Fudgy brownies usually have proportionally more fat and less flour, while cakey brownies use a structure that incorporates more flour, air or leavening. Baking time also changes the perceived texture.
Know what fat contributes
Butter, chocolate and egg yolks add richness. A recipe designed to be fudgy often has a dense center even when fully baked, so a clean-toothpick test may be misleading.
Mix for the intended crumb
For dense brownies, fold flour gently just until incorporated. Some cakier recipes deliberately beat eggs and sugar to trap air. Use the method specified by the recipe rather than applying one mixing rule to every brownie.
Do not confuse raw with fudgy
A finished fudgy brownie can leave moist crumbs on a tester but should not have liquid raw batter. Cool before slicing, since the center firms as the pan loses heat.
Frequently asked questions
Can you turn a cakey recipe fudgy by underbaking?
Underbaking is not a reliable substitute for a different recipe and may leave the center raw. Choose a formula designed for fudgy brownies.
Related: why bloom cocoa powder in melted butter.
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