Exact: 329°F | Commonly rounded to 330°F
🎯 Perfect For:
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🍫
Fudgy Brownies
Gooey center -
🎂
Chocolate Cake
Moist texture -
🌋
Lava Cakes
Molten center
🔥 Adjust 165°C (330°F) for Your Oven Type
For fan/convection ovens, reduce to 145°C (293°F) as fans circulate heat more efficiently. Conventional ovens use 165°C (330°F) as stated. Gas ovens should be set to Gas Mark 3. For chocolate desserts, accurate temperature is crucial to prevent overbaking and drying.
293°F (-20°C adjustment)
330°F (no adjustment)
165°C / 330°F
Fudgy perfection
Pro Tip: For extra fudgy brownies, pull them from the oven when a toothpick comes out with moist crumbs (not wet batter, but not clean either). They'll continue cooking as they cool in the pan.
Complete 165°C (330°F) Baking Times
Classic fudgy brownies bake for 25-30 minutes achieving gooey centers with set edges. Rich chocolate cakes require 35-45 minutes for moist, tender crumb. Individual molten lava cakes take just 12-14 minutes for liquid centers. Blondies need 28-32 minutes for chewy texture, chocolate chip cookie bars 30-35 minutes, and chocolate muffins 20-25 minutes for perfect rise.
Brownies
| Fudgy brownies (9x9) | 25-30 min |
| Chewy brownies | 32-35 min |
| Blondies (vanilla) | 28-32 min |
Chocolate Cakes
| 9-inch round cake | 35-45 min |
| Cupcakes | 18-22 min |
| Chocolate muffins | 20-25 min |
Molten Center
| Lava cakes (ramekin) | 12-14 min |
| Chocolate fondant | 10-12 min |
| Mini molten cakes | 8-10 min |
Cookie Bars
| Chocolate chip bars | 30-35 min |
| Oatmeal bars | 25-30 min |
| Magic bars | 28-32 min |
🔬 Why 165°C (330°F) is Perfect for Fudgy Brownies
The science behind fudgy brownies lies in controlling moisture evaporation and starch gelatinization. At 165°C (330°F), the batter heats slowly enough that the edges set and create structure while the center remains underbaked and gooey. Higher temperatures cause rapid moisture loss, resulting in cake-like texture instead of the desired fudgy consistency.
- • Gentle heat sets edges gradually
- • Center stays moist and fudgy
- • Chocolate melts without burning
- • Creates shiny, crackly top
- • Result: Perfect gooey texture
- • Rapid moisture evaporation
- • Center fully sets (cake-like)
- • Chocolate can scorch edges
- • Top may crack and dry
- • Result: Dry, cakey brownies
Chocolate Temperature Science: Cocoa butter in chocolate melts at 34-38°C (93-100°F). At 165°C, melted chocolate creates pockets of fudgy texture. At 180°C, excessive heat causes cocoa solids to dry out and chocolate flavor to become bitter. The lower temperature preserves the rich, smooth chocolate character.
🧪 Master the Fudgy Brownie Test at 165°C
The toothpick test is crucial for brownies. Unlike cakes where you want a clean toothpick, fudgy brownies should show moist crumbs (not wet batter) at 25-30 minutes. This ensures gooey centers that set as they cool to perfect fudgy texture.
Perfect Fudgy Brownies in 5 Steps:
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1Use quality chocolate
Higher cocoa content (60-70%) creates fudgier texture. Chocolate chips work but chopped chocolate bars melt better for gooey pockets.
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2Don't overmix the batter
Mix just until flour disappears. Overmixing develops gluten, creating cakey texture instead of fudgy. 20-30 gentle stirs is perfect.
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3Preheat oven to exactly 165°C
Use an oven thermometer to verify. Temperature accuracy is critical - even 10°C difference affects the fudgy vs cakey outcome.
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4Test at 25 minutes
Insert toothpick 2 inches from edge. Look for moist crumbs, not wet batter. The center will look slightly underdone - this is correct.
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5Cool completely in pan
Brownies continue setting as they cool. Wait at least 2 hours before cutting (or 1 hour in refrigerator for cleaner cuts).
Pro Tip: The Cold Pan Trick
Line your pan with parchment paper extending over the edges. After cooling, lift brownies out by the parchment handles and refrigerate for 30 minutes. Cold brownies cut into perfect squares without crumbling.
🔧 Troubleshooting 165°C (330°F) Baking
Problem: Brownies are too cakey, not fudgy
- • Overbaked (even 3-5 minutes matters)
- • Too much flour in recipe
- • Overmixed batter developed gluten
- • Pull at 25 min when center jiggles
- • Use kitchen scale for accurate flour
- • Mix just until combined (20-30 strokes)
- • Add 2 extra egg yolks for fudgier texture
Problem: Lava cake center is fully set, not molten
- • Overbaked by even 1-2 minutes
- • Ramekins too small (batter too thin)
- • Oven temperature too high
- • Bake exactly 12 min (set timer!)
- • Use 6oz (175ml) ramekins
- • Verify oven at 165°C with thermometer
- • Edges should be set, center soft
Problem: Brownie edges are burnt but center is raw
- • Dark-colored metal pan conducts too much heat
- • Oven hot spots
- • Pan too large (batter too thin)
- • Use light-colored metal or glass pan
- • Rotate pan 180° halfway through baking
- • Use 9x9 inch pan for standard recipes
- • Reduce to 160°C (320°F) and extend time
Frequently Asked Questions
What is 165 Celsius in Fahrenheit for brownies?
165°C equals 330°F (exact: 329°F, rounded for convenience). This is the ideal temperature for fudgy brownies with gooey centers and crispy tops. The moderate heat creates perfect texture by setting edges while keeping the center moist and underbaked.
How do I know when brownies are done at 165°C?
Insert a toothpick 2 inches from the edge at 25 minutes. For fudgy brownies, you want moist crumbs clinging to the toothpick, not wet batter or a clean pick. The center should look slightly underdone - it firms up as it cools to perfect fudgy texture.
Why are my brownies cakey instead of fudgy at 165°C?
Common causes are overbaking (even 3-5 minutes matters), overmixing the batter which develops gluten, or too much flour. Pull brownies when center still jiggles, mix just until combined, and weigh flour for accuracy. Adding 2 extra egg yolks also creates fudgier texture.
Can I bake molten lava cakes at 165°C?
Yes, 165°C (330°F) is perfect for molten lava cakes. Bake in 6oz ramekins for exactly 12-14 minutes. Edges should be set while center remains soft and jiggly. Serve immediately for liquid chocolate center. Timing is critical - even 1-2 minutes over will set the center.
Should I reduce 165°C for a fan oven?
Yes, reduce to 145°C (293°F) for fan/convection ovens. Fan ovens circulate hot air more efficiently, effectively increasing temperature by 15-20°C. Without this reduction, brownies may overbake on edges while center stays raw. Check doneness at 22-25 minutes instead of 25-30.
What's the Gas Mark equivalent for 165°C?
Gas Mark 3 equals 165°C (330°F). This is the standard gas oven setting for fudgy brownies and chocolate cakes. If your oven only has whole numbers, Gas Mark 3 is correct. Always check brownies at minimum time as gas ovens can have hot spots.