Rich chocolate and cocoa powder form the basis for these amazing chewy cake brownies from scratch. Banish the box mix & bake a batch today!
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.
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Make brownies from scratch
When you make a homemade brownie recipe, you definitely don't need a box mix.
Honest!
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.
And because you're using your own ingredients (rather than some brand's marketing director's choice), you can choose the type of chocolate you prefer.
Using dark chocolate and dark chocolate cocoa powder will give you a deep chocolate flavor, and using espresso powder, deeper still. Using semi-sweet or milk chocolate lightens the intensity.
It's nice to have choices!
One-bowl brownies
Making brownies from scratch are similar to quick bread recipes where you mix the wet ingredients, mix the dry ingredients, then fold everything together.
And there's only one bowl to clean.
Melt butter and chocolate together, then whisk in the sugars, eggs, and vanilla.
Fold in a mixture of flour, cocoa powder, baking powder, and salt. Try not to overmix the batter so that the brownies stay tender.
Chocolate chips add a burst of chocolatey goodness, which is why I like to add them to the batter. Gently fold them in before transferring the batter to your baking pan.
Speaking of baking pans, using an 8- x 8-inch baking pan will give you a thicker brownie, and ensure that cake-like texture. If you want your brownie thinner, go for a 9- x 9-inch baking pan.
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 air-tight bag or container.
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 cake like brownies.
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.
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. Either way you'll get an amazing fudgy brownie to sink your teeth into.
So much brownie goodness, I can even.
I hereby give you leave to banish the box mix forever! Instead, bake a batch of rich & 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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Recipe
Rich & Chewy Cake Brownies
Equipment
- parchment paper
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)
- 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, cocoa powder, espresso powder (if using), salt, and baking powder together.
- Combine 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 (see the Recipe Notes for using the stovetop). Allow the mixture to cool for 5 minutes.
- Whisk in the granulated and brown sugar, then the eggs (one at a time), and finally the vanilla.
- Fold in the flour mixture just until combined (do not overmix). Fold in the chocolate chips.
- Pour 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 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!
Ella says
Can confirm, they are both rich and chewy, plus delicious!
Tammy Spencer says
Thanks! 🙂