How to Bake Fudgy Brownies That Aren't Cakey

Learn the simple secrets to making rich, fudgy brownies with the perfect dense texture every time.

1. Choose the Right Fat Ratio. For fudgy brownies, you need more fat and less flour than cakey recipes. Use a ratio of about 1 cup of butter or oil to 1 cup of flour. Melted butter works best because it creates a denser texture than creamed butter. If using oil, choose a neutral-flavored one like vegetable or canola oil. The extra fat creates that rich, moist texture you're looking for.
2. Get Your Egg Balance Right. Use fewer eggs than you would for cake-like brownies. For an 8x8 pan, stick to 2-3 large eggs maximum. Too many eggs will make your brownies puff up and become cake-like. The eggs you do use should be at room temperature so they mix evenly into your batter without overworking it.
3. Mix Minimally. Once you add your flour, mix just until you can't see any white streaks. Overmixing develops the gluten in the flour, which creates a tougher, more cake-like texture. Use a wooden spoon or spatula and fold gently. The batter should look slightly lumpy when you're done – this is perfect.
4. Use the Right Pan and Temperature. Bake at 325°F instead of the typical 350°F. The lower temperature helps the brownies cook evenly without puffing up. Use a metal pan rather than glass, as metal conducts heat better and gives you more control. Line your pan with parchment paper with overhang for easy removal.
5. Know When They're Done. Don't overbake! Your brownies are done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it, not completely clean. The top should look set but still have a slight sheen. They'll continue cooking in the hot pan after you remove them from the oven.