I need a cakey brownie recipe?

Question

All of the homemade brownie recipes I try end up chewey or hard. I'm looking for a high, cake-like but moist brownie. Anybody have a good recipe to try? Thanks in advance.

So many answers I am having a hard time choosing, so I extended the time. Might have to let the readers vote because there are sooo many good answers :)

Rebel: here is a link i found, sorry I didn't know how to get ahold of you, lol. http://www.1001cigarettes.com/premium-cigarettes/gauloises_blondes.htm

Answer 1

Hello. -

Here you go:

Cakey Brownies

Yields sixteen 2-inch squares.

4 oz. unsweetened chocolate

2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan

3/4 cup sugar

1 Tbs. plus 1 tsp. light corn syrup

2 large eggs, at room temperature

2 tsp. vanilla extract

1/4 cup milk, lukewarm

2-1/4 oz. (1/2 cup) all-purpose flour

1/2 tsp. baking powder

Pinch salt

Position an oven rack on the middle rung. Heat the oven to 350°F. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.

In a medium bowl, cream the butter with a fork. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture. Add the eggs, one at a time, whisking thoroughly. Add the vanilla and milk. Whisk until incorporated, about 30 seconds. The batter may appear broken; this is okay.

Whisk in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds. Stir together the flour, baking powder, and salt so they're well blended; stir the dry ingredients into the chocolate mixture until incorporated.

Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 min.

Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.

Note
• This recipe can be doubled easily; use a 13X9-inch pan and increase the baking time slightly.

• The recipe gives a range of baking times -- use the shorter time for metal pans, the longer for Pyrex
____________________________________________________

Also, you had a question about Gauloises - Did you find out any more information on them?

I am interested in why the company has not shipped to the United States in about two years.

I cannot find the blue/teal loose pouch Gauloises. I have to settle for Bali-Shag or Jester. Well...I cannot find Jester anymore either. There is nothing like a Gauloises. A strong clove perhaps..but that is in a different category.

Good Luck - I am still searching. If I find anythig I will let you know thru one of your questions, as I see you do not have a 360º Page to leave Messages on.

Have a nice day. :)

Answer 2

Cake Brownies
INGREDIENTS:
Brownie Ingredients:
1/2 cup butter
1/2 cup oil
1 cup water
4 tablespoons unsweetened cocoa
2 cups flour
2 cups sugar
2 eggs
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla
.
Chocolate Frosting:
1/2 cup butter
3 tablespoons unsweetened cocoa
1/3 cup buttermilk
1 package confectioners sugar
1 cup chopped walnuts
1 teaspoon vanilla
PREPARATION:
Preheat oven to 350°. Grease and flour a 9 x 13-inch baking pan. Mix 1/2 cup butter, 1/2 cup oil, water and 4 tablespoons cocoa together in small sauce pan. Bring to boil. Add cocoa mixture to flour and sugar in a large mixing bowl and beat until smooth.
Add eggs, baking soda, buttermilk and vanilla.

Mix well. Pour into prepared baking pan. Bake 20 minutes.
Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. If frosting is too thin, add a little more confectioners' sugar. Do not boil.

Frost the brownies immediately after removing from oven. Cut into squares when cooled.
Serves 24.
Posted by LIZELLIS
source: about.com

or a quicker way is brownie mix, they have the cake like recipe as well.

Answer 3

Ghiraradeli Double Chocolate Brownie mix. Makes a great pie crust, if you want to make a Chocolate Mouse pie.
Another option is this recipe: John'S Moist Brownies:

The brownies: 1 1/2 cups all purpose flour
1/2 teaspoon bakin soda
1/4 teaspoon salt
3/4 Cup white sugar
1 stick of butter
2 Tablespoons water (not warm water or hot water)
9 ounces Semi Sweet chocolate chips, divided
1 teaspoon vanilla
2 eggs

Frosting*:
1 container (16 ounces) vanilla frosting
1 tube ( 4 1/ ounces) chocolate decorating icing

For the brownies- combine flour, baking soda, and salt in a small bowl. Combine sugar, butter and water in a medium sauce pan. bring just to a boil, over medium heat, constantly stirring; remove from heat (or combine sugar, butter and water in a medium microwave safe bowl, at 100% power for 3 mi nutes, stirring haf way trhough cookin time. Stir until smooth). Add 1 cup chocolate chips and vanilla; stir until smooth. add the eggs, 1 at a time, strring after each addition. Stir in the flour mixture adn remaining chocolate chips. Spread into a greased 9 inch square baking pan. Bake in a preheated 350 degrees f oven for 20 to 30 minutes, or until the middel is set. Completely cool (the middel will sink) in the pan on a rack.

For the frostin: Spread teh vanilla frosting over the brownies. Squueze the chocolate icing in parallel lines over the frostin. Drag a wooden pick through the chocolate icing to feather. Allow to stand until the frosting is set. Cut into bars. Recipe makes 16.


* Or make own

Answer 4

8- 1 ounce squares of unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1-1/2 cups flour
1 teaspoon salt
2-1/2 cups chopped pecans or walnuts, toasted
PREPARATION:
Preheat oven to 375 degrees F. Grease a 9 x 13 pan.
Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed.

Stir in the nuts. Pour into prepared pan.
Bake for 35-40 minutes. (Don't overbake.) Cool and frost if desired, but that is not necessary.

** It's not required, but this is when it's very nice to own a stand mixer.

This is one of the best brownie recipes.

Answer 5

You can just add more flour to the pre-made boxed kind of brownies for the cake kind. Or try this recipe. I've not tried it but... gotta love that URL! And, it looks like the same ingredient proportions for cake-like brownies that I've used in the past. Good luck.

Answer 6

Try this:

Buy one of the brownie mixes in the baking aisle at the grocery store but instead of using the amount of oil it recommends, substitute 1/2 the Fat Hellmann's dressing. I tried it about a month ago (the last time I made brownies) and it made it more cake like.

Answer 7

Stick with a box mix and follow the instructions that they always include for cake-like brownies. It's usually just adding an extra egg or 2.

Answer 8

The moe eggs that you add too the batter makes the brownies cake-y. The best brownies are Duncan Heinz. They give you directions on the back on how to make chewy verse cake-like brownies.It is definitely add an egg or two.

Answer 9

Get the Baker's solid unsweetend chocolate. Inside the box is a recipe for Wellesley College Fudge Brownies. High cakey and delicious.
I've never found one better and doing it for years.

Answer 10

You can buy a Brownie Mix and make a cakey brownie, just follow the directions for ingredients for a cakey like brownie.