Best Cakey Brownie Recipes

BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

CAKEY BROWNIE LOVERS, LOOK NO FURTHER FOR THE PERFECT RECIPE

Steps:

• Preheat an oven to 350˚F
• Line an 8-inch-square glass baking dish with parchment paper and coat with cooking spray
• Fill a medium saucepan halfway with water
• Place a medium heatproof glass bowl on top of a saucepan to make a double boiler
• Place over medium heat
• Add the butter, chocolate chips and sugar to the glass bowl and melt, stirring occasionally, until smooth
• Remove from heat and let cool
• Once the chocolate mixture is cool to the touch, but still a bit warm, add in the eggs and beat vigorously until mixture comes together and starts to pull away from the sides of the pan
• Whisk together the flour, cocoa powder, baking powder and baking soda, then mix into the chocolate mixture
• Add in the instant espresso powder and salt
• Once smooth, pour into the prepared baking dish
• Bake for 30 minutes
• Remove from the oven and let cool completely before removing the brownies from the pan
• Cut the brownies into 16 squares

THE BEST BROWNIES AKA CHOCOLATE CHEWY WONDERS

Steps:

• Kick the tires and light the fires and preheat your oven to 350 degrees.
• Melt the butter in a pot, remove from the heat and stir in the white sugar.
• Once that is combined, mix in your cocoa.
• Add in your eggs then add in the vanilla. If you are using chocolate chips instead of chocolate chunks, you can mix in the 2/3 of a cup after the eggs are thoroughly combined into the mix.
• Once all that is mixed very, very well, add in your flour and barely stir it in. Just barely. I read somewhere that stirring the flour mixture creates gluten, which in turn creates the cakey texture I don't like for brownies. So in theory, the less you stir, the less gluten and then chewy brownies here we come!
• Line a 9x9 pan with parchment paper.
• I used chocolate chunks, which I placed on top of the batter. They are so heavy that they sink right into it. Bake at 350 degrees for 30-40 minutes, until the brownies pull away from the edges slightly.This is why I use the chunks, they sink in right to the top level of the brownies. Cool the brownies.

BEST CAKE BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup and vanilla. Stir in flour. , Spread into a greased 15x10x1-in. baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes (top of brownie will appear wet). Cool on a wire rack 15-20 minutes. , For glaze, in a saucepan, combine sugar, butter and milk. Bring to a boil; cook and stir until sugar is dissolved. Remove from heat; stir in chocolate chips and marshmallows until melted. Pour over brownies, spreading evenly. Refrigerate 5 minutes before cutting.

CAKEY BROWNIES

Steps:

• Preheat oven to 350 F.
• Put all ingredients into a mixing bowl and beat with a hand mixer (or in the bowl of a stand mixer) until just combined.
• Transfer batter to a greased 8" square baking dish.
• Bake for 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.
• Cool to room temperature and slice into 36 mini brownies.

ABSOLUTELY BEST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 or 9x9 inch baking pan.
• In a medium bowl, beat together the butter and sugar. Add eggs, and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts if desired. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, or until edges are firm. Cool before cutting into squares.

CHEWY CHOCOLATE BROWNIES RECIPE

Steps:

• Heat oven to 350°F. Coat an 8-inch square baking pan with nonstick spray. Line the pan with 2 criss-crossed pieces of parchment paper, leaving an overhang on all sides; coat the parchment with nonstick spray.
• In a medium bowl, whisk together the cocoa powder, flour, and salt.
• Melt the butter in a medium saucepan over medium-low heat (or in the microwave). Remove from heat and mix in the granulated sugar, brown sugar, oil, and vanilla. One at a time, mix in the eggs and egg yolk; add cocoa powder mixture and stir until just combined. Fold in the chocolate chips.
• Spread the batter in the prepared pan and bake until a toothpick inserted in the edges of the brownies comes out clean, 30 to 34 minutes. Cool completely in the pan.
• Holding both sides of the paper overhang, lift the brownies out of the pan, transfer to a cutting board, and cut into 16 squares. Store the brownies in an airtight container at room temperature for up to 5 days.

BEST BROWNIE RECIPE FROM SCRATCH

Steps:

• Preheat oven to 350F degrees and grease an 8 inch pan.
• In a small saucepan, add the butter over medium low heat and cook until the butter comes to a slight simmer, about 5 minutes.
• In a large bowl, stir the melted butter, sugar, eggs, and vanilla extract. Then add in your dry ingredients, the cocoa, flour, salt, and baking powder.
• Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes or until the center is set. Check by placing a toothpick or knife into the center of the brownies. When you can pull the toothpick or knife out without brownie batter sticking they are done.
• Allow to cool for 20-30 minutes before slicing and serving.

BACK TO BASICS: HOW TO MAKE THE BEST BROWNIES

Steps:

• Preheat oven to 350°F. Grease and line a 9″x9″ pan with parchment paper and set aside.
• In a large microwave-safe bowl, combine butter and sugar. Microwave for 30 seconds, then remove and stir with a whisk. Repeat process 2 more times. Though granules of sugar will remain, the goal is to get the mixture to a glossy finish.
• Allow mixture to cool slightly, then add in eggs one at a time, whisking in between each addition. Whisk until the mixture lightens in color slightly.
• Add in cocoa powder, salt, and vanilla extract. Fold in flour until just combined.
• Pour mixture into prepared baking pan and bake for roughly 45 minutes, testing for doneness by inserting a knife into the center of the brownies beginning at 40 minutes. You'll know they're done when the edge is set, but a knife inserted into the middle still comes out with a bit of brownie batter on it. It might take up to 55 minutes for them to cook through depending on your oven!

THE PERFECT BROWNIES RECIPE

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 325 degrees.
• Whisk flour, salt and baking powder in a small bowl; set aside.
• Spray an 8-inch baking pan with cooking spray.
• Fit a sheet of foil or parchment paper in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan.
• Spray sheet with cooking spray.
• Melt chocolates and butter in a medium bowl over a pan of simmering water.
• Remove from heat; whisk in sugar and vanilla.
• Whisk in eggs, one at a time, fully incorporating each one before adding the next.
• Continue to whisk until mixture is completely smooth and glossy.
• Add dry ingredients, whisk until just incorporated.
• Stir in nuts or other add-ins, if using.
• Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.
• Cool brownies in pan on a wire rack for five minutes.
• Use handles to pull brownies from pan.
• Completely cool brownies on rack, at least three hours.
• Cut into squares and serve. If not serving immediately, do not cut brownies.

BEST FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350°F (175°C).
• Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
• Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
• Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
• Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
• Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
• Remove and allow to cool to room temperature before slicing into 16 brownies.

CAKEY BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray.
• Cream the sugar and butter in a large bowl with an electric hand mixer until fluffy. Mix the vanilla and eggs in a separate bowl. Add this to the sugar mixture and beat until pale, about a minute. Add the flour, cocoa, baking powder, baking soda and salt and mix until fully combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool completely before slicing.

FUDGY, CHEWY, CAKEY BROWNIES

Steps:

• 1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.