Dessert

Chocolate Brownie Layer Cake with Nuts

Name: Chocolate Brownie Layer Cake with Nuts
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 8 oz semi-sweet chocolate, chopped; 1 1/2 cups granulated sugar; 1/2 cup brown sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 1 cup chopped walnuts or pecans (plus more for topping); 1 cup unsalted butter (for frosting); 2 1/2 cups powdered sugar (for frosting); 3/4 cup unsweetened cocoa powder (for frosting); 1/4 cup milk (plus more as needed for frosting); 1 teaspoon vanilla extract (for frosting)

ByMariem September 21, 2025September 21, 2025

Jump to Recipe

Rich chocolate brownie layers combined with creamy frosting, topped with nuts for crunch.

Why You’ll Love This Recipe

Intense chocolate flavor.
Texture: fudgy brownies plus creamy frosting.
Nut topping adds a pleasing contrast.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cocoa/cocoa powder
Flour
Sugar
Eggs
Butter or oil
Baking powder
Frosting ingredients (butter, sugar, cream)
Nuts (walnuts, pecans)

Directions

Prepare brownie batter, bake in layers.
Let cool.
Prepare frosting.
Stack brownies with frosting in between and on top.
Sprinkle chopped nuts.

Servings and Timing

Serves ~9‑12.
Prep: ~20 min.
Bake: ~25‑30 min per layer.

Variations

Use dark chocolate ganache instead of frosting.
Use different nuts or omit for nut‑free.
Mix in chocolate chips.

Storage / Reheating

Store in fridge if frosting needs; allow to come toward room temp before serving. Warm slices briefly if desired.

FAQs

How fudgy vs cakey?

Adjust baking time and amount of fat; more butter and slightly underbaking = fudgier.

Best frosting type?

Buttercream, cream cheese, or ganache all work depending on richness desired.

Can I use a single thick layer instead of multiple?

Yes; adjust baking time and cut accordingly.

Nut allergies?

Skip or replace with seeds.

Can I make ahead?

Yes—cakes often taste better when flavors meld.

How to avoid dry edges?

Don’t overbake; use pans with insulated edges if possible.

Chocolate choice?

Quality cocoa or chocolate makes difference.

Freezing?

Wrap well; thaw gently.

Portion control?

Small squares are rich; a little goes a long way.

Do I need syrup between layers?

Optional; simple syrup can moisten.

Conclusion

A chocolate brownie layer cake is decadent and satisfying. If you’re a fan of chocolate and want something that impresses visually and flavor‑wise, this one checks all the boxes.

Mariem