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Cakey Brownies

Source: Fine Cooking, Issue 34
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  45 Minutes
  Yields sixteen 2-inch squares
These are rich and luscious, with a cakey lightness.
4 oz. unsweetened chocolate
4 tablespoons (2 oz.) unsalted butter, softened at room temperature; more for the pan
3/4 cup sugar
1 tablespoon plus 1 teaspoon light corn syrup
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup milk, lukewarm
2 1/4 oz. (1/2 cup) all-purpose flour
1/2 tsp. baking powder
Pinch salt
Cakey Brownies Recipe at
Position an oven rack on the middle rung. Heat the oven to 350 degrees 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.

NOTE: All recipes can be doubled easily; use a 13x9-inch pan and increase the baking time slightly. The recipes give a range of baking times - use the shorter time for metal pans, the longer for Pyrex pans.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields sixteen 2-inch squares
Calories: 131
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 16g
Sodium: 29mg
% Cal. from Fat: 55%
Cholesterol: 35mg
Protein: 2g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Mary, AZ Reviewed: 07/16/2007
This is an absolute keeper. I have made it a number of times and received wonderful reviews. I use a 62% cocoa bar chopped into small pieces and melt in the microwave. For the liquid, I use Framboise or Chambord. Do not overbake.
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