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.
- 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 1/2 cups flour
- 2 cups chocolate chips, divided
- 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, melt the butter, and then stir in the sugar. Continue to cook or microwave just until the mixture is hot, but not bubbling. This will dissolve most of the sugar and give the brownies that shiny top.
- Add the hot butter and sugar mixture to the egg and cocoa mixture, stirring until smooth. Then stir in the flour and chocolate until smooth. Spoon the batter into the prepared pan.
- 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.
- If you can't wait for them to cool, a plastic knife works wonders with warm brownies.
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!
This recipe was written using Dutch-process cocoa powder. If using regular unsweetened cocoa powder, I would recommend reducing the amount to 1 cup.
Tips from our Readers:
When beating the eggs, cocoa, salt, baking powder, espresso, and vanilla, some readers thought the batter was too thick. I haven't had that experience and I've made them dozens and dozens of times.
One reader suggested adding 1/2 cup of water to the egg mixture. I have tested this and while the brownie texture is a bit different, and the batter is quite liquidy, they bake up beautifully. And, as always, are delicious!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 261 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 183mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 3g