Brownies. Are you a fudgy brownies fan or a cakey brownies fan? What if I told you it’s possible to have both?
No need to choose with these decadent, family size Fudgy and Cakey Brownies. They are absolutely delicious and decadent.
And my guys love them.
They bake in a 9″ x 13″ size pan and stand an inch tall when cut. A perfect blend of fudgy and cakey.
And harmony is always good in a family. Especially with chocolate.
So if you’re a fan of either, give these a try and see if they satisfy both camps… the fudgy brownie people and the cakey brownie people.
For us, they are perfect! And a lovely weekend treat.
Fudgy Cakey Family Size Decadent Brownies
A perfect blend of fudgy and cakey, these family size brownies are decadently delicious. Measuring an inch tall, they bake in a 9″ x 13″ size pan. Perfect for feeding your crowd.
Ingredients
- 4 large eggs
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- 2 teaspoons vanilla extract
- 1 cup unsalted butter
- 2 1/4 cups sugar
- 1 1/2 cups All-Purpose Flour
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350°F and lightly spray or grease a 9" x 13" pan.
- In a bowl, beat the eggs, cocoa, salt, baking powder, espresso powder, and vanilla at medium speed until smooth, about 1 minute.
- In a saucepan over low heat or in a microwave-safe bowl, add the butter and sugar. Stir and heat until the butter is melted and the mixture is hot but not bubbling. This will dissolve the sugar and help give brownies that shiny top.
- Add the hot butter and sugar mixture to the egg and cocoa mixture; stir until smooth. Add the flour and chocolate chips; stir until smooth. Pour the batter into the prepared baking dish.
- Bake the brownies for 28 to 32 minutes, or until a toothpick inserted into the center comes out mostly clean. They should feel set on the edges and moist but not uncooked in the center. Cool on a rack before cutting into squares and serving.
Notes
These brownies freeze really well. I usually cut them into serving size pieces and wrap each individually with plastic wrap and freeze in a freezer bag. Perfect for lunches!
Cocoa:
This recipe was written using Dutch-process cocoa powder. If using regular unsweetened cocoa powder, I would recommend reducing the amount to 1 cup.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 261Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 183mgCarbohydrates: 35gFiber: 2gSugar: 25gProtein: 3g
Please correct your instructions to include adding the 1/2 cup water. I made the first of two batches without it and realized why the batter was so dry when I was mixing the second batch.
Thank you, Kimberly! I’ve updated the instructions —
Darn! I hadn’t read the comments and wondered why the batter seemed too dense. Water is not included in the list of ingredients or in the instructions.
I didn’t need the water? after stirring as original recipe r
States I found it to be a great creamy mixture
I still don’t see water in ingredients. It it necessary or not?
Hi Jeanette – the water is not necessary. Weirdly, I just finished making this recipe a couple of minutes ago. The kitchen is smelling heavenly.
In the beginning, the batter is thick. When you stir in the melted butter and sugar, it comes very liquify and perfect to work with.