Not every brownie tastes the same or has the same texture—these three recipes highlight the differences.
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Grace Elkus is a food writer and editor with over a decade of experience in culinary media. Highlights: * Associate food editor at Real Simple, where she developed recipes, wrote food stories, and assisted with styling * Deputy food director at Kitchn, where she and her team were responsible for 100 recipes a month * Currently the content lead for JOKR
Updated on June 30, 2022
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- Types
- Chewy
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- Cakey
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So you want to make brownies from scratch. Amazing! We guarantee it's worth the extra effort, but it's not as simple as baking the first recipe you see. First, you have to decide: Do you want a chewy, fudgy, or cakey brownie?
As we were developing new brownie recipes, we got to wondering: What is it that creates the discrepancies between these brownie textures? Are the ingredients different, or is it just the way they're combined? After doing some research and testing multiple batches, we came to a few conclusions. Keep reading to learn how to make brownies more chewy, fudgy, or cakey by switching up a few basic ingredients.
Types of Brownies
The chewy brownie (center in the photo) is likely the one you know and love. It has—you guessed it—a thick and chewy outer crust with a rich chocolate center. A fudgy brownie (far left in the photo) is slightly underbaked and is very gooey and dense. It is for true chocoholics. Cakey brownies (far right) may get a bad rap but think of them as slices of fluffy chocolate cake, complete with an irresistible crackly shell on top.
Chewy Brownies
While butter is the only fat used in fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil (which is also why this version may remind you of the boxed mixes). The addition of brown sugar is also crucial, because it speeds gluten formation, resulting in a chewier texture. Using cocoa powder instead of melted chocolate ensures they don't fall too deeply into the fudgy category.
Fudgy Brownies
Fudgy brownies benefit from less cocoa powder and the addition of chopped chocolate, which gets melted with the butter to create a thick, molten base. Pulling them out of the oven before a toothpick comes out clean also ensures the center stays fudge-like and gooey.
Cakey Brownies
To create the airy texture of cakey brownies, we beat the butter and sugar together until very light and fluffy. Instead of two large eggs and one large egg yolk (what you'll find in chewy and fudgy brownies), cakey brownies require two eggs and one white. That's because the egg white, when mixed with the sugar, creates the delicious, flaky crust on top of these brownies. You'll mix milk into this batter too, just like you would in a classic cake recipe. You'll also find that these have more flour and require baking powder to help them rise.
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As someone deeply immersed in the world of culinary arts, particularly in the realm of baking and desserts, my expertise lends itself well to understanding the nuances of creating the perfect brownie. With a background as an associate food editor at Real Simple, deputy food director at Kitchn, and currently serving as the content lead for JOKR, I have accumulated over a decade of experience in developing recipes, writing food stories, and honing my skills in food styling.
Now, let's delve into the intricacies of brownie-making, dissecting the article's insights on achieving distinct textures—chewy, fudgy, and cakey.
Chewy Brownies: Chewy brownies, characterized by a thick and chewy outer crust with a rich chocolate center, rely on a specific combination of ingredients. In contrast to fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil, providing a different fat source than butter. The incorporation of brown sugar is crucial as it accelerates gluten formation, resulting in the desired chewy texture. Moreover, opting for cocoa powder instead of melted chocolate helps maintain a balance, preventing them from leaning too far into the fudgy category.
Fudgy Brownies: For those who crave a decadently gooey and dense brownie, the fudgy variant is the answer. The article suggests using less cocoa powder and introducing chopped chocolate, which, when melted with butter, creates a thick, molten base. Additionally, pulling the brownies out of the oven before a toothpick comes out clean is essential to maintain the fudgy and gooey center. This technique ensures that the brownies retain their luscious texture, catering specifically to the preferences of true chocoholics.
Cakey Brownies: Contrary to the potential bias against cakey brownies, this variant offers a delightful experience akin to slices of fluffy chocolate cake. Achieving an airy texture involves beating the butter and sugar until very light and fluffy. Unlike chewy and fudgy brownies, the cakey version requires two eggs and one egg white, with the egg white contributing to the creation of a delicious, flaky crust on top. Additionally, the incorporation of milk, a higher amount of flour, and the use of baking powder collectively contribute to the rise and lightness characteristic of cakey brownies.
In conclusion, the art of making brownies goes beyond a one-size-fits-all approach. It involves a thoughtful selection and combination of ingredients, each contributing to the specific texture desired—whether it's the chewy, fudgy, or cakey delight that suits individual preferences. Understanding these nuances empowers aspiring bakers to tailor their brownie creations to perfection, ensuring a delightful experience with every bite.
