If you love fudgy brownies as much as me, then this one is for you! Today I’m going to share with you some tips for making the most delicious, decadent and fudgy brownies ever. Trust me, once you try these brownies, you’ll never go back to the boxed mix again.
Before we dive into the world of fudgy brownies, I think it’s important to understand the three different types of brownies.
What is the difference between fudgy, chewy and cake brownies?
Fudgy brownies are the ones that have a dense, moist, and rich texture. They are almost like chocolate fudge, but in a brownie form. They have a thin crust on top and a gooey center. To make fudgy brownies, you need to use more butter and chocolate and less flour in your batter. You also need to bake them for a shorter time, so they don’t dry out.
Chewy brownies are the ones that have a chewy, elastic, and slightly sticky texture. They are somewhere between fudgy and cakey brownies. They have a crackly crust on top and a soft center. To make chewy brownies, you need to use a combination of butter and oil.
Cakey brownies are the ones that have a light, fluffy, and airy texture. They are more like chocolate cake, but in a brownie form. They have a smooth crust on top and a tender crumb. To make cakey brownies, you need to use less chocolate and more flour in your batter. You also need to use baking powder or soda, to make them rise.
Now you know the difference, scroll down to find out how to make the ultimate fudgy brownies!
Melt the butter and chocolate together
Melt the butter and chocolate together. This is a crucial step that ensures a smooth and glossy batter. You can use a microwave or a double boiler, but be careful not to overheat or burn the chocolate. Stir frequently and stop when the mixture is just melted and smooth.
Use brown and white sugar
They have two types of sugar, granulated or caster sugar and soft light brown sugar. Light brown sugar adds a richer flavour and moisture. But you wouldn’t want to make them with only brown sugar because the shiny crackly top is only created granulated or caster sugar.
Butter is the answer
The answer is butter, lots of butter. Butter is not only a source of fat, but also a source of flavor and texture in baked goods. In fudgy brownies, butter helps create a dense and rich crumb that melts in your mouth. It also helps keep the brownies moist by preventing them from drying out in the oven. Butter also reacts with the sugar and cocoa in the batter to form a thin and crispy crust on top of the brownies, adding some contrast and crunch. So, the next time you’re craving some fudgy brownies, don’t skimp on the butter. It’s what makes them so delicious and decadent
Use a recipe that has butter not oil
Another difference is that fudgy brownies do not have oil. The combination of oil and butter creates a chewier brownie which we are not trying to create with fudgy brownies. Also avoid recipes that only use oil and the flavour will not be as good.
High quantity of wet ingredients verses dry ingredients
If your brownie recipe has a low amount of butter, chocolate and eggs they will be drier and more caked than fudgy. However If you find your brownies to be too fudgy (is that even a thing) you can refuse the amount of butter In the recipe or decrease the amount of flour.
Do not overtake the brownies?
Don’t overbake the brownies. This is another common mistake that can ruin your brownies. The trick is to take them out of the oven when they are still slightly underdone in the center. They will continue to cook and set as they cool down. A toothpick inserted in the center should come out with some moist crumbs, not clean. If you overbake them, they will become dry and crumbly.
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Ingredients
Brownies
- 170g butter
- 200g dark chocolate
- 160g plain flour
- 50g cocoa powder
- 3 eggs
- 200g caster sugar
- 60g light brown sugar
- 1tbsp vanilla extract
- 1/2 tsp salt
Instructions
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Set aside to cool for min 5 mins.
- Mix the eggs, sugar & vanilla extract with an electric beater/stand mixer for 4 mins until creamy.
- Fold in the slightly cooled chocolate butter mix with a spatula.
- Sift half the flour and cocoa together into the wet ingredients, fold in with spatula. Repeat with the remaining flour and cocoa.
- Bake at 170c fan for 25 - 35 mins. (25mins will give you extra fudgy brownies more like a pudding)
- Set aside to cool.
1 comment
What size pan do you use?