Chocolate Brownie Cake Bars

  • Serves: Makes one 8-inch square pan, 12 bars
  • Baking Temp (degrees F): 350
  • Views: 9734
  • Comments: 30

Brownies and photo by ZachsMom © Sarah Phillips
This recipe makes a flavorful chocolaty and chewy brownies with a cake-like texture and fudgy in the middle! Cake brownies have ingredient proportions similar to a cake: more flour in proportion to the fat and eggs. Their texture is somewhat like a rich, dense chocolate cake. (Most, if not all, brownie box mixes are basically cake brownies.) Frost these with the Chocolate Fudge Buttercream Ganache Recipe. We this this recipe with our Ghostly Brownie Pops Tutorial. Find out why!

ZachsMom, Premium Member, Says: "This is one of Sarah's perfect chocolate brownie recipes with white chocolate chunks and a thin layer of white chocolate ganache."


This kind of brownie holds together better than the fudge variety and doesn't collapse, making it more structurally sound for frostings and other toppings, and our Ghostly Brownie Pops Tutorial.

1 cup unbleached all-purpose flour; spoon into measuring cup and level to rim
1/4 cup Dutch-process or Natural cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

1 cup sugar
5 tablespoons (1/3 cup) unsalted butter
2 large eggs
2 teaspoons pure vanilla extract

1. Position the oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8- x 8-inch square pan.

2. In a large bowl, combine flour, cocoa powder, baking powder and salt. If the cocoa powder is lumpy, sift mixture.
SARAH SAYS: I use a fine wire mesh strainer to sift my ingredients.

3. Beat the butter until soft with a hand held mixer on low speed. Add the sugar in a steady stream. Increase speed to medium and beat for a minute until shaggy. Add the eggs, one at a time and beat for 20 seconds after each addition. Add the vanilla, blending well.

4. Fold in the dry ingredients with a rubber spatula. Blend 30 seconds with the mixer on low. The batter will be thick.

Spread the batter in pan from the middle towards the edges; the batter does not need to be perfectly even, but it must touch all sides of pan.

5. Bake for about 25 to 30 minutes until a wooden toothpick, inserted in the middle comes out with a few gooey crumbs. The top looks dull when baked, but becomes glossier as cools. Cool in the pan on a wire cake rack before cutting into squares.
SARAH SAYS: When testing recipes for doneness, use a wooden skewer because the crumbs will grab onto it. A metal skewer will typically come out clean because it is slippery; the crumbs do not adhere to it very well, so it is not an accurate implement to use for recipe doneness testing.

Store well covered at room temperature for 3 to 5 days. The brownies freeze well for up to 3 months.

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