Moist Cake Brownies Recipe

hand grabbing a stack of moist cake brownies

If you are a chocolate lover, you will want to make these moist cake brownies. Every time you make them, you will have a perfectly moist cake-like brownie loaded with dark chocolate flavor.

Course Dessert

Cuisine American

Keyword cake brownies, chocolate

Prep Time 10

Total Time 55

Servings

Calories 227

Author Gina Dickson

Ingredients

1 1/2 cups all-purpose flour
1/3 cup dark cocoa Hershey's Special Dark Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs large, room temperature
1 cup sugar white, granulated
1 cup brown sugar
3/4 cup butter real butter only, soften or slightly melted butter (1 and 1/2 sticks)
2 teaspoons vanilla real not imitation
1 cup cranberries not imitation

Instructions

Preheat oven to 350 degrees
Spray a 9x13 baking pan with non-stick spray. I like to use spray coconut oil, it tastes better.
In a large bowl add flour, cocoa, baking powder, and salt. stir together the dry ingredients until blended well.
1 1/2 cups all-purpose flour, 1/3 cup dark cocoa, 1/2 teaspoon baking powder, 1/2 teaspoon salt
Using a stand mixer or hand mixer and another large bowl, beat the eggs, white and brown sugar, butter, and vanilla until light and fluffy.
4 eggs, 1 cup sugar, 1 cup brown sugar, 3/4 cup butter, 2 teaspoons vanilla
Turn off the mixer and add the flour mixture. Turn the mixer on low and mix the dry and liquid ingredients together. They should form a smooth batter.
Remove bowl from the stand mixer, using a wooden spoon stir in the cranberries.
1 cup cranberries
Pour brownie batter into the prepared pan and bake on the middle rack in the preheated oven for 45 minutes.
Brownies will be done when you can insert a wooden toothpick in the center and it comes out clean.
Cool before cutting.

Notes

Flour: be sure you use all-purpose flour. You can use white or whole wheat, whichever you prefer.
Cocoa powder: To infuse the most chocolate flavor in each bite I suggest using Hersey's Special Dark Cocoa Powder. I found it at one of my local grocery stores but you can also order it online.
Eggs: It is best to allow your eggs to warm up to room temperature before putting them into the mixture.
Butter: Be sure you let your butter sit out and soften to room temperature before using.
Vanilla: Don't use imitation, real vanilla is best for a stronger flavor.
Cranberries: Don't use fresh, they will make your brownies soggy. Chose real dried cranberries

Variations

Add 1/2 cup of white chocolate chips
Add 1 cup of chopped pecans, walnuts, or pistachios to the brownie batter.
You could also sprinkle the nuts on top of your brownie batter in the pan just before baking. This creates a nutty topping and a chewy brownie layer underneath.

Nutrition