‘I am Cakey’ Brownies
Hello hello! 🙂
Last week in my Fudge-tastic Brownies Recipe post, I clearly stated that I prefer fudgy over cakey brownies… on a normal day. However, today we are all about these cakey brownies and why they are the real winners in this competition.
4 Reasons why cakey brownies are better than fudgy brownies
1. Lower fat content
Are we not guilty enough for skipping gym on Tuesday? Now cravings are hitting us like a train and there is nothing else we can think about besides a chocolate brownie! Well, great news – cakey brownies have a lower fat content than fudgy brownies. The ingredients used for baking are exactly the same in both variations, the only difference is that the cakey brownie batter contains less butter & chocolate. Consequently, a cakey brownie slice is almost 80kcal lower than a fudgey brownie slice!
Still feeling guilty? Only one solution: take that cakey brownie to the gym with you and only consume it AFTER you are done with your gym session. Talk about TORTURE. (I am aware that ‘we’ is actually ‘me’, I apologies for roping everyone into my circle of guilt)
2. Best of both worlds
A cakey brownie is basically somewhere between a chocolate cake and a fudgy brownie. A fudgy brownie has a much richer and denser taste that can be too overpowering and intense; a chocolate cake on the other hand has a lighter, fluffier interior texture. Therefore, a cakey brownie essentially has a fluffy texture but still retains the rich taste of chocolate that defines a brownie. This is the preferred option for people seeking a balance between the two.
3. Team player
For recipes that call for a brownie layer, it is definitely better to have a less intense layer. This is especially relevant for cake layers with cream cheese frosting. It is not ideal to have too many “stars” trying to steal the show.
4. Perfect for dipping
Like my mother, I am a big fan of dipping ANYTHING into my coffee/tea, especially butter cakes! As mentioned above, cakey brownies are fluffier than fudgy brownies. Some cakey brownie recipes may include a leavening agent, i.e. baking powder, which helps to create an even airier and fluffier texture. These air pockets make cakey brownies good absorbents for your morning beverage.
Still not convinced that cakey is better than fudgey? Go classic then, try my Fudge-tastic Brownies instead.
Happy Baking! 🙂
‘I am Cakey’ Brownies
Ingredients
- 150 g Unsalted butter
- 50 g Dark chocolate
- 3 Eggs
- 210 g Caster sugar
- 110 g All purpose flour
- 35 g Cocoa powder
- 1/2 tsp Salt
- 50 g Milk chocolate, chopped (optional, but recommended)
- 50 g Pecans or walnuts, chopped (optional)
- Sea salt for sprinkles (optional, but recommended)
Instructions
- Cut the butter and break the chocolate into a heatproof bowl. Heat the bowl using a double boiler method, stirring occasionally. Once the butter and chocolate mixture has melted, remove the bowl from heat and leave aside to cool to room temperature.
- Preheat the oven to 175 degrees Celsius. Grease and line / flour a square baking tin – I used a 9×9 inch tin.
- In another mixing bowl, whisk the eggs and sugar together. Add the chocolate mixture and fold with a spatula. Add the flour, cocoa and salt into the mixing bowl and fold gently. Add the remaining toppings and fold (just to combine).
- Pour the mixture into the lined baking tin. Bake in the preheated oven for 30 minutes, max. Remove the tin from the oven and sprinkle some sea salt. Leave to cool before cutting.
Notes
