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    Home » Cookies & Brownies

    Published Oct 16, 2020 · Updated Jul 19, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Rich & Chewy Cake Brownies from Scratch

    Jump to Recipe Jump to Video Print Recipe
    Cake brownie on white plate with a stack of brownies & milk from overhead Pinterest banner.
    Stack of 3 cake brownies on a white plate Pinterest banner.

    Rich dark chocolate (served up 2 ways!) forms the basis for 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 have a tall cake-like texture
    • An easy mix-and-bake recipe 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 Whiskey 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 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

    The ingredients for a brownie recipe are simple and straightforward: flour, sugar (granulated and brown), eggs, vanilla, butter, baking powder, and salt.

    Dark chocolate and dark chocolate cocoa power give these brownies a deep rich chocolate flavor, or use semisweet or milk chocolate and regular unsweetened cocoa powder if you prefer. Also, adding espresso powder to the brownie batter helps deepen the chocolate flavor. It’s optional, but highly recommended.

    Chocolate chips add a burst of chocolatey goodness, which is why I like to add them to the batter.

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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 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 (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. Cut it 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

    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 an 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.

    Homemade brownies are best the day they're made, especially with a glass of milk (or your favorite dairy alternative). They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.

    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, 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!

    • Mini Chocolate Mousse Brownie Cake
    • Sweetheart Valentine Frosted Fudge Brownies
    • Double Chocolate Peppermint Brownies
    • Rich & Chewy Cake Brownies from Scratch

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Stack of 3 cake brownies on white plate.

    Rich & Chewy Cake Brownies from Scratch

    Tammy Spencer
    Rich dark chocolate (served up 2 ways!) forms the basis for an exceptional chewy cake brownie. Made from scratch, you can banish the box mix from your kitchen!
    4.91 from 10 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Cooling Time 1 hr
    Total Time 1 hr 50 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, chopped (⅔ cup), see Recipe Notes
    • ½ cup unsalted butter, cubed
    • ¾ cup granulated sugar
    • ¼ cup light brown sugar
    • 3 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
    • 1 cup chocolate chips

    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.
    • 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. Cut it 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!
    • Homemade brownies are best the day they're made, especially with a glass of milk (or your favorite dairy alternative). They also freeze well for later snacking if you tightly wrap them and use an airtight bag or container.

    Video

    Notes

    The dark chocolate 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. Also, adding espresso powder to the brownie batter helps deepen the chocolate flavor. It’s optional, but highly recommended.
    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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    Reader Interactions

    Comments

    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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