Cakey brownies

Posted: September 14, 2014 Last updated: August 17, 2023
Cakey brownies
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An easy recipe to make your own creamy chocolate brownies. These are cakey brownies with an intense chocolate flavor and delicious texture.

Cakey brownies from scratch

I love all kinds of brownies, but the smooth variety is my favorite. This brownie is a combination of cakey and fudgy, but more on the cakey side. Most delicious if you ask me.

I am happy to share my recipe for the best brownies ever! You can make your own with just a handful of ingredients.

Remember to let the brownies cool after baking. They will be a little firmer and easier to cut.

BAKING TIP! I use a 20×20 cm/ 8×8 inch square baking pan for this recipe (and many others). If you are still looking for one, I have this square baking pan myself.

Cakey brownies recipe

Cakey brownie ingredients

You’ll see that brownies don’t require very weird ingredients. I only use 10 ingredients in this recipe:

  • Unsalted butter
  • Granulated sugar
  • Dark brown sugar
  • Dark chocolate
  • Molasses
  • Eggs
  • Vanilla extract
  • All purpose flour
  • Cocoa powder
  • Baking Powder

As for the chocolate, the better the quality, the better the result. This applies to all ingredients, of course, but chocolate is simply the most important ingredient in this recipe.

For the chocolate fans

Big fan of chocolate? Try dipping some brownie pieces in your chocolate fondue. You will love it!

The best brownie recipe

Baking tips for the best brownies

Batter

Do not mix the batter until it is airy and fluffy! That is not the intention with brownies. If you’re using a mixer, mix on the lowest setting. Basically, a spatula will do just fine.

Baking Pan

I always use a 20×20 cm/8×8 inch square baking pan for brownies, as well as for sheet cakes and many other recipes. This pan provides the perfect size brownies and the right doneness with the baking time in the recipe below.

Baking

Don’t bake the brownies too long. Unfortunately, you can’t use a cake tester to check if a brownie is done like you can with a cake. With brownies, use your eyes. The top of the brownie should be dry, and when you shake the pan a little, it should stop wiggling. If it does, the brownie can go in the oven an extra minute or two.

Basically, if you are using a 8-inch pan, the temperature in the recipe below should be just right. Are you using a convection oven? Lower the temperature by 10-20%.

Homemade brownies

Chocolate brownie

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4.59 from 130 votes

Cakey brownies recipe

An easy recipe to make your own cakey chocolate brownies. Brownies with an intense chocolate flavor and a deliciously creamy texture.
Servings: 16 servings

Ingredients 

  • 60 grams of unsalted butter
  • 150 grams of fine granulated sugar
  • 75 grams of dark brown sugar
  • 125 grams of dark chocolate
  • 1 tbsp molasses
  • 2 eggs
  • 1 tsp vanilla extract
  • 100 grams of all purpose flour
  • 20 grams of cocoa powder
  • 1 tsp baking powder

Equipment

Instructions

  • Place the butter, both sugars, chocolate, and molasses in a saucepan. Cook over low heat, stirring, until the butter and chocolate are melted. Do not melt the sugar granules. Allow the mixture to cool. Room temperature is good, but lukewarm will do as well.
  • Meanwhile, beat the eggs and vanilla extract until fluffy. Add chocolate mixture and beat on low speed until just combined.
  • Add flour, cocoa powder and baking powder. Again, mix on low speed until ingredients are incorporated. Mixing for a long time or on high speed is not necessary or your brownies will not be as creamy as you want them to be.
  • Pour the batter into a 20×20 cm/8×8 inch baking pan lined with parchment paper and spread evenly.
  • Bake the brownie at 190°C/375℉ (conventional) for 25 minutes.
  • The top should look dry after baking, but the inside should still be soft and creamy.
  • Let the brownie cool completely in the baking pan before taking it out and cutting it into pieces.
Tips

To cool the mixture in the pan faster, you can place the pan in a bowl of cold water. The pan will cool down immediately, so the mixture will also cool down faster.
How to store

Approximately 4-5 days shelf life when properly packaged.

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