I live fudgy brownies that have the flaky crust.
But cakey brownies are good too, especially topped with icecream and caramel sauce.
This is a good article on different brownie types but their cakey one uses corn syrup.http://www.finecooking.com/articles/how-to/brownies-chewy-cakey-fudgy.aspx
This is a basic recipe and instructions for a cakey brownie
4 oz unsweetened chocolate
8 TB unsalted butter
1 1/4 cups sugar
1 tsp vanilla
1/4 tsp salt
2 cold large eggs
1/2 cup flour
2/3 cups nuts (pecans or walnuts or can be ommitted)
Preheat oven to 350.
Melt the chocolate and butter in a double boiler (or bowl set over simmering water) stiring frequently till hot but not boiling. Remove from heat and stir in sugar, vanilla and salt with a wooden spoon. Add eggs one at a time beating till incorporated. Stir in flour and beat till glossy about 1 to 2 min. Add nuts if using. Poor into parchment lined 8" square pan. Bake at 350 degrees for 30 to 35 min.
You can modify this recipe to use semi-sweet chocolate by using 10 oz of semi-sweet chocolate (50-62% chocolate), reduce butter to 5 tablespoons and sugar to 2/3 cups.
My mom always made brownies with cocoa powder.
Melt 8 TB of butter with 1 cup of sugar. Add in 3/4 cup cocoa powder, 1/4 tsp salt, 1/2 tsp vanilla and stir to combine. Add in 2 large eggs, adding beating in individually. Mix in 1/2 cup flour and beat vigorously. Add in a half cup of nuts is using. Pour into an 8 inch square pan buttered & floured. Bake at 325 in a preheated oven for 20 to 25 min.