The Difference Between Cakey and Fudgy Brownies, and How to Bake the Perfect Batch (2024)

FAQs

What is the difference between fudgy and cakey brownies? ›

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.

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.

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!

Cake-like brownies? Add an extra egg to your brownie batter to make more cake-like brownies. There are directions on the back of the box.

It's useful to know that the internal temperature of a regular cake should read 210°F for moist-but-not-fudgy fluffiness. So fudgy, gooey brownies will be done at around 165°F while cakey brownies will be done at around 210°F. The higher the temperature, the more cakey your brownies will be.

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.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

There is no proper way of fixing a cakey brownie. The only thing you have to do is taking care of the fact that you're choosing the right recipe. Whenever I search for brownie recipe to re-create, I ensure that I see the end product. Cakey brownies always have a better height than fudgy brownies.

Problem 2: My brownies are too GOOEY

Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge.

If you think your brownies are baking too quickly, cover them with a layer of foil to help reflect some heat away.

Should brownies be refrigerated? ›

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

If the recipe you're using gives instructions for a specific cooling method, follow it and wait for your brownies to cool completely. If there aren't specific instructions, leave the brownies in the pan, put the pan on a rack and let them cool completely (which means a 2 to 3 hour wait).

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

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.

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.

But, do you know, there is only one ingredient responsible for making brownies chewy? Unbalanced temperature settings make your brownies hard and dry, another undesirable thing. These are just a FEW of the many brownie fails that people face.

If you insert a cake tester into the centre of the brownies pan it should come out with some damp crumbs attached. If the tester has raw batter on then bake for another 2-3 minutes and test again. Brownies go very quickly from being fudgy to cakey, so if in doubt start checking them slightly early.