What Makes Brownies Fudgy – (Quick Guide)

So, What Makes Brownies Fudgy?

Fudgy brownies are made by using less cocoa powder, adding chopped chocolate melted with butter for richness, and baking them for a shorter time to ensure a dense, gooey center.

What Makes Brownies Fudgy
  • Fudgy brownies are rich and dense because they use less cocoa powder, have melted chocolate with butter, and are baked briefly.
  • Yes, brownies should be fudgy for a moist texture.
  • Achieve fudginess with more fat, less cocoa, and shorter baking.
  • Cakey brownies have more flour, while fudgy ones have more fat.

Should brownies be fudgy?

Should brownies be fudgy
Image source: Canva

Yes, brownies should be fudgy. Fudgy brownies are described as “the better kind” in the provided text, indicating a preference for a moist and dense texture.

The toothpick test is suggested to ensure they are not overcooked, and it’s mentioned that you don’t want the toothpick to come out clean, as that would result in overcooked, dry, and crumbly brownies.

Instead, the desired outcome is a bit of brown crumbles on the toothpick, which suggests a fudgy and moist interior.

What Makes Brownies Fudgy?

What Makes Brownies Fudgy
Image source: Canva

Brownies are classified as “fudgy” when they possess certain characteristics that result in a dense, moist, and intensely chocolatey texture.

Here are the key factors that make brownies fudgy:

  • Less Cocoa Powder: Fudgy brownies typically contain less cocoa powder than their “cakey” counterparts. Cocoa powder provides a deep chocolate flavor but can contribute to a drier, more cake-like texture when used in larger quantities.
  • Chopped Chocolate: Fudgy brownies benefit from including chopped chocolate, which is usually melted along with the butter. This melted chocolate adds richness and helps create a thick, molten base. The chunks of chocolate distributed throughout the brownie batter contribute to pockets of gooey, chocolatey goodness.
  • Butter: Butter is a key ingredient in fudgy brownies. When melted together with the chopped chocolate, it creates a luscious, moist texture in the brownies. The fat content in the butter also contributes to the fudgy consistency.
  • Reduced Baking Time: Fudgy brownies are typically baked shorter than their cakey counterparts. It is crucial to pull them out of the oven before a toothpick or cake tester comes out completely clean. This slight underbaking ensures that the center of the brownies remains soft, fudge-like, and gooey.

What Makes Brownies Fudgy Vs Cakey?

The texture of brownies is determined by the ratio of fat to flour in the recipe. Fudgy brownies have more fat, making them dense and moist, while cakey brownies have more flour, resulting in a lighter, cake-like texture.

Brownies can vary in texture from fudgy to cakey based on the recipe’s ratio of fat to flour.

Here’s how it works:

Fudgy Brownies

  • Fudgy brownies have a dense, moist, and chewy texture.
  • You use more fat (such as butter or real chocolate) relative to the flour in the recipe to achieve a fudgy texture.
  • This higher fat-to-flour ratio results in a rich and dense brownie because fat creates a tender crumb and retains moisture, making the brownie feel decadently moist and soft.

Cakey Brownies

  • Cakey brownies have a lighter, more cake-like texture with a slightly drier crumb.
  • To make cakey brownies, you use more flour than the amount of fat in the recipe.
  • The higher flour-to-fat ratio gives the brownie structure, making it rise more like a cake during baking. This results in a drier, lighter, and more cake-like texture.

What makes brownies chewy vs fudgy?

Chewy brownies are made chewy by the addition of canola oil, which contributes moisture, and brown sugar, which speeds up gluten formation. Fudgy brownies, in contrast, rely on butter as the sole fat source and tend to use more granulated sugar, resulting in a denser, fudgier texture.

Brownies can vary in texture, and what makes them chewy vs. fudgy is primarily determined by their ingredients and their ratios.

Here’s how the information you provided relates to the chewy vs. fudgy distinction:

Type of Fat

  • Fudgy Brownies: Fudgy brownies typically use only butter as the fat source. Butter has a lower water content and higher fat content, which contributes to a dense and moist texture.
  • Chewy Brownies: Chewy brownies, on the other hand, benefit from the addition of canola oil along with butter. Canola oil has a higher water content compared to butter, which can help create a chewier texture.


  • Fudgy Brownies: Fudgy brownies often contain more granulated sugar and less brown sugar. Granulated sugar helps create a smooth and tender crumb, contributing to the fudgy texture.
  • Chewy Brownies: Chewy brownies include brown sugar as a significant ingredient. Brown sugar contains molasses, which not only adds moisture but also speeds up gluten formation. This results in a chewier texture in brownies.

Why didn’t my brownies come out fudgy?

Your brownies didn’t come out fudgy because you waited too long to take them out of the oven.

You mentioned that you waited until there were no more crumbs stuck to the toothpick when testing for doneness.

However, this approach often results in overcooked brownies. Overcooked brownies tend to be dry and crumbly rather than soft and fudgy.

How do you tell if brownies are fudgy or undercooked?

To decide if brownies are fudgy or undercooked, follow these steps:

  1. Check the Center: The center of fudgy brownies should be moist and dense but not raw. Gently press the center with your fingertip to see if it springs back slightly. If it does, it’s a good sign that they are fudgy.
  2. Toothpick Test: Insert a toothpick into the center of the brownies and then remove it. If the toothpick comes out with a few moist crumbs clinging to it, it indicates that your brownies are fudgy. However, it should not come out with a thick, gooey batter.
  3. Look for a Crust: Fudgy brownies often have a shiny, slightly crackly crust on the top, characteristic of well-made fudgy brownies.
  4. Cooling Time: Allow the brownies to cool in the baking pan. As they cool, they will continue to set. If they are undercooked, they might be too gooey even after cooling.


So, fudgy brownies are achieved by using less cocoa powder, incorporating chopped chocolate, melting it with butter, and carefully controlling the baking time to maintain a dense and fudgy center.

These elements combine to create the beloved, decadent, and irresistibly gooey texture many brownie enthusiasts crave.

My Refferences:

  • https://www.allrecipes.com/how-to-tell-if-brownies-are-done-7515113
  • https://youtu.be/Z1OLG7F3HD4
  • https://www.taste.com.au/recipes/classic-chewy-brownie/f0960a83-1fa9-4e3e-b616-a995182613e0
  • https://en.wikipedia.org/wiki/Brown_sugar
  • https://www.healthline.com/nutrition/is-canola-oil-healthy