FAQs
Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.
What's the difference between a brownie and a fudge brownie? ›
Cake brownies are as the names suggests more cake like in texture. They have an open cake style aerated structure. Fudgy brownies on the other hand are richer, deeper and more dense in structure. A fudgy brownie may have a cake like open or cracked texture at the top but remains gooey and viscous in the centre.
What's the difference between fudgy and undercooked brownies? ›
To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.
What does it mean when brownies are cakey? ›
As their name implies, cakey brownies just might remind you of a good piece of chocolate cake. Instead of a dense, rich center, cakey brownies are the thickest of the three and have a lighter, airier texture due to a lower amount of fat, more flour, and the addition of baking powder for leavening.
How do you keep brownies fudgy? ›
Using airtight wrappings (including using plastic wrap right against the brownies) is key to keeping your brownies fresh, whether you're keeping them at room temperature for short-term storage, or planning to freeze them so you can have a fresh brownie ready whenever you need it.
Why are my brownies burnt on the edges raw in the middle? ›
To determine when it's baked, we would recommend looking for a solid crust on top of the brownie, but a good wobble in the centre when you shake the pan. If the middle is raw but the edges are burning, your oven is too hot.
Why are my brownies too gooey in the middle? ›
The brownies can be slightly gooey in the centre when you remove them from the oven as they will continue to cook slightly as they stand and as they cool they will become firmer but have a fudgy texture.
Why did my brownies come out hard and chewy? ›
The molasses content in brown sugar is what is responsible for chewy yet soft brownies. If you don't want chewy brownies, completely keep brown sugar out of the picture.
How are fudgy brownies supposed to look? ›
Even fudgy brownies will pull from the edges once they've finished baking. You'll see that the edges look dry while the middle still looks soft or slightly wet. Chewy and cakey brownies will have dry edges with firmer-looking centers. The edges of chewy brownies might even look crispy—this is totally fine!
How to fix undercooked brownies? ›
Put the brownies back in the 300 degree oven and bake until a cooking thermometer reads 195 degrees, or about 30 more minutes.
Chewy brownies must be slightly under-baked. One of the top mistakes to avoid when making brownies is waiting until there's no more crumbs on the toothpick to pull the pan from the oven. By that point they're close to over-baked, and you will lose out on that chewiness you want.
Are brownies supposed to be fudgy in the middle? ›
Brownies are perfect when the middle is just baked, so it sets to a fudgy, moist consistency - if your flour and baking powder are causing the edges to rise, cook and set too quickly, they will give the appearance of a sunken centre, even if the centre is perfectly cooked.
Are Betty Crocker brownies fudgy? ›
The perfect treat for chocolate-lovers everywhere, these Chocolate Fudge Brownies are gently crisp on top and gorgeously gooey inside… total chocolate heaven! So grab your apron and mixing bowl and fire up your oven to 180°C (160°C for fan assisted ovens)/ Gas Mark 4 – let's bake up a batch!
Should fudgy brownie batter be thick? ›
The ideal consistency of brownie mix is thick and gooey, similar to a thick cake batter. When you mix the ingredients together, the batter should be smooth and free of lumps, with a slightly sticky texture. This consistency is important for achieving moist and fudgy brownies that are rich in flavor.