Cakey Brownies

Recipe by PJ Hamel

If gooey isn't a word that's high up on your list of favorite food characteristics, then this cake-like brownie is for you. And, if you're a diehard fudgy brownie fan, and are sure you'd never enjoy a cakey brownie — try this one. Similar to dense, very moist, fine-grained chocolate cake, this brownie is an ideal candidate for your favorite chocolate-friendly glaze — say, mocha.

10 mins
28 to 30 mins
38 mins
2 dozen squares
Cakey Brownies


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

  2. Combine the melted butter and sugar, stirring until smooth.

  3. Stir in the cocoa, salt, baking powder, vanilla, and espresso powder.

  4. Beat in the eggs one at a time. Scrape the bowl, then add the water, stirring until smooth.

  5. Add the flour, nuts, and chips, stirring until thoroughly combined.

  6. Spoon the batter into the prepared pan.

  7. 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.

  8. Remove the brownies from the oven, and cool them on a rack before cutting and serving. Glaze or frost, if desired.

Tips from our Bakers

  • 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.