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Bake better. Fudge deeper. Master the brownie.
When I first wrote this article, we were many years into Dello Mano. At the time, we had hand-baked just over 1 million brownies — each one crafted with care and intention. Since then, we’ve baked nearly 2 million brownies, and with every single batch, we’ve learned something more about what makes a truly great brownie.
From our humble beginnings at a Brisbane market stall to becoming Australia’s original luxury brownie brand, one thing has never changed: perfect brownies aren’t born — they’re made. Carefully. Intentionally. One small batch at a time.
Here’s our updated list of 9 common mistakes that may be standing between you and brownie perfection — and how to fix them, straight from our kitchen to yours.
Learn the difference between cakey and fudgy brownies so you can better understand how to fix them, straight from our kitchen to yours.
Brownies are not cake — but overmixing your batter can make them feel that way. Whipping too much air into your mixture creates a fluffier texture, which might work for sponge… but not for fudgy.
Dello Mano Tip: Mix your eggs and sugar thoroughly first (until pale and creamy), but once the flour and melted chocolate go in, stir gently — just enough to combine.
Founder’s Insight:
“In our early days, we tested and tracked every variable — even how many stirs we gave a batch — to set what we called the Best Brownie Standard. Getting this step right was non-negotiable.”
We know the excitement. You’re halfway through measuring the sugar when you realise the recipe calls for melted butter… and you’ve just creamed it cold. Tiny details can derail a whole tray.
Always read the recipe through before you begin — and make sure it's from a trusted source. Bonus points if they actually test their recipes.
Pro Tip: Record any changes you make that worked well. Future-you will thank you when trying to recreate that perfect result.
A stuck brownie or dry, crunchy edges can be caused by improper pan prep. Brownies aren’t like cake — they benefit from insulation.
We recommend lining both the base and sides of your pan with baking paper. It makes for cleaner removal and more consistent edges. If you love a crunchy edge, feel free to experiment — but if you’re chasing fudgy perfection, line it up.
All chocolate is not created equal. The flavour, texture, and fat content of your chocolate can dramatically affect your brownie outcome. Choosing low-quality chocolate can leave you with a bland or greasy bake.
Dello Mano Tip: Use the best chocolate you can afford — ideally one you’d enjoy eating on its own.
Founder’s Insight:
“We care so deeply about our chocolate that we travelled to Ghana, visited cacao farms, and traced the beans’ journey to Belgium. That’s how important chocolate provenance is to us.”
Don’t forget: Chocolate choice affects sweetness, texture, and bake time. Test a few options until you find your signature.
Want to dive deeper into baking chocolate? Read our [Ultimate Cocoa Powder Guide] for essential insights.
Your pan matters more than you think. A pan that's too small, too deep, or even the wrong material can cause overcooked edges and undercooked centres.
Quick Fix: If you're using a different size than the recipe calls for, adjust the temperature slightly down and extend the baking time — or reduce time if your pan is shallower.
Cold eggs don’t mix well. Literally. They can shock your batter, causing the fats to seize or your mix to split.
At Dello Mano, we always condition our eggs — which means leaving them at room temperature for at least an hour before baking. It helps them blend smoothly, aerate properly, and emulsify with fats like butter and chocolate.
Founder’s Tip: Forgot to take eggs out? Soak them in warm water (not hot!) for 5–10 minutes.
This classic baking term refers to mixing eggs and sugar until the mixture becomes thick, pale, and silky. It’s a foundational step for fudgy texture.
When you lift the whisk, the batter should fall in a ribbon that sits on the surface briefly before blending back in.
A common culprit of brownie failure is getting the bake time wrong. Go too long, and your brownies are dry and cakey. Too short, and they’ll collapse into raw batter.
Read: How to Know When Your Brownies Are Cooked
We get it. The smell is irresistible. But slicing into a hot tray is the fastest way to ruin your brownie presentation.
Brownies need time to set as they cool. Cutting too early will lead to crumbling, sticking, or gooey edges. Be patient — the wait is worth it.
Pro Tip: For clean lines, use a long knife, wipe between cuts, and consider chilling for 30 minutes before slicing.
We’ve done the brownie testing for you.
Explore our Classic Luxury Brownies — baked with real Belgian chocolate, premium ingredients, and over 18 years of brownie devotion.
How do I know when brownies are done baking?
Brownies are done when a skewer inserted into the centre comes out with a few moist crumbs (not raw batter). The edges should also start to pull away from the sides of the pan.
Why are my brownies cakey instead of fudgy?
Cakey brownies are usually caused by overmixing the batter or using too much leavening. For a fudgier result, mix gently and avoid adding too much air.
Can I use any type of chocolate in brownies?
You can, but the results will vary. Higher quality chocolate with a balanced fat content yields a richer texture and better taste. Always choose a chocolate you enjoy eating.
Do I need to let brownies cool before cutting?
Yes. Let brownies cool completely before cutting to allow them to set. For super clean edges, you can chill them briefly in the fridge before slicing.
Should brownie eggs be at room temperature?
Yes — room temperature eggs mix more evenly and help create a smoother batter. Cold eggs can cause the batter to split or not emulsify properly.
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