Thomas Joseph explains the science between cakey and fudgy brownies, and shares his favorite recipes for each.
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Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.
Updated on February 7, 2024
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- Thomas's Cakey Brownies
- Thomas's Fudgy Brownies
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?
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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
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A little less chocolate, a little less butter, but more flour yields a taller, more cakey brownie that bakes faster than its fudgy relation.
Thomas's Fudgy Brownies
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If your batch is still not fudgy enough, gradually increase the amount of butter and chocolate, or decrease the flour.
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