For Fudgiest Brownies?
1/2 cup (113g) melted butter
Oil = Cakey. Butter = Fudgy.
We Baked 8 Batches to Find the Truth
✅ Texture
- • Dense, fudgy center
- • Shiny crackly top
- • Chewy edges
- • Melts in mouth
✅ Flavor
- • Rich, deep chocolate
- • Butter enhances cocoa
- • Complex flavor notes
⚠️ Drawback
- • Must cool completely (2 hrs)
- • Needs exact temp (not too hot)
❌ Texture
- • Cake-like, lighter crumb
- • Less dense
- • Softer throughout
- • No shiny top
❌ Flavor
- • One-dimensional chocolate
- • Less rich
- • Flatter taste
✅ Benefit
- • Easier to make (no melting)
- • Stays moist longer (5+ days)
🔬 Why Butter Wins
Butter contains 16-18% water which creates steam during baking. This steam + milk solids create:
- Denser structure: Less air incorporated, more fudgy
- Shiny top: Sugar crystallizes differently with butter
- Better flavor: Milk solids brown (Maillard reaction)
Oil is 100% fat with no water, so brownies rise more and become cake-like.
Ultra-Fudgy Brownie Recipe
📝 Ingredients
- Unsalted butter (melted) 1/2 cup (113g)
- Granulated sugar 1 cup (200g)
- Eggs (room temp) 2 large
- Vanilla extract 1 tsp
- Cocoa powder (Dutch) 1/3 cup (30g)
- All-purpose flour 1/2 cup (65g)
- Salt 1/4 tsp
- Chocolate chips (optional) 1/2 cup (85g)
👨🍳 Critical Steps
-
1
Melt butter, cool to lukewarm
Too hot = cakey. Wait 10 min!
-
2
Whisk butter + sugar 1 minute
Creates shiny top
-
3
Add eggs one at a time, beat well
30 seconds each egg
-
4
Sift cocoa + flour + salt together
No lumps = smooth texture
-
5
Fold dry into wet GENTLY
Overmixing = cakey!
-
6
Bake 8x8 pan at 350°F, 25-28 min
Center should jiggle slightly
-
7
Cool COMPLETELY (2 hours)
This is critical for fudgy texture!
Hybrid Option: Butter + Coconut Oil
🥥 The Best of Both Worlds
Use 1/4 cup (57g) melted butter + 1/4 cup (50g) coconut oil
✅ You Get:
- • 90% of the fudgy texture
- • Rich butter flavor
- • Stays moist 4-5 days (vs 2-3)
- • Slight coconut undertone (pleasant!)
Perfect For:
- • Make-ahead brownies
- • Gifting (won't dry out)
- • Tropical flavor pairing (add macadamia nuts)
Use refined coconut oil for less coconut flavor
Fudgy Brownie Questions
Why are my brownies cakey even with butter?
Three common mistakes:
- Too much flour: Use exactly 1/2 cup (65g), level it!
- Overbaking: Center should jiggle when you shake pan
- Overmixing: Fold gently, don't beat the batter
Can I use salted butter?
Yes, but omit the 1/4 tsp salt from the recipe. Salted butter adds about same amount.
How do I know when fudgy brownies are done?
Insert toothpick 2 inches from edge—should come out with a few moist crumbs (NOT wet batter, NOT clean). Center should jiggle slightly when pan is gently shaken. They firm up as they cool.