How to make brownies chewy not cakey | Tips from the experts

The typical fudge brownie recipe seems simple enough. All we need to do is measure the ingredients, mix everything, and bake. However, getting the desired results can be a little bit risky. 

Somehow, the major ingredients in all kinds of brownie recipes call for sugar, flour, chocolate, oil/butter, or eggs. Though, the results may sometimes be thin, tall, bendy, light, chewy, gooey, or cakey.

Hope Bell, a professional baker and owner of Chummys Bakery, once said, "The art of baking brownies needs a detailed step-by-step process. You can't start mixing sugar and flour as a first step. The first step should be starting with beating melted butter and sugar, and the rest, you may all know."

2 Main Factors To Bake Brownies Perfectly Chewy And Not Cakey

If you're experiencing cakey brownies while baking at home, the following tips will help you to get the desired results!

The Melting Process Of Butter and Sugar Together:

To make restaurant-style fudge postal brownies, melting butter and sugar together is the main step. The step isn’t just about fudginess but also the first step to get a shinier, thin crust that leaves crackles into chips at the first cut.

Many people use melted butter in granulated sugar. This method is also followed by many professional bakers, but if you want to get that cracked top, you must melt butter and sugar. Doing so will give the brownie batter a more fluffy and smooth texture. Once the batter is smooth, it guarantees the perfect chewy results.

Heating butter and sugar together divides the butter’s watery substances from its fat. The water dissolves the sugar. When added to the batter, the sugar further dissolves in the egg whites. During baking, the liquid sugar creates a crackly, shiny top crust on the brownies.

Add Semi-Sweet Chocolate or Chips:

The second most important tip is to use chocolate just after the butter and sugar melt. This method makes your final brownie top look more chocolaty and brown. As you notice, they don't give you the exact brownish look once you pull the brownies from the oven. But once you add chocolates after melting butter and sugar, you'll see the real difference.

Adding chocolate to the hot batter ensures a shiny top crust for your brownies. When doing this so, the extra sugar dissolves and combines with the sugar already in the recipe as it travels to the top crust.

Does This Trick Help To Follow In Any Type Of Brownie Recipe?

Heating butter and sugar together in a brownie recipe can result in fudgier brownies. However, it's tricky to achieve a shiny top crust without making the brownies cakey. Instead of modifying a non-fudgy recipe, it's better to follow the one-fudge brownie recipe every time. 

Conclusion

The secret to making brownies chewy and not cakey is to pay attention to little details. As you can see, the above two tips can make a major difference. Fudgy brownies are one kind of versatile option to choose for any occasion. So, next time you're baking a batch of fudge brownie, make sure to experiment the tips above!