What makes brownies chewy vs fudgy?

The texture of brownies is one of the most hotly debated aspects of brownie making. Some people prefer chewy, cakey brownies, while others want ultra-fudgy brownies that are dense and rich. So what’s the difference between chewy and fudgy brownies, and how can you adjust your brownie recipe to get the texture you want?

What Makes Brownies Chewy?

Chewy brownies have a cake-like texture. They are moist and tender but still have some bite to them. Here are some of the factors that contribute to chewy brownies:

  • Using less fat – Chewy brownies use little or no extra fat beyond what’s in the chocolate and eggs. Cutting back on oil or butter creates a less dense and rich texture.
  • Adding extra eggs – Eggs provide structure and moisture in baked goods. Adding an extra egg or egg yolk helps make brownies cakey.
  • Melting the chocolate – Melting chocolate incorporates extra cocoa butter, making for a more tender and moist texture.
  • Overmixing – Lightly mixing brownie batter creates chewiness. Overmixing develops more gluten, leading to cakier texture.
  • Less cocoa powder – Reducing the amount of cocoa powder decreases chocolate flavor but increases chewiness.
  • Higher flour amount – Using more flour adds structure and gives cakey texture.
  • Higher baking soda/powder – Leaveners cause expansion which creates air pockets and a chewy crumb.

What Makes Brownies Fudgy?

Fudgy brownies have an ultra-dense, rich chocolate texture. They are moist but also heavy and thick. Here are the secrets to fudgy brownie success:

  • Using more fat – Adding extra butter or oil makes brownies denser and fudgier.
  • Less/no extra eggs – Cutting back on eggs prevents cakey texture.
  • Chocolate varieties – Dark chocolate or combinations like chocolate + cocoa powder make richest fudginess.
  • Undermixing – Overmixing activates gluten; undermixing keeps texture ultra dense.
  • More cocoa powder – Maximizing chocolate flavor amplifies fudginess.
  • Lower flour amount – Minimal flour prevents cakey texture.
  • No chemical leaveners – Leaveners lighten texture; avoiding them keeps brownies dense.

How Ingredients Affect Brownie Texture

The ingredients you choose for brownies, as well as the amounts of each ingredient, greatly impact chewiness vs fudginess. Here’s a closer look at how the main ingredients influence brownie texture:

Fat

  • Butter, oil, shortening – Fat tenderizes, adds moisture, and amplifies chocolate flavor. More fat = fudgier texture.
  • Reduce fat to create chewier texture. Be mindful how much is in chocolate itself.
  • Butter provides richest flavor; oil makes softer texture.

Eggs

  • Eggs provide structure through coagulated proteins and lecithin.
  • Yolks add moisture and fat.
  • Extra eggs = chewier crumb.
  • Omitting egg yolks = fudgier texture.

Chocolate

  • Chocolate gives fudgy texture and flavor.
  • Dark chocolate has more cocoa solids than milk or white chocolate.
  • Cocoa powder is 100% chocolate intensity.
  • Semisweet and bittersweet chocolate strike balance of flavor and texture.

Flour

  • Flour gives structure through gluten development.
  • All-purpose flour has moderate protein level.
  • Cake flour has lower protein for tender crumb.
  • Less flour = fudgier.
  • Higher flour amount contributes to chewy texture.

Sugar

  • Sugar sweetens, tenderizes, helps leaven, and retains moisture.
  • Brown sugar adds complex caramelized flavor.
  • Too much sugar can make brownies cake-like.

Leaveners

  • Baking powder, baking soda – Cause bubbles that tenderize and add air pockets.
  • Avoid leaveners for fudgy brownies.
  • Add baking powder/soda for chewy texture.

Recipe Adjustments for Texture

Now that we’ve looked at how ingredients influence texture, here are some specific ways to adjust your recipe to get the perfect brownie consistency:

For Chewy Brownies:

  • Use 1 extra egg or add 2 egg yolks
  • Melt chocolate instead of leaving it solid
  • Reduce oil or butter by 2-4 tablespoons
  • Use milk chocolate instead of dark chocolate
  • Reduce cocoa powder by 2-4 tablespoons
  • Increase flour by 2 tablespoons
  • Add 1/2 teaspoon baking powder
  • Mix batter gently to avoid overmixing

For Fudgy Brownies:

  • Omit 1 egg or use 2 egg yolks only
  • Use dark chocolate or cocoa powder
  • Add 2-4 tablespoons extra butter or oil
  • Reduce flour by 2-4 tablespoons
  • Omit leaveners completely
  • Undermix batter to avoid gluten development

How Baking Process Impacts Texture

The baking process itself also affects the final chewiness or fudginess of brownies. Here’s how to bake for your desired texture:

For Chewy:

  • Bake at 350°F for 25-30 minutes.
  • Check at 20 minutes; underbake slightly.
  • Use a metal pan for even heating.

For Fudgy:

  • Bake at 325°F for 35-45 minutes.
  • Check at 30 minutes; overbake slightly.
  • Use a glass or ceramic pan to retain heat.

The internal temperature of fudgy brownies should be around 190-200°F when done and chewy brownies around 170-180°F. An instant read thermometer helps monitor doneness precisely. Allow brownies to cool completely before cutting for clean slices.

Troubleshooting Common Brownie Problems

Sometimes brownies don’t turn out with the texture you expected. Here are some common problems and how to fix them:

Chewy Brownies Are Too Cake-Like

  • Use less flour, sugar, eggs. Add more chocolate or cocoa powder.
  • Avoid overmixing batter to limit gluten development.
  • Reduce leaveners or eliminate completely.

Fudgy Brownies Aren’t Rich Enough

  • Increase amount of chocolate, cocoa powder, oil/butter.
  • Use darker varieties of chocolate.
  • Undermix batter to prevent cakey texture.

Brownies Are Dry and Crumbly

  • Add an extra egg or egg yolk for moisture.
  • Increase fat amount by a tablespoon or two.
  • Bake for shorter time and check brownies early.

Brownies Have Uncooked Batter

  • Bake for longer time at slightly lower temperature.
  • Use a thermometer and bake until internal temperature reaches 190-210°F.
  • Allow pan to cool completely before cutting.

Frequently Asked Questions

Here are answers to some common FAQs about chewy and fudgy brownies:

Can I make box brownie mix chewy or fudgy?

Yes, adjust the ingredients or baking time according to the tips above. Add an extra egg for chewiness or leave one out for fudge texture.

Should I make chewy or fudgy brownies?

It’s a personal preference! Chewy brownies have more structure; fudgy brownies emphasize intense chocolate richness.

What pan is best for chewy or fudgy brownies?

Metal pans like aluminum or stainless steel are best for chewy brownies to promote even heating and moisture retention. Glass or ceramic is ideal for fudgy brownies to retain heat for a longer bake time.

Can I underbake chewy brownies or overbake fudgy brownies?
Yes, adjusting bake times is an easy way to get the texture you want. Underbake chewy brownies slightly and overbake fudgy brownies. Use a thermometer to monitor doneness.

How long do brownies last?

Properly stored brownies last 3-4 days at room temperature or up to 1 month refrigerated. Freezing extends shelf life to 3-6 months. Chewy brownies may dry out faster than fudgy.

Conclusion

Brownie texture comes down to finding the right balance of ingredients and baking methods. For chewy brownies, use more eggs, flour, and leaveners while underbaking slightly. Fudgy brownies call for extra fat, chocolate, and longer baking. Experiment to find your perfect combination of chewy and fudgy deliciousness!

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