Classic Eats: Brownies

  • Copy & Story: Jocelyn Delk Adams

Brownie preferences vary just like cookies. Sometimes a chewy and fudgy warm brownie topped with a scoop of vanilla ice cream is needed to round off a meal. Other times a cakey brownie with a light and fluffy texture is just what the doctor ordered. Turns out adjusting a few key ingredients can transform a chewy brownie into a cakey one (and vice versa)! Whether you are a chewy brownie or cakey brownie enthusiast, Jocelyn Delk Adams of Grandbaby Cakes is back to share with us versatile recipes for both to add to your Classic Eats library. 

Chewy and Fudgy Brownies

Ingredients

1/2 c. (1 stick) unsalted butter, melted
3/4 c. granulated sugar
1/2 c. brown sugar, packed
2 large eggs, room temperature
1 tbps. oil
2 tsp. pure vanilla extract
3/4 c. all-purpose flour
1/2 c. cocoa powder
1/2 tsp. baking soda 
1/2 tsp. salt

Directions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed. 
3. Add eggs one at a time, mixing after each addition to incorporate.
4. Mix in oil and vanilla extract.
5. Combine flour, cocoa powder, baking soda, and salt in a bowl. Reduce speed of mixer.
6. In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
7. Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out just barely clean.  Don’t overbake.
9. Remove brownies and cool on cooling rack.  Cut and serve.

Notes for Making Brownies Chewier

  • More brown sugar increases moistness due to the addition of molasses.
  • The addition of oil helps keep the brownies super moist.
  • This recipe has fewer eggs than the cakey version which helps create fudge-like texture.
  • The baking time is slightly less than the cakey brownie. Underbaking keeps the brownies soft and chewy.  

Cakey Brownies

Ingredients

1/2 c. (1 stick) unsalted butter, melted
1 1/2 c. granulated sugar
3 large eggs, room temperature
2 tsp. pure vanilla extract
1 c. all-purpose flour 
1/2 c. cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

Directions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, add melted butter and granulated sugar and mix with your hand mixer on medium speed. 
3. Add eggs one at a time, mixing after each addition to incorporate.
4. Mix in oil and vanilla extract.
5. Combine flour, cocoa powder, baking soda, and salt in a bowl. Reduce speed of mixer.
6. In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
7. Add brownie batter to baking non-stick sprayed 8×8 sized baking pan.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Remove brownies and cool on cooling rack. Cut and serve.

Notes for Making Brownies Cakey

  • By cutting out all brown sugar and just using granulated sugar, we also decrease the moist factor.
  • The addition of both baking soda and baking powder helps to lift the brownies, creating that cakey texture.
  • By adding one more egg, the entire structure of the brownie is changed from chewy to cakey.  
  • Adding a bit more flour also helped get rid of some of the moistness in the recipe. 

Are you a chewy or cakey brownie lover? Let us know in the comments section!

  • I am a chewy brownie fan, and this recipe looks wonderful! I think it’s always fantastic to add white and dark chocolate chunks for added melted magic, and the more brown sugar the better! Always a great snack when studying for finals!

  • Definitely loving the option and the tips on how to create both, delicious recipes. Seriously craving brownies, now! Will have to whip up a batch this week! Thanks for the inspiration! Xx
    http://www.nomadluxuries.com

  • Both. 🙂 I just love chocolate! All day every day.

  • These brownies look so chewy and delicious!

  • I’m definitely a chewy gal!

  • Veronica

    I’m a chewy girl. But tonight I’m making both. I recently wanted to make brownies with brown sugar in it. I will let you know my take on it.

  • Connie | URBAN BAKES

    I’ve made cakey brownies once but I ALWAYS prefer the chewy kind. I think that’s what makes a brownie a brownie… different from any other sweet treat. This is a great post Jocelyn!

  • Telle

    mentions oil but is missing it in the ingredients.

    • Telle

      nope I just missed it

  • Emily

    Kind of confused about the cake brownie instructions…. it says to add in the oil after the eggs but no oil is listed in the ingredient list

    • KG

      I believe this is an error made when copying the chewy recipe to the cakey version.

  • Leslie

    YUMMMMMMMMMM

    Just kidding I like fudge brownies

  • Leah Karliner West

    Thank you for sharing and explaining what creates chewy vs. cakey brownies! Can you please clarify the cakey recipe? Some ingredients are listed but not included in directions. Specifically, oil or no? baking poweder? Thank you!!! 🙂

  • TheAchingWitch

    I’m always looking for the perfect brownie, so I’ve tried plenty of brownie recipes. This chewy brownie recipe is by far the closest to what the ultimate brownie is to me! My family agrees that this is the best brownie recipe out of all my experimenting. It’s simple but chocolatey and not too sweet.