Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes What's the Difference Between Cakey Brownies and Fudgy Brownies? Everyone loves brownies, but some like these chocolaty squares rich and dense, while others prefer a taller treat. What does a baker need to do to have their brownies turn out just as they want them? By Martha Stewart Editors Martha Stewart Editors An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Published on August 25, 2015 Share Tweet Pin Email Photo: Bryan Gardner 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. See the recipes below to get an idea of the ratios needed to achieve your ideal brownie. Thomas's Cakey Brownies A little less chocolate, a little less butter, but more flour yields a taller, more cakey brownie -- that bakes faster than its fudgy relation. Get the Cakey Brownies Recipe Thomas's Fudgy Brownies If your batch is still not fudgy enough, gradually increase the amount of butter and chocolate, or decrease the flour. Get the Fudgy Brownies Recipe Now, watch Thomas Joseph explain the science behind the perfect brownie: Was this page helpful? Thanks for your feedback! Tell us why! Other Submit