Cakey Brownies Yields sixteen 2-inch squares. 
by Cindy Mitchell from Fine Cooking Issue 34 http://www.finecooking.com/recipes/cakey_brownies.aspx
These are rich and luscious, with a cakey lightness. 
  • 4 oz. unsweetened chocolate
  • 2 oz. (4 Tbs.) unsalted butter, softened at room temperature; more for the pan 3/4 cup sugar
  • 1 Tbs. light corn syrup
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla extract
  • 1/4 cup milk, lukewarm
  • 2-1/4 oz. (1/2 cup) all-purpose flour
  • 1/2 tsp. baking powder
  • Pinch salt 
TIP: This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly. 
  1. Position an oven rack on the middle rung. Heat the oven to 350°F.
  2. In a double boiler over simmering water, melt the chocolate. Remove the pan from the heat; cool slightly.
  3. Butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment. 
  4. In a mixing bowl, cream the butter. Beat in the sugar and corn syrup; be sure there are no lumps in the mixture.
  5. Add the eggs, one at a time, mixing thoroughly between each one.
  6. Add the vanilla and milk. Mix until incorporated, about 30 seconds. The batter may appear broken; this is okay.
  7. Mix in the melted chocolate, beating until the batter is smooth and has thickened slightly, 30 to 60 seconds.
  8. Stir together the flour, baking powder, and salt so they're well blended; stir the dry ingredients into the chocolate mixture until incorporated.
  9. Scrape into the prepared pan and bake until a toothpick inserted in the middle comes out clean with a few moist crumbs clinging to it, 20 to 30 minutes. 
  10. Set the pan on a rack until cool enough to handle. Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares with a sharp knife.