How to Avoid Overbaking Fudge Brownies
Written by Aarushi Agrawal | September 25, 2025
Few things in baking are as heartbreaking as cutting into a tray of brownies, only to discover they’re dry, cakey, and overbaked. The ideal fudge brownie should be dense, moist, and rich, with a chewy bite and soft center. Achieving that texture depends largely on not overbaking. It’s trickier than it sounds, especially since brownies continue to cook as they cool, and signs of doneness can be subtle. Whether you're following a basic recipe or something indulgent like a chocolate fudge brownies with the nuts recipe, understanding how to prevent overbaking can mean the difference between a mediocre tray and a crowd favorite dessert. So here’s everything you need to know to bake the perfect fudge brownies every time, with gooey centers and crinkled tops.
Understand what ‘fudge’ means
Fudgy brownies are characterized by a moist, dense interior with just enough structure to hold a clean slice. They contain a high ratio of fat to flour, and often include melted chocolate in addition to cocoa powder. Unlike cakey brownies, which use more flour and sometimes baking powder, fudgy brownies rely on minimal dry ingredients and typically omit leaveners to retain their dense consistency. Overbaking introduces too much heat for too long, which causes the structure to dry out. Even a few extra minutes in the oven can push a fudgy brownie into cakey or crumbly territory.
When in the oven, keep an eye on the edges, not the middle
One of the most common mistakes bakers make is testing doneness by checking the center of the pan. With fudge brownies, the edges cook faster than the center, and the goal is to remove them before the middle is fully set. Visual cues to look for include the edges pulling slightly away from the pan, the top has a shiny, crackled surface, the center jiggling slightly when the pan is shaken gently, and the toothpick coming out with a few moist crumbs. If your toothpick comes out completely clean, the brownies are likely overbaked. The ideal moment to remove them is when the edges are fully set and the center is still a bit soft.
Set a timer but still keep checking
Brownie recipes often provide a bake time range such as ‘30 to 35 minutes.’ Always treat the lower end of that range as your first checkpoint, not your final baking time. Start checking at around 28 to 30 minutes. Use a timer and stay nearby during the final minutes. Every oven is slightly different, and factors like altitude, pan type, and ingredient temperature can affect baking times. Trust your senses over the clock.
Understand the pan you’re using
The material and size of your baking pan significantly impact how brownies bake. Metal pans conduct heat efficiently and are great for even browning. They also bake slightly faster than glass or ceramic. Glass pans retain heat longer, which can lead to overbaking if not adjusted. Lower your oven temperature by 25°F, about 15°C, if using glass. Using a 9x9-inch pan when the recipe calls for 8x8 will result in thinner brownies that bake faster. Stick to the recipe’s recommended pan when possible.
Don’t skip the resting time
Once the brownies are out of the oven, resist the urge to cut into them right away. They need time to cool and finish cooking from residual heat. Let the pan rest on a wire rack for at least 1 hour, and for ultra clean cuts and firm texture, consider refrigerating them for 60 minutes after cooling. Skipping the resting phase can give the illusion of underbaking when the texture just hasn’t set yet, or worse, tempt you to throw them back in the oven and overdo it.
Adjust the mix-ins
Adding mix-ins like walnuts, pecans, or extra chocolate can change the way heat moves through your batter. Dense mix-ins like chopped nuts retain heat and slow baking, while extra chocolate chips might make the centers seem gooier than they are. Be aware of the visual cues and adjust accordingly, rather than sticking strictly to the time.
Don’t overmix the batter
While not directly related to baking time, overmixing can introduce too much air into the batter, leading to a more cake-like texture and a faster, drier bake. Stir the batter just until the flour disappears. Overbeating also activates the gluten, which can make brownies tough.