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.
More 31Daily Chocolate Treats →
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.
- Prep Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 42 minutes
- Yield: 2 dozen 2-inch brownies
- Category: Dessert
- Method: Bake
Ingredients
1 cup butter, melted
1-1/4 cup Dutch-process cocoa powder
2 cups sugar
4 large eggs
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon espresso powder (optional)
1/2 cup water
1-1/2 cups flour
2 cups chocolate chips, divided
Instructions
Preheat the oven to 350 degrees and lightly grease a 9″ x 13″ baking pan or line with parchment paper for easy removal.
In a large saucepan, melt the butter. Add the cocoa, and sugar, stirring until smooth and the chocolate is shiny. Add eggs, salt, baking powder, vanilla, espresso powder, if using, and 1/2 cup water. Mix until light and creamy.
Add the flour and 1 1/2 cups chocolate chips and continue to stir until smooth. Pour batter into the prepared baking pan. Sprinkle remaining 1/2 cup chocolate chips over the batter.
Bake for 30 to 32 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Cool completely before cutting.
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!
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 —