Easy Cakey Brownies

Name: Easy Cakey Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 160 g Butter, melted ((½ cup + 2 tablespoons after melting)); 280 g Caster sugar ((superfine sugar, 1 cup + 6 tablespoons)); 55 g Cocoa powder ((8 tablespoons)); 3 Medium Eggs; 150 g Plain flour ((all purpose flour, 1 cup + 3 tablespoons)); 1/2 Teaspoon Baking powder

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Love brownies but don't like them super rich and fudgy? Say hello to your new best friend, my cakey brownies! They're the perfect mix of light and dense, with a soft crumb and rich chocolate flavour. They're super easy to make and suitable for beginners too!

slices of cakey brownie on a white worktop

If you know me, you'll know just how much I ADORE a fudgy brownie. Even to the point of becoming a bit of a brownie snob, actually! I used to always snub cakey brownies whenever I saw them in cafes but when writing my ultimate brownie guide recently, I wrote a lot about cakey brownie ratios and figured it was about time that I created my own recipe.

Genuinely, I think I might be converted! These are SO GOOD! Think of a rich chocolate cake with a slight chew, an intense chocolate flavour and a shiny crinkly crust on top. Divine!

What makes a brownie cakey rather than fudgy?

Before we get into it, let's take a look at what we can do to make a traditional fudgy brownie more cake-like:

Cocoa powder instead of dark chocolate: Cocoa powder provides a rich, chocolatey flavour with half the fat of dark chocolate. Less fat means less fudgy!
Baking powder: Adding a little bit of baking powder helps to lift the batter and give the brownies a lighter texture.
No chocolate chips: You'd be surprised how much these can change the texture of your brownies! I tested this recipe both with and without chocolate chips and the texture was SO much more fudgy with chocolate chips!
Lower baking temperature: This will help the brownies bake evenly and prevent a gooey centre.

If you're ready to start brownie baking, you'll find everything you need to know in the post below, including ingredient notes, top tips, step-by-step photos and answers to FAQs. I hope you find it helpful, but if you'd prefer the condensed version of the recipe, you can jump straight to the recipe card at the end of the page. Enjoy!

Ingredients

Butter: Using melted butter is what makes the difference between a chocolate cake and a cakey brownie. Although we want that light, crumby texture, a brownie should still be quite dense.
Sugar: This recipe uses quite a lot of sugar, which helps to keep the brownies moist without making them fudgy. I used caster sugar as it dissolves more easily into the fat but regular granulated sugar will work fine if that's all you have.
Cocoa powder: This recipe doesn't use any chocolate bars and instead gets all of its flavour from cocoa powder. Use a good-quality unsweetened cocoa powder for best results (not hot chocolate powder!).
Eggs: These act as a binder and help with that shiny top. They also help with emulsification and prevent the brownies from becoming oily.
Flour: Plain flour gives these brownies structure without making them too light and fluffy. Self-raising flour has a bit too much raising agent in it, so we'll add baking powder separately to keep the rising under control.
Baking powder: ½ a teaspoon will give the brownies a slight lift while maintaining a dense texture.

Equipment & tools

8x8-inch tin: Using the correct size of tin is important in order to get the right thickness and ensure baking time is accurate. If you don't have one, use my cake pan converter to adjust the recipe to fit your tin.
Baking paper: To stop the batter from baking onto the tin.
Large mixing bowl: This is a great one-bowl recipe so you'll just need 1 large bowl for mixing! Make sure it's heatproof if you're going to melt the butter in it.
Utensils: A teaspoon for measuring the baking powder, a wooden spoon for mixing the batter, and a sharp knife for cutting the baked brownies.

How to make cakey brownies step by step

Step 1: Start by lining your 8x8-inch tin with baking paper and preheating your oven to 160°C/320°F. If you're using a fan or convection oven, remember it needs to be a bit lower, so 140°C or 285°F.

Step 2: Melt 160g of salted butter in a large heatproof bowl. Let it cool for a minute or two then stir in 280g of caster sugar. The mixture should look like wet (yellow) sand.

melted butter and sugar mixed together in a bowl

Step 3: Add 55g of cocoa powder to the bowl and mix well, then stir in 3 medium eggs. You should now have a glossy chocolatey mixture.

Step 4: Now add the dry ingredients, 150g plain flour and ½ a teaspoon of baking powder. Mix well to create a smooth brownie batter, making sure there's no flour stuck at the bottom of the bowl.

Step 5: Transfer the batter to your lined tin and bake for 25-30 minutes, until the edges are crinkly and set and a toothpick through the middle comes out with a few moist crumbs on it.

Step 6: Let your brownie cool in the tin, then cut it into squares and enjoy! I cut mine into 12 because I wanted big slices but you can get up to 32 small pieces out of this recipe.

My top tips

Do not add chocolate chips if you want your brownies to have a cakey texture! They will melt into the batter as they bake and cause a gooey, fudgy centre. Nuts or cacao nibs are a great alternative.
Pay attention to the recipe method! The brownie batter is more likely to split if you mix the ingredients in the wrong order.
For cleaner cuts, refrigerate the brownies for an hour or two. After slicing, let them come to room temperature before enjoying.
Don't overbake them! Brownies continue to cook slightly as they cool in the tin, and will end up dry if overbaked. A toothpick should come out with a few moist crumbs on it, not completely dry.

FAQs

Why did my brownies turn out fudgy?

This can happen if you underbake them, measure incorrectly or add chocolate chips to the batter. Always use a scale for measuring and only use nuts or cacao nibs for a cakey texture. When you insert a toothpick into the centre, you should see moist crumbs, not wet batter.

How long do cakey brownies last?

You can store these in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. If you're keeping them in the fridge, they will become more fudgy, so make sure to let them sit out at room temperature for an hour or so before eating them.

Can I freeze them?

Yes, cakey brownies defrost really well and can be frozen for up to 3 months. Either pop your slices into an airtight container or freeze them solid on a baking tray before transferring them to a freezer bag. To defrost, let them sit out at room temperature on a wire rack for an hour or two. Check out my brownie storing tips for more!

stack of cakey chocolate brownies on a plate

More brownie variations

I hope you like my cakey brownies recipe! If you make them at home, please leave a comment to let me know what you think. Enjoy!