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Brownies are such elegant treats, but getting them cakey may be hard, particularly if you want a thick and fudgy texture. There are a number possible causes for this problem, but don’t worry, I have answers!

Baking powder is a big contributor to the cakey texture of brownies. Brownies, unlike cakes and cookies, should not include this leavening agent. Baking powder makes brownies rise and have a cake-like texture. Instead of yeast, use a little quantity of baking soda as a leavening agent.

In this post, we’ll look at several probable reasons of cakey brownie texture and how to repair them. You’ll be able to produce the ideal batch of brownies every time with these techniques!

Why do your brownies have a cakey texture?

Brownies are my all-time favorite dessert. They are very delicious and fudgy, making them the ideal dessert. Nevertheless, when brownies have a more cake-like texture, I feel as if I’m eating a regular chocolate cake. Let’s look at why your brownies have a cakey texture.

*By the way, I just discovered the ideal Brownie Pan, which effortlessly cuts the brownies into pieces! This Metallic Professional Slice Solutions Brownie Pan is 9 inches by 13 inches and will make it much simpler to pull your brownies out of the pan! This Brownie Pan is available on Amazon!

There are several reasons why your brownies may come out cakey and spongy rather than thick and fudgy. Let us look at some of the probable causes:

Cakey Brownies Fudgy Brownies
Higher flour-to-fat ratio Higher fat-to-flour ratio
Uses baking powder Does not use a leavening agent
Incorporating more air into batter Cannot overmix batter
Bakes for longer a time to prevent raw center Short baking time to ensure it doesn’t dry out

You used an excessive amount of flour.

Use the scoop and level technique for measuring the flour. This means you should scoop the flour into the measuring cup with a spoon and then level it with a knife.

Too much flour can make the brownies dry and cakey.

You Made Use of Baking Powder

A brownie recipe with baking powder will most likely produce cakey results. Baking powder acts as a leavening agent, causing baked foods to rise. Leave out the baking powder if you prefer thick and fudgy brownies.

If you must use a leavening agent, try a little bit of baking soda instead.

You over-stirred the batter.

While mixing the batter, take care not to overmix it. Overmixing will produce tough, cakey brownies. Overbeating or overmixing the mixture adds too much air to the batter, causing the brownies to rise and become cakey.

The more air in the mixture, the fluffier and cake-like the brownies will be. Mix the batter until all of the ingredients are barely mixed.

You didn’t use nearly enough butter.

Butter is essential in brownies because it provides moisture and fat, resulting in a wonderful, fudgy texture. Be sure to use enough butter if you want your brownies to be thick and fudgy.

For a recipe that yields 16 brownies, I suggest using at least 1 cup of butter.

You baked the brownies for an inordinate amount of time.

Overbaking the brownies will result in cakey brownies. Brownies are done when a toothpick inserted into the middle comes out with a few wet crumbs.

If the toothpick comes out clean, the brownies have been overbaked and are now dry and cakey.

I used the incorrect recipe.

You might possibly be following the incorrect recipe. These are some brownie recipes. For example, everything else in the recipe may be OK, but the recipe asks for baking powder instead of soda, which would result in cakey brownies.

I’ve seen recipes for chocolate cake that have also been suggested as a brownie recipe.

I’ve tried a few similar recipes and it always ends up as a square chocolate cake that I cut into mini brownie-shaped cakes.

*As a side note, I just published an article titled The Best Ways To Cure Undercooked Brownies. This article explains how to cure underbaked brownies in various situations. This article may be found here!

What Is the Difference Between Fudgy and Cakey Brownies?

Fudgy brownies often have a greater butter-to-flour ratio. This increases their density and moisture content. Cakey brownies, on the other hand, are often made with a larger flour-to-butter ratio. As a result, they are lighter and less dense. Leavening agents can contribute to the right texture of brownies.

To produce fudgy brownies, increase the amount of fat in the batter. Increase the quantity of chocolate and butter in the recipe. To make the brownies more moist and fudgy, add one additional egg.

I stumbled saw a video that wonderfully illustrates this:

Cakey Vs Fudgy Brownies!

*Side Note: I just published an article on How to Retrieve Brownies from a Pan Without Breaking Them. This article explains how to securely remove brownies from their pans step by step. This article may be found here!

Additionally, avoid using too much baking powder and flour.

Be cautious not to overmix the batter, since this will result in tough brownies. Like a chocolate cake, leavening agents will activate and cause your brownies to rise.

What Is the Best Way to Make Cakey Brownies?

Although it is difficult to undo the consequences of too much flour or baking powder, there are a few things you may attempt to save your brownies. Top them with ice cream or wet them with syrup or hot fudge to add moisture for a more fudgy texture.

Pouring syrup or hot chocolate over the brownies might assist to moisten and fudgify them. This will, however, make them sweeter, so only do it if you are alright with that.

If you don’t want to serve simply brownies, you may make an entirely other dessert!

Other than just adding some ice cream to make them more fudgy, you may create a gorgeous trifle! In a tall glass, layer the brownie, cream, and your favorite fruits for a gorgeous and tasty dessert!

I love cake balls, sometimes known as truffles, which are cake pops without the sticks. Crumble your cakey brownies and mix in a cup of frosting as a binder.

Combine everything together and shape into little balls the size of cake pops. Melt some chocolate, roll it around, and there you have it! You have a new and exciting treat!

*Since my oven just failed, I decided to create this essay on Making Brownies Without An Oven. This post will go through everything you can do to prepare brownies without using a standard oven. This article may be found here!

How Can You Keep Brownies From Becoming Cakey?

To prevent your brownies from coming out cakey, avoid recipes that call for baking powder. Check that the recipes ask for a lot of oil or butter. Likewise, while baking, don’t leave it in the oven for any longer than the recipe specifies, since this can cause the brownies to dry out.

Be sure not to overmix the batter and to add enough butter. To obtain thick and fudgy brownies, the fat-to-flour ratio should be increased.

You also don’t want to overbake your brownies. Be careful to follow the recipe’s recommendations for baking time and temperature. Check the internal temperature of the brownies using a thermometer. They should be between 180 and 190 degrees Fahrenheit.

What Happens If Brownie Batter Is Overmixed?

Overmixing brownie batter, in general, mixes too much air into the mixture, causing the brownies to rise and become cakey. To avoid this, while adding the last ingredients, mix gently by hand rather than using an electric mixer. This allows you to regulate the quantity of mixing.

Here’s a quick quote from Insider Magazine on the subject:

Food52 recommends mixing any mixture until it produces a homogenous consistency, no more and no less.

*By the way, I discovered this great brownie pan that pre-cuts your brownies to save even more time! The Nonstick Brownie Baking Pan with Dividers saves me time and keeps my brownies from shattering! These are available on Amazon!

As the mixture is baked, the trapped air causes the brownies to puff up and become light and cakey rather than thick and fudgy. The more you mix the batter, the more air you trap. The brownies will be fluffier and more cake-like as a result.

What I find most useful is that whether I’m using a stand mixer or a portable electric mixer, I use it to combine the majority of my ingredients till the end.

When I’m down to the final 1-2 ingredients, I turn off the electric mixer and start mixing by hand. This enables me to regulate the amount of air in the batter.


What effect does sugar have on brownies?

Sugar, in general, is responsible for the lightness and softness of baked foods. Too much sugar in brownies will make them flat. Additionally, when you bite into a brownie, it has a small sharpness to it. Less sugar hinders the formation of that lovely outer layer.

What happens if the brownie batter is overmixed?

When you overmix brownie recipe, too much air is absorbed into the mixture, making the brownies light and cakey rather than thick and fudgy. Check on the brownie batter while you’re combining it to avoid overmixing it.

Is it preferable to make brownies using butter or oil?

In general, both butter and oil will contribute enough moisture and aeration to the brownies to allow them to rise correctly; however, butter is a superior option for creating brownies since it offers higher quality moisture and fat, resulting in a delightful, fudgy texture.

What happens when you add an additional egg to brownie batter?

Using an additional egg will often make the brownies more moist and fudgy. It will increase the fat content of the batter, making the brownies more flavorful. Be careful you just add the egg yolk since it includes the extra fat required to make a fudgier brownie.

Last Thoughts

I hope I was able to shed some light on why your brownies turned out cakey and how you may repair it. For additional information, see my other blog article on how to create great brownies.