Cake‑Like Brownies – The Best of Both Worlds

If you love the chewy, chocolatey bite of a brownie but wish it had the light, fluffy feel of a cake, you’re in the right spot. Cake‑like brownies hit that sweet spot by blending a bit more flour, a splash of milk, and a pinch of baking powder into the classic brownie mix. The result is a bar that’s still rich and fudgy but rises a little, giving you a soft, cake‑like crumb that’s perfect for birthdays, potlucks, or a simple snack.

What Makes a Brownie Feel Like Cake?

Traditional brownies rely on a high butter‑to‑flour ratio, which keeps them dense. To lighten them up, you add a little extra flour (about ¼ cup for a standard 8‑inch pan) and introduce a leavening agent like baking powder. The powder creates tiny air bubbles that lift the batter, while the extra flour gives structure without making the bar dry. A splash of milk or even a dollop of yogurt adds moisture, so the crumb stays tender instead of crumbly.

Another trick is to beat the eggs a bit longer than you would for plain brownies. Whisking the eggs for 2‑3 minutes incorporates more air, which contributes to that cake‑like rise. Finally, don’t over‑mix the batter after adding the dry ingredients; stop once everything is just combined to avoid developing too much gluten.

Simple Recipe for Perfect Cake‑Like Brownies

Ingredients

• ½ cup (115 g) unsalted butter, melted
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅔ cup (80 g) all‑purpose flour
• ¼ cup (30 g) cocoa powder, unsweetened
• ¼ tsp baking powder
• ¼ tsp salt
• 2 Tbsp milk or plain yogurt

Steps

1. Preheat the oven to 350°F (175°C). Grease an 8‑inch square pan or line it with parchment.
2. In a bowl, whisk melted butter, sugar, eggs, vanilla, and milk until smooth. Beat for about 2 minutes to add air.
3. Sift together flour, cocoa, baking powder, and salt. Gently fold the dry mix into the wet mix until just combined.
4. Pour batter into the pan, smooth the top, and bake for 20‑25 minutes. The edges should look set, and a toothpick inserted in the center comes out with a few moist crumbs.
5. Cool completely in the pan before cutting into squares.

The bars should be soft enough to sink into with a fork, yet they’ll hold together nicely. If you want a richer flavor, swap half the butter for melted chocolate or add a handful of chocolate chips.

For variety, try mixing in a quarter cup of shredded coconut, a swirl of caramel, or a sprinkle of sea salt right before baking. These extras keep the basic method the same while letting you tailor the taste to any occasion.

Store the brownies in an airtight container at room temperature for up to four days. For longer keeping, wrap individual pieces in plastic wrap and freeze; they thaw nicely in the microwave for a quick treat.

That’s all you need to turn ordinary brownies into cake‑like wonders. Grab the ingredients, follow the steps, and you’ll have a batch that satisfies both fudgy cravings and cake lovers alike.