The Difference Between Cakey and Fudgy Brownies, and How to Bake the Perfect Batch
Thomas Joseph explains the science between cakey and fudgy brownies, and shares his favorite recipes for each.
Everyone loves brownies, but some like these chocolaty squares rich and dense, while others prefer a taller treat. What does a baker need to do to have their brownies turn out just as they want them?
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.
In the video above, Thomas Joseph explains the science behind the perfect brownie, and shares his recipes for each below.
Thomas's Cakey Brownies
A little less chocolate, a little less butter, but more flour yields a taller, more cakey brownie that bakes faster than its fudgy relation.
View the Cakey Brownies Recipe
Thomas's Fudgy Brownies
If your batch is still not fudgy enough, gradually increase the amount of butter and chocolate, or decrease the flour.
View the Fudgy Brownies Recipe
Read the original article on Martha Stewart.
