Tips for Making Fudgy Brownies
If you want fudgy brownies from scratch, keep these things in mind for the best results:
- All-purpose flour vs. cocoa powder – The more all-purpose flour you use in brownies, the more cake-like they will be in texture and taste. Cocoa powder takes the place of some flour, which creates a more dense and fudgy middle. Plus, cocoa powder actually provides a deeper chocolate flavor.
- Oil vs. butter – Butter helps batter rise and also gives baked goods a caramelized, nutty flavor – which is great for cookies, but I don’t really love that in brownies. So I prefer oil. Oil renders denser, fudge-like brownies and also doesn’t detract from the chocolate flavor.
- A lot of eggs – Eggs are a key ingredient in brownies; they provide structure, binding, and tenderness. I use 5 eggs in this recipe, which is another reason these brownies are so moist and fudgy.
- Use all the sugar – Sugar isn’t just about sweetness; it creates a softer middle because it liquefies as the brownies bake. Use all the sugar for this recipe to achieve optimal results.