Cakey Chocolate Brownies

Brownies come in many beautiful forms: dense, fudgy, cakey, and flakey. While some people have a strict preference, I personally am a fan of every kind. Variety is the spice of life after all.

I had originally intended to create a more dense brownie, but opted for a soft cakey version to cater to my cravings.


So allow me to present my Cakey Chocolate Brownie. Temped? You should be.

These chocolatey bites are melt-in-your-mouth delicious and perfectly rich.

Adding that all-important 70% dark Ghana chocolate makes all the difference in my opinion. It melts into the mixture and gives the brownies a nice balance between sugary and bitter.

I’m not a huge fan of anything that’s sickly sweet. It just makes it hard to enjoy whatever you’re eating. That’s the beauty of super dark chocolate. It gives you the fix without feeling sick.


Half-way through photographing this batch, I decided to sprinkle a bit of icing sugar. The colour contrast is a treat to look at don’t you think?

I’m still getting the hang of this food photography thing. It’s crazy how tiny touches can elevate an image. I’m starting to learn that less is more. The focus of every good food photo should be the dish itself. I’m always fussing about with accessories, and sometimes it really makes a difference, but for the most part, simple is sweet.


How do you enjoy your brownies? With caramel sauce? A big scoop of ice-cream on top? Whipped coconut cream? If I’m feeling ravenous, then I add the whole lot! No regrets. Ever.


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Cakey Chocolate Brownies

  • Difficulty: easy
  • Print


  • 3/4 cup plain white flour
  • 2 teaspoons of baking powder
  • 1 teaspoon salt
  • 1 cup brown sugar
  • 1/2 cup cocoa powder
  • 1 cup vegan butter (melted)
  • 2 flax eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla
  • 150 grams of dark chocolate (70% at least), roughly chopped


  1. Preheat oven to 175 degrees celsius.
  2. In a large bowl, combine all dry ingredients.
  3. To make the flax eggs, mix two tablespoons of ground flaxseeds and three tablespoons of water in a cup and set aside.
  4. In a small bowl, combine melted butter, almond milk, vanilla and flax eggs.
  5. Fold wet mixture into dry ingredients. Be careful not to over mix.
  6. Pour into a lined brownie tin, and bake for 40 minutes or until an inserted toothpick comes out clean.
  7. Remove from oven and allow to cool before serving.