Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them. Personally, I think that a fudgy brownie is the only way to go.

Ingredients. Fudge doesn't contain very much besides chocolate, sweetened condensed milk and if you want some inclusions like nuts, marshmallows, cookies, cacao nibs, peanut butter, dried fruit and so on. Whereas brownies contain cacao powder (no chocolate!), flour, eggs, butter or oil, baking powder and nuts.

Sugar, wheat flour, fat reduced cocoa powder (7%), palm fat, salt, modified corn starch, raising agents: sodium bicarbonate, monocalcium phosphate; flavouring. Contains wheat ingredients and may contain milk, egg and soy ingredients.

First, brownies are plain addictive. It isn't too soft and fluffy like a chocolate cake, and it's never tough and dry. We load our brownies with chocolate and butter and great eggs so they remain deliciously seductive for many months.

The exact origin and inventor of this delicious confection are hotly debated. However, many believe the first batch of fudge was created by accident when American bakers “fudged” a batch of caramels. Hence the name “fudge.”

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

brownie noun [C] (CAKE) a small, square chocolate cake that is soft in the middle, often with pieces of chocolate or nuts in it: I made a batch of brownies.

In 1915 Lord Baden Powell's sister Agnes suggested the name 'Brownies', who were helpful little creatures in a fairy story she loved. There were several variations of uniforms for the Brownies, of which Helen is wearing one. The blue uniform continued as an alternative until 1921.

Fudge is one of the rare exceptions to the rule that sugar crystals are not desirable in candy. Tiny microcrystals in fudge are what give it its firm texture. The crystals are small enough, however, that they don't feel grainy on your tongue, but smooth.

Fudge is a dense, rich confection typically made with sugar, milk or cream, butter and chocolate or other flavorings. The base for fudge is boiled until it reaches the soft-ball stage (135 to 140 degrees F), then stirred or beaten as it cools to minimize the formation of sugar crystals.

fudge, creamy candy made with butter, sugar, milk, and usually chocolate, cooked together and beaten to a soft, smooth texture. Fudge may be thought of as having a consistency harder than that of fondant and softer than that of hard chocolate.

Variously flavoured fudges are used as cake icings and ice cream toppings.

An interesting fact about brownies is that they continue cooking even when they come out of the oven! You'll still need to work out the perfect time to take them out of the oven to make sure they aren't under or over baked, especially if you want a really fudgy brownie experience.

The first officially documented brownies were made in Chicago for a ladies' fair luncheon in the late 1800s. The event chefs were asked to invent a new dessert that could be included in the boxed lunches at the events. These brownies were decorated with an apricot glaze and a layer of walnuts.