One Bowl Cakey Brownies

A stack of chocolate cakey brownies on a plate, with more brownies and a glass of milk behind it.

One Bowl Cakey Brownies

These cakey brownies are made with just one bowl and are the perfect texture of being more fluffy and lighter than a chewy fudge brownie, but still more intensely and brownie-like than chocolate cake. The secret is the large number of eggs, and the touch of instant coffee. The eggs give moisture and richness to the brownies as well as gives the brownie more fluffy loft, while the coffee helps boost the chocolate flavor of the brownie.

Course coffee time, Dessert, Snack

Cuisine American

Keyword brownie, chocolate

Prep Time 10

Cook Time 30

Servings

Calories 228kcal

Author Irvin

Ingredients

1 cup unsalted butter melted, 225 g or 2 sticks
2 1/4 cups white sugar
1 tablespoon vanilla extract
1/4 teaspoon instant coffee or espresso optional but recommended
1 1/4 cups natural cocoa 115 g not Dutch-processed (see note above)
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
5 large eggs
1/2 cup milk
1 1/4 cup all-purpose flour 175 g
1 cup chocolate chips 165 g

Instructions

Preheat the oven to 350°F. Lightly spray a 9 x 13 x 2-inch metal baking pan with cooking spray. Optionally you can line it with parchment paper, but I find it unnecessary with this recipe.
Place the melted butter, sugar, vanilla extract and instant coffee or instant espresso powder (if using) in the bowl of a stand mixer fitted with a paddle attachment. Mix on slow speed, increasing to medium until the mixture is well blended. Scrape down the sides once or twice to ensure everything is thoroughly mixed.
Add the cocoa, salt, baking powder and baking soda to the bowl. Again, mix on slow speed increasing to medium until well blended. Add the eggs one at a time, beating and scraping down the sides between additions. Then add the milk and repeat.
Add the flour and slowly mix it in until absorbed. Repeat with the chocolate chips, gently mixing until they are distributed throughout the batter. I often will do this by hand with a wooden spoon, to ensure the chocolate chips don’t break.
Scrape the batter into the prepared pan and spread it evenly to the sides. Bake in the oven 30 to 35 minutes, or until a toothpick inserted in the middle of the pan comes out of clean or with a few crumbs. Pick a few spots, as you may hit a chocolate chip, which will give you a misleading toothpick test.

Nutrition