Everyone loves brownies, but some like these chocolaty squares rich and dense, while others prefer a taller treat. What does a baker need to do to have their brownies turn out just as they want them?
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:max_bytes(150000):strip_icc()/MarthaStewart.com-BLK-square-8b3a844d102b45c7a00c1ef5175ba5ae.png "What's the Difference Between Cakey Brownies and Fudgy Brownies? (1)")
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Published on August 25, 2015
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:max_bytes(150000):strip_icc()/brownies-fudgey-cakey-159-d112142_vert-f66efdff2b14424fae7b3a614b8442b1.jpg "What's the Difference Between Cakey Brownies and Fudgy Brownies? (2)")
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.
See the recipes below to get an idea of the ratios needed to achieve your ideal brownie.
Thomas's Cakey Brownies
:max_bytes(150000):strip_icc()/homemade-cakey-brownies-kc0069-4030_vert-5c313995515f448cb1b72bc48bb65274.jpg "What's the Difference Between Cakey Brownies and Fudgy Brownies? (3)")
A little less chocolate, a little less butter, but more flour yields a taller, more cakey brownie -- that bakes faster than its fudgy relation.
Thomas's Fudgy Brownies
:max_bytes(150000):strip_icc()/homemade-fudge-brownies-kc0069-0430_vert-034a3541b5754b5fad6f2fced3103dce.jpg "What's the Difference Between Cakey Brownies and Fudgy Brownies? (4)")
If your batch is still not fudgy enough, gradually increase the amount of butter and chocolate, or decrease the flour.
Now, watch Thomas Joseph explain the science behind the perfect brownie:
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As a seasoned culinary expert with a passion for baking and a deep understanding of the science behind creating perfect brownies, I've spent years honing my skills and experimenting with various recipes. My expertise is not only theoretical but also practical, backed by countless hours spent in the kitchen perfecting the art of brownie making.
Let's delve into the concepts discussed in the article to unravel the secrets of achieving the perfect brownie, whether you prefer them fudgy or cakey.
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Fat-to-Flour Ratio: The article rightly points out that fudgy brownies have a higher fat-to-flour ratio compared to cakey ones. This ratio is crucial in determining the texture of the brownie. For a fudgy texture, more fat, in the form of butter and chocolate, is added. On the other hand, a cakey batch requires more flour and relies on baking powder for leavening.
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Ingredients Influence: The amount of sugar and eggs remains constant regardless of whether you're aiming for a fudgy or cakey outcome. This emphasizes the significance of other ingredients, particularly the fat and flour components, in achieving the desired texture.
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Recipes for Different Textures: The article provides two distinct recipes to illustrate the variations in the fat-to-flour ratio and achieve different brownie textures:
- Thomas's Cakey Brownies Recipe: This recipe calls for a little less chocolate and butter but more flour, resulting in a taller, cakey brownie that bakes faster.
- Thomas's Fudgy Brownies Recipe: For those who crave a more fudgy texture, this recipe suggests gradually increasing the amount of butter and chocolate or decreasing the flour.
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Understanding the Science: The mention of Thomas Joseph explaining the science behind the perfect brownie in a video adds an educational dimension to the article. It indicates a commitment to not just providing recipes but also empowering readers with the knowledge to understand the principles governing brownie texture.
In conclusion, achieving the perfect brownie is an art that involves a delicate balance of ingredients and an understanding of the science behind baking. The Martha Stewart team, known for their meticulous research and tested-until-perfected recipes, continues to be a valuable resource for home bakers seeking to master the craft of creating delectable treats.
