The debate between fudgy and cakey brownies has raged for decades, but for true chocolate lovers, there’s only one answer: fudgy wins every time.
The Science of Fudgy
Fudgy brownies get their dense, moist texture from a higher fat-to-flour ratio. More butter and chocolate, less flour – that’s the secret formula.
Key Ingredients
- Quality chocolate: Use at least 60% cacao for intense flavor
- Butter: Unsalted, for better control of saltiness
- Brown sugar: Adds moisture and chewiness
- Eggs: Room temperature for better incorporation
The Perfect Technique
Melt chocolate and butter together slowly. Never overbake – brownies should still have a slight wobble in the center when you remove them from the oven.