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Cakey Brownies

Scott Phillips

Yield: Yields sixteen 2-inch squares.

These are rich and luscious, with a cakey lightness.


  • 4 oz. unsweetened chocolate
  • 2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan
  • 3/4 cup sugar
  • 1 Tbs. plus 1 tsp. light corn syrup
  • 2 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 1/4 cup milk, lukewarm
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 tsp. baking powder
  • Pinch salt

Nutritional Information

  • Nutritional Sample Size per brownie
  • Calories (kcal) : 130
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 35
  • Sodium (mg): 40
  • Carbohydrates (g): 16
  • Fiber (g): 1
  • Protein (g): 2


  • Position an oven rack on the middle rung. Heat the oven to 350°F. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

  • In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay. Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they’re well blended; stir the dry ingredients into the chocolate mixture until incorporated. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes.

  • Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.


This recipe can be doubled easily; use a 13×9-inch pan and increase the baking time slightly.

The recipe gives a range of baking times—use the shorter time for metal pans, the longer for Pyrex pans.


Rate or Review

Reviews (3 reviews)

  • MonicaPM | 08/11/2013

    I'm experimenting with brownie recipes as different members of my family have different brownie preferences, so I tried this cakey version. The texture is nice, moist and crumbly, like a cake, but we felt that one egg might be enough and more chocolate is needed, also probablyless sugar. I'll try another batch using only one egg and add 1/2 cup of baking cocoa, and maybe only 2/3 cup of sugar. Thanks for the recipe though and the article about cakey, fudgy and chewie brownies, I learnt a lot from it!

  • User avater
    LuminosaJane | 04/13/2011

    I must fall in the "cakey brownie" camp. These brownies were very good. They were moist, chocolatey and rich tasting without being heavy. They are also easy and quick to make. I used my handheld mixer. I would definitely make them again.

  • Kathleen_G | 06/06/2009

    We had a Fine Cooking brownie taste test last night. This recipe was exactly what it said: Cakey. For those in the room, this was not what a brownie should be. The flavour is fine, the texture was very fine but sticky.

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