How to Know When Your Brownies Are Cooked – A Fudgy vs Cakey Baking Guide
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Time to read 4 min
📌 Editor's Note (2025 Update):
First published to help bakers master brownie doneness, this article has been updated with fresh tips, FAQs, and expert insights for perfect results every time.
Ever pulled brownies out of the oven and wondered, “Are they actually done?”
At Dello Mano, we’ve baked over two million brownies by hand, and we know that moment of uncertainty all too well. Undercook them, and they won’t set. Overbake them, and you lose that magical texture.
In this guide, we’ll show you how to confidently tell when your brownies are baked to perfection, using simple, sensory signs that work whether you like them rich and fudgy or leaning cakey. No timers, no guesswork, just the clear indicators that your brownies are ready.
Why Getting Brownie Doneness Right Matters
Perfectly baked brownies are a balance of texture, flavour, and moisture. When you master the art of timing, you unlock the difference between an okay brownie and one that's unforgettable. At Dello Mano, every small batch is carefully baked by hand, and these same tips will help you achieve delicious results at home.
A handmade Dello Mano brownie, baked to fudgy perfection with a crackled top and moist centre — the hallmark of a perfect brownie.
Key Signs Your Brownies Are Cooked
1. The Glossy, Cracked Top
- Glossy and dry? Good sign.
- Still wet and shiny? Needs more time.
A beautiful, crackled top indicates that the surface has set while the inside remains moist.
2. The Jiggle Test
- Minimal jiggle around the centre: Brownies are ready.
- Centre wobbles like loose jelly: Needs more baking time.
3. The Skewer or Toothpick Test
- Moist crumbs clinging to the skewer: Perfectly baked.
- Wet batter on the skewer: Needs more baking.
- Completely clean skewer: Could be overbaked (especially if you prefer fudgy brownies).
4. The Edges Tell a Story
- Edges pulling slightly away from the pan: Almost ready.
- Firm edges with a set centre: Ideal.
Fudgy vs. Cakey: Timing Differences
Your ideal baking time may vary depending on the brownie style you love:
Texture
Look For
Baking Tip
| Fudgy | Slight jiggle, moist crumbs on skewer | Pull them a little earlier to retain that luscious centre |
| Cakey | Skewer comes out mostly clean | Bake a few extra minutes beyond fudgy stage |
If you’d like to dive deeper into how baking time affects the texture of your brownies, learn more about the difference between cakey and fudgy brownies here.
Typical Brownie Baking Time Guide
- 20–25 minutes: Very soft, almost molten brownies.
- 25–30 minutes: Fudgy and rich (most popular texture).
- 30–35 minutes: Firmer, more cakey brownies.
Common Mistakes When Checking Brownies
- Overbaking "just to be sure" — Brownies continue to cook after removal. Overbaking dries them out.
- Misreading the skewer test — If you’re aiming for fudgy, don't wait for a totally clean skewer.
- Only checking the edges — A set edge doesn't always mean a cooked middle.
- Opening the oven too often — Each open drops the oven temperature and risks uneven baking.
Want to avoid the most common brownie baking pitfalls? Discover the 9 mistakes that could be stopping you from baking the best brownies.
Extra Tips for Perfect Brownie Doneness
- Use an oven thermometer: Many ovens run hot or cold.
- Line your pan with baking paper: It helps with even baking and easier removal.
- Cool in the pan: Let brownies cool at least 20–30 minutes before cutting.
- Know your preference: Want molten and gooey? Slight underbaking is your friend.
Final Thoughts: Trust Your Senses
At Dello Mano, we’ve hand-baked over two million brownies since our early market stall days. Through every batch, we’ve learned that no timer, recipe, or tool replaces your own senses: sight, touch, and even smell.
You'll know when your brownies are cooked when you:
- See the crackly top
- Feel the slight give at the centre
- Smell that rich chocolate aroma wafting from the oven
With practice, you’ll develop the baker's intuition that turns brownie baking from a recipe into a ritual.
Love brownies as much as we do?
At Dello Mano, we’ve spent over 18 years handcrafting brownies with the same care and attention you put into baking at home. If you're ready to taste the magic of perfectly baked brownies, explore our handmade Luxury Brownie™ collection.
Frequently Asked Questions
Can you fix undercooked brownies after baking?
Yes, if your brownies are underbaked and the centre is still raw, you can return them to the oven at 160°C (325°F) for 5–10 more minutes. Cover loosely with foil to prevent the top from overbrowning.
Should brownies be gooey in the middle?
For fudgy brownies, yes! A gooey, moist centre is ideal, but it shouldn’t be liquid or raw. A gentle jiggle is okay; wet batter is not.
Is it better to underbake or overbake brownies?
It’s usually better to slightly underbake brownies for a fudgier texture. Overbaking dries them out and ruins that luxurious chocolate bite.
What happens if I cut brownies too soon?
If you cut hot brownies straight from the oven, they may collapse or turn gummy. Let them cool for at least 20–30 minutes before slicing for clean edges.
How do I check if brownies are done without a toothpick?
Rely on these visual cues: a crackly top, edges pulling away from the pan, and a centre that only jiggles slightly when gently shaken.
Can I use a cake tester instead of a toothpick for brownies?
Yes, a cake tester works just like a toothpick. Look for moist crumbs on the tester (not wet batter) to know your brownies are ready.
What’s the best oven temperature for baking brownies?
For most recipes, 160°C (325°F) is ideal. It allows brownies to cook evenly, especially if you want a soft, fudgy centre without burning the edges.
Want to learn the difference between fudgy and cakey brownies in more detail?
🎁 Ready to skip the oven?
Explore our handmade brownie collection, baked to perfection and delivered Australia-wide.
By Those Who Know Luxury
Trusted by Iconic Brands
Deborah Peralta
About the Author
Deborah is a food scientist and marketing professional with a background in new product development for major food brands. Now co-founder of Dello Mano, she brings over 18 years of hands-on experience crafting premium handmade brownies, cakes, and chocolate creations. Her work blends technical precision with creative flair, championing small-batch baking, thoughtful gifting, and the joy of sharing beautiful handmade food.