When it comes to brownies, I’m strictly #teamfudgy. After eating my way through a mountain of (mostly) cakey ones, I decided to try making my own. Many experiments later, I’ve come up with a formula that works! Here’s everything you need to know to achieve that perfect, gooey texture.
The Key to Fudgy Brownies
Get the sugar-to-flour ratio Right
The secret to fudgy brownies lies in balancing the sugar and flour. A higher sugar-to-flour ratio ensures a dense, moist texture, which is essential for fudgy brownies. Flour provides structure, but too much will tip the scale toward a cakier result.
Skip the baking powder
You want a brownie, not a cake, and baking powder is a leavening agent that causes baked goods to rise. While it’s perfect for cakes, it’s a no-go for brownies if you’re aiming for that rich, dense texture.
Whisk your egg until pale
Whisking the egg until pale and fluffy adds a bit of lightness to the batter without compromising the fudginess. As a self-professed lazy cook, I skip the regular mixer and use a milk frother from Ikea for this step. It’s quick, efficient, and gets the job done!
Bonus Tips
Use a mix of Sugars
Combining brown sugar and white sugar is a game-changer. Brown sugar contributes a deep, caramelly richness, while white sugar creates those coveted crunchy edges and a glossy top. It’s the best of both worlds.
Incorporate brown butter
Brown butter may sound fancy, but it’s surprisingly simple to make. Melt butter over low heat until golden brown bits form at the bottom of the pan. This process enhances the nutty, complex flavors in your brownies, making them taste like you put in far more effort than you actually did.
Avoid overbaking
Keep a close eye on your brownies as they bake, and remove them from the oven when the edges are set but the center is still slightly gooey. Remember, they’ll continue to cook as they cool.
Why these steps work
The science behind these tips is straightforward. Sugar and fat (from butter and chocolate) are moisture-retaining ingredients, creating a luscious texture. Skipping baking powder ensures minimal air incorporation, keeping your brownies dense. Lastly, brown butter and high-quality chocolate add layers of flavor, elevating your brownies from good to irresistible.
With these tips, you’re well on your way to creating brownies so fudgy, they’ll make even the most die-hard cakey-brownie fans reconsider their loyalties. Happy baking!
Click here to check out my failsafe banana cake that even noobs can perfect!
Fudgy Brownies
Equipment
- pot
- oven
- Mixing bowl
- Ikea milk frother (or mixer of your choice)
Ingredients
- 60 g butter
- 1/2 cup sugar (50% brown + 50% white sugar)
- 1/4 cup flour
- 1 egg
- 50g semi-sweet cooking chocolate squares
- 1 tbs cocoa powder
- pinch of salt
Instructions
- Over low heat, melt butter until brown bits begin to form. This should take only a few minutes. You've just created brown butter, congrats!
- Into the butter, add the two types of sugar and stir until they melt. Let cool before adding eggs (you don't want to end up with scrambled eggs!)
- In a mixing bowl, whip egg until pale and frothy. This might take several minutes.
- Add in the butter sugar mixture.
- Fold in the dry ingredients: flour, cocoa powder and salt. Do not overmix, just stir through until you don't see streaks of flour anymore.
- Finally, add in the chocolate squares.
- Pour into a loaf tin lined with baking paper and bake at preheated 180 C for 20 minutes.
- After removing from oven, lightly smash the tin on your counter top. This will help create a crackly top.
- Allow to cool for at least one hour before eating. Enjoy!
Notes
1. What makes brownies fudgy instead of cakey? A higher sugar-to-flour ratio and no baking powder create a dense, moist texture — the hallmark of fudgy brownies. 2. Why shouldn’t I use baking powder in brownies? Baking powder makes batter rise, which leads to airy, cake-like brownies. Skip it if you want rich, gooey ones. 3. Do I need to whisk the eggs for fudgy brownies? Yes. Whisking until pale helps create a glossy top without adding too much air, keeping the brownies dense. 4. What type of sugar is best for fudgy brownies? A mix of brown sugar (for moisture and caramel notes) and white sugar (for shiny crust and crispy edges) works best. 5. How does brown butter improve brownies? Brown butter adds a nutty, toasty depth that enhances chocolate flavour and makes the brownies taste more complex. 6. What kind of chocolate should I use for fudgy brownies? Use good-quality dark or semi-sweet chocolate. Higher cocoa content gives richer flavour and a smoother texture. 7. How do I know when fudgy brownies are done? Take them out when the edges are set and the centre is still slightly soft — they continue cooking as they cool. 8. Can I reduce the sugar in fudgy brownies? You can, but lowering sugar may make the brownies less fudgy and affect the shiny, crackly top. 9. How do I make brownies with a glossy, crackly top? Whisking the eggs well and using enough sugar helps create the thin, shiny crust people love. 10. How should I store fudgy brownies? Store in an airtight container for 3–4 days at room temperature. Refrigerate for extra density or freeze for up to 3 months.