Classic Old-Fashioned Cakey Chocolate Brownies
A lighter brownie with more flour and gentle leavening, designed for a soft crumb rather than a dense fudge centre.
Ingredients
- 170 g unsalted butter
- 200 g granulated sugar
- 120 g light brown sugar
- 4 large eggs
- 2 tsp vanilla
- 90 g cocoa powder
- 190 g all-purpose flour
- 1 tsp baking powder
- 3/4 tsp fine salt
- 120 ml milk
Method
- Heat oven to 175°C/350°F and line the pan.
- Cream softened butter with both sugars until lighter. Beat in eggs one at a time and add vanilla.
- Whisk cocoa, flour, baking powder and salt separately.
- Fold dry ingredients into butter mixture alternately with milk.
- Spread evenly and bake until the centre springs back lightly and a skewer has a few crumbs.
Why this formulation works
More flour and egg-white protein provide structure, while creaming and baking powder introduce more air than a fudgy formulation.
Pan, doneness and texture
The listed pan is part of the formulation. Moving the same batter into a pan with a different base area changes average batter depth and therefore changes the relationship between edge and centre cooking. Use the pan converter before substituting a substantially different size.
For fudgy and chewy styles, a completely clean skewer can indicate that the centre has baked beyond its intended texture. Look for set edges and a centre that is no longer liquid, then allow the slab to cool before making a final texture judgement.
Recipe notes
- These should be moist, but their centre will look more set than a fudgy brownie.
- Avoid overmixing once flour is added.
Allergens: Egg, milk, wheat. Check every packaged ingredient because formulations and cross-contact statements vary by brand.
Useful next steps
Adapt this recipe for another pan or batch size, scale this recipe, plan equal portions, or compare fudgy, chewy and cakey brownie structure.