and cream. Add the milk gradually, checking the consistency of the glaze ever so often. I reckon 1 tablespoon was sufficient.


Pour the glaze on the cooled cake.


And top with sprinkles.


There you go.

An easy peasy brownie-bundt cake!

The kids loved this.

So did the adults.

So I guess it was win-win all round!

Chewy Brownie Bundt Cake
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For the Cake
  1. 1 1/2 sticks (170g) butter
  2. 5 oz (142g) semi-sweet chocolate - I used Valrhona 64%
  3. 2 1/2 cups (500g) sugar - I halved this
  4. 6 eggs
  5. 2 cups (250g) flour
  6. 1/4 cup(29.5g) cocoa powder - I used Valrhona
  7. 2 teaspoons (10ml) vanilla extract
  8. 1 cup (175g) chocolate chips
For the Glaze
  1. 1 heaping cup (140g) of powdered sugar
  2. 1 1/2 teaspoons (7.5ml) vanilla extract
  3. 1/4 cup (60ml) heavy cream
  4. 2 1/2 tablespoons (37.5ml) milk
For the Cake
  1. Preheat oven to 350°F (176.6°C).
  2. Melt butter and chocolate in a microwave safe bowl. In the mixing bowl, cream melted butter and chocolate mixture.
  3. Add in sugar and vanilla and beat until fluffy, about 2-3 minutes.
  4. Add in eggs, beating one at a time.
  5. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
  6. Grease a bundt pan thoroughly with butter. Pour batter in the pan.
  7. Bake for about 75 minutes, or until brownie is set.
  8. The top will be a bit crunchy and the insides will be fudgy.
  9. Top with vanilla glaze and sprinkles.
For the Glaze
  1. Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter.
  2. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes.
  3. Mixture may look lumpy at first but just continue to stir and it will come together.
  1. I baked this cake in a 12-cup bundt pan. You can also halve the recipe and bake in a 8x8-inch square pan, a 6-cup bundt pan or a 9x5-inch loaf pan.
Adapted from
Adapted from
The Domestic Goddess Wannabe