Perfect Classic Cakey Brownies
I prefer cakey brownies to fudgy brownies. I’ve done Facebook polls and I know that makes me as rare as a unicorn. And, I suppose it’s why I’ve never shared my favorite brownie recipe on Cupcake Project.
This cakey brownie recipe is the one that I’ve eaten my whole life. I find its light crumby texture perfect and I don’t mind that it demands an accompanying glass of cool milk.
My cakey brownies don’t have a caramel or chocolate sauce drizzle, don’t have any surprise flavors or bonus ingredients, and don’t try to be a unique dessert mashup like a brookie. I fought the urge to give them some flare for this post. I wanted to show you exactly how I serve them. (Although if I were pressed, I would say you might try topping them with my basic but beautiful chocolate cream cheese frosting.)
Also, I’m not sure if you can tell, but in another unpopular move for today’s times, I cut my cakey brownies super small. This means that I get to have seconds (and thirds).
Why do I love cakey brownies so much? Well, they are my mom’s brownies! She’s the one who taught me about dessert in moderation. From her I learned that a dessert doesn’t need to be over-the-top to be amazing – it can be simply made from scratch with basic ingredients.
When I visit my mom, she’s always surprised that I still like her baking now that I bake so much for my career. In truth, though, my mom’s desserts will always be the best desserts. They are the ones that taste like home. While they aren’t over-the-top, her love for me is, and I can taste it in every bite.
Love you so much, mom. Happy Mother’s Day!
Note to self: Ask Jonathan to get some professional photos of us this year. Somehow when you have a kid, the focus ends up being on getting pictures with the kid. So, we have tons of photos of my mom and Myles, but I couldn’t find a single great one of my mom and me.
Cakey Brownies
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 5 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 2 large large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional - I don't typically use them.
Instructions
- Preheat oven to 350 F.
- Put all ingredients into a mixing bowl and beat with a hand mixer (or in the bowl of a stand mixer) until just combined.
- Transfer batter to a greased 8" square baking dish.
- Bake for 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.
- Cool to room temperature and slice into 36 mini brownies.
Nutrition
Oh… fine, if you really want a fudgey brownie recipe, I strongly suggest the book Extreme Brownies [paid link]. I made the brownies from this book one time and everyone went crazy for them.
And, if you really do want to make these cakey brownies fancier, you can use them in my cheesecake brownie pie with a pretzel crust. I love the brownies just the way they are, but sometimes, it’s nice to switch things up. And, I also recommend that you go back and compare this recipe to the one for the first chocolate brownies if you want to see how things have changed over the years!
If you want to learn more, check out my web story about classic cakey brownies.
Made some tweaks to the recipe, used one egg and one yolk, and added 1/4 cup heavy cream and 1/4 boiling water to thin the batter a bit. Turned out great, may try adding some baking powder next time for more floofyness though.
I loved these but agree with others that the batter was super stiff. Will use my Kitchen Aid mixer next time. Also considering using melted butter instead of softened.
This is my 2nd time trying this recipe. Easy and really good. I doubled it the 2nd and gave half to my nieces and nephew. Only addition was 1 tsp of baking powder because I doubled it.
Hi there,
I baked these today and they came out flat. I used regular all purpose flour which has no raising agent. Next time I’ll try baking powder. Very disappointing as I like fluffy brownies that taste like cake.
Was it a mistake not to have baking powder/sofa in the list of ingredients? Thanks
I verified that the recipe doesn’t have baking powder or baking soda and that all of the lift comes from eggs. The brownies are supposed to be pretty heavy rather than like a light cake. It’s also possible that you overmixed the batter somewhat, as that will yield a more dense, gummy texture.
My batter was so thick. Is there really no liquid in the recipe?
All of the moisture and fat from this recipe comes from the butter and eggs. The brownies are dense, not light. It’s also possible that you overmixed the batter; that will make the cake even more dense.
I measured all the ingredients and followed the recipe… complete FLOP! They didn’t even rise at all. Is there an ingredient missing? Baking powder maybe?
Threw them out.
The recipe gets its rise from the eggs and it’s sensitive to overmixing – you should always mix until just combined and not past that point. They are cakey but dense, which is what I prefer.
Really yummy and cakey, but came out pretty salty – may of just been the salt I used but would reccomend half the amount of salt, or maybe even just a pinch. Otherwise perfect!
My batter was way too thick! Like a dough! Is that ok?
It shouldn’t be like a bread dough. But, it is thicker than other brownie batter.
This is my 2nd time trying to post a comment. Anyways, these cakey brownies are DELICIOUS & SO EASY! I too, don’t care for fudgy brownies (too gooey and rich), so your recipe is a definite keeper for its yumminess and so simple to make. Love the chocolatey flavor and cakey texture. Thank you!
I’m so glad that you enjoyed our family favorite!
These are the BEST cakey brownies ever and definitely a keeper! So easy and delicious and the ingredients are ones most of us always have on hand which makes it even easier. I too, don’t care for fudgy brownies…too gooey and rich. I love cakey brownies and now I have a “go to” recipe for whenever the craving hits. Thank you!
Yay! They are certainly a favorite around here. I’m glad you loved them too!
These brownies tasted great but did not rise. Wound up being 3/4 inch thick. Don’t see any leavening ingredients like baking powder. Perhaps that’s why?
They don’t get very tall. They are only supposed to rise a little bit.
The brownies tasted great! I love the cakey-type much more and wanted a recipe like this one. But even in an 8×8 pan, they were far too thick to consider cutting them so small. Does making them thicker than half inch make them fudgey? Because when I think of those, I expect at least an inch thick. Once again it does taste mighty fine.
I don’t quite understand your question. Making them thicker does not make them fudgey. Glad you liked them though.
Do we need to add any baking powder??
Nope! There isn’t any.
Is there really no baking powder in the recipe? Or self raising flour is used? I am so over fudgy brownie being too rich. I had cakey ones at a party and l want to convert into cakey lover lol.. Thanks for recipe!
Yes, there is really no baking powder. It doesn’t need it.
Why is there no rising agent in this recipe. Mine turned out flat and high like cake
I’m not sure what you mean by flat and high. Can you explain?
Hmm.. well it is a cakey brownie. So, it does end up being cake-like.
Can I use oil instead of butter?
I don’t recommend it. It will change the entire taste of the brownies.
Mine came out sure thin for some reason. Did anyone else’s?
I’m wondering if you used the correct pan size. These must be baked in an 8″ square pan.
look so tasty, I had to try this recipe for a family event.. yummy
I tried this recipe very easy n quick to make
Just that my brownie became quite dry.what could be the reason
You may have overbaked it. Also, these are not as moist as fudgy brownies. They are best with a glass of milk.
These are amazing! Love the cake brownies so much and now so do my five and six year old boys.
Hi, if I can’t get hold of unsalted butter and use normal butter instead than shall I not put half a teaspoon of salt or should I put a quarter of teaspoon of salt instead of half?
I’d put a 1/4 teaspoon.
I love cakey brownies! It’s okay that so many love the other kind, it just leaves more for us!
Cooking temp?? Did I miss it??
Oops! It’s 350 F. I just added it. Sorry about that!
I love cakey brownies thank you for posting the recipe. And Happy Belated Birthday hope it was a great day for you.
AWWW!!! What a sweet picture you and your Mother made! I love, love, love your brownie recipes.
Thanks! :)
I have eaten these brownies for some time and can attest to how incredibly delicious they are!
They are the best!! :)
Awwwe this was the cutest and sweetest post ever! I am going to have to go tell my mom right now that yes I do love her baking even though it isnt fancy or anything, it is home. Thank you for sharing it :) I love all brownies, though I would agree that cakey are definitely better than the really crazy ridiculous ones that you have one bite and then it is so rich you can’t eat another.
Thanks so much! And, I’m sure your mom will appreciate hearing that.
yes,those of us who love cakey brownies are in the minority,but who cares? the rest of the world is missing out. your mom’s recipe looks great and will be making them for myself!
Hooray for cakey brownies!
Poderia ter tradução…
Thanks for the recipe dear Stef, and very happy birthday.I like the recipe, will bake it next Sunday for Mother´s day.Best wishes,love, Miriam
Thank you! Enjoy them!
This is my 2nd time making them. but I added 1/4 tsp baking powder the 2nd time. Really good!