Cakey Brownies

24 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Cakey Brownies are the perfect chocolate treats with a delicate crumb. Made with cocoa powder, coffee, and real chocolate chunks.

Homemade Brownies are such a simple perfect Dessert Recipe. They are easy to make, you don’t need many ingredients and they bake pretty quickly. Plus there are endless brownie textures and flavors to choose from! From Fudgy Brownies to Chewy Brownies to these Cakey Brownies, there is a favorite brownie recipe for everyone.

Sabrina’s Cakey Brownies Recipe

When you think of chocolate brownies, the first thing that comes to mind is likely ultra-chocolaty, thick, fudgy brownies. While intense fudgy and chewy brownies are delicious and definitely have their time and place, sometimes you’re in the mood for something a little less dense. Cakey Brownies still have chocolaty, moist crumbs, but they’re more airy and delicate.

Think of Cakey Brownies as a cross between chewy brownies and Chocolate Cake. They take what you love from both recipes and turn it into a new delicious dessert that is chocolaty, chewy, and fluffy all at once. It is sure to be a new favorite homemade brownie recipe!


  • Butter: Ahead of starting the recipe, you’ll need to melt 2 cups unsalted butter. Butter is the perfect oil for brownies because it provides the fat you need to moisten the crumbs and helps rise the batter.
  • Sugar: To sweeten the brownies, use 2 cups of sugar. White sugar is ideal for the sugar mixture in this recipe because it makes a more light, and crumbly mixture, as opposed to brown sugar, which would make the brownies thick and chewy.
  • Cocoa powder: For the chocolatey flavor, you only need 1 cup unsweetened cocoa powder. Cocoa powder has a strong but bitter chocolate flavor, so you need to add enough sugar to counteract the bitterness and sweeten the chocolate. If you want a deeper flavor, you can use dark chocolate cocoa powder.
  • Eggs: Use 5 large eggs as part of the liquid ingredients. Eggs add needed structure and help make the Cakey Brownies soft and moist.
  • Flour: You’ll sift 1 ½ cups of flour into the chocolate mixture. Sifting the flour before you add it to the batter helps to remove any clumps and ensure that you don’t overmix the batter in an effort to remove them. For simple brownie recipes like this one, plain all-purpose flour works beautifully in the dry ingredients.
  • Coffee: Adding coffee to chocolate desserts is the perfect way to enhance the flavor. The bitter coffee helps to highlight the sweet chocolatey flavors of the recipe.
  • Chocolate chunks: For double chocolate flavor, sprinkle chopped chocolate chunks over the top of the brownie batter before baking. Dark chocolate or semisweet chocolate are both great options. If you don’t have any chocolate shards, as the recipe calls for, you could also top off the delicious brownies with semisweet chocolate chips.

Kitchen Tools & Equipment

Baking Pan: These brownies are baked in a 9×13 baking dish similar to a sheet cake. Often we use an 8×8 inch square baking pan but that makes the brownies thicker and more dense. Using a longer pan makes the brownies lighter and fluffier than a deep dish brownie recipe.

Mixing Bowl: You don’t need a stand mixer or even beaters to make this brownie batter, just a regular mixing bowl and a whisk. It’s easier to sift the dry ingredients in a separate bowl but to save on cleanup, you can also just sift them into the wet batter.

How to Make

Time needed: 40 minutes.

  1. Prep Time

    To start, preheat the oven temperature to 350 degrees. Spray a 9 × 13 inch baking pan with non-stick baking spray, grease with butter, or line the pan with parchment paper to keep the brownies from sticking.

  2. Mix the Brownie Batter

    Add the melted butter, granulated sugar, and unsweetened cocoa powder to a large mixing bowl. Whisk until the melted butter is smoothly blended with the chocolate mixture. Add eggs, vanilla extract, and coffee. Whisk the wet ingredients well. Sift the flour, baking powder, and kosher salt into a separate bowl to remove any lumps. Add the flour mixture to the brownie batter. Mix until just combined.Cakey Brownies batter in bowl mixed with whisk

  3. Baking Time

    Pour the brownie batter into the prepared baking dish, using a rubber spatula to spread it smoothly. Sprinkle the chopped chocolate pieces over the top. Bake in the preheated oven for 30-33 minutes or until a toothpick comes out clean.Cakey Brownies spreading batter in baking pan with spatula

  4. Cut and Serve

    Wait for the Cakey Brownies to cool, then use a long sharp knife to slice the pan into squares. If you lined your pan with parchment paper, you can use it to carefully lift the sheet of brownies out for easier, neater slicing.Cakey Brownies in pan after baking before slicing

Can this be made ahead of time?

Yes. Because they’re served cool, brownies are an ideal baked good to make a day or two in advance. After baking, let the brownies sit at room temperature until they’ve completely cooled. Then you can cover the pan in plastic wrap or foil to keep them moist while you store them. The brownies will stay fresher, left uncut until you’re ready to serve.

Nutritional Facts

Nutrition Facts
Cakey Brownies
Amount Per Serving
Calories 306 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 79mg26%
Sodium 86mg4%
Potassium 116mg3%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 529IU11%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Baking Cakey Brownies Tips & Tricks

Knowing when the brownies are done

This brownie recipe takes about a half hour to bake. Check if they’re done after the 30-minute mark to see if they’ve finished baking. When the brownies are done, they’ll be slightly crisp around the crust but still look soft in the middle. To ensure they’ve finished, insert a toothpick or knife in the center of the brownies. It should come out clean without any batter or wet crumbs on it. If it still has batter on it, continue to bake for another 1-3 minutes.

Don’t overmix the batter

You want these brownies light and fluffy and if you mix them too much, they will get tight and dense. To prevent overmixing, sift your dry ingredients to remove clumps. Stir your wet and dry mixtures just until there are no dry streaks.

What to Pair with Cakey Brownies

Drinks: A warm brownie and cup of Hot Chocolate or ice cold milk are the perfect pair for brownie lovers of all ages. For adults, bring out the chocolate notes in your favorite glass of Pinot Noir with these brownies.

Toppings: Top these Cakey Brownies with a sweet frosting like Cream Cheese Frosting or Dark Chocolate Frosting. A scoop of Vanilla Ice Cream or drizzle of Salted Caramel Sauce are also delicious topping for any brownies.

How to Store

Store: To keep the brownie recipe fresh, you can cover the pan in plastic wrap or transfer leftover brownies to a ziplock bag or airtight container with wax paper to separate layers. You can put the brownies in a cool, dry place and store room temperature for up to 3 days. They will also keep fresh in an airtight container in the fridge for up to a week.

Freeze: You can freeze Cakey Brownies for up to 3 months. Wrap each brownie individually to keep them from sticking, then place them in a freezer bag together. Let the brownies thaw in the fridge before serving.

Frequent Questions

How are cakey brownies different?

Whether your brownie recipe turns out cakey or fudgy depends on the fat-to-flour ratio. Fudgy brownies contain a higher fat percentage so that they stay soft and gooey even after baking. Cakey Brownies, on the other hand, contain more flour to which gives them a lighter crumb and airy texture.

Are cakey brownies dry?

No. A good Cakey Brownie recipe, like this one, still makes soft, moist brownies. The difference is that the crumb is more delicate, and they’re less fudgy and more airy. Because of this, biting into a Cakey Brownie is similar to eating a soft piece of chocolate cake.

Recipe Card

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Cakey Brownies

Cakey Brownies are easy dark chocolate brownies with a fluffy, cake-like crumb. Made with cocoa powder, coffee, and real chocolate chunks.
Yield 24 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 2 cups unsalted butter , melted
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup coffee , room temperature
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 9 ounces chocolate , chopped into shards


  • Preheat oven to 350 degrees.
  • Spray a 9×13 baking pan with baking spray or line with parchment paper overhanging off the sides of your pan.
  • In a large bowl whisk together the melted butter, sugar and cocoa powder until smooth.
  • Add in the eggs, vanilla extract and coffee and whisk well.
  • Sift together the flour, baking powder and salt, then add to the bowl.
  • Whisk well until just combined.
  • Pour into baking dish and top with chopped chocolate.
  • Cook for 30-33 minutes or until a toothpick comes out clean.
  • Let cool before slicing.


Calories: 306kcal | Carbohydrates: 31g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 86mg | Potassium: 116mg | Fiber: 2g | Sugar: 22g | Vitamin A: 529IU | Calcium: 29mg | Iron: 1mg
Keyword: Cakey Brownies


Chocolate: For more delicious chocolate flavor, you can add some chocolate chips to the brownie batter before it goes into the pan. You could also use white chocolate chips, or do a mixture of white and dark chocolate.

Add-ins: You can make your chocolate brownies with different kinds of mix-ins to dress up and personalize the brownie recipes. If you want to add a delicious crunch, sprinkle chopped walnuts, almonds, or pecans over the surface of the brownies. You could also add coconut flakes, toffee bits, sea salt, M&M’s, broken candy bar pieces, or pretzel pieces to the brownie batter.

Classic Chocolate Brownies Recipes

Cakey Brownies stack of brownies on plate with recipe name across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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