Cola Brownie Cake

This two-ingredient-style bake uses carbonated cola to hydrate a packaged brownie mix. Measuring both components and using the stated pan removes the uncertainty that often comes with package-dependent recipes. The finished squares are soft and cake-like rather than dense, traditional brownies.

Yield: 24 small squares
Prep time: 10 minutes
Bake time: 30–38 minutes
Cooling time: 1 hour
Equipment: 9-by-13-inch metal baking pan, large bowl, whisk, flexible spatula, wire rack

Ingredients

1 box (18.3 ounces/519 g) plain fudge brownie mix
1 can (12 fluid ounces/355 ml) cola or zero-sugar cola, at room temperature
Nonstick cooking spray

Method

Heat the oven to 350°F. Lightly coat the bottom and sides of a 9-by-13-inch metal pan with nonstick spray.
Place the dry brownie mix in a large bowl. Pour in about one-third of the cola and whisk slowly. The mixture will foam, so pause until the bubbles settle before adding more.
Add the remaining cola in two additions, whisking after each one. Scrape the bottom and sides of the bowl with a spatula. Continue stirring just until no pockets of dry mix remain; do not beat after the batter is smooth.
Pour the thin batter into the prepared pan and spread it into the corners. Tap the pan gently on the counter twice to release large surface bubbles.
Bake for 30 minutes, then check the center. Continue for up to 8 minutes as needed. The top should be set, the center should spring back lightly, and a wooden pick should emerge with moist crumbs but no liquid batter. Package formulations vary, so use these cues rather than relying only on the printed box time.
Set the pan on a wire rack and cool completely for at least 1 hour. Run a thin knife around the edge, then divide into four rows by six rows for 24 portions.

Texture cues and troubleshooting

Room-temperature cola foams less aggressively than a freshly opened cold can. If dry lumps remain, press them against the bowl with the spatula instead of whisking vigorously. A glass pan heats differently; if it is the only option, begin checking several minutes early and avoid placing a hot glass dish on a wet or cold surface. Underbaked batter will look shiny and move when the pan is nudged; return it to the oven in 2-minute intervals.

Substitutions

Regular or zero-sugar cola may be used, and caffeine-free cola also works. Use a plain mix in the stated weight; mixes containing syrup packets or separate add-ins require different liquid proportions and are not suitable for this formula. Do not add the oil, eggs, or water listed on the package.

Storage

Keep fully cooled squares in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Freeze separated by parchment for up to 2 months. Thaw in the refrigerator, then bring to room temperature before serving.

Cola Brownie Cake