King Arthur Flour Fudge Brownie Recipe - Barbara Bakes (2024)

FAQs

What makes brownies more fudgy? ›

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.

Too much flour? Go back to your edges - if they're not burnt, look a good colour (similar to the centre) but the brownie is too cakey and dry throughout, the recipe probably included too much flour.

The Key To Glossy Brownie Crust? Dissolve Your Sugar Properly! Dissolving sugar into the brownie batter is the key to developing that shiny crust.

While cookies and cakes typically rely on baking powder as leavening, brownies require less leavening and can be made with baking soda in place of baking powder. Choose a recipe that relies solely on baking soda or create your own substitute for baking powder by combining baking soda and other ingredients.

If you over bake your brownies they won't be as fudgy. It's not the end of the world, but not over baking them is key to that perfect fudgy brownie. You are better off slightly over baking your brownies than under baking.

For an easy boost to your boxed brownie mix, sprinkle in about a half cup of add-ins to give brownie batter a personal touch. Although nuts, chocolate and peanut butter chips, and mini marshmallows are easy wins here, this method invites creativity, and the options are truly limitless.

If you accidentally add baking soda instead of baking powder to baked goods, they won't rise because there is not enough acid. To fix this, add about one tablespoon of white or apple cider vinegar for every half teaspoon of baking soda to the liquids before mixing with the dry ingredients.

If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable. In brownies, the latter leads to cakier results because you're beating more air and lift into the batter. In doing this, you're also diffusing the chocolate flavor.

Cookbook author and food stylist Jerrelle Guy might have given away the secret: In an article for The Kitchn, Guy suggests the secret to a "glossy" and lifted brownie — like the ones you see in bakeries and restaurants — is to beat the eggs and the sugar together for 10 minutes before adding additional ingredients.

After greasing the pan, many bakers like to line it with pieces of parchment paper or aluminum foil that have been cut larger than the size of the pan so that the edges hang over the sides like a sling.

What are the white specks in brownies? ›

Sugar Bloom: This occurs when moisture condenses on the surface of the baked goods and dissolves some of the sugar, which later re-crystallizes into small white spots as the moisture evaporates. It is more common in baked goods with high sugar content.

Most recipes call for baking brownies at 350°. If a fudgy inside and crackly top is your goal, stick with that temperature. Brownies baked at 325° will take longer to bake and will become chewier in texture.

As compared to those made with just chocolate or a combination of the two, cocoa brownies are reliably superior in terms of texture and flavor.

It's important not to use too much baking soda in recipes, as it can result in a metallic, soapy flavor. It is much more powerful than baking powder – you only need about 1/4 teaspoon baking soda per cup of flour to leaven baked goods.

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

The desired consistency of your batter depends on what results you want to achieve, so there's not one exact answer to your question. Cakey brownie batter contains more flour so it'll appear thicker, while fudgy brownie batter has more butter or margarine and is therefore more “liquidy” (more fat, less flour).

For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter. If you'd prefer to mix the two for a still-chewy brownie that isn't overly chewy, add an equal milk-to-water ratio to brownie mix.

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.