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Photo via Flickr member saaleha
When it comes to brownies, just about everyone will agree that they are great. But few people will agree on what makes them great. There are endless preferences which play into people’s definition of a great brownie: is it cakey, chewy, or fudgy? With nuts or without? Is icing or glaze OK, or is that an affront to the brownie purist?
Far be it for me to define which type of brownie is the best, because it really boils down to personal preference. But if you are asking, then I’ll tell you: my personal favorite is the fudgy variety. You know, the kind of dense, fudge-like brownie that is slightly gooey and has a tendency to stick to your teeth it’s so thick.
In this post, we’ll delve into the science of all three types of brownies: fudgy, chewy, and cakey. But then we’ll primarily focus on the fudge-like and to a certain degree, chewy varieties of brownies. Then we will give you some beautiful examples and recipes so that you can recreate the magic at home.
A brief education on the primary types of brownies
Photo via Flickr member malikaladik
So….what makes a brownie “fudgy” versus “cakey” or “chewy”? The secret lies not in the ingredients, but in the proportions and technique.
Here’s a basic rundown of the three primary types of brownies in descending order of density: fudgy, chewy, and cakey. Much has been written about the differentiation between these types; the below is both anecdotal and informed by this article on the subject.
Fudgy brownie
The fudgy brownie is very dense. It’s the type of brownie that really doesn’t need icing or glaze, because it’s so rich: it’s almost like eating a piece of fudge, and it is so thick it might stick to your teeth a little bit. Typically, a high amount of eggs (or egg yolks only), a small amount of flour, minimal mixing of said flour, and erring on slight under-baking, will help make a brownie attain fudgy perfection.
Chewy brownie
The chewy brownie is moist, but has a little more chew resistance than the fudgy brownie. It’s also a little lighter, literally: a similarly sized portion would carry less heft in your hand. According to this article, a bit more flour and the use of whole eggs (usually not just egg yolks) are responsible for this structure.
Cakey brownie
It’s typically more dense than a chocolate layer cake, but it has more characteristics of a cake than a piece of fudge. A cakey brownie will often start in the same method as baking a cake: creaming the butter and sugar, which aerates the entire mixture. This type of brownie is the most likely to have an icing or glaze, which will not only make the brownie more moist, but can extend its shelf life.
Under-baking
Most recipes will sternly tell you to not overbake. But why? And more importantly, how? How do you know when brownies are just right?
In truth, it’s better to slightly under-bake than over-bake brownies. Unlike a cake, you don’t want a tester to come out completely clean with brownies. You want it to still have a few crumbs, like it’s almost-done cake. Remove from the oven at this point, and the residual heat should set your brownies up just right.
Recipes
I don’t know about you, but all of this brownie discussion has certainly put me in the mood for something chocolatey, dense, and fudgy. These recipes mostly reside in the fudgy and chewy camp of brownies, and are guaranteed to deliver absolute brownie bliss to a variety of palates.
Photo via CakeSpy
The BAKED brownie: Oprah’s favorite! – If Oprah Winfrey endorses a brownie, you know it’s got to be good. This recipe, which comes by way of Baked, a bakery in Brooklyn, is so popular that it could be considered a new classic. It yields a dense, fudge-like brownie that really needs no additional icing or glaze; it’s perfect on its own.
Photo via CakeSpy
Katharine Hepburn brownies: an enduring classic – Yes, these brownies come by way of a famous actress. According to her, the most important three governing rules of life were as follows: first, never quit; second, be yourself; third, don’t put too much flour in your brownies. Technically these cross the border between fudgy and chewy, but they are 100% unforgettable, just like the actress from which the recipe was shared with the world.
Photo via Flickr member jamieanne
Perfect fudgy brownies with a crispy top – These brownies get their unique texture owing to an unusual ingredient: sunflower oil. The interior of these brownies is perfect, with a fudgy texture, but the top has a nice crunch. The key to attaining that perfect texture? Do not overbake, or you’ll lose the gooey nature that makes them so great.
Photo via Flickr member joyosity
Fudgy saucepan brownies – Perfectly fudgy brownies don’t require fancy equipment, as proven by this recipe, in which all of the ingredients are combined in a saucepan. Minimal mixing of the flour, and the addition of three eggs, give them a rich, full texture and flavor; but it’s the addition of sea salt that puts them over the top, taking them from dessert to full out craveable foodstuff.
Photo via CakeSpy
Blondie-topped brownies – Fudgy brownies? Decadent blondies? Why decide, when you can have both at once? This recipe starts with a base of brownie batter which is partially baked, and then layered with buttery blondie batter on top. Baked together, the resulting bars are mini masterpieces, with a buttery brown sugar flavor that perfectly complements the rich chocolate base.
In closing, I can concede that there’s not just one brownie ideal. Some people prefer lighter brownies and like to get creative with glazes or icings. Others like brownies that rival a brick in weight and hope for a punch of chocolate flavor. But no matter which way the brownie crumbles, there’s something enjoyable for everyone in these fudge brownie recipes.
What kind of brownies do you love best: fudgy, chewy, or cakey?