Cakey Chocolate Brownies Cakey Chocolate Brownies

Image: Yvonne Duivenvoorden | Food Styling: Claire Stancer | Prop Styling: Oksana Slavutych

This cross between chocolate cake and a brownie is light textured, unlike the usual dense, fudgy variety. Finish with either Coconut Pecan Icing or Chocolate Icing.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: February 2009



Coconut Pecan Icing
Chocolate Icing

In large bowl, beat butter with sugar until combined; beat in eggs, 1 at a time. Beat in vanilla. Beat in unsweetened and bittersweet chocolate. Stir in flour, baking powder and salt. Spread in parchment paper–lined 8-inch (2 L) square metal cake pan.

Bake in 350°F (180°C) oven until tester inserted in centre comes out with a few moist crumbs clinging, about 20 minutes. Let cool in pan on rack. (Make-ahead: Wrap and store for up to 2 days.) Cut into squares.

Nutritional facts Per square: about

  • Sodium 67 mg
  • Protein 2 g
  • Calories 130.0
  • Total fat 6 g
  • Cholesterol 36 mg
  • Saturated fat 4 g
  • Total carbohydrate 17 g


  • Iron 6.0
  • Folate 7.0
  • Calcium 1.0
  • Vitamin A 4.0
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Baking & Desserts

Cakey Chocolate Brownies