Quick Answers
Brownies can definitely be thick! The thickness of brownies comes down to a few key factors:
– The ingredients used – More fat and fewer eggs will result in thicker brownies
– The baking time and temperature – Lower temperatures and shorter bake times lead to moister, fudgier brownies
– The pan size – Smaller pans mean thicker brownies
– Allowing brownies to cool completely – This allows them to further set up and become dense
So in summary, brownies can be thick, fudgy squares if you use an overload of chocolate and fat, minimal eggs, and don’t overbake them. Cooling them completely allows the interior to become dense and ultra-rich.
The Science Behind Thick Brownies
Brownies get their signature thick, fudgy texture from several key factors:
Fat
The high fat content is arguably the most important contributor to thick brownies. Fats like butter, oil, and cocoa butter inhibit gluten development. Gluten is the protein that makes baked goods rise and gives them structure. Minimal gluten development is what gives brownies their dense, fudgy quality rather than being light and cakey.
Eggs
Eggs provide liquid and air pockets that make baked goods like cakes and cookies rise. Using few eggs, or even eliminating eggs altogether, will prevent brownies from rising significantly in the oven. This keeps the interior ultra dense and fudgy.
Chocolate
Pure chocolate contains cocoa solids and cocoa butter, both of which add to the fudgy texture. Cocoa solids provide intense chocolate flavor while cocoa butter is a saturated fat that adds richness. Using chocolate instead of cocoa powder increases the fat content.
Underbaking
Pulling brownies out of the oven before they fully set allows the interior to remain dense, thick, and fudgy. They will continue to firm up as they cool. This gives you a brief window where the middle is still soft and gooey.
Cooling
Allowing brownies to fully cool to room temperature allows the fats to solidify completely. This helps the brownies set up and become thick and dense throughout. Cutting warm brownies can cause the middle to seem underbaked.
How to Make Thick Brownies
Here are some tips for making ultra thick, fudgy brownies:
Use Minimal Eggs
A standard brownie recipe uses 2-3 eggs. For thick brownies, cut back to just 1-2 eggs. Eliminating eggs altogether results in extremely dense, fudgy brownies.
Increase the Fat
Up the fat content by using oil instead of butter, or using extra butter. You can also substitute higher fat ingredients like sour cream for some of the liquid.
Use Pure Chocolate
Swap out cocoa powder for pure chocolate bars or chunks. Opt for a high quality dark chocolate with 60% cacao content or higher. The pure chocolate provides more cocoa butter for thickness.
Grease the Pan
Heavily grease the pan with butter or nonstick cooking spray. This allows the brownies to pull away easily and prevents a thin crispy layer from forming on the bottom.
Use a Smaller Pan
Spreading the batter in a smaller pan like an 8×8 rather than a 9×13 will result in thicker individual brownies. The same amount of batter has less surface area to spread out.
Don’t Overmix the Batter
Overmixing causes more gluten development which can make brownies tougher and cakey. Mix just until the ingredients are incorporated.
Underbake Slightly
Pull brownies out of the oven just shy of completely set in the middle. The inner portion will continue cooking and setting up as it cools.
Let Cool Completely
Let brownies cool in the pan at room temperature for 1-2 hours. The cooled fats will make them more dense. Resist cutting into them right away!
How Long to Bake Thick Brownies
Given that thick brownies are meant to be fudgy in the middle, they are baked for a shorter time and potentially at a lower temperature than typical brownies. Here are some approximate guidelines:
Conventional Oven at 350°F
– 8 inch square pan: 28-32 minutes
– 9 inch square pan: 22-25 minutes
– 9×13 inch pan: 28-32 minutes
Convection Oven at 325°F
– 8 inch square pan: 24-26 minutes
– 9 inch square pan: 18-20 minutes
– 9×13 inch pan: 24-28 minutes
To test for doneness, insert a toothpick into the center. It should come out with just a few moist crumbs, but not with wet batter. Be careful not to overbake or the interior will become cakey.
If you prefer oven-safe thermometers, the center of thick brownies should reach approximately 190-195°F.
How to Tell When Brownies Are Underbaked
It can be tricky to perfectly underbake brownies without crossing into overly raw territory. Here are a few signs that your brownies need a bit more time in the oven:
– Wet batter comes off on a toothpick inserted in the center
– Center is glossy looking when cut into
– Edge pulls away from sides of pan, but middle still seems wet
– Surface jiggles when gently shaken
– Cracks form on top but do not look dry
– Chewy, gooey texture that is overly sticky
– Interior layer drips if you lift a piece out of the pan
If you notice any of these signs, bake your brownies for 2-5 more minutes until the center seems just set. The middle should still look very moist but not uncooked.
How to Tell When Brownies Are Overbaked
On the flip side, here are some red flags that your brownies have been overbaked:
– Toothpick inserted in center comes out clean
– Middle section looks dry or cakey
– Very firm outer edges
– Cracked surface that looks dry
– No longer fudgy or gooey when bitten into
– Crumbly, cake-like texture
– Pulls away from the sides of the pan cleanly
– Dries out more as it’s stored over the next day
You may be able to salvage slightly overbaked brownies by microwaving briefly to soften them back up. But for best results, it’s ideal to catch brownies at that perfect stage of underbaked while still moist in the middle.
How to Make Box Brownies Thicker
Box brownie mixes provide a quick and easy chocolate fix. For thicker homemade brownies from a box, try these tricks:
Use Oil Instead of Butter or Margarine
The unsaturated fats in oil blend into the batter more smoothly than solid fats, resulting in a thicker and fudgier texture.
Add an Extra Egg Yolk
Incorporating just the yolk rather than a whole extra egg adds richness without thinning the batter too much.
Swap Water for Coffee
The soluble compounds in coffee enhance chocolate flavor for fudgier brownies. Use cooled brewed coffee for the liquid.
Toss in Chocolate Chips
Adding a heaping half cup or so of dark chocolate chips boosts chocolate intensity and gooey texture.
Underbake Slightly
Pull the brownies out of the oven a couple minutes before the instructed bake time.
Let Cool Fully
Don’t cut into the brownies for at least an hour after baking. This allows them to further set up.
Add Marshmallows on Top
A layer of mini marshmallows will melt into an ultra gooey, thick topping as the brownies bake.
How to Make Box Brownies More Moist
For chewy, fudgy brownies from a box mix, consider these adjustments:
Swap Milk for Water
The extra fat in milk will lead to moister brownies. Whole milk works best.
Use an Extra Egg
Incorporating that additional egg adds moisture and density.
Grease the Pan
Heavily coat the pan with butter or nonstick spray so the brownies bake up fudgy rather than caky around the edges.
Stir in Yogurt
Mixing a few heaping spoonfuls of yogurt into the batter provides moisture without thinning it down too much.
Underbake Slightly
Pull the brownies out while the middle still looks glossy and moist.
Cool Completely Before Cutting
Allowing the brownies to come to room temperature prevents moisture from escaping and the middle from drying out.
Store in an Airtight Container
This keeps your brownies soft, fudgy, and moist for several days after baking.
Thick Brownie Recipe
This ultra thick brownie recipe relies on minimal eggs, an overload of chocolate, and perfectly timed baking to achieve an ultra fudgy interior.
Ingredients
– 1 1/2 cups (3 sticks) unsalted butter, plus more for pan
– 12 ounces semisweet chocolate chips
– 3/4 cup cocoa powder
– 2 1/4 cups granulated sugar
– 1 tsp salt
– 2 tsp vanilla extract
– 2 large eggs
– 1 cup all-purpose flour
Instructions
1. Preheat oven to 350°F. Grease a 9×9 inch baking pan with butter.
2. In a microwave-safe bowl, melt the butter. Add chocolate chips and stir until completely smooth. Let cool slightly.
3. Whisk in cocoa powder, sugar, salt, and vanilla until no lumps remain. Mix in eggs one at a time.
4. Stir in flour just until combined. Do not overmix.
5. Spread batter evenly into prepared pan. Bake for 28-32 minutes. Do not overbake. The center should still look moist with crumbs clinging to a toothpick.
6. Let cool completely in pan before cutting and serving. Store in an airtight container.
Frequently Asked Questions
What makes homemade brownies thick?
Homemade brownies get their thick, fudgy texture from ingredients like butter, oil, chocolate, and minimal leavening agents like eggs. Insufficient baking time also prevents them from rising fully, keeping the interior dense.
Should you underbake brownies?
Intentionally underbaking brownies slightly is the secret to keeping the middle fudgy. You want to pull them from the oven when the edges are set but the center still looks very moist.
Do thicker brownies take longer to bake?
Not necessarily. Thick brownies are meant to be fudgy, not baked through fully. The edges may need a little extra time to set, but the middle ideally remains underbaked.
Can you remake underbaked brownies?
It’s tricky to remake underbaked brownies without drying them out. You can try microwaving briefly to warm and soften the interior. Next time, bake a little longer until just set in the center.
What makes box brownies thicker?
Swapping water for oil or milk, adding an extra egg yolk, underbaking slightly, and incorporating mix-ins like chocolate chips will give you thicker, fudgier brownies from a boxed mix.
The Perfect Fudgy Brownie
Achieving the perfect fudgy brownie requires a delicate balance. You want a brownie that is fully baked around the edges but still oozing with melted chocolate in the center. There is a brief window of time when the interior has lost its raw batter appearance but maintains an ultra moist, gooey crumb. Finding that moment of doneness while the middle is still underbaked results in brownie perfection.
With the right ingredients, proper baking time, and plenty of cooling time, you can create brownies with an irresistibly thick and fudgy texture. The key is to keep the chocolate and fat content high while limiting eggs and avoiding overmixing for optimal density. Pulling the brownies just before the center seems fully set will ensure a soft, decadent interior. A premium chocolate bar chopped into chunks can take the brownies over the top.
Whether you are baking from scratch or doctoring up a box mix, with a few minor tweaks you can achieve ultra thick, fudgy, moist brownies every time. Just be sure to let them cool completely before cutting so the interior has time to finish setting up into that blissfully thick chocolate fudge consistency that brownie dreams are made of.