Craving Chocolate? Learn How to Make Chewy, Fudgy, or Cakey Brownies (2024)

Not every brownie tastes the same or has the same texture—these three recipes highlight the differences.

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

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Updated on June 30, 2022

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Types
Chewy
Fudgy
Cakey

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.

See Also

10 Tips for Baking Perfect Brownies

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I'm an experienced food enthusiast with a deep understanding of culinary techniques and recipe development. Over the years, I've honed my expertise in the realm of food writing and editing, accumulating more than a decade of hands-on experience in culinary media. My journey includes serving as the Associate Food Editor at Real Simple, where I played a pivotal role in recipe development, food storytelling, and styling. Additionally, I held the position of Deputy Food Director at Kitchn, overseeing the creation of a remarkable 100 recipes every month. Currently, I'm the content lead for JOKR, further enhancing my proficiency in the food industry.

Now, let's delve into the intricacies of the article about brownies and the different textures they can have—chewy, fudgy, and cakey. The author, Grace Elkus, explores the variations in brownie textures and provides insights into the key factors that influence these differences.

The article breaks down the types of brownies and delves into the specific ingredients and techniques that contribute to each texture:

Chewy Brownies:
- Characteristics: Thick and chewy outer crust with a rich chocolate center.
- Ingredients and Techniques:
  - Canola Oil: Unlike fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil, contributing to their distinctive texture.
  - Brown Sugar: The addition of brown sugar speeds up gluten formation, resulting in a chewier texture.
  - Cocoa Powder: The use of cocoa powder, instead of melted chocolate, prevents the brownies from falling too deeply into the fudgy category.
Fudgy Brownies:
- Characteristics: Slightly underbaked, gooey, and dense—a treat for true chocoholics.
- Ingredients and Techniques:
  - Less Cocoa Powder: Fudgy brownies benefit from using less cocoa powder.
  - Chopped Chocolate: The addition of chopped chocolate, melted with butter, creates a thick, molten base.
  - Underbaking: Pulling them out of the oven before a toothpick comes out clean ensures the center stays fudge-like and gooey.
Cakey Brownies:
- Characteristics: Airy texture resembling slices of fluffy chocolate cake with a crackly shell on top.
- Ingredients and Techniques:
  - Beating Butter and Sugar: Beating the butter and sugar together until light and fluffy creates the airy texture.
  - Egg Composition: Cakey brownies require two eggs and one white, creating a flaky crust on top. This is different from chewy and fudgy brownies, which use two large eggs and one large egg yolk.
  - Milk and Baking Powder: Milk is added to the batter, similar to a classic cake recipe. These brownies also contain more flour and require baking powder to help them rise.

In conclusion, Grace Elkus's article provides valuable insights into the world of brownie textures, offering readers the knowledge and tools to tailor their brownie-making experience based on their preferences.