Bake from Scratch

Bake Better Brownies

CAKEY BROWNIES

Makes about 9 brownies

If you’re looking for a delicate crumb, bold cocoa flavor, and lofty height, our Cakey Brownies are the answer. Cocoa powder, not melted chocolate, gives these brownies their chocolate flavor, meaning they’re less dense and less fudgy, with a matte, slightly crunchy top. We added milk to help tenderize the batter without weighing down the crumb. While still warm, this brownie will have a closer crumb texture, but as it cools, the crumb becomes more cake-like, soft and spongy. Think of this as a brownie version of devil’s food cake—satiny and cocoa-rich but light as air.

1 cup (200 grams) granulated sugar
¾ cup (165 grams) firmly packed dark brown sugar
¾ cup (170 grams) unsalted butter, melted
1¼ cups (156 grams) all-purpose flour
1 cup (85 grams) unsweetened cocoa powder, sifted
¾ teaspoon (3.75 grams) baking powder
¾ teaspoon (2.25 grams) kosher salt
¾ teaspoon (1.5 grams) instant espresso powder
3 large eggs (150 grams), room temperature and lightly beaten
2 teaspoons (8 grams) vanilla extract
½ cup (120

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