There’s always a lot of debate on which brownie texture is best, but I’m going to let you in on a little secret: they’re both delicious. These cakey brownies are the lighter and fluffier cousin to my fudgy brownies recipe, and they don’t disappoint. They’re the perfect cross between brownies and chocolate cake, and I guarantee they’ll knock your socks off!
These cakey brownies are packed with rich chocolatey flavor from melted chocolate, cocoa powder, and a little bit of fresh coffee. Made with a higher flour-to-fat ratio and baking soda, these brownies have a lighter and airier texture than your average brownie but still pack a punch.
What’s in This Cakey Brownie Recipe?
- Chocolate Chips: I used dark chocolate chips for a rich and deep flavor, but milk or semisweet also work well.
- Butter: Unsalted butter makes these brownies moist and tender.
- Eggs: Help give the brownies structure and keep them moist.
- Coffee: Freshly brewed (and still hot!) black coffee or espresso enhances the chocolate flavor of these brownies. It won’t make them taste like coffee, I promise!
- Vanilla Extract: Enhances the overall flavor of the brownies.
- Flour: All-purpose flour gives these brownies structure.
- Cocoa Powder: Unsweetened cocoa powder enhances the chocolate flavor of the brownies. While you can use any unsweetened cocoa powder you prefer, I like to use Dutch-process cocoa powder in this recipe.
- Baking Powder: Helps the brownies rise to turn out cakey.
- Salt: A bit of kosher salt enhances the chocolate flavor of the brownies.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
Store leftover cakey brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Tips for Success
- To make sure you get that cakey texture, don’t skimp on the whisking. Whisking helps aerate the batter to create a fluffier brownie.
- If you want these cakey brownies to be even sweeter, use more chocolate chips than the recipe calls for. Or, use milk chocolate chips instead of dark chocolate chips.
- This recipe calls for baking powder! Don’t try to substitute with baking soda. It won’t have the same effect.
- The center of your brownies should be moist, but not necessarily gooey. You want to make sure that the batter is cooked and not still raw in the center before removing them from the oven. Do the toothpick test to make sure they are fully baked.
Top Reader Review
- “I’ve made these 3 times now and they are so good. I usually omit the coffee in chocolate but I followed the recipe and added it and it definitely gives it a little different flavor I was wanting. The first time I made them I cut into them too soon and they flattened, definitely make sure they are cooled before cutting into them. They are both fudgy and cake like, I’ve had lots of compliments and made them for my daughter’s graduation party.” -Deanna Unruh
Cakey Brownies Recipe
Ingredients
- 6 ounces dark chocolate chips 170 grams
- 6 tablespoons unsalted butter 85 grams (¾ stick)
- 1 cup granulated sugar 200 grams
- 2 large eggs 100 grams, room temperature
- 2 tablespoons brewed black coffee 28 grams, hot (180-200°F)
- 2 teaspoons pure vanilla extract 8 grams
- ¾ cup all-purpose flour 90 grams
- ¼ cup unsweetened cocoa powder 21 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon kosher salt
- ½ cup chocolate chips 85 grams, optional
- ½ cup chopped nuts 57 grams, optional
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper. Set aside.
- Place the butter and chocolate chips in a heatproof glass bowl and microwave in 30-second intervals, stirring between each blast of heat, until smooth. Add the sugar and whisk well. Set aside to cool for about 5 minutes.6 ounces dark chocolate chips, 6 tablespoons unsalted butter, 1 cup granulated sugar
- Add the eggs to the cooled chocolate mixture and whisk well until the batter thickens.2 large eggs
- Add the coffee and vanilla and mix until combined, about 1-2 minutes.2 tablespoons brewed black coffee, 2 teaspoons pure vanilla extract
- Whisk in the flour, cocoa powder, baking powder, and salt until well combined.¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Fold in nuts or chocolate chips, if using.½ cup chocolate chips, ½ cup chopped nuts
- Transfer the batter to the prepared baking pan.
- Bake for 25-30 minutes until top is dry, then remove to cool completely.
Notes
How to Make Cakey Brownies Step-by-Step
Melt the Chocolate: Preheat the oven to 350°F, line an 8×8-inch baking pan with parchment paper, and set aside. Place 6 tablespoons of unsalted butter and 6 ounces of dark chocolate chips in a heatproof glass bowl and microwave in 30-second intervals, stirring between each blast of heat, until smooth. Add 1 cup of granulated sugar and whisk well. Set aside to cool for about 5 minutes.
Add the Eggs: Add 2 large eggs to the cooled chocolate mixture and whisk well until the batter thickens.
Enhance the Flavor: Add 2 tablespoons of brewed coffee and 2 teaspoons of vanilla extract and mix until combined, about 1-2 minutes.
Mix the Batter: Whisk in ¾ cup of all-purpose flour, ¼ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt until well combined.
Fold in the Mix-Ins: Fold in ½ cup of chopped nuts or chocolate chips, if using. Transfer the batter to the prepared baking pan.
Bake the Brownies: Bake for 25-30 minutes until the top is dry, then remove to cool completely.
This looks good and I would omit the coffee from my brownies.
Do you suppose the cream cheese swirl in your Cream Cheese Brownies would work here, or could I add a bit more flour to that recipe to make those brownies cakier? Thank you!
I think either of those modifications would work! Let me know how it goes!
Your cream cheese swirl layered and swirled into this recipe is perfection! Thank you!
I followed this recipe exactly and the brownies turned out SO fidget they were almost inedible. Very disappointing, not sure what went wrong 🙁
We’re sorry to hear that, Taylor! It sounds like either your baking powder was expired or the batter was overmixed. Both of these issues can cause the brownies to come out dense. We hope you’ll try these brownies again!
I’ve made these 3 times now and they are so good. I usually omit the coffee in chocolate but I followed the recipe and added it and it definitely gives it a little different flavor I was wanting. The first time I made them I cut into them too soon and they flattened, definitely make sure they are cooled before cutting into them. They are both fudgy and cake like, I’ve had lots of compliments and made them for my daughter’s graduation party.
We’re so happy to hear you loved them, Deanna!