New This Month

Thomas's Cakey Brownies


Do you like your brownies rich, dense, and fudgy, or light, cake, and a little bit chewy? Discover the secrets of the perfect brownie.

  • Yield: Makes nine 2 1/2-inch squares


  • 1/2 stick unsalted butter, cut into large pieces
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 3/4 teaspoon coarse salt
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder


  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler or a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, and whisk in sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour and baking powder until combined.

  2. Pour batter into pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 30 minutes. Let cool in pan on a wire rack about 15 minutes. Lift brownies from pan using parchment. Remove parchment, and transfer to a wire rack. Let cool completely. Cut into 9 squares.

Reviews Add a comment

  • lglamgirl1aol
    28 FEB, 2016
    My father loves cakey brownies, which is incredibly unusual in my circle of friends and relations. Tried this for his birthday, this recipe truly takes the cake for being awful, disappointing and truly a waste of good ingredients. The cook time is WAYYY off and the recipe itself ends up making fairly fudgey brownies. I ended up throwing the whole batch away and using a different recipe (fine cooking) and it was so much better. I'm so disappointed Martha, you had always done me right :(
  • monikakrasnode
    14 FEB, 2016
    Its dry,it have weird taste.Worst cake I ever made.WAIST OF GOOD CHOCOLATE!!!