The Science Behind the Perfect Brownie – Kitchen Conundrums with Thomas Joseph

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There are those that would describe perfect brownie as cakey with an airier interior, and then there are those who prefer them on the fudgier side. And while the ingredients in both recipes aren’t that different, it’s the ratios that vary just enough totally change texture of the final product.

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Sarah Carey is editor of magazine and her job is come up with best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

The Difference Between Fudgy and Cakey Brownie Mix – Kitchen Conundrums with Thomas Joseph

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97 Comments for The Science Behind the Perfect Brownie – Kitchen Conundrums with Thomas Joseph

  1. jbooks888 on March 8, 2015: (Reply)

    Isn’t a ‘cakey’ brownie really just a chocolate cake?
    Actually, here’s an idea – next time you make a chocolate cake and it
    doesn’t rise too well, tell everyone it’s brownies.

  2. Cakeliciousss on March 8, 2015: (Reply)

    Where can I find the written recipes for both brownies?

  3. Hunnie B on March 8, 2015: (Reply)

    Awwwww……brownies, thank you so much for these great tips Thomas !

  4. I, Adaora on March 8, 2015: (Reply)

    Team FUDGEY! 

  5. PwnngNbs on March 8, 2015: (Reply)

    This looks excellent. Although I’d love to eat it all in one sitting, I’d
    probably eat them over 3 days or so. How long could they maintain well for
    and do you have some storage suggestions? Thanks so much!

  6. Zoe Zoe on March 8, 2015: (Reply)

    Am I the only one who prefer cakey brownie than fudgy one here? D’:

  7. sjchang2 on March 8, 2015: (Reply)

    Great video, I wanted to know how to make both cake and fudge brownies but
    most importantly, getting that awesome papery top.

  8. Yee Tung Kwok on March 8, 2015: (Reply)

    may i ask if i want a brownies was crisp on outside and inside was nice and
    chewy testure and a little bit juicey what is this kind of brownies is it

  9. Darcy Styles on March 8, 2015: (Reply)

    Is it 350 Celsius or Fahrenheit? 

  10. Thelma Velazquez on March 8, 2015: (Reply)


    my mouth is literally watering!!! thanks for making me crave this… DX

  11. Satida Fa on March 8, 2015: (Reply)

    May i have the recipes?

  12. id_dhin on March 8, 2015: (Reply)

    Can anyone tell me how many grams in one stick of butter? 

  13. vidya kothakotha on March 8, 2015: (Reply)

    Perfect lemonade 

  14. PerdueTheCAt on March 8, 2015: (Reply)

    Hi Thomas. I made these tonight and they are yummy, definitely fudgy. I
    didn’t have wheat flour so I improvised with some cashews, which I whizzed
    into a coarse meal. It turned out great. Thanks for sharing your tips.

  15. Dalila Gomez on March 9, 2015: (Reply)

    I wish they would right the ingredients down

  16. Dalila Gomez on March 9, 2015: (Reply)

    Write *

  17. Fatima Garza on March 9, 2015: (Reply)

    French macarons please!!!! 

  18. Smithson Sunny on March 9, 2015: (Reply)

    hey, where can i find the recipe for the video. i mean the proportions,etc.

  19. Anthony Taylor on March 9, 2015: (Reply)

    I was loving this video until you had to tell me to cut my one brownie nine
    times . I don’t need that negativity in my life ;p 

  20. Shauna Wang on March 9, 2015: (Reply)

    Awesome video!! 

  21. 1024specialkay on March 9, 2015: (Reply)

    you are so talented!

  22. T Anidjar on March 9, 2015: (Reply)

    I love fudgy brownies, I detest dry brownies. Most of the desserts I make
    have to be light or smooth like silk pies, cheesecakes, etc.. No dried,
    heavy desserts for me, my family, or friends.

  23. Christine Clifton on March 10, 2015: (Reply)

    I cant let browny to cool before cutting it’s just so much better warm

  24. BecomingBianca on March 11, 2015: (Reply)

    Wait… Why is no one talking about the binder clips on the pan?? Did he
    bake it like that?!!? How did they not melt – they’re plastic!!!
    Surely you just remove them right before baking…

  25. xgreen7 on March 11, 2015: (Reply)

    I am one of your brownies conundrum requester 🙂 Will try this
    someday. Thank you very much! 

  26. carlos pelewin on March 11, 2015: (Reply)

    You are The BEST!

  27. Sheela Rupani on March 11, 2015: (Reply)

    Thomas — did you leave the binder clips on in the oven?

  28. Adrian Caluya on March 11, 2015: (Reply)

    Can you show us how to make condensed milk? They say it’s just milk and
    sugar and if it is just that and boiling it for a period of time, it’s
    better than buying it and I can also make it in large quantities. 

  29. Hoi-Yi Ho on March 11, 2015: (Reply)

    * 6 oz Chocolate
    * 1 stick butter
    * 1 1/2 cup sugar
    * 3 eggs
    * 1/4 cup cacao powder
    * salt
    * 1/2 cup & 2 tbsp flour
    –> 35/40 min, 350

  30. Savanna Phung on March 12, 2015: (Reply)

    general French macaron baking.

  31. Shine W on March 12, 2015: (Reply)

    Someone asked if dates could be replaced for the sugar? I would also like
    to know what the best sub for sugar might be for a fudgy or chewy brownie.
    Just turned the big 5. 0. and trying my hand at eating more healthy. I
    realize it’s all in portion control but when it comes to brownies I have NO
    control! LoL Very helpful tutorial, thanks for posting :-)

  32. lovinlife108 on March 12, 2015: (Reply)

    Science is sweet:)

  33. vergil arma on March 12, 2015: (Reply)

    nice video. but once you’ve melted chocolate with butter it won’t seize if
    a little water gets into it.

  34. Marcela Bustamante on March 12, 2015: (Reply)

    Loved the video! Please include the weight of the butter in future videos.
    I live abroad and the weights of sticks of butter are different. Don’t want
    to have to look it up every time. Thanks!

  35. Jody's FunFoodReviews on March 13, 2015: (Reply)

    3 eggs. No thanks.

  36. Marcus Ong on March 13, 2015: (Reply)

    Can you make a video on how to make buttercream icing of various sweetness
    (i.e. less sweet), but still maintaining stiffness. thanks! great video!

  37. Nance-ellen Draper on March 13, 2015: (Reply)

    Can you talk about in drawer knife holders? I believe that Wusthof and
    Henckels both say to store knifes with the blade down to protect the blade
    from anything that might fall on the organizer. Can you confirm this. There
    seems to be a large controversy over this and no one out on the internet
    seems to know for sure. All of the included instruction from knife drawer
    organizers state to place the knives blade down. This does not ruin the
    blade, because 1. wood is soft and 2. the hilt stops it from banging
    around. Please, please clear this up for us.

  38. Uri on March 13, 2015: (Reply)

    Team cakey brownies!!!!

  39. Serfela SweeC™ on March 14, 2015: (Reply)

    Can anybody tell me the whole ingredients? And can anybody tell me how much
    is a cup, tablespoon, teaspoon, stick and etc? I can’t seem to understand!

  40. n ford on March 14, 2015: (Reply)

    This was a great video…thanks!

  41. Kandy Kate on March 15, 2015: (Reply)

    this is a great channel! <3 

  42. Elly D. on March 16, 2015: (Reply)

    how much butter is there? (in grams or cups) 

  43. Steve Harvey on March 16, 2015: (Reply)


  44. Kelsey Gertje on March 16, 2015: (Reply)

    Person who doesn’t know me well: Do you like fudgy brownies or Cakey
    brownies? Me: Yes.

  45. Micky Antiforms on March 17, 2015: (Reply)

    for some retard like me, oz and degrees, in grams and european degree

  46. Erica Wong on March 17, 2015: (Reply)

    I got a recipe at didn’t use chocolate and used brown sugar and coco powder
    instead…I couldn’t find the recipe again and I searched for ages, no
    luck, so sad… :(

  47. Asma Mabrouk on March 17, 2015: (Reply)

    Thanks a lot 🙂 

  48. Kjestine Grand on March 18, 2015: (Reply)

    I have never seen butter in brownie before – I always use oil… makes it
    nice and fudgy as well 🙂 But they look delicious!

  49. PuMamIp89 on March 18, 2015: (Reply)

    I am so glad that I found this chanel. You guys always solved my cooking

    LoVE YOOOu, Thanks thanks Thanks!!!

  50. Mimouna Sarroud on March 19, 2015: (Reply)

    I have a problem i can’t find the mesaring cup

  51. sajoyaa on March 20, 2015: (Reply)

    can i use milk chocolate instead of bitter sweet?

  52. Cheryl K on March 20, 2015: (Reply)

    YUM YUM…looks awesome!! Thanks for sharing this

  53. Ruth Heredia Giron on March 20, 2015: (Reply)

    Q cosaa más feaa maldito UN EEUU

  54. Kai Kkamjjong on March 21, 2015: (Reply)

    Thankyou for the recipe although I have to search myself for the exact

  55. Junyuan Li on March 21, 2015: (Reply)

    Thank you, Thomas. I enjoy watching your videos! I made the fudgy version
    following your steps carefully, and it turned out great. I love the
    texture, so fudgy! I was afraid that it would be too sweet with 1.5 cup of
    sugar, and it is. I zested in a lemon in the step where you suggested it
    would be time for the mix-ins, trying to reduce the sweetness, but it
    didn’t help much. I was wondering how I can maintain the fudgi-ness while
    lowering the sweetness at the same time when I make it again.

  56. Colin Hampton on March 22, 2015: (Reply)

    Would you add less sugar if making this recipe with semisweet chocolate?

  57. at2022t on March 22, 2015: (Reply)

    can you substitute cocoa powder for the chocolate, its too expensive where
    I live

  58. Amelia Bee on March 22, 2015: (Reply)

    This is why I love baking so much, it really is just applied chemistry at
    its best!

  59. Mary Gamino on March 22, 2015: (Reply)

    Thanks for your great recipe showing the difference ways to make cake or
    chewy brownies.. great instruction. I too like the chewy kind !! I have
    seen a lot of people add a little coffee or expresso to their brownie
    batter.. or the instant coffee crystals ; it gives it a nice rich flavor
    too. on my

  60. 85Selk on March 23, 2015: (Reply)

    Great recipe! Please would you do a video for blonde brownies…I’ve always
    wanted to make them :)

  61. evilcrumbs on March 23, 2015: (Reply)

    idk when you just fully scraped out every bit of the batter into the pan it
    just made so satisfied

  62. Christine Cahill on March 23, 2015: (Reply)

    Can someone please help me?
    I have no idea what happened. I meldted my chocolate and butter and when I
    poured in my sugar exactly like he did it started clumping together, the
    sugar didnt melt at all. I’ve now wasted 6 oz of chocolate and a stick of

  63. MiFFiL on March 24, 2015: (Reply)

    Fudgy brownie all the way. I make spicy fudge brownies at my work.

  64. Rin S on March 24, 2015: (Reply)

    How about chewy?

  65. Roz Sa on March 24, 2015: (Reply)

    let me give you a much quicker and simpler way to come up with both. Just
    bake them longer (cakey), and less (fudgey). If you put a toothpick into
    the batter, it will come out moist and you have a fudgey brownie. When
    that’s the case and the top has cracked, take it out and let it cool.
    otherwise just cook it for longer, and you’ll get a cakey brownie. 

  66. Justitia on March 24, 2015: (Reply)

    Neither. I like mine cakeyly fudgy, too fudgy is heavy, too cakey is just
    cake, it needs the perfect balance. 

  67. Summer Rose on March 25, 2015: (Reply)


  68. joseph burtulato on March 25, 2015: (Reply)


  69. Keith Lee on March 26, 2015: (Reply)

    Fudgy always! Cakey, I prefer a regular chocolate cake!

  70. cheryl wu on March 26, 2015: (Reply)

    is there anyone know how much baking powder to put in this recipe for caky

  71. BlueAugustsky on March 26, 2015: (Reply)

    you make everything so easy. Please do macarons next because I can never
    make them without it either being hollow or overcooked.

  72. Anomaly on March 26, 2015: (Reply)

    I subbed when you said you preferred the fudgy brownie, excited to go
    through all your vids.

  73. Charlene Tan on March 26, 2015: (Reply)

    When u say one stick of butter, do you mean 113g or 227g? Kinda confusing
    cause here in Singapore one stick is usually 227g (: and many recipes
    online says one stick is 113g, but im not too such about this one! 

  74. Maryell Herrera on March 26, 2015: (Reply)


  75. Nani F on March 26, 2015: (Reply)

    Fudgy all the way!

  76. MissAstrid17 on March 27, 2015: (Reply)

    Very helpful video, I actually did not know how you created the difference!
    I personally like cakey brownies :D

  77. Cris Book Lover on March 28, 2015: (Reply)

    TABLE? OCD TIME…… x.x

  78. HeyLookItsAmy on March 28, 2015: (Reply)

    Fantastic video!

  79. Kimura-chan on March 28, 2015: (Reply)

    I enjoyed this video – he explained it very well.

  80. Alayne89 on March 28, 2015: (Reply)

    Fudgey/Chewy preference here. Thank you for this video! It will likely
    change my cooking style.

  81. Sarah Stenske on March 29, 2015: (Reply)

    I tend to like fudgier brownies, but to be honest most fudgy browny recipes
    out there I find are little too much for my taste. No matter how long it
    bakes I feel like I’m eating a doughy, underbaked, chocolate glob because
    the fudginess is just too extreme. I always add a little extra flour or a
    little baking soda to whatever fudgy brownie recipe I’ve used. I don’t know
    if anyone else feels the same way.

  82. Christian Linkert on March 29, 2015: (Reply)

    People who like cakey brownies cannot be trusted!

  83. ✮ Illuminati ✮ on March 30, 2015: (Reply)

    I love all brownies. They are beautiful the way they are no matter the
    size, color or where they come from. 

  84. martinez vera lucia on March 30, 2015: (Reply)

    Excuse me please, how much in grames for the butter stick? 

  85. Genaro Brusuelas on March 31, 2015: (Reply)

    He is so talented 🙂 

  86. BlanchTurnip on March 31, 2015: (Reply)

    Your kitchen is absolutely beautiful. I also like how you use so many
    angles to show everything and all your utensils are selected carefully.
    Everything is placed beautifully; it is just perfect.

  87. Hassan M on March 31, 2015: (Reply)


  88. Mathias Lindberg on April 1, 2015: (Reply)

    I make my brownies with a lot of fat, more flour and less eggs. I’ve seen
    American recipes that use way too many eggs, and not enough flour. More
    eggs doesn’t make it fudgy, it just makes it bad. Use more butter and more
    flour, and if all the sugar doesn’t dissolve in the oven, add less sugar.
    It’ll be a little less sweet, but it’s also be the same throughout the

  89. braulioallo on April 2, 2015: (Reply)


  90. Merlin Smith on April 4, 2015: (Reply)

    When I add the sugar to the melted chocolate-butter mixture it starts to
    get lumpy 🙁 … Is it because I added the sugar all at once?

  91. Ishi Barroquina on April 5, 2015: (Reply)

    Can I replace the chocolates with Cocoa Powder instead? If yes what ratio
    would it be?

  92. Celeste Lim on April 7, 2015: (Reply)

    how many grams of butter for fudgey brownies?

  93. Puteri Emilia on April 7, 2015: (Reply)

    Can you teach me what is tempered chocolate and compound chocolate?

  94. love luv on April 10, 2015: (Reply)

    is that ok if i dont add cocoa powder?

  95. 2424pie on April 10, 2015: (Reply)

    Can i double the recipe? If yes, what size of pan suitable for the doubled
    recipe and within what time should i bake it? Pls answer..thank you

  96. James Talvy on April 10, 2015: (Reply)

    Does anyone know where to get that nice square pan he uses?

  97. Du đường ray on April 11, 2015: (Reply)

    can i have the recipe

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