Chocolate Fudge Brownie Cake

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:

For the Brownie Cake: 

• 1 cup unsalted butter  
• 2 cups granulated sugar  
• 4 large eggs  
• 1 teaspoon vanilla extract  
• 1 cup all-purpose flour  
• 1 cup unsweetened cocoa powder  
• ½ teaspoon salt  
• 1 teaspoon baking powder  
• 1 cup chocolate chips (semi-sweet or dark)

For the Ganache Topping:

• 1 cup heavy cream  
• 8 ounces semi-sweet chocolate, chopped

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀

1. Prepare the Oven and Pan: 

Preheat your oven to 350°F (175°C).
Grease and flour a 9x13-inch baking pan to prevent sticking.

2. Make the Brownie Batter: 

In a saucepan over medium heat, melt the butter. Remove from heat and stir in the sugar until well combined.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in the chocolate chips.

3. Bake the Brownie Cake: 

Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid overbaking for a fudgy texture).
Let the cake cool completely in the pan.

4. Make the Ganache Topping: 

In a small saucepan, heat heavy cream over medium heat until it just begins to simmer (do not boil).
Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2-3 minutes, then whisk until smooth and glossy.

5. Assemble the Cake: 

Pour the ganache over the cooled brownie cake, spreading it evenly with a spatula.
Let the ganache set for about 1 hour at room temperature or 30 minutes in the refrigerator.

6. Serve and Enjoy: