Cake Brownies Recipe (2024)

FAQs

What is the difference between cake like brownies and regular brownies? ›

A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

The fundamental difference between chocolate cake and brownie is the level of sugar, butter, and flour. Another contrast between cake and brownie is that the leavening agents, like baking soda or baking powder, are generally not used in the brownies. Also, the brownies contain more chocolate than chocolate cakes.

If it's a regular recipe or a boxed mix, it will likely be a 9x9 pan, which I usually cut into about 9 bars, or a 9x13 pan, which I usually cut into 12 servings. Foodservice recipes usually call for much larger pans and provide many more servings.

WELL, most likely you just over-whisked your brownie mix. The only step that should be whisked with an electric beater is the eggs, everything else is best done by hand.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes. Finally, you'll cool the brownies for 30 minutes in the pan, then for 10 minutes on a cooling rack before slicing with a pizza cutter (my favorite tip) and serving.

Baking Tip: too much flour can cause your baking recipes to be dry or dense! Here's the proper way to measure flour for your recipes!

While still moist, you can expect cakey brownies to have a center that's more fluffy and less soft and gooey than fudgy or chewy brownies. Additionally, the butter and sugar are usually creamed together, rather than starting with melted butter or oil.

Now, my dad might argue that edge pieces are nothing compared to center pieces, which are clearly superior because they're cakey, soft, and melt in your mouth. Not to mention, the center pieces tend to be gold mines for mix-ins like chocolate chips, walnuts, or mini marshmallows.

Should you put baking powder in brownies? ›

Baking powder: Baking powder acts as a leavener, which means it helps the brownies rise. Salt: A pinch of salt enhances the flavors of the other ingredients. Walnuts: Nuts are optional, of course, but they add a welcome crunch.

Making Brownie Batter in Advance

Because most brownie recipes call for eggs, the batter shouldn't sit out for longer than two hours before baking. On the other hand, the sauce and dry ingredients can be made a few days in advance and refrigerated for freshness.

The plastic knife glides smoothly through the brownies because it's nonstick without dragging or catching. If you do get crumbs on the plastic knife, just wipe them away before making your next cut. Apparently, this tip may already be known to some box brownie bakers.

The single most important step in cutting brownies cleanly is to be sure they are completely cooled before you attempt to cut them. We have methods that will give you perfect brownies but none of them will work if you're impatient and cut hot or even warm brownies.

Happy baking! Heat oven to 325°. Grease bottom of 13x9x2-inch rectangular pan. Prepare batter using 2 packages any Betty Crocker®Premium brownie mix, double all ingredients for the water, oil and eggs called for on the package directions.

Brownies are thought to be of US origin, the name derived from their color (brown) and from the mythical pixie-like characters common in children's stories from the same time period. One story suggests that brownies were invented at the Palmer House in Chicago in 1892.

Brownies are not classified as cakes – this is a very interesting point about the brownie. The reason for this is that although the texture is similar to cakes, it is classed as finger food (whereas usually cake is eaten with a fork), therefore they are categorised as a cookie bar (in America).

Another is, the ratio of the ingredients could be off. So, too much flour but not enough baking powder for it to rise properly. Or a lot of sugar, eggs, and cocoa powder and little baking powder, making it more similar to that of a brownie recipe. Maybe your oven temperature was too low.