Cakey vs Fudgy Brownies: What’s the Difference? | Dello Mano

Have you ever bitten into a brownie and wondered why it's cakey instead of fudgy?

The Dello Mano fudgy brownie

Cakey brownies, true to their name, have a light, airy texture similar to cake. They rise higher, have a more open crumb, and often include more flour and a leavening agent like baking powder. They’re soft and fluffy — less intense, but still delicious.

Fudgy brownies, on the other hand, are denser and more indulgent. They contain more fat (like butter or real chocolate), less flour, and often skip the baking powder altogether. The result? A rich, gooey interior with deep chocolate flavour and that irresistible crackled top.

At Dello Mano, our hearts (and hands) are firmly on the fudgy side. Since 2005, we’ve been handcrafting small-batch brownies with real Belgian chocolate and creamy butter — the kind of brownie that melts on your tongue and makes any moment special.

Curious to taste the difference for yourself?
Explore our Luxury Brownie Collection and discover why fudgy is forever.

Discover the rich history of brownies- and how they inspired us to create our very first handmade batch. 

How texture and ingredients impact brownies

By now, you know: fudgy brownies have more fat, cakey ones more flour — and a leavening agent like baking powder gives cake brownies their light, airy rise.

But what if you follow a recipe and still end up with the wrong texture?

You're not alone — we often hear from home bakers who set out to make one style but get another. Sometimes, it's an issue of ingredient ratios, baking time, or even mixing technique. A few small changes can shift the balance from chewy to fluffy (or vice versa) without you even realising it. 

For a deeper exploration of how ingredient choices and mixing techniques influence brownie texture, refer to Serious Eats' Glossy Fudge Brownies Recipe.

In the next section, we’ll explore what causes these brownie mix-ups — and how to get the result you want.

Why your brownies might turn out cakey

Setting out to make fudgy brownies only to find cakey squares in the oven can be frustrating. Here are the most common culprits behind that unexpected texture:

1. Too Much Flour:
   Even a slightly heavy hand with flour can push a brownie toward cakey. Stick to trusted recipes that clearly list a high ratio of chocolate or butter to flour. 

Tip :Using cake flour instead of plain flour can completely change your brownie texture — learn more about cake flour and its role in baking here.

1. Leavening Agents:
   Baking powder or baking soda adds lift — great for cakes, but not for rich, fudgy brownies. Skip any recipe that includes them if fudgy is your goal.

2. Overmixing the Batter:
   Mixing introduces air. The more you mix, especially with an electric mixer, the more aerated (and cakier) your batter becomes. Mix until just combined, and keep things gentle.

3. Underestimating the Recipe Image:
   If a recipe doesn’t specify texture, look at the photos. A glossy, gooey centre with a crackled top usually signals a fudgy brownie. A dry or airy crumb = cake territory.

✨Baker’s Tip: Want fudgy? Look for recipes rich in chocolate and fat, with no leavening agents, and mix with a light touch.

Tips for fudgy brownies

Eggs, baking time & bakeware

Eggs play a key role in brownie structure — they bind the ingredients and affect the texture. Always use room-temperature eggs to ensure smooth incorporation. Cold eggs can cause uneven mixing and impact the final texture.

Here are a few more essentials for perfect fudgy brownies:

• • Watch your baking time:
    Fudgy brownies bake for a shorter time than cakey ones. Pull them just before the centre fully sets — they’ll firm up as they cool.

  • Don’t overbake:
    Brownies continue cooking after you remove them from the oven. Slight underbaking preserves that rich, gooey interior.

  • Use the right pan:
    Glass pans bake more evenly, but metal pans can cause edges to cook too fast. Avoid oversized pans — they’ll spread your batter too thin and lead to overbaking.

Want to go even deeper into the art of gooey brownies read our article called  The secret to gooey brownies tips from artisan bakers.

Final thoughts

In the end, the best brownie comes down to texture and personal taste.
Cakey brownies are light and fluffy. Fudgy brownies are dense, rich, melt-in-your-mouth indulgent.

Whether you're team cakey or forever fudgy, the secret lies in your fat-to-flour ratio, mixing method, ingredients, and bake time.

At Dello Mano, every brownie is handmade in small batches, using real Belgian chocolate and premium ingredients — because no matter your preference, luxury should taste unforgettable.

Explore Our Fudgy Brownie Favourites

If you're a fan of that rich, gooey centre, our Classic Luxury Brownie is the perfect fudgy treat. For something a little bolder, try our Salted Caramel Brownie or the espresso-kissed crunch of our Espresso Walnut Brownie. You can try all three in our Favourites Luxury Brownie Gift Box.