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featured cakey brownies

Cakey Brownies Recipe

Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 9 brownies
Calories: 315kcal
Do you like the texture of a chocolate cake, but don’t want the frosting? If so, these cakey brownies are going to knock your socks off. 
Print Recipe



  • 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


  • Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper. Set aside.
    ingredients for cakey brownies
  • 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
    sugar and chocolate mixture in a glass bowl with a spatula
  • Add the eggs to the cooled chocolate mixture and whisk well until the batter thickens.
    2 large eggs
    eggs added to brownie batter in a glass bowl
  • Add the coffee and vanilla and mix until combined, about 1-2 minutes.
    2 tablespoons brewed black coffee, 2 teaspoons pure vanilla extract
    brownie batter in a glass bowl with beaters
  • 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
    dry ingredients added to brownie batter in a glass bowl
  • Fold in nuts or chocolate chips, if using.
    ½ cup chocolate chips, ½ cup chopped nuts
  • Transfer the batter to the prepared baking pan.
    brownie batter in a parchment paper lined square pan before baking
  • Bake for 25-30 minutes until top is dry, then remove to cool completely.
    brownies in a parchment paper lined square pan after baking


  • To make sure you get that cakey texture, don’t skimp on the whisking. Whisk as much as the recipe calls for. 
  • 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 get the two confused or your brownies won’t come out right.
  • Nutritional information does not include optional ingredients
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.


Serving: 1brownie | Calories: 315kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 189mg | Potassium: 186mg | Fiber: 2g | Sugar: 29g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg