We’ve never met a single person that doesn’t like a chocolate brownie. But different people like their brownies in different ways. Some people opt for a fluffy, cake-like brownie. Others (us included) are much more tempted by a decadent, fudgy brownie.
In this article, we are going to run through the different types of brownie, exploring the similarities and differences between them, and answer what makes brownies fudgy - so that you can make brownies that work for your tastebuds and come out exactly as you like them!
What are the different types of brownie?
There are four different types of brownie:
- Cakey brownies are lighter and more cake-like in texture. They are taller in height and contain more flour and leavening agent, and less fat than the other two brownie types.
- Fudgy brownies are intensely rich and have a much denser, more moist texture than their cakey counterpart. They contain less flour, no baking powder, and much more butter and chocolate, making them a real treat for serious chocolate-lovers.
- Chewy brownies are the middle ground between the other two. As if cakey brownies and fudgy brownies had a baby, chewy brownies have a well-structured, chewy outside, and a melt-in-the-mouth gooey centre, but they aren’t quite as dense as fudgy. They contain more flour than fudgy brownies, but not as much as cakey brownies.
- Blondies are the distant relation of the brownie. They resemble a brownie, however substitute the cocoa powder and chocolate for vanilla! Their recipe also uses brown sugar, rather than regular granulated sugar.
What is the difference between cakey, fudgy and chewy brownies?
As much as we love a blondie (which we do, we promise), they aren’t technically a brownie. So, for the sake of this article, we are going to disregard them, and focus on the different textures that can be achieved in a brownie.
As we’ve mentioned above, the main difference between cakey, fudgy and chewy brownies is their texture. The texture of the brownie is controlled by the ratio of fat to flour, and the inclusion or exclusion of a leavening agent. The fudgier the brownie, the less flour and more fat (butter and chocolate). Fudgy brownies typically contain more melted chocolate, chocolate chips or cocoa powder, which gives a richer flavour and denser consistency.
Cakey brownies, on the other hand, typically contain more flour and less fat compared to fudgy brownies. This higher ratio of flour gives cakey brownies a lighter, more airy texture similar to that of cake. Additionally, cakey brownies often include a leavening agent, such as baking powder or baking soda, which contributes to their rise during baking. The inclusion of rising agents result in a taller bake and a softer, less dense crumb.
Chewy brownies strike a balance between cakey and fudgy varieties, offering a satisfying chew with a gooey centre. They usually contain almost equal amounts of both flour and fat, which gives them their best-of-both-worlds texture. They can contain rising agents, depending on the baker’s desired texture, however the amount is less than in cakey brownies, or omitted altogether!
Why are my brownies cakey rather than fudgy?
Trying to perfect your fudgy brownie recipe but your batches keep coming out with a crumblier, more cakey texture? There are several potential reasons why your brownies might turn out cakey rather than fudgy.
We’ve already spoken about the ratio of your ingredients, and whether or not you are using leavening agents such as baking powder, which create air pockets during baking. But what about if you’re following the ingredients list from your fudgy brownie recipe to the letter and still coming out with cakey bakes?
Here are some other factors to consider:
- Mixing method: Overmixing the brownie batter can incorporate too much air and develop gluten, which can both contribute to a more cakey texture. Make sure to only mix the batter until the ingredients are combined to avoid overdeveloping the gluten. This will help to achieve a denser texture.
- Baking time and temperature: Baking brownies for too long or at too high a temperature can also result in a drier texture. Ensure you are following the recommended baking time and temperature in your recipe, and consider checking on them a few minutes earlier to prevent overbaking.
- Tin size: Though it might not seem like it, the size and type of baking tin that you use can also affect the texture of your brownies. Using a larger pan or spreading the batter too thinly can lead to moisture evaporating too quickly during baking, resulting in a drier texture. Try using a smaller pan and not spreading the mixture as thinly, or adjust the baking time to reflect your tin size. This should hopefully help you to achieve that fudgier consistency you want.
By considering these factors and making any necessary adjustments as needed, you can work towards perfecting your fudgy brownie recipe and achieving the desired texture every time you bake!
How Gaya’s Cakes can help
Fed up of not quite achieving that perfect fudgy consistency that you’re after? Gaya’s Cakes are here to help! We offer decadent fudgy brownies by post, so you and your loved ones can enjoy the delicious, rich taste of our brownies, regardless of where you live!
Our Single Origin Dark Chocolate Brownie Gift Set contains four generous sized brownies which have been baked to order in small batches using a wonderful single origin 70% dark chocolate from Peru.
Fudgy brownies not your thing? We also offer a wide range of cakes, cupcakes and treats for every occasion, including our Twice Baked 70% Dark Chocolate Flourless Cake which offers the best of both worlds between fudgy and cakey! From stunning luxury wedding cakes to delicious dinner party desserts, we offer a delightful treat for every taste.
Browse our range of cakes, cupcakes, desserts and postal treats on our website, or contact us today to discuss a bespoke cake that meets your unique requirements.
