A Proper Fat Ratio Is Key To Unlocking Fudgier Brownies

Most people would agree that brownies are a year-round staple that can satisfy even the toughest crowd. As universally loved as they are, however, people's preferences on the types of brownies they love can differ. Fudgy brownies, chewy brownies, and cakey brownies all have individual takers. If your personal preference is the first of these, we have an important trick that will ensure the tastiest and fudgiest results possible. All you have to do is determine a proper fat ratio while mixing the ingredients and watch the magic happen.

Cooking is a simple science — follow the rules and you will certainly see good results. For example, a very hot oven could be your ticket to chewier brownies. Fudgy brownies, however, are dense and moist with a richer taste than chewy or cakey ones. Hence while attempting to make fudgy brownies, you have to keep the proportion of the fat ratio in mind. Here's why.

On Instagram, food scientist and chef Sarah Visintainer of Half Batch Baking shares that the ratio of ingredients has the power to change the texture and taste of brownies. This pertains especially to different cocoa powders and the amount of sugar used. So, if you are keen on making super fudgy brownies that are both dense and rich, it is key to have a higher fat-to-sugar ratio, as well as less flour and fewer eggs. The baking temperature should also be kept low so that you achieve the moist texture you desire.

Another point to note with fudgy brownies is that they should be made with more chocolate, ideally a combination of cocoa powder and melted chocolate. The bake time varies between 30 to 35 minutes at temperatures between 325 and 350 degrees Fahrenheit till every part of the brownie is completely cooked. If you follow these instructions and don't overmix the batter, you will achieve the fudgy brownies you desire.

We get it. No matter how delicious fudgy brownies are, they aren't for everyone. Luckily, if you have a different preference, all you have to do is play around with the ingredients till you get chewier or cakier brownies. Those who like their brownies chewy on the inside and crispy and firm on the outside should opt for a high sugar-to-fat ratio instead of the other way around. This means using lots of eggs, whose flavor should be balanced out with sugar, cocoa, and flour.

Another popular type of brownie is the cakey one, which tends to be lighter. When making these, include a leavening agent like baking powder. The fluffiness can only be achieved when the brownie is perfectly moist and balanced between the dry-to-wet ingredient ratio. For brownies that are gooey on the inside – more like a molten lava cake — underbake them so the center remains soft even as the edges are perfectly cooked.