What Makes a Brownie Fudgy vs. Chewy: The Ultimate Guide to Brownie Textures
I’ll never forget the brownie debate that nearly ended a friendship. My college roommate and I spent an entire evening arguing about whether fudgy or chewy brownies were superior. She claimed my dense, truffle-like brownies were “basically underbaked,” while I thought her chewy ones tasted “suspiciously cake-like.”
Plot twist: We were both right. And both wrong.
Here’s what I’ve learned after years of testing (and eating) hundreds of brownies: the difference between fudgy vs chewy brownies isn’t about one being better than the other. It’s about understanding the science behind brownie texture and knowing how to control it. Once you master these techniques, you’ll never have to settle for whatever texture the recipe gods randomly bestow upon you.
Key Takeaways
What You'll Learn:
- The exact ingredient ratios that create fudgy versus chewy brownies
- How fat, flour, and eggs impact your final brownie texture
- The baking time differences that make or break your brownies
- Science-backed techniques to nail your perfect texture every single time
- How to tell the difference between perfectly fudgy and dangerously underbaked
Table of Contents
Understanding the Brownie Texture Spectrum
Before we dive into the how, let’s talk about what we’re actually trying to achieve. Brownies exist on a texture spectrum, and understanding where each type falls will completely change your baking game.
Fudgy brownies are dense, moist, and intensely chocolate-y. When you bite into one, it’s almost like eating a chocolate truffle in square form. The center should be soft and slightly gooey (but not raw—we’ll get to that crucial distinction later). These brownies are rich enough that a small square satisfies your chocolate craving.
Chewy brownies have more structure and a satisfying bite. They’re still moist and tender, but they don’t melt in your mouth the same way. Think of the perfect brownie edge piece—that slightly crispy exterior with a substantial, chewy interior. That’s the texture we’re after, distributed throughout the entire pan.
And then there are cakey brownies, which I’m including here because you need to know what we’re trying to avoid (unless you’re into that sort of thing—no judgment). Cakey brownies have a lighter, more aerated crumb, similar to chocolate cake. They’re drier and less intense.
The fascinating thing? You can make all three textures from essentially the same base ingredients. It’s all about the ratios and techniques.
Understanding the brownie spectrum helps you hit your target texture every time
The Science Behind Fudgy Brownies
Let me tell you about the time I accidentally created the fudgiest brownies of my life. I was distracted (okay, watching Netflix) and forgot to add the second cup of flour. When I realized my mistake halfway through mixing, I just went with it.
Best mistake ever.
That batch taught me the fundamental rule of fudgy brownies ingredients: less flour, more fat, minimal eggs. Here’s why this works.
The Fat-to-Flour Ratio Magic
Fudgy brownies are all about maximizing fat while minimizing flour. The fat comes from butter and chocolate—lots of melted chocolate. When you use more fat than flour, you create a dense, moist texture because there’s not enough flour structure to form a cake-like crumb.
In my fudgy brownie recipe, I use about 2/3 cup of flour to 1/2 cup of butter plus 6 ounces of chocolate. That’s a seriously high fat-to-flour ratio. This creates that signature dense texture that makes fudgy brownies so addictive.
The type of fat matters too. I’ve tested this extensively with oil vs butter in brownies, and while both work, butter gives you better flavor with a slightly firmer set. Oil creates an even fudgier texture because it stays liquid at room temperature, but I find the flavor doesn’t compare.
The Role of Eggs in Fudgy Brownies
Here’s something that confused me for years: if eggs add moisture, why do more eggs make brownies less fudgy?
The answer is protein. Eggs in brownies do two things—they add moisture, but they also add structure through protein. When you beat eggs into brownie batter, the proteins create a network that holds everything together. More eggs mean more structure, which moves you away from that dense, fudgy texture.
For ultra-fudgy brownies, I stick with just two eggs. That’s enough to bind everything without creating too much structure.
Sugar’s Secret Contribution
Both white and brown sugar play crucial roles in fudgy brownies, but sugar in brownies does more than just sweeten. Sugar is hygroscopic, meaning it attracts and holds moisture. This is essential for that gooey, never-quite-set center that defines fudgy brownies.
I use a combination of granulated and brown sugar. The brown sugar adds moisture and a subtle caramel note that deepens the chocolate flavor. The ratio I’ve settled on is about 3:1, granulated to brown.
"The secret to fudgy brownies isn't just one thing—it's the relationship between all your ingredients. Lower the flour, increase the fat, minimize the eggs, and respect the baking time. Get those four things right, and you'll nail it every time."
- Sarah Mitchell, after 40+ brownie tests
What Makes Brownies Chewy (and How to Nail It)
My husband is firmly in the chewy brownie camp, which means I’ve spent considerable time perfecting this texture. The good news? Once you understand the chewy brownies ingredients formula, they’re actually easier to achieve than fudgy ones.
The Extra Egg Technique
The biggest difference between my fudgy and chewy brownie recipes is one single egg. That third egg transforms everything.
When you add that extra egg, you’re increasing the protein content, which creates more structure. But here’s what surprised me: it’s not just about adding any egg. The way you incorporate it matters. For chewy brownies, I beat the eggs thoroughly into the sugar mixture until it’s thick and slightly pale. This creates tiny air bubbles that contribute to that characteristic chew.
Flour Adjustment for Perfect Chew
Chewy brownies need slightly more flour than fudgy ones—I use 3/4 cup instead of 2/3 cup. That extra couple of tablespoons might not seem like much, but it’s the difference between dense-and-gooey and perfectly-chewy.
The key is not to go overboard. Too much flour in brownies and you’ll end up with cakey brownies. There’s a narrow sweet spot for chewiness, and it’s right around this 3/4 cup mark for an 8x8 pan.
Brown Sugar Is Your Friend
While fudgy brownies use mostly white sugar, chewy brownies benefit from more brown sugar. I flip the ratio to about 1:1 or even favor brown sugar slightly.
Brown sugar contains molasses, which is hygroscopic (moisture-attracting) and adds chewiness. It’s the same principle that makes chocolate chip cookies chewy. The extra moisture from brown sugar creates that tender-but-substantial texture that defines great chewy brownies.
The Baking Time Difference
This is crucial: chewy brownies need to bake longer than fudgy ones. I bake them for 25-30 minutes instead of 20-25. You’re looking for the toothpick to come out mostly clean with just a few moist crumbs.
I know it feels wrong to leave them in there longer. Every baking instinct tells you to pull them out. But trust me on this—that extra five minutes is what develops the chew. Your brownie doneness indicators will look different for chewy brownies.
The signature crackly top of perfectly chewy brownies—worth every minute of baking time
The Great Fat Debate: Butter vs. Oil for Different Textures
I’ve baked these brownies with butter, with oil, and with various combinations of both. Let’s settle this once and for all.
Butter: The Flavor Champion
Butter gives you incredible flavor. There’s just no comparison. The rich, slightly nutty taste of butter complements chocolate in a way that neutral oil simply can’t match. When I use butter in brownies, I get better brownie flavor plus that classic butter brownies taste that’s nostalgic and comforting.
For chewy brownies, butter is my go-to. It creates a firmer structure that supports that chewy texture better than oil. The brownies hold their shape when you bite into them, and you get those gorgeous crackly tops.
Oil: The Texture Specialist
But here’s where it gets interesting. For the absolute fudgiest brownies, oil actually performs better. Since oil stays liquid at room temperature (while butter solidifies), brownies made with oil stay softer and fudgier, even when cooled.
I tested this side-by-side, and the oil version was noticeably more tender and stayed gooey longer. If you’re someone who refrigerates brownies and hates how hard they get, oil is your answer.
My Hybrid Approach
After all my testing, I’ve landed on a compromise: butter for flavor, with the technique adjusted for texture. I melt the butter with the chocolate, which gives me both the flavor I want and a texture that leans fudgy. The melted butter behaves more like oil in the batter, staying liquid longer and creating a more tender crumb.
If you want to dive deeper into this, check out my complete comparison of oil vs butter in brownies where I break down every possible combination.
Mixing Methods That Actually Matter
Okay, confession time: I used to think mixing method was pretentious baker nonsense. Just stir everything together and bake it, right?
Wrong. So very wrong.
The way you mix brownie batter has a massive impact on texture, and I learned this through painful trial and error. Let me save you from brownie mistakes I’ve already made.
The Gentle Fold vs. Aggressive Beating
When you add flour to brownie batter and start mixing aggressively, you develop gluten. Gluten creates structure and chewiness, which sounds good until you realize it can also create toughness.
For fudgy brownies, I barely mix once the flour goes in. Seriously—I fold it in until I see just a few streaks of flour remaining, then I stop. It feels wrong. Every instinct says “mix it more!” But that restraint is what keeps the texture tender and fudgy.
For chewy brownies, I’m slightly less cautious. I can mix a bit more thoroughly because that extra structure actually helps create the chew. But even then, I’m not beating it—just folding until combined.
The Temperature Factor
This is something I rarely see mentioned in recipes, but it matters: the temperature of your chocolate mixture when you add the eggs is crucial.
If your melted chocolate and butter are too hot when you add eggs, you’ll scramble them. Gross. But if the mixture is too cool, the butter might start resolidifying, creating a grainy texture.
I let my chocolate mixture cool for about 5 minutes after melting. It should feel warm to the touch, not hot. This is the perfect temperature for creating a smooth, homogeneous batter.
Hand Mixing vs. Stand Mixer
I mix my brownies by hand with a whisk and spatula. Always. A stand mixer seems like it would make things easier, but it’s actually too powerful. It’s too easy to overmix and develop too much gluten.
The only exception? When I’m creaming eggs and sugar for chewy brownies. In that case, I’ll use a hand mixer to really whip them together for 2-3 minutes. That extra air incorporation helps create the structure I want.
Baking Temperature and Time: The Make-or-Break Moment
I’ve overbaked more brownies than I care to admit. And I’m not talking slightly overbaked—I mean dry, crumbly, disappointing hockey pucks.
The thing is, brownie temperature and timing is where most people go wrong. It’s not your fault—brownies are uniquely difficult to judge.
The 350°F Sweet Spot
I bake all my brownies at 350°F (175°C). I’ve tested higher and lower temperatures, and this is the goldilocks zone. Higher temperatures set the edges too quickly before the center cooks through. Lower temperatures take forever and can dry out your brownies.
Some bakers swear by 325°F for fudgier brownies, and I understand the logic—lower and slower should theoretically give you more control. But I found that 350°F with careful timing works better. You get a lovely crispy edge and a properly-set interior.
Timing for Fudgy vs. Chewy
For fudgy brownies in an 8x8 pan, I bake for 20-25 minutes. The toothpick test should bring up moist crumbs—not wet batter, but definitely not clean. The center should still look slightly underdone. It’ll continue cooking as it cools (carryover cooking is real).
For chewy brownies, I go 25-30 minutes. The toothpick should come out mostly clean with just a few crumbs. The edges should be pulling away from the pan slightly.
Here’s my controversial tip: set your timer for 5 minutes before the minimum time and check them. Oven temperatures vary wildly, and I’d rather check early and add time than discover I’ve overbaked.
The Visual Cues You Can’t Ignore
Forget the toothpick for a second. Look at your brownies. For fudgy brownies, the center should still look slightly wet and shiny. The edges should be set and just starting to pull away from the pan. If the center looks dry and matte, you’ve gone too far.
For chewy brownies, you want a crackly top across the entire surface. That shiny, papery top layer is your indicator that you’ve achieved the right texture. If you don’t see that distinctive sheen and cracking, you either undermixed or underbaked.
The perfect fudgy brownie—set edges, slightly shiny center, and that telltale moist crumb on the toothpick
Comparing Fudgy, Chewy, and Cakey Brownies Side-by-Side
I created a brownie texture chart after my massive brownie testing marathon, and I reference it constantly. Here’s what you need to know about how these textures compare:
| Element | Fudgy | Chewy | Cakey |
|---|---|---|---|
| Flour | 2/3 cup | 3/4 cup | 1 cup+ |
| Eggs | 2 | 3 | 4 |
| Fat ratio | High | Medium-high | Medium |
| Sugar type | Mostly white | Mix of both | Mostly white |
| Baking time | 20-25 min | 25-30 min | 30-35 min |
| Texture | Dense, gooey | Substantial, chewy | Light, airy |
| Crumb | Barely there | Present but tender | Cake-like |
| Richness | Extremely rich | Rich | Moderately rich |
The most important thing I’ve learned? Small changes create big differences. Adding one egg transforms fudgy to chewy. Adding 1/4 cup more flour pushes you toward cakey. The margins are slim, which is why precision matters in brownie baking.
The Underbaked vs. Fudgy Question (It’s Important!)
Let’s address the elephant in the room—or rather, the potentially-raw-batter in the brownie pan.
This is the question that sparks the most anxiety: How do I know if my fudgy brownies are perfectly done or dangerously underbaked?
The Wiggle Test
Here’s my most reliable method: gently shake the pan. Fudgy brownies should be set around the edges but have a slight wiggle in the center—think Jell-O, not water. If the center looks liquid or the entire pan jiggles like a wave, they’re not done.
That center wiggle should be subtle. It’ll firm up as the brownies cool thanks to carryover cooking.
The Edge Check
The edges are your safety indicator. They should always—ALWAYS—be fully set. If your edges are still gooey, your center is definitely underbaked. The edges set first because they’re exposed to the most heat from the pan sides.
I look for edges that have started pulling away from the pan just slightly. That tells me the structure has developed enough to be safe.
Internal Temperature (If You’re Nervous)
If you’re really worried, use an instant-read thermometer. Fudgy brownies should hit 190-195°F internally. Below that and you’re in underbaked territory. Above 200°F and you’re headed toward chewy or even cakey texture.
I rarely do this anymore because I trust my visual and wiggle tests, but when I was learning, the thermometer gave me confidence.
The Cooling Truth
This might be the most important thing I’ll tell you: fudgy brownies are not fully set when they come out of the oven. They shouldn’t be. They continue cooking for 10-15 minutes as they cool in the pan.
I’ve made the mistake of cutting into brownies too soon and thinking they were underbaked. Then I’d put them back in the oven and overbake them. Don’t be like early-Sarah. Let them cool completely in the pan before you make any judgments.
For a complete visual guide to this, check out my brownie troubleshooting article where I show photos of properly done versus underbaked brownies.
Common Mistakes That Ruin Your Texture Goals
After testing countless batches, I’ve made every brownie mistake in the book. Here are the ones that specifically impact whether you achieve fudgy or chewy texture:
Mistake #1: Using the Wrong Pan Size
I can’t tell you how many times someone has told me their brownies turned out wrong, only to discover they used a 9x13 pan when the recipe called for 8x8. Different brownie pans create different thicknesses, which dramatically impacts baking time and texture.
An 8x8 pan gives you thick brownies. A 9x9 makes them thinner. A 9x13 makes them quite thin. If you’re using a different size than specified, you MUST adjust baking time. Thinner brownies bake faster; thicker brownies need more time.
Mistake #2: Not Measuring Flour Correctly
Scooping flour directly from the bag compacts it, and you can easily end up with 25% more flour than the recipe intended. For brownies where we’re working with such precise ratios, that extra flour destroys your texture.
I spoon flour into my measuring cup and level it off. Or better yet, I weigh it. 1 cup of all-purpose flour should weigh 120-125 grams. This precision is especially crucial when you’re trying to nail fudgy brownies where you’re working with minimal flour.
Mistake #3: Overmixing After Flour Addition
I’ve said this already, but it bears repeating because it’s such a common error. Once flour goes in, mix gently and minimally. Overmixing develops gluten, which creates a tough, cakey texture—the exact opposite of what we want for both fudgy and chewy brownies.
Mistake #4: Opening the Oven Too Early
I know you’re excited. I know you want to check. But opening the oven in the first 15 minutes releases heat and can cause brownies to sink or bake unevenly. Wait until you’re at least 15-20 minutes in before you start checking.
Mistake #5: Cutting While Warm
This is the mistake that breaks my heart because I’ve ruined so many perfect brownies this way. Warm brownies are fragile. They haven’t fully set. When you try to cut them, they crumble, stick to the knife, and generally make a mess.
I let my brownies cool in the pan for at least 2 hours before cutting. For fudgy brownies, I actually prefer refrigerating them for an hour first—they’re much easier to cut cleanly when cold, and you can learn more about this in my guide to storing fudgy brownies.
Ingredient Substitutions and How They Affect Texture
I get asked constantly about substitutions, and the honest answer is: it depends on what you’re trying to achieve and what you’re willing to compromise.
Cocoa Powder Types
I use natural cocoa powder in my brownie recipe, but Dutch-process works too. Natural cocoa is more acidic
What's the difference between chewy and fudgy brownies?
Fudgy brownies have a dense, moist, almost truffle-like center with a soft, slightly gooey texture. Chewy brownies have more structure—they're still moist but with a slightly firmer bite and those gorgeous crackly tops. The difference comes down to the fat-to-flour ratio and the number of eggs used.
What is the secret to fudgy brownies?
The secret is using more fat and less flour. A higher ratio of butter and chocolate to flour creates that dense, moist texture. I also use fewer eggs (just 2) and slightly underbake them—pulling them out when a toothpick still has moist crumbs clinging to it. That's the sweet spot.
What is the secret to chewy brownies?
Chewy brownies need an extra egg for structure and slightly more flour. The additional protein from that third egg creates the chewy texture, while brown sugar adds moisture and chewiness. Baking them a few minutes longer than fudgy brownies also helps develop that characteristic chew.
Do eggs make brownies cakey or fudgy?
It depends on how many you use! Two eggs give you fudgy brownies, three eggs create chewy brownies, and four or more will give you cakey brownies. Eggs provide structure and lift—the more eggs, the more cake-like your brownies become. Learn more about the role of eggs in brownies in my detailed guide.
Should I use oil or butter for fudgy brownies?
I prefer butter for the best flavor, but honestly, the choice depends on your texture goals. Butter gives you a richer taste and slightly firmer structure. Oil creates an even fudgier, more tender texture because it stays liquid at room temperature. For the ultimate fudgy brownie, I use melted butter combined with melted chocolate.
How do I tell if my brownies are fudgy or undercooked?
This is the million-dollar question! Fudgy brownies should be set around the edges with a slightly jiggly center that firms up as they cool. When you insert a toothpick, it should come out with moist crumbs (not wet batter). Undercooked brownies will be liquidy in the center and won't hold their shape when cut. The edges should always be fully set—that's your indicator.
Are fudgy brownies better?
That's entirely personal preference! I'm Team Fudgy all the way—I love that intense, rich, almost-gooey center. But my husband swears by chewy brownies with their satisfying bite and crackly top. Neither is objectively better. What matters is knowing which texture you prefer and how to achieve it consistently.
What are common brownie mistakes?
The biggest mistakes I see are overmixing the batter (which develops gluten and makes brownies tough), overbaking (the enemy of fudgy brownies), and using the wrong pan size. Other common issues include not letting melted chocolate cool before adding eggs, skipping the parchment paper, and cutting brownies while they're still warm. Check out my brownie troubleshooting guide for solutions to every problem.
What does it mean when your brownies are chewy?
Chewy brownies have a firmer, more substantial texture with a bit of resistance when you bite into them. They should still be moist, not dry, but they have more structure than fudgy brownies. That chewiness comes from extra eggs, slightly more flour, and the magic of brown sugar, which adds moisture while creating that characteristic chew.
Baking Made Easy
Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes.
Description
This adaptable brownie recipe lets you choose your perfect texture. Want fudgy brownies with that dense, rich center? Or chewy brownies with slightly crispy edges? Simple ingredient adjustments give you complete control over your brownie destiny.
Ingredients
- 1/2 cup (115g) unsalted butter
- 6 ounces (170g) dark chocolate (60-70% cacao), chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 2 large eggs (or 3 for chewier brownies)
- 1 teaspoon vanilla extract
- 2/3 cup (85g) all-purpose flour (or 3/4 cup for chewier brownies)
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
- 2
Melt butter and chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly.
- 3
Whisk in granulated sugar and brown sugar until well combined.
- 4
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- 5
Sift together flour, cocoa powder, and salt. Gently fold dry ingredients into wet mixture until just combined. Do not overmix.
- 6
For fudgier brownies, use less flour (2/3 cup). For chewier brownies, add an extra egg and slightly more flour (3/4 cup).
- 7
Pour batter into prepared pan and spread evenly.
- 8
Bake for 20-25 minutes for fudgy brownies (toothpick comes out with moist crumbs) or 25-30 minutes for chewy brownies (toothpick comes out mostly clean).
- 9
Let cool completely in pan before cutting into squares.
Notes
Temperature matters: Don’t add eggs to hot chocolate mixture or they’ll scramble. Let the melted chocolate cool for 5 minutes first.
The toothpick test: For fudgy brownies, you want moist crumbs clinging to the toothpick. For chewy brownies, just a few crumbs should remain. See my complete guide to brownie doneness for visual examples.
Storage: Store fudgy brownies at room temperature for up to 3 days, or refrigerate for up to a week. Check out my tips for storing fudgy brownies to maintain that perfect texture.
Pan size: Using a different pan? A 9x9 pan will give you thinner brownies—reduce baking time by 3-5 minutes.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
245
CALORIES
14
FAT
3
PROTEIN
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
