Cakey Brownies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Cool Time: 45

Total Time: 1 30

Servings: brownies

Calories: 315kcal

Author: Becky Hardin

These from-scratch cakey brownies are so light and fluffy. They're the perfect cross between fudgey brownies and chocolate cake!

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan

Ingredients

6 ounces dark chocolate chips
6 tablespoons unsalted butter (¾ stick)
1 cup granulated sugar
2 large eggs room temperature
2 tablespoons brewed black coffee hot (180-200°F)
2 teaspoons pure vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon kosher salt
½ cup chocolate chips optional
½ cup chopped nuts optional

Instructions

Preheat the oven to 350°F. Line an 8x8-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

I beat my brownie batter with a hand mixer, but a regular old whisk will work just fine.
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.

Storage: Store 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.

Nutrition