One Bowl Brownies | The BEST Easy Fudgy Chocolate Brownies Recipe (2024)

FAQs

What makes a brownie more fudgy? ›

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.

The best option is to wrap each brownie in an airtight wrapping such as plastic wrap. Wrapped brownies can be stored at room temperature or in the refrigerator and should be consumed within 1-2 days before they become dry and stale.

Mixing incorporates air into the brownie batter. The more air that is incorporated will result in a more open, airy and cakey brownie. If you wanted fudgy brownies and you got cakey, check on your mixing technique and pull it back. Making fudgy brownies at home is often best done with a wooden spoon.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

The brownies will continue to set as they cool. This recipe must be served after they've cooled to room temperature completely. In fact, they solidify into even more fudgy brownie bits if you chill them in the fridge before slicing and serving.

Do Brownies Need to Be Refrigerated? Brownies don't need to be refrigerated, but they'll hold up a few more days if they are. Unless your brownies include more perishable ingredients like fresh fruit or cream cheese frosting, they'll be fine at room temperature as long as they're stored in an airtight container.

The extra egg will make your brownies less fudgy and more cake-like. This is a personal preference, so if you like your brownies to have a cake-y texture, go ahead and add the extra egg, but be sure to follow the package instructions for other substitutions or changes to cook time.

Whether you use butter, margarine, or vegetable oil, putting too much in your brownie batter causes it to be greasy. Don't worry, you're not alone. Many people fall into this trap when trying to substitute butter with oil.

Should brownies be baked on top or bottom heat? ›

First things first, bake your brownies on a rack positioned in the middle of your oven. If the pan is too close to the bottom, then the bottom could burn before the top gets a chance to bake. If it is too close to the top, then the top will bake too fast and leave raw brownie batter on the bottom.

Crushed potato chips, pretzels, and salted nuts stirred in or sprinkled on before baking can add textural interest, plus a little savoriness that can make the rich chocolate flavor more pronounced. A shower of sea salt or flaky salt like Maldon over baked brownies before slicing makes for a dramatic, sparkly finish.

Most brownie recipes call for some kind of oil — usually vegetable oil or canola oil. This oil acts as the primary fat in brownie batter, giving it that delicious, fudgy texture we all know and love.

Adding one large egg plus an extra egg yolk gives brownies an ultra fudgy texture. Chocolate Chips – Even if your brownie mix contains chocolate, plan to add chocolate chips. The additional sugar from the chocolate chips creates a shiny, crackly top as the brownies bake.

The desired consistency of your batter depends on what results you want to achieve, so there's not one exact answer to your question. Cakey brownie batter contains more flour so it'll appear thicker, while fudgy brownie batter has more butter or margarine and is therefore more “liquidy” (more fat, less flour).

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter. If you'd prefer to mix the two for a still-chewy brownie that isn't overly chewy, add an equal milk-to-water ratio to brownie mix.

Using Low-Quality Chocolate

Your brownies may turn out extra oily if you use subpar chocolate. Such chocolate is prone to splitting if you melt it. As a result, it releases its oils all over your brownies and makes them gooey.