Recipe Index

Sweets | Cakelike Brownies

Posted on July 3, 2012

I loved these. There are all types of brownies. These are cakelike, as the name suggests, and without frosting. I couldn't decide between bittersweet or semisweet chocolate, so I did half and half. I asked Mark if I should freeze some for later, he said "um, no." I think he is going to eat them all now.

Yield: 12 brownies

cakelike brownies


1/2 cup unsalted butter, cut into pieces

6 ounces bittersweet or semisweet chocolate, finely chopped

1/4 cup unsweetened Dutch-process cocoa powder

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1 cup flour

1/8 teaspoon salt

1 cup pecans or walnuts, toasted and coarsely chopped (optional)



Preheat the oven to 350 degrees F.

Line an 8-inch square pan with a long sheet of parchment paper that covers the bottom and reaches up two sides. Cross another sheet of parchment over it, making a large cross with edges that overhang the other two sides. Grease the bottom and sides of the parchment with butter.

Melt the butter in a medium saucepan. Add the chocolate pieces and stir constantly over very low heat until the chocolate is melted. Remove from the heat and whisk in the cocoa powder until smooth. Mix in the sugar, then whisk in the eggs one at a time, then the vanilla. Stir in the flour, salt, and nuts, if using.

Scrape the batter into the prepared pan, smooth the top, and bake for 35 to 40 minutes. The brownies are done when the center feels just slightly firm. Remove from the oven and cool completely.


(Ref. "Cakelike Brownies" recipe, The Perfect Scoop.)