Easy Homemade Fudgy Brownies (Best One Bowl Recipe)

The texture of brownies, whether fudgy or cakey, is largely determined by the ratio of flour to fat and the amount of eggs used. Fudgy brownies have a higher fat-to-flour ratio, meaning there’s more butter or oil and less flour used. Additionally, using fewer eggs contributes to a denser, fudgier texture because eggs act as a leavening agent which can make the brownies lighter and more cake-like.

On the other hand, cakey brownies will often have a bit more flour and might include an extra egg to introduce more air into the batter, giving them a lighter, airier structure. The use of baking powder can also contribute to creating a cakey texture by providing additional leavening. For brownies with a fudgy interior and a delicate, cake-like top, the key is to strike the right balance in these ingredients and to avoid overmixing the batter, which can introduce too much air and lead to a cakey texture.

Yes, you can. Adding chocolate chips  or chocolate chunks to the batter add additional chocolate flavor and creates little pockets of melted chocolate throughout the brownies. For the best results, fold in the chocolate chips after the dry ingredients are just combined so they stay evenly distributed.

Brownies are done when the edges start to pull away from the sides of the pan, and a toothpick inserted into the center comes out with a few moist (not wet) crumbs clinging to it. The surface should be slightly firm to the touch, but there should still be a bit of a jiggle under the crust. If the toothpick is clean, you may have overbaked them, and if there’s wet batter, they need more time.

Doubling the recipe is certainly possible for larger gatherings. You would use a 9×13 inch pan and increase the baking time slightly. Keep an eye on them and use the toothpick test to check for doneness. It’s important to distribute the batter evenly in the pan to ensure uniform baking.

Brownies can last in the fridge for up to about 1 week when stored correctly. To refrigerate brownies, first ensure they have cooled completely after baking. Then, wrap them individually with plastic wrap, which helps maintain moisture and prevents them from absorbing any odors from the fridge. For added protection, place the wrapped brownies in an airtight container. The cooler temperature of the fridge not only keeps them fresh for a longer period but can also preserve their fudgy texture.

When you’re ready to eat the brownies, take them out of the fridge and let them come to room temperature for the best flavor and texture. If you prefer them a bit warm, you can always give them a short burst in the microwave for a just-baked taste.

It’s essential to let brownies cool completely before slicing to achieve clean cuts and the best texture. This usually takes about 30 minutes to an hour at room temperature. However, if you want to speed up the process or enjoy denser, fudgier brownies, you can place the brownie pan in the refrigerator after it has cooled down a bit from the oven. Cooling in the fridge can take about 20-30 minutes. Remember that brownies will continue to set as they cool, so cutting them too early can lead to them falling apart or creating messy edges. If you’ve used parchment paper, you can lift the entire slab out of the baking pan to cool on a wire rack, which allows air to circulate and speeds up the cooling process.

Cutting brownies cleanly is all about timing and the right tools. First, you must allow the brownies to cool completely after baking; this could take a couple of hours at room temperature. For even cleaner cuts, chill the brownies in the refrigerator. Once cool, use a sharp knife to cut the brownies. For the cleanest edges, heat the blade of the knife under hot water, and then dry it before making each cut. This method melts through the chocolate and helps prevent the brownie from sticking to the knife. Wipe the knife clean between cuts to ensure that each brownie has neat, sharp edges. Another method is to use a plastic knife, which tends to cut through brownies with less sticking than a metal blade.