Welcome to brownie week! This is an idea I came up with when I was seriously craving some brownies and wanted to make multiple recipes. Brownie week should be a thing all the time.
Brownies are cool because they are an unassuming dessert. They aren’t the fanciest or prettiest but they are damn good. The kind of comfort food we all crave on good days and especially bad days. They are easy to make, easier to eat, and they freeze like a dream. There should always be a few brownies stashed in the freezer for you know … sweet tooth emergencies.
And brownies are versatile. They can be thick or thin, chewy or cakey, nutty or plain, they can even turn into their totally under appreciated cousins: blondies. There is a brownie for every taste.
I hope you find the brownie or blondie that is just right for you this week. I’m presenting five recipes over five days. I have brownies and blondies, ones left alone and those slathered with frosting. There’s a paleo recipe, some nutty ones, and one that smashes two of my favorite desserts together.
You can’t go wrong with any of the recipes. But I am going to wrap up the week with the best brownies I have ever had in my entire life, so that’s a reason to stay tuned for sure.
Today, I have Classic Cakey Brownies. I didn’t realize I was making cakey brownies when I whipped up the recipe, but with baking soda, that’s what they are. That rich, brownie flavor takes on a chocolate cake like texture for the best of both worlds.
Plus, these are so easy to make, incredibly thick, and have that classic crinkly top. They would be a blast to make with kids, and I won’t tell if you make some frosting to take them over the top.Print
- 2 sticks unsalted butter
- 1 ½ cups granulated sugar
- 2 teaspoons espresso powder
- 4 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup carob or cocoa powder
- 2/3 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Preheat oven to 350 degrees F. Butter an 8 or 9 inch square pan.
- In a large microwave safe bowl, melt the butter in the microwave in 30 second increments. Once fully melted, stir in the sugar, espresso powder, eggs, and vanilla until well combined. Stir in the carob or cocoa, flour, baking soda, and salt.
- Pour batter into the prepared pan, smooth into an even layer, and bake 35-45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Serve warm or cool completely in the pan. Brownies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave 30-60 seconds.
Recipe adapted from Fine Cooking via Alexandra’s Kitchen
- Prep Time: 15 minutes
- Cook Time: 45 minutes