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    Home » Cookies & Brownies

    Published Oct 16, 2020 · Updated Jul 31, 2023 · by Tammy Spencer · This post may contain affiliate links.

    Rich & Chewy Cake Brownies

    Jump to Recipe Jump to Video

    A rich dark chocolate brownie batter studded with chocolate chips creates an exceptional chewy cake brownie. Made from scratch, you can banish the box mix from your kitchen!

    Stack of 3 cake brownies on white plate. this …

    Why this recipe works

    • These chewy brownies are tall with a cake-like texture
    • An easy mix-and-bake recipe that comes together quickly
    • You can choose to use dark, semi-sweet, or milk chocolate in the batter

    A great brownie recipe is like the little black dress of the culinary world. It can be embellished with extras, like in Marshmallow Topped Brownies or Triple Chocolate Brownies. Or it can be left plain in order to just savor the rich chocolate flavor, like with these Rich & Chewy Cake Brownies.

    And when you make a homemade brownie recipe, you definitely don't need a box mix. Honest!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make cake brownies from scratch
    • Questions asked and answered
    • Pro Tip: Cake brownies vs. fudge brownies
    • Brownie goodness is at hand
    • Related Recipes
    • Recipe
    • Comments

    What you need

    Key ingredients

    Chocolate: We're using chocolate in three ways for this cake brownie recipe.

    • Solid Chocolate: I use dark chocolate wafers or a solid dark chocolate bar. You can also use semisweet or milk chocolate instead.
    • Cocoa Powder: I've upped the ante in the chocolate department by using dark chocolate cocoa powder. Feel free to substitute regular cocoa powder if you prefer.
    • Chocolate chips: I like to add them to the batter to add a burst of chocolatey goodness in each bite. They're optional - it's your choice..

    Espresso Powder: An optional ingredient, espresso powder also helps to give these cake-like brownies a richer chocolate flavor. I wouldn't skip it!

    Other ingredients

    Flour: There's more flour in this cake-like brownie recipe than in the usual fudgy brownie recipe. That helps to product cakey brownies.

    Leavener: Baking powder helps to give the brownie a little lift, again to get less fudgy, more cakey brownie.

    Sugar: We're using both granulated sugar and brown sugar in the brownie batter. The brown sugar is there to enhance the moist texture, but you can use all granulated sugar if you prefer.

    Eggs: Like with the flour, we're using more eggs in this cakey brownie recipe than in a fudge brownie recipe. Among other things, eggs help to provide lift.

    Butter: You can use either salted or unsalted butter without any noticeable difference. You don't need to alter the amount of salt in the recipe regardless of which type of butter you use.

    Flavorings: Vanilla extract and salt help to underpin and balance the bitterness from the dark chocolate.

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    Cake brownies ingredients portioned into glass bowls from overhead.
    No box mix here, just your basic pantry staples

    How to make cake brownies from scratch

    Making brownies from scratch is similar to one-bowl quick bread recipes where you mix the dry ingredients, mix the wet ingredients, then fold everything together.

    Maybe the hardest part of the whole process is melting butter and chocolate together, and that can be done in a couple of minutes in the microwave.

    Step 1: Mix the dry ingredients

    In a small mixing bowl, sift the flour and cocoa powder together (I like this sifter), then stir in the espresso powder (if using), salt, and baking powder (photo 1).

    Mixing flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
    Mixing up the dry ingredients

    Step 2: Make the chocolate base

    Combine the dark chocolate and butter in a medium microwave-safe bowl and melt on HIGH heat in 30 second bursts, stirring after each interval until smooth, about 1½ to 2 minutes (photo 2). Alternatively, you can melt the dark chocolate and butter in a heavy saucepan over low heat, stirring until smooth.

    Collage of melting butter and chocolate.
    Brownie batter comes together really fast

    Allow the chocolate mixture to cool for 5 minutes. Whisk in the sugar and brown sugar, then the eggs (one at a time), and finally the vanilla (photo 3).

    Collage of adding sugars and egg to the melted chocolate mixture.
    Adding in the sugars, eggs, and vanilla

    Step 3: Mix the brownie batter

    Fold in the flour mixture just until combined. Don't over-mix the batter so that the brownies stay tender. Gently fold in the chocolate chips, if using (photo 4).

    Collage of adding flour mixture and chocolate chips to brownie batter.
    Don't overmix the batter after you've added in the flour. That's the secret to a tender brownie.

    Step 4: Bake the brownies

    Pour the batter into an 8- x 8-inch baking pan that's been sprayed with baking spray and lined with parchment paper, and smooth the top with a small offset spatula.

    Bake the brownies at 350˚F for 28 to 30 minutes or until a cake tester or toothpick inserted in the center comes out clean (or maybe with just a few crumbs attached). Once done, remove the brownies from the oven and cool them completely in the pan on a wire rack (photo 5).

    Using an 8- x 8-inch baking pan will give you thicker brownies, and ensure that cake-like texture. If you want your brownies thinner, use a 9- x 9-inch baking pan and reduce the baking time by about 5 minutes.

    Collage of cake brownies before & after baking.
    Brownines before and after baking

    Step 4: Cut the brownies

    Carefully lift the parchment to remove the brownie slab from the pan and place it on a cutting board. Frost with chocolate buttercream, if desired.

    Chill the brownies for about 10 minutes (to ease cutting), then cut the slab into 2-inch squares with a sharp knife, wiping off the knife between cuts (photo 6).

    Sliced brownies on a cutting board.
    Let the brownies cool completely, then slice

    Storage instructions

    Homemade brownies are best the day they're made, and can be refrigerated for 3 to 5 days, in an airtight container. They also freeze well for later snacking when stored, tightly wrapped, in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

    Questions asked and answered

    Here are some questions you might have...

    Should brownies be chewy or cakey?

    That's a matter of personal preference, and "should" doesn't really come into play. Just remember that cake brownies tend to be less dense than their fudgy counterparts.

    Is it better to use butter or oil for brownies?

    Generally speaking, you can use either, especially for denser, fudge brownies. However, if you want a lighter, more cake-like brownie then butter is better. The water in butter evaporates while the brownies bake, helping the baking powder to lift the batter.

    How do you tell if a brownie is done?

    This will depend on the type of brownies. Cake brownies are done when you can poke a cake tester or toothpick in the center and there's little to no crumbs attached. Fudge brownies are too dense for this test, so it's better to rely on the recommended baking time to know when they're done.

    Cake brownies on cutting board cut with one sideways from overhead.
    These brownies are tall, chewy, and delicious!

    Pro Tip: Cake brownies vs. fudge brownies

    You might be wondering what makes this is a chewy cake brownie recipe? And how do they compare against a fudgy brownie recipe? In a word, baking powder. (Ok, that's two words. Work with me here!)

    The lift that baking powder provides keeps the brownies from having a dense texture (like, say, flourless chocolate cake), and gives you a cake-like texture. Oh, and this is a brownie recipe with cocoa powder which dries out the batter a little bit. And it has an extra egg for more body.

    All right, maybe the difference is more than just baking powder.

    Brownie goodness is at hand

    These cake brownies have deep chocolate flavor, and are not as heavy as fudge brownies. They're thick and rich, perfect to satisfy a chocolate craving.

    If you're looking for another easy fudge brownie recipe from scratch, try my Dark Chocolate Bourbon Brownies. Keep that boozy kick and make it with the bourbon. Or, replace the bourbon with 2 teaspoons of vanilla extract. Either way you'll get an amazing fudgy brownie to sink your teeth into.

    And, if you're looking for more chocolate recipes using cocoa powder, Bayev's Kitchen is the place to look!

    Cake brownie on white plate with a stack of brownies & milk in background.

    I hereby give you leave to banish the box mix forever! Instead, use this easy cake brown recipe and bake a batch of rich and chewy cake brownies from scratch today. You'll be glad you did!

    Slainté! L’chaim! Cheers!

    Tammy

    Related Recipes

    If you love brownies, you'll love these ideas using brownie recipes!

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    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and a comment further down the page, follow me on Instagram and Pinterest, and become a fan on Facebook. You can also share the photo and link with your friends on Facebook or Pinterest using the hashtag #scotchandsconesblog so that more folks can enjoy it!

    Recipe

    Stack of 3 cake brownies on white plate.

    Rich & Chewy Cake Brownies

    Tammy Spencer
    A rich dark chocolate brownie batter studded with chocolate chips creates an exceptional chewy cake brownie. Made from scratch, you can banish the box mix from your kitchen!
    Adapted from Sally's Baking Addiction
    4.95 from 17 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Cooling Time 1 hour hr
    Total Time 1 hour hr 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 16 squares
    Calories 178 kcal

    Equipment

    • 8- x 8-inch baking pan
    • baking spray
    • parchment paper
    • sifter
    • small offset spatula
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    • ⅔ cup all-purpose flour
    • 3 tablespoons dark chocolate cocoa powder, see Recipe Notes
    • 1 teaspoon espresso powder, optional, See Recipe Notes
    • ½ teaspoon kosher salt
    • ¼ teaspoon baking powder
    • 4 ounces dark chocolate wafers, or solid dark chocolate, chopped (⅔ cup), see Recipe Notes
    • ½ cup unsalted butter, or salted butter, cubed, see Recipe Notes
    • ¾ cup granulated sugar
    • ¼ cup light brown sugar
    • 3 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
    • 6 ounces chocolate chips, (1 cup), optional, see Recipe Notes
    • chocolate buttercream frosting, optional

    Instructions
     

    • Preheat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang. Set aside.
    • In a small mixing bowl, sift the flour and cocoa powder together, then stir in the espresso powder (if using), salt, and baking powder.
    • Combine the dark chocolate and butter in a medium microwave-safe bowl and melt on HIGH heat in 30 second bursts, stirring after each interval until smooth, about 1½ to 2 minutes. Alternatively, melt the dark chocolate and butter in a heavy saucepan over low heat, stirring until smooth.
    • Allow the chocolate mixture to cool for 5 minutes. Whisk in the sugar and brown sugar, then the eggs (one at a time), and finally the vanilla.
    • Fold in the flour mixture just until combined. Don't over-mix the batter so that the brownies stay tender. Fold in the chocolate chips, if using.
    • Pour the batter into the prepared baking pan, and smooth the top with a small offset spatula.
    • Bake the brownies for 28 to 30 minutes or until a cake tester or toothpick inserted in the center comes out clean (or maybe with just a few crumbs attached). Once done, remove the brownies from the oven and cool completely in the pan on a wire rack.
    • Carefully lift the parchment to remove the brownie slab from the pan and place it on a cutting board. Frost with chocolate buttercream, if desired. Chill the brownies for about 10 minutes (to ease cutting), then cut the slab into 2-inch squares with a sharp knife, wiping off the knife between cuts.
    • Serve with a large glass of milk (or your favorite non-dairy alternative) and enjoy!
    • Storage Instructions: Homemade brownies are best the day they're made, and can be refrigerated for 3 to 5 days, in an airtight container. They also freeze well for later snacking when stored, tightly wrapped, in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

    Notes

    The dark chocolate (either from chocolate wafers or a solid chocolate bar) and dark chocolate cocoa power used here give these brownies a deep rich chocolate flavor. You can use semisweet or milk chocolate and regular unsweetened cocoa powder if you prefer.
    Using espresso powder in the brownie batter helps deepen the chocolate flavor. It’s optional, but highly recommended.
    I like to add chocolate chips to the batter to add a burst of chocolatey goodness in each bite. Again, they're optional - it's your choice.
    You can use either salted or unsalted butter without any noticeable difference. You don't need to alter the amount of salt in the recipe regardless of which type of butter you use.
    For slightly thinner brownies, use a 9- x 9-inch inch baking pan. Reduce the baking time by about 5 minutes.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 squareCalories: 178 kcalCarbohydrates: 21 gProtein: 2 gFat: 10 gSaturated Fat: 6 gCholesterol: 46 mgSodium: 95 mgPotassium: 90 mgFiber: 1 gSugar: 15 gVitamin A: 222 IUCalcium: 20 mgIron: 1 mg
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      Recipe Rating




    1. Ella says

      October 17, 2020 at 7:29 pm

      5 stars
      Can confirm, they are both rich and chewy, plus delicious!

      Reply
      • Tammy Spencer says

        October 17, 2020 at 7:32 pm

        Thanks! 🙂

        Reply

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    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

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