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Cake Brownies – Light, Fluffy, and Perfectly Chocolatey
These Cake Brownies are the best of both worlds—rich chocolate flavor with a light, fluffy texture that’s closer to cake than fudge. Easy to whip up with simple pantry ingredients, this recipe is perfect for anyone who loves brownies but craves a softer, airy bite. Top them with frosting, dust with powdered sugar, or enjoy warm with a scoop of ice cream for the ultimate treat.
- Total Time: 30 minutes
- Yield: 30 – 2” Squares 1x
Ingredients
Scale
- 1/2 C Salted Butter
- 1 C Water
- 1/2 C Hersey’s Cocoa Powder
- 2 C Granulated Sugar
- 2 C Flour
- 1/2 tsp Salt
- 1 tsp Baking Soda
- 1/2 C Daisy Sour Cream, full fat
- 2 Large Eggs
- 1 tsp Vanilla
Instructions
- Preheat oven to 350°F
- Grease a 11 x 15 inch jelly roll pan and set aside.
- In a medium mixing bowl combine by sifting flour, salt and baking soda. Then set aside.
- In a medium sauce pan combine butter, water and sifted cocoa powder. Bring to a boil then remove from the heat.
- In a large bowl add sugar and boiled ingredients and mix together.
- Next, add sour cream and vanilla and mix.
- Then add one egg at a time, mixing between each addition.
- Slowly combine the dry ingredients into the wet ingredients and mix well.
- Pour batter over prepared pan and bake for 20-25 minutes, checking at the 20 minute mark to make sure it does not over cook. Insert a toothpick and when it comes out clean, it is finished.
Notes
Substitute 1/2 C water for 1/2 C HOT HOT coffee. It really brings out the flavor of the cake (brownie)
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 127
- Sugar: 14
- Sodium: 112
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 1
- Protein: 2
- Cholesterol: 23
