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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
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2 Answers

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
  • 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
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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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