In my house cake, muffins, and brownies all had distinctly different textures. I notice this difference disappearing in most commercial bakeries. Try a proper brownie, they really are an entirely different food than just small pieces of chocolate cake!
Recipe for a 13×9 (in.) cake pan:
Preheat the oven to 350 F. Grease a baking pan lined with foil.
Melt in a small saucepan:
1/2 cup unsalted butter
4 oz. unsweetened chocolate
Let cool.
Beat until light in color and foamy in texture:
4 large eggs
1/4 tsp salt
Gradually add and continue beating until thick:
2 cups sugar
1 tsp. vanilla
With a few swift strokes, stir in the cooled chocolate mixture just until comvines. Even if you are using an electric mixer, switch to a wooden spoon for this. Stir until just combined:
1 cup all-purpose flour
Gently stir in, if desired:
1 cup chopped nuts (or other goodies)
Scape batter into the prepared pan. Bake about 25 minutes. Cool completely in the pan on a rack.
-From “The Joy of Cooking”
Enjoy!
-Emma
Peoplewhoeat's Weblog 
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