What’s the deal with my cakey brownies? (As Well as What to Do About It)

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Brownies, in whatever form, are a tasty and crowd-pleasing treat. Some individuals, though, may favor one consistency over another. For example, it might be difficult to get your brownies to a consistency that isn’t cake-like.

If this is a situation you’re acquainted with, stay reading to learn how to remedy it.

Cakey Brownies and Their Causes

There might be many causes for your cakey brownies, but the most likely cause is that you used too much flour or baking powder. This also implies that you may be using insufficient butter in your batter.

Too much whisking may also result in cakey brownies. When you whisk the batter, you aerate it, which results in a lighter crumb. Finally, a cakey brownie is formed by using too much air in the batter, resulting in a fluffy and cake-like center.

How to Make Fudgy Brownies

Although cakey brownies are as wonderful as any other variety of brownie, they may not be your favorite.

All you need to do to make a fudgy brownie is add a little oil to them. The oil is an excellent technique to keep your brownies moist without having them shatter at the tops.

Melted unsalted butter, cooking oil, superfine sugar, eggs, vanilla extract, all-purpose flour, unsweetened cocoa powder, and a bit of salt are required to produce the ultimate fudgy brownie.

Preheat your oven to 350 degrees F before you begin. The next step is to spray your pan with cooking spray and line it with parchment paper. If you don’t, your brownies will cling to the bottom of the pan and break apart when you attempt to remove them.

In a mixing dish, whisk together the melted butter, oil, and sugar. Add the eggs and vanilla extract once those ingredients have been fully mixed.

Next, incorporate your flour, cocoa powder, and a bit of salt. Instead of whisking, you should fold in your ingredients. However, be careful not to overmix, since this can damage the texture of your brownies.

Once all of your ingredients are combined, pour them into the pan, spreading the batter out as evenly as possible. If your oven is properly warmed, bake your brownie mix for 20 to 25 minutes.

When your brownies are done, insert a toothpick into the center and it should come out clean.

How to Make Chewy Brownies

Some brownie fans like crispy brownies, while others favor chewier brownies. Continue reading if this is your desire.

Believe it or not, the kind of chocolate you use in your brownies has an effect on how chewy they are. The finest combo for chewy brownies is cocoa powder blended with chocolate chips.

Granulated sugar, unsalted butter, two eggs and an extra yolk, vanilla extract, cocoa powder, vegetable oil, flour, baking soda, cornstarch, salt, and semisweet chocolate chips are required for this chewy brownie recipe.

The first step is to preheat your oven to 325 degrees F and then line a baking sheet with parchment paper or nonstick cooking spray. You’ll want the butter to be melted, so combine it with the sugar in a bowl and microwave until completely melted.

Next, mix in the eggs, along with the additional egg yolk and vanilla that we specified before. Don’t forget to include the oil and chocolate powder.

After you’ve incorporated all of these ingredients, toss in the flour, baking soda, cornstarch, salt, and chocolate chips. Don’t be afraid to go crazy with them; at the end of the day, we want chewy brownies.

When you’re through mixing, pour the batter into the prepared pan and smooth it out as evenly as possible. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Allowing your brownies to sit in the oven for too long may cause them to overcook and become hard.

Common Mistakes Made When Baking Brownies

Unless you’re cooking brownies from a box, it might be difficult to achieve the ideal brownie. Avoiding these typical blunders, on the other hand, will guarantee that you wind up with the greatest brownies you’ve ever prepared.

Before you do anything, double-check that the recipe you’re reading is exactly as written. Although the components for a basic set batch of brownies are the same, the quantity used varies depending on how thick you want your brownies to be.

Baking times, for example, vary depending on the sort of oven you have.

Instead of following the baking time specified in the recipe, use your own discretion and keep an eye on your brownies to ensure they do not overcook.

The majority of the time, it all comes down to how much butter and flour you use. Despite the fact that you are using the same exact components, melting butter and sugar together has a drastically different impact than just mixing in the sugar and butter.

The kind of pan you choose to bake your brownies may also have an impact on how they come out. If you want crispy brownies, spread a thin layer of batter onto a pan that is somewhat long and flat.

Brownies baked in a glass pan rather than a metal pan may need a different cooking time. Again, this is dependent on the sort of oven you have and how long you bake your brownies for. Brownies, on the other hand, cook far quicker in glass pans than in metal pans.

If you’re having trouble determining if your brownies are done, it’s best to take them out sooner rather than later. If they aren’t done, you may always put them back in the oven. However, there isn’t much you can do about burned brownies.

A popular myth about cooking brownies is that you can use any sort of chocolate. Because not all chocolate is made equal, you must exercise extreme caution while selecting the kind for your batter.

Baking chocolate, for instance, results in a less luscious brownie. If you prefer a sweeter brownie, use milk chocolate instead, however you may need to modify the quantity of sugar in the batter. If you don’t, your brownies can be a little too sweet.

The manner in which you combine your brownie batter may seem insignificant. But, believe it or not, it is more important than you think. Most pros prefer whipping, which includes doing just that with your eggs and sugar. The desired outcome is a golden colour in your batter.

When producing the ideal brownies, the temperature of your ingredients is very vital. When baking with eggs, for example, they should always be at room temperature. This is because cold eggs do not mix as well, which may have a significant impact on how your batter comes out.

Finally, make certain that your brownies have completely cooled before cutting into them. It may be tempting to dive in right away, but cutting into them immediately after they come out of the oven will just cause them to crumble.

If you really cannot wait for them to cool, you may immerse your hot pan in a cold water bath to chill your brownies and halt the cooking process entirely.

Final Thoughts

Baking is a true art form that not everyone has. It requires a great deal of practice, patience, and the ability to follow instructions. Not only that, but you may have to depend on your intuition from time to time.

To avoid a cakey brownie, for example, avoid using too much flour and avoid whisking your mixture since this generates air in it, causing your brownies to be fluffy and cake-like.

You should also keep an eye on your cooking time and not always follow the recipe’s instructions. Otherwise, you risk having a burned batch of brownies.


How do you keep brownies soft and moist?

The first step in preventing brownies from becoming hard on the edges is to ensure that they are properly baked. Store them in firmly wrapped plastic to prevent crunchy edges. To add moisture and soften the brownies, place them in a plastic storage container with a piece of bread.

How do you keep brownies moist when baking?

Instead of water, use milk.

Because milk has more fat and taste than water, it makes the brownies even more moist, gooey, and delectable.

Why is my brownie like a sponge?

Sadly, if the brownies have become spongy, they have been overbaked. It is common practice to reduce the oven temperature by 20C (50F) with fan ovens, however fan ovens may still cook somewhat faster than standard ovens even at lower temperatures, thus cooking time can be reduced.

What happens if you over mix brownies?

Excessive Batter Mixing

Overmixing introduces more air into the mixture, resulting in lighter, cake-like brownies rather than thick, rich ones. (On the other hand, if you want your brownies to be cakey, beat the eggs more thoroughly.)

How do you make brownies fudgy instead of cakey?

Cakey brownies have a lower fat-to-flour ratio than fudgy brownies. So, in this situation, butter and chocolate, add extra fat. A cakey batch has extra flour and is leavened with baking powder. The quantity of sugar and eggs is the same whether you want it fudgy or cakey.

What temperature do you bake brownies at?

Most brownie recipes recommend baking them at 350°F. Stick to that temperature if you want a fudgy interior and a crackly top. Brownies made at 325° take longer to bake and have a chewier texture.

Why are brownies too dry?

Overbaking, underbaking, cutting the brownies too soon, and a lack of oil and fluid content in the recipe are all possible culprits. Brownies that are underbaked or overbaked are crumbly. Cutting the brownies too soon before they cool might cause them to crumble.

What not to do when baking brownies?

5 Brownie Making Mistakes to Avoid
Choosing the incorrect recipe (for you).
Not allowing the chocolate to cool once it has been melted.
Using the incorrect pan for the task.
Waiting until no more crumbs are attached to the toothpick.
Overindulging in freshly cooked brownies.

Does adding milk instead of water make brownies better?

Instead of water, try using milk or heavy cream. Because milk is more rich and delicious than water, this substitution will make brownies more moist and gooey. Another variation is to use butter instead of oil. Similarly to milk, butter lends a richer, more luxurious flavor to the batter.

What does baking soda do to brownies?

Adding baking powder or baking soda raises the brownies and makes them cakier. But nowadays, we all want a brownie that is so rich and fudgy that it is just one step beyond eating pure chocolate. When you’re mixing the batter, you’ll get a sense of how thick these brownies are.

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