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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.

The addition of both baking soda and baking powder helps to lift the brownies, creating that cakey texture. By adding one more egg, the entire structure of the brownie is changed from chewy to cakey. Adding a bit more flour also helped get rid of some of the moistness in the recipe.

The addition of oil helps keep the brownies super moist. This recipe has fewer eggs than the cakey version which helps create fudge-like texture. The baking time is slightly less than the cakey brownie. Under baking keeps the brownies soft and chewy.

Look for the Crack. When done, the edges of the brownies will be visibly baked through and the center will be set (that is, not wiggly) when you shake the pan.

The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour. FUDGY BROWNIES have a minimum of flourabout half a cupand no leavening such asbaking powder at all.

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