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I'm thinking more oil/butter and less water, but I'm not sure of the ratios. I would probably also cook brownies for a shorter amount of time. What determines a cake's fluffiness and a brownie's dense chocolatey awesomeness? Is there a general formula you can follow for converting cake to brownies?

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There are many styles of cakes, and several styles of brownies, even if we assume you are interested only in chocolate brownies. If you really want a quality answer, you would need to provide your starting recipe, what you want preserve about it, and what kind of brownie you would like to achieve. However, you would essentially be reinventing a browning inspired by a cake. What is the motivation to do this? It is probably easier to start with a stellar brownie recipe of the style you desire, and adapt it for whatever missing quality you are looking for. – SAJ14SAJ Jul 1 '13 at 20:06
@SAJ14SAJ The cake recipe I thought of was this, but that's a good point - I could adapt an existing brownie recipe to incorporate those flavors. The other reason for it would be if you had a box of cake mix and wanted brownies but were too lazy to go to the store... – pklz Jul 1 '13 at 20:15
@pklz I think if you edit your question to actually ask the question you elaborated about in your comment it would be a better question. As it stands it's too open-ended. – Jay Jul 2 '13 at 19:52

My personal results? Double the amt of oil and 1/2 the amt of water. Perfect quick fix for a mother on the run or any other given situation! :-)

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Hello, and welcome to the site! We have strict rules about content, unlike a forum. We answer questions in a very straightforward manner, so the next reader will always see the proposed solutions without having to read through other matter. Complaints about rude or otherwise inappropriate content are handled through flags or a special "policy" site called Meta (accessible through the Help link on the top bar), but I don't think this case was bad, pklz was implying that he is feeling "lazy" himself, so I don't see it as an insult. "Thank you" is expressed by voting, which you will be (cont.) – rumtscho Oct 14 '14 at 5:41
(cont.) to do with some reputation, which you can get for both answers and questions. I edited your post so now only your proposed solution remains, not your opinion on the rest of the thread. – rumtscho Oct 14 '14 at 5:42

Brownies are typically dense and less fluffy compared to cake. What you want to do is to make the cake recipe more dense to make it more like brownies. Here are a few factors that would effect density/fluffyness.

  • Number of eggs: Adding more eggs will make the cake more dense
  • Preparation of eggs: Beating the eggs will cause the cake to be more fluffy since you are introducing more air into the mixture. You should stir them lightly with a fork (not beat/whisk them) until just liquefied, to avoid a fluffy cakelike texture.
  • Addition of baking powder. Most cake recipes call for baking powder while many brownie recipes do not.

I suggest reviewing some brownie recipes and the comments to get a feel for a good starting point for the cake recipe modifications.

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leaving out the baking powder was the supposed origins ... of course, like the pound cake, it's diverged from there, but it's a good first step. – Joe Aug 8 '13 at 16:16

Personally, I often take our box brownies and add extra oil and egg. This makes a cake, so try the reverse, a box cake with less oil and egg.

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Omit the baking soda and baking powder, switch butter to oil, cut the flour in half, and double the cocoa.

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This answer assumes that the cake include all of these things... What about cakes with milk/buttermilk? You certainly wouldn't use milk in a brownie recipe. Your answer just can't be generally applied to all cake recipes, which is the general issue with this question in the first place. – Catija Jun 29 '15 at 23:21

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