Fudgy, Chewy, Cakey Brownies

by Jamie on February 15, 2010

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I hope everyone had a great Valentine’s Day! Although most of you are probably still on a sugar buzz from all the sweet treats from your Valentine, I thought I would add another recipe that is sure to make you swoon. If you follow me on twitter, you may remember me asking for brownie recipe recommendations; I had quite a few responses, but I was drawn to one particular recipe. Maggy from the awesome blog, Three Many Cooks sent me a link to a recipe that was developed by her fabulous mother, Pam Anderson. Through a tweet, Maggy explained the recipe was featured in the Washington Post and dubbed them, “simply the best.” Well, the word “best” is always a selling point for me, so I headed into the kitchen and got my bake on!

I asked Maggy if she was interested in contributing to this post, she happily agreed and sent me over some info about the brownies. Maggy thought her mom, Pam best described these fabulous brownies in her cookbook,  The Perfect Recipe: Getting it Right Every Time by Pam Anderson and sent me over this excerpt:

Of all the recipes in this book, brownies was one of the most difficult.  With so many excellent published recipes out there – complete books have been written on the subject, for heaven’s sake – why all the struggle? There are three different brownie camps – those who like them chewy and gooey, those who prefer them dense and fudgy and a third crowd who like them frosty and cakey.  I gave myself the seemingly impossible task of trying to please everyone. After making a batch of each – chewy, fudgy and cakey – I observed that each brownie style had assets.  Cakey brownies offered structure and crumb but lacked the intense chocolatey hit of the other two styles.  Fudgy brownies packed a lot of chocolate flavor, but their heavy, dense, candylike structure needed a lift. Chewy brownies exhibited an irresistible gooey quality but needed a little crumb definition.  I had my marching orders: to develop an intense, rich, chocolatey brownie, with just enough structure and definition.”

The recipe below is what Pam created and let me tell you, I totally agree with Maggy…these are in fact the BEST brownies I have ever made. If you are a regular reader of my blog, you know that I rarely make the same dessert recipe twice. There are simply too many recipes that I want to try, BUT I made these brownies TWICE in one weekend! Yep, ya heard me right…twice in 24 hours, first for Valentine’s Day and then again for a work pot-luck! I made them exactly according to Pam’s recipe the first time and the second time I added in 3/4 cup of bittersweet chocolate chunks. These brownies are rich, decadent and amazingly delicious. I am betting they may just become your new fave as well.

I am so smittten with Pam’s recipe, I am going to give away a copy of her book, The Perfect Recipe: Getting it Right Every Time to one lucky reader.

Here is how you can enter to win:
Simply head over to Three Many Cooks, browse their fantastic recipe index, come back here and tell me what recipe makes you drool!
Want more chances to win??? Sure ya do!
Tweet about this giveaway. Make sure you include @bakingaddiction in your tweet, then come back here and leave another comment telling me that you tweeted.
For one more chance to win, follow @threemanycooks on twitter, then come back here and leave another comment telling me you are following them!

How easy is that?? Now for the details!
1.) Open to U.S.A. & Canada residents only.
2.) One winner will be chosen on 2/19/10 by using random.org.
3.) Make sure that I have a way to contact you when you leave a comment; either through your blog or an email.
4.) I will contact the winner via email or commenting on their winner’s site.
5.) You have until 2/22/10 to claim the prize, or I will have to choose another winner.
6.) Book will be sent directly from Amazon.


Fudgy, Chewy, Cakey Brownies

February 15th, 2010

Yield: 16 Brownies


2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
veg cooking spray
2 ounces unsweetened chocolate
4 ounces bittersweet or semisweet chocolate
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
optional: 3/4 cup toasted walnuts, pecans, macadamia nuts, peanuts


1. Adjust oven rack to lower-middle position and preheat oven to 325 degrees.

2. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray.

3. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated. Stir in nuts, if using.

4. Pour batter into prepared pan; bake until a toothpick or cake tester inserted in center comes out with wet crumbs, 35-45 minutes.

5. Cool brownies in pan on a wire rack for five minutes. Use handles to pull brownies from pan. Completely cool brownies on rack, at least three hours. Cut into squares and serve. If not serving immediately, do not cut brownies. Whole brownie cake can be wrapped in plastic wrap, then foil, and refrigerated for up to five days.


Note: If you wait until toothpick inserted comes out clean, they're overcooked. You want fudgy crumbs.

from "The Perfect Recipe" by Pamela Anderson


{ 209 comments… read them below or add one }

Nora February 19, 2010 at 4:48 am

I would love to have their chocolate chip-cream cheese coffee cake!! http://threemanycooks.com/recipes/sweet-treats/chocolate-chip-cream-cheese-coffee-cake/ yummy


Yvonne February 19, 2010 at 7:08 am

i really want some spicy turkey chili now looks so good http://threemanycooks.com/recipes/meaty-mains/spicy-turkey-chili/


Kitty February 19, 2010 at 7:09 am

I would try—Sort of African Chicken Stew with Sweet Potatoes and Collards


Kitty February 19, 2010 at 7:12 am

follow threemany cooks on twitter


Kitty February 19, 2010 at 7:14 am



Yvonne February 19, 2010 at 7:17 am

i followed ThreeManyCooks on twitter :D


Pam February 19, 2010 at 7:22 am

I must say the Chocolate Cake that’s Got it All has me drooling…yum!


Pam February 19, 2010 at 7:24 am

I tweeted about the giveaway. ;)


Pam February 19, 2010 at 7:24 am

And I’m also now following @ThreeManyCooks!


Kristine T February 19, 2010 at 9:58 am

Right now because it’s 9am, I’m drooling over their light & fluffy pancakes recipe! I also can’t wait to try this brownie recipe!


Kristine T February 19, 2010 at 10:00 am

And I’m now following @ThreeManyCooks!


Tatiyana February 19, 2010 at 10:29 am

Mmmmm! The Smoky Coffee Braised Pulled Pork Tacos sound out of this world! My boyfriend and I just had a Mexican fiesta for Valentine’s Day, but this recipe has me craving margaritas and guacamole! YUM!!!!!!


Tatiyana February 19, 2010 at 10:30 am

Just retweeted and I will be following @Threemanycooks! Their stuff is great!


Pam Bustamante February 19, 2010 at 10:58 am

Molten Chocolate Cakes with Sugar-Coated Raspberries looks amazing


Pam Bustamante February 19, 2010 at 10:59 am

I follow ThreeManyCooks


Jolleen H February 19, 2010 at 11:44 am

A Chocolate Cake That’s Got It All – Makes me want to break my diet!


Hana February 19, 2010 at 11:56 am

Fudgy, Chewy, Cakey Brownies and Roasted Lemon Chicken Wings!!!!


Vicki February 19, 2010 at 6:20 pm

Made the Brownies, Sauteed Chicken Breasts and the Irish Soda bread on Tuesday.
The Brownies were wonderful and I am particular about my chocolate and chocolate desserts. I also don’t often repeat recipes but this one is a definite addition to the repertoire. Made the chicken breasts with the lemon and caper sauce and they were so tender and went perfectly with the beets and beet greens..


Amber February 19, 2010 at 7:31 pm

loved these brownies. made them, and they were delicious. Folks at work RAN from our staff meeting to the kitchen to grab one after I announced where I got the recipe :)

One edit-could have used more Reese’s cups (but I just love Reese cups). I’ll probably use 15 next time. Thanks so much!


Karen February 19, 2010 at 8:37 pm

I really want to try those garlicky mussels w/ curry cream! It looks so good <3


Marlene February 19, 2010 at 9:57 pm

I made these http://threemanycooks.com/recipes/sweet-treats/light-and-fluffy-pancakes/
They were a HUGE hit with my family!


Sherry February 20, 2010 at 12:42 pm

I saw the Nanny’s Victoria Sponge and even though it’s super simple, I still really like it!


Marie February 20, 2010 at 4:55 pm

What brand of chocolate do you prefer to use?


Jamie February 20, 2010 at 9:34 pm

For these brownies I used Baker’s brand with great results!


Yvonne February 20, 2010 at 5:01 pm

i am following ThreeManyCooks on twitter… :D


Natasha Kay February 20, 2010 at 5:03 pm

We were invited to a new friend’s house for an authentic Indian dinner and when thinking about what to bring for dessert (that I could make in 90 minutes), I decided to find something specifically from North America. I don’t know for sure but brownies seemed very North American.

Due to the time constraints, I had to take the pan right from the oven into a tea towel and onto the tram as we rode over to their house. I think the other tram riders were glaring at me the whole time because I filled the whole car with wafts of chocolatey goodness! They were amazing!

Thanks for the recipe! :)


Marie February 21, 2010 at 2:06 am

Thanks for the reply! I just literally took the pan out of the oven and omg, it smells ridiculously good in my kitchen now. I unfortunately couldn’t control myself and cut into it less than an hour into cooling. My family loves it! Thank you! Btw, I was originally going to get Bakers, but ended up buying Ghirardelli since it was on sale and it worked just fine.


Zahra February 22, 2010 at 12:51 pm

you have tempted me ;)


Mary Redmond February 22, 2010 at 10:24 pm

Creamy Tomato Soup with Italian Flavors. It would go great with grilled cheese.


Chaya March 8, 2010 at 9:40 pm

I have to try this. I have had my share of brownies but will always give a shot to another.


Matt March 18, 2010 at 10:13 am

Loved these brownies- came out great with some espresso icing on top !



Lori October 17, 2010 at 8:32 am

Made these last night and they are amazing! I’ve made a couple of your brownie recipes but I think these are the best I’ve made so far :) No frosting needed, they’re perfect as they are!


K November 18, 2010 at 11:57 pm

Fantastic! Made them this evening and they were a hit. Slight salty edge to them. Super easy too.


Sally December 1, 2010 at 9:40 am

I just made these, and they are ooey gooey perfection. Fabulous brownie recipe!!


valerie trank April 24, 2011 at 4:18 pm

I made these a week ago! BEST BROWNIES IN THE WORLD! even my dad liked them and he is not big on sweets.


melissa May 26, 2011 at 9:54 am

definitely just made these for a work party and accidently put mint in, instead of vanilla… they turned out so good! i made another batch with the vanilla and actually like the mint better. my boyfriend who will not eat sweets loved them! thanks for the great recipe!!


hikgirl June 12, 2011 at 11:17 am

These were amazing! The #1 brownie in my recipe box for sure!


patzinpink October 18, 2011 at 2:30 pm

I’ve just baked it!!! Mine is so rich in chocolate. :)
This is a very good recipe! BUT Dont overbake it like what i’ve just done T_T

I’ll use this recipe again!! Thank you so much for sharing >_<


Monica December 12, 2011 at 1:57 pm

These brownies are fabulous, thank you!!


Natalie @ Cooking for My Kids December 22, 2011 at 9:57 pm

I made these today. Best. Brownies. Ever!!


paintgurl40 April 7, 2012 at 8:01 am

I tried these last weekend and they were exactly as the name….AMAZING!! They were the right consistency-some cake but gooey as well. LOVE IT LOVE IT LOVE IT!! Thanks.


Coco May 12, 2012 at 1:42 pm


You say 10 tablespoons of unsalted butter, but I’m not sure how much that is because I made it and it wouldn’t cook cos it was too greasy. Could you perhaps let me know how many grams of butter to use? Thanks!


Jamie May 13, 2012 at 4:24 pm

Thanks for stopping by. According to Google, 10 tablespoons of butter equals 141.75 grams. I hope this helps.


Coco May 18, 2012 at 6:52 am

Thanks! it worked and they were absolutely delicious, best brownies I’ve ever had (homemade and store bought). Love your blog! :)


Nadia June 25, 2012 at 8:11 am

Hi there just wondering if adding raspberries to this instead of nuts would work? :-)


Aya B. August 18, 2012 at 12:46 pm

I am trying them right now
Hopefully they turn out perfectly cz am doing them for eid celebrations
Thanks for all of these goodies


Emily November 17, 2012 at 7:12 pm

The best brownies I’ve ever had! My friends loved them and my dad finished off half the pan!


MBA November 18, 2012 at 10:03 am

I’m so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!


Michelle March 1, 2013 at 8:27 pm

This is my go-to recipe, I’ve made it probably a million times since I discovered this recipe a couple years ago!

It’s still so perfect, and it always gets that crackle at the top. I even make batches and send them to my boyfriend, who is away at college.

Tonight I put half the batter in the pan, then a layer of oreos, then the other half of the batter. Perfecto.


Briana March 11, 2013 at 12:37 pm

Thank you for sharing this! I was so impressed how well they turned out. And I totally concur…best brownie recipe ever!


Maggie March 20, 2013 at 8:58 am

Hey! These look awesome and I want to try them out but don’t have unsweetened chocolate. Could I just use all semisweet and reduce sugar? Thanks!


MBA April 11, 2013 at 4:21 pm

Typically, you can reduce the sugar by 1 Tablespoon for every ounce of unsweetened chocolate the recipe calls for. I hope this helps and have a great day!


Anne June 17, 2013 at 12:17 pm

I used this recipe as the base for my ultimate crave brownie I am posting tomorrow on my blog…the brownie was amazing. I also used your chocolate glaze recipe from the mint brownies…as something for the pretzels to stick to after baking. PERFECT!
I am a huge fan!



Beth October 8, 2014 at 11:27 am

I have been collecting and testing brownie recipes for a couple of years now (ok maybe more) and these are by farrrrr the best brownies I have ever tasted.


Jamie October 9, 2014 at 11:55 am

I’m so glad you enjoyed the brownie recipe! Thanks for stopping by!



Melanie J November 16, 2014 at 4:36 pm

Did you use a metal pan? I used a glass pan, and cooked them for 45 minutes and let them cool for 3 hours before trying to cut them, and they were very much undercooked. I’m wondering if I should have gone with 350 since using a glass pan?


Jamie November 19, 2014 at 6:51 pm

Yes, I used metal. I hope this helps.


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