Cakey Brownies


Cakey Brownies

No ratings yet
Course Dessert
Servings 12 pieces


  • 1 cup (227g) unsalted butter melted
  • 2 1/4 cups (447g) sugar
  • 1 1/4 cups (106g) Dutch process cocoa
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp (14g) vanilla extract
  • 1 tsp espresso powder optional: for enhanced chocolate flavor
  • 5 large eggs
  • 1/2 cup (113g) water
  • 1 1/2 cups (177g) all purpose flour
  • 1 cup (113g) chopped walnuts or pecans optional
  • 1 cup (170g) chocolate chips optional


  • Preheat the oven to350°F. Lightly grease a 9" x 13" pan.
  • Combine the melted butter and sugar, stirring until smooth.
  • Stir in the cocoa, salt, baking powder, vanilla, and espresso powder.
  • Beat in the eggs one at a time. Scrape the bowl, then add the water, stirring until smooth.
  • Add the flour, nuts, and chips, stirring until thoroughly combined.
  • Spoon the batter into the prepared pan.
  • Bake the brownies for 28 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The brownies should feel set both on the edges and in the center.
  • Remove the brownies from the oven, and cool them on a rack before cutting and serving. Glaze or frost, if desired.


Be sure to let the brownies cool before you cut and serve them. When they first come out of the oven they'll be like chocolate cake; but as they cool they settle, and "cake" becomes "dense cake" — the perfect cake-type brownie.
GUINNESS BROWNIES: Substitute Guinness Stout beer for the water in the recipe. I like to reduce the beer down by half to concentrate the flavor. Double this recipe to make one FULL SHEET TRAY of brownies.
Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating