The best brownies are always dense, fudgy, and intensely chocolatey. Fudgy brownies are challenging to bake as they often fall in the center, turn out underbaked, or are too cakey. Keep reading to learn how to make brownies fudgier.
Fudgy Versus Cakey Brownies
The main difference between fudgy and cakey brownies is simply fat content. You can make brownies fudgier by reducing the flour or adding to the fat content. There are two main ways to add to the fat content: add butter or oil, or add melted chocolate with a higher fat ratio. To create a more cakey brownie, add flour to the recipe or reduce the fat content by removing some of the butter in your recipe.
How to Make Brownies
There are three main types of brownie recipes: those using melted chocolate, and those using cocoa powder as the main source of chocolate, as well as hybrid recipes using a combination of the two types of chocolate.
Melted Chocolate Method
For recipes that call for chocolate, semi-sweet chocolate will yield the best results, as it has a balanced cocoa percentage to fat content that will result in fudgy brownies. Darker chocolate will end up being much more bitter in the final brownie. You may also use various flavors of chocolate, such as orange or peppermint, to flavor the brownies. Adjust other flavors in your brownie recipe as needed.
Cocoa Powder Method
For cocoa powder brownies, the end result will typically be much more like box brownies, with a slightly crackled top layer. There are two types of cocoa powder, natural cocoa, and Dutch-process cocoa. Dutch-process cocoa is made by washing the cocoa beans in an alkaline solution, resulting in a darker, mellower chocolate flavor. The benefit of using this type of cocoa powder in brownies means they will be much more intensely chocolatey and fudgy. Because of its alkaline nature, Dutch-process cocoa powder does not react in the same way as baking soda and is typically paired with baking powder.
Higher Fat Content in Fudgy Brownies
Rich, fudgy brownies have a higher fat content than other brownies. Adding 1 tablespoon of oil to a recipe along with the butter will keep brownies moist and fudgy as they cook. Use a neutral oil such as refined coconut oil or vegetable oil, but olive oil can also be used for a unique fruity flavor that complements chocolate. You may also slightly reduce the flour content of your brownies, but take care not to reduce the flour too much or the brownies will not set.
Enhancing Brownies for More Intense Chocolate Flavor
To create a more intensely chocolate brownie, consider adding chopped chocolate or chocolate chips to the batter before baking. Once the brownies have baked and cooled, you can add thick chocolate frosting to the top – try chocolate buttercream and then chill the brownies for a fudgy layer-type brownie.
How to Bake Fudgy Brownies
Grease a glass or metal pan or line it with parchment paper. Brownies are typically baked at 350 degrees Fahrenheit. A longer baking time will result in crispy edges but may decrease the fudginess of the brownies. Use a cake tester or toothpick to test the doneness of your brownies; the toothpick should have a bit of the brownie clinging to it, but it should not be raw.
Serving Suggestions for Fudgy Brownies
To compliment rich brownies, serve them freshly baked and still warm with a scoop of vanilla ice cream. Alternatively, top them with simple whipped cream or Cool Whip, or a sprinkle of powdered sugar. To add some bitterness to the brownies, add a sprinkle of cocoa powder, which will be reminiscent of truffles.