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Brownie Wars

Fudgy vs. Cakey – Which Side Are You On?

Brownies have secured a permanent place in the hearts (and stomachs) of dessert enthusiasts across the world. The simple yet indulgent nature of these delightful squares of chocolate-rich goodness has made them a timeless favourite at gatherings, celebrations, or just as a sweet treat.

However, the world of brownies is not without its controversies. Within this seemingly sweet niche lies a fierce debate that divides baking enthusiasts: the battle between fudgy and cakey brownies.

On one side, we have the gooey, dense allure of fudgy brownies that captivate taste buds with their moist and indulgent texture. On the opposing front, the lighter, fluffier realm of cakey brownies offers a more airy experience. Each side ardently champions their preferred texture, and the battle lines are drawn.

This article will delve into this light-hearted dessert battle, exploring the characteristics that define fudgy and cakey brownies. It will unravel the secrets behind achieving these textures through various ingredients and baking techniques.

The Battle of Textures

The battle lines of the Brownie Wars are drawn between two distinct textures: fudgy and cakey. As mentioned earlier, fudgy brownies are known for their dense, moist, and almost gooey consistency — characteristics that make them the epitome of indulgence.

Achieving this luscious texture involves a careful balance of key ingredients and techniques. Generous amounts of high-quality chocolate, including butter and a judicious use of flour, contribute to the richness of fudgy brownies.

Additionally, techniques like minimizing flour incorporation and opting for a shorter baking time are crucial in ensuring the luscious, melt-in-your-mouth quality that defines fudgy brownies.

Meanwhile, its cakey counterpart attracts dessert lovers for its lighter, more cake-like, and fluffy texture. The characteristics of cakey brownies are marked by an airier crumb, offering a delightful contrast to the intense richness of their fudgy counterparts.

Key ingredients and techniques for achieving this cakey texture involve a higher proportion of flour to create a lighter batter, accompanied by leavening agents such as baking powder or bicarbonate of soda. Longer baking times and incorporating more air during the mixing process also contribute to the elevated, fluffy texture that defines cakey brownies.

The Subjectivity of Taste

As with many culinary debates, the preference for either fudgy or cakey brownies ultimately boils down to individual taste. Some may find solace in the dense, almost decadent nature of fudgy brownies, relishing the intense chocolate experience that comes with each bite.

On the other hand, those favouring the cakey side appreciate the lighter, airier composition as they savour the combination of chocolate flavour and a more traditional baked goods texture.

This subjectivity of taste is what fuels the Brownie Wars, with enthusiasts on both sides passionately defending their chosen texture as the superior option.

Various factors can influence one's preferences, including upbringing, personal experiences, and even nostalgia. As such, it cements the notion that there's no one-size-fits-all answer in the quest for the perfect brownie.

Recipes to Try

Indulge your taste buds in the Brownie Wars by trying your hand at baking both fudgy and cakey brownies. These recipes will guide you through the process, ensuring that your kitchen becomes the battleground for a delicious showdown.

The sweet battle rages on in the Brownie Wars as devotees of fudgy indulgence and the fans of cakey delight defend their preferences. Amidst this friendly rivalry, one thing remains certain: the joy of brownies knows no bounds.

So, whether you're on #TeamFudgy or #TeamCakey, embrace your brownie preferences with pride. After all, in this deliciously delightful clash, everyone emerges a winner as long as they savour every chocolaty bite.

Fudgy brownie recipe


227g unsalted butter

227 grams of high-quality chocolate, chopped

300g granulated sugar

3 large eggs

1 teaspoon vanilla extract

125g plain flour

1/4 teaspoon salt


Preheat oven to 175°C and grease a baking pan.

Melt the butter and chocolate together, stirring until smooth.

In a separate bowl, whisk together sugar, eggs, and vanilla. Add the chocolate mixture.

Sift in flour and salt, gently folding until just combined.

Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a toothpick comes out with moist crumbs.

Cakey brownie recipe

If a lighter, cake-like brownie is your preference, try this recipe that strikes the perfect balance.


227g unsalted butter

400g granulated sugar

4 large eggs

1 teaspoon vanilla extract

125g plain flour

1/2 teaspoon baking powder

1/4 teaspoon salt


Preheat oven to 175°C and grease a baking pan.

Cream together butter and sugar until light and fluffy.

Beat in eggs one at a time, then add vanilla.

In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients and mix until just combined.

Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick comes out clean.

Tailor these recipes to your liking by incorporating add-ins like nuts, chocolate chips, or a swirl of caramel. Adjust the sweetness level by experimenting with different types and amounts of sugar. You can even play around with the chocolate intensity, opting for dark or milk chocolate based on your preference.