What makes brownies fudgy vs cakey?

Adding melted chocolate to the batter, using less flour, and not over baking produces fudgy brownies. Using only cocoa powder, adding baking powder or baking soda, adding more flour, and baking until the toothpick comes out clean creates inedible I mean cake-y brownies.

When are they done baking?

Your toothpick should come out with moist, fudgy crumbs. If it comes out clean, your brownies will be over-baked and dry. Always err on the side of under-baking, since baked goods always continue to cool in the pans, and an extra fudgy brownie is much better than a dry one.

What can I add to brownies?

Feel free to swap the chocolate chips for white chocolate chips, butterscotch chips, M&Ms or other candies, walnuts, pecans, Oreos, or pretzels. For a peanut butter version, try my peanut butter stuffed brownies.

Better than Boxed Triple Chocolate Brownies

Print Recipe

These triple chocolate brownies are the fudgiest brownies you'll ever eat. They have crackly tops, crispy edges, and tons of gooey chocolate chips!

Author: Talija
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 16 brownies 1x
Category: brownies & bars
Method: baking
Cuisine: American

Ingredients

Scale

113 grams (1 stick) unsalted butter, cut into 8 pieces
4 ounces semi-sweet baking chocolate, finely chopped
100 grams granulated sugar
100 grams light brown sugar (or more granulated sugar)
2 large eggs, at room temperature
2 teaspoons vanilla extract
50 grams all-purpose flour
50 grams natural unsweetened or dutch-processed cocoa powder
1/2 teaspoon salt
125 grams semi-sweet chocolate chips

Instructions

Preheat oven to 350˚F (177˚C). Line a 9x9 or 8x8 inch (23x23 or 20x20cm) square baking pan with parchment paper, letting the parchment paper have a slight overhang to lift the brownies out when they're done.
In a medium bowl, combine the butter and baking chocolate. Microwave in 20-second increments, stirring after each increment, until melted and smooth. Set aside.
Whip the eggs and sugars for 5 whole minutes using the whisk attachment of a hand or stand mixer on high speed. The mixture will lighten in color and thicken, which is necessary for creating a crackly top.
Add the melted chocolate and vanilla to the eggs and mix on medium speed until combined. Make sure to scrape the sides and bottom of the bowl to fully combine the mixtures.
Add the flour, cocoa powder, and salt and mix on low speed until combined. The batter will be very thick.
Fold in the chocolate chips by hand.
Pour the batter into the prepared pan and smooth out the top.
Bake for 19-25 minutes or until a toothpick comes out with moist, fudgy (not wet) crumbs. The toothpick should not come out clean or the brownies will be dry and over-baked.
Allow the brownies to cool before cutting and serving. You can enjoy them warm, but they won't slice neatly until they're room temperature.

Notes

Quickly bring ingredients to room temp: Place eggs in a bowl of warm water for 10-15 minutes.
You can use chocolate chips instead of baking chocolate, but baking chocolate creates the best flavor and texture.
Natural or dutch-processed cocoa powder both work for this recipe because there is no leavening agent, but dutch cocoa will make more dark and rich brownies.

Nutrition

Serving Size: 1 brownie
Calories: 259
Sugar: 25.8 g
Sodium: 92.7 mg
Fat: 14.3 g
Carbohydrates: 33.4 g
Protein: 4.7 g
Cholesterol: 61.7 mg

Keywords: triple chocolate brownies, better than boxed brownies, fudgy brownies

Find it online: https://treatsbytalija.com/triple-chocolate-brownies/