There's nothing quite like a fudgy brownie. That dense chocolatey, gooey, fudgy center.....mmmm you can't beat it!
But maybe when you're baking at home your brownies come out more on the cakey or chewy side. They're probably still good, but they are missing that super fudgy middle that you, as a #TeamFudgyBrownie member, are craving.
Don't worry, there are a few easy tweaks you can make to your recipe to make sure you get the fudgy brownies of your dreams.
Fudgy Brownie Tips & Tricks
Melt the butter with chopped chocolate. For brownies to come out fudgy, they must have a high fat-to-flour ratio. Melting butter with chocolate creates the perfect high fat combination that fudgy brownies require.
Use less flour to up the fudginess factor. Like I mentioned above, fudgy brownies need a high fat-to-flour ratio which means you want to use less flour in your recipe. Depending on your recipe you'll want to use 3/4 cup - 1 cup of flour, but not more. My go to recipe uses only 3/4 cup of flour.
Skip the leavening agents. Leavening agents like baking powder and baking soda provide lift or rise when baking. This can be great when you're baking cookies or cakes, but not for fudgy brownies where you want a dense, fudgy center.
Add an extra egg or egg yolk. Recipes for brownies always seem to vary in the number of eggs they call for. If the recipe you're using calls for 1 or 2 eggs, try adding an extra egg or egg yolk to see if it gives your brownies a fudginess boost. The Fudgy Brownie recipe for my bakery uses 3 whole eggs, so feel free to experiment to find out what works best for you.
Don't over mix. When mixing up your brownie batter, once you add in the flour stir only until it's just combined with your wet ingredients. Since you want a dense, fudgy brownie you want to avoid over mixing because it will add in extra air and lead to lighter, cakier brownies.
Refrigerate the brownie batter. This step does require patience and self control, but if you have the time and the strength it's worth it. Refrigerating your brownie batter any where from 3 hours to 3 days will produce an even fudgier result because the flour has had more time to absorb the fat and liquid in the recipe. Tip: Pour your batter into a lined baking tin before refrigerating as the batter becomes quite thick and hard to work with once refrigerated.
Don't over bake. While fudgy brownies have a longer bake time than their cakey counterparts, you definitely don't want to over bake them. Over baking will dry out the center of your brownies and that's not what you want. You want a moist and fudgy middle to your brownies. To achieve this check your brownies as they're nearing the end of their bake time and remove them from the oven when a toothpick comes out with a few moist pieces attached to it, but not clean.
There you have it! If you are a serious fudgy brownie lover give these tips a try and let me know how they work out for you.
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