The Way You Mix Brownie Batter Determines How Fudgy They Are

Ultimate fudgy homemade brownies are a favorite dessert for many chocolate lovers. These dense, but chewy cake-like squares first debuted in the United States in print in 1896, per Sponge, when they graced a page of Fannie Farmer's "Boston Cooking-School Cook Book." Sponge goes on to share that these beautiful confections straddle the worlds of cakes and cookies. How is that possible? While a brownie may seem more cake-like than cookie, it is considered to be more of a cookie.

But regardless of how they are classified, one thing is certain: Brownies are delicious. Something Swanky explains you can add nuts, candies, or even browned butter to take your brownies to the next level. In fact, everyone from Victoria Beckham to Kris Jenner to Snoop Dogg has a go-to brownie recipe, per Insider. 

But if you are making this confection at home for an after dinner dessert or for the kids' school bake sale, you may be surprised to learn that the way you stir your brownies can affect how fudgy they are.

Taste of Home explains that fudgy brownies don't just happen. How you stir your ingredients influences the taste and texture of your final product. Something Swanky concurs, noting that when you stir or whisk too much, you end up with air pockets that get big and create the cake-like brownie. And, if you are hoping for cake-like brownies, then you want to use a little more of your leavening agents — think baking soda and flour. 

But if you are in search of the fudgiest of fudge brownies, Something Swanky says you are going to want to add some butter and chocolate to your mix. The blogger goes on to share that these two ingredients will help to create that gooey, rich, and decadent bite that makes you want to eat an entire plate of this dessert. Additionally, FairyTale Brownies notes if you melt the butter rather than cream it, you will get that rich, fudge flavor in your brownies. Taste of Home also recommends staying clear of your handheld mixer if you want fudgy results. Instead, they suggest using a silicone spatula to accomplish the blending of ingredients and mixing until the flour can no longer be seen.