When switching from an airy cake batter to a dense, fudgy brownie batter, it's all about changing the ratio of flour too fat. This recipe only calls for 3/4 of a cup of flour and I added the melted chocolate chips to get that fudgy center for the brownies. If you happen to prefer a more cakey brownie - feel free to add an additional 1/4 cup of flour. I haven't toyed with this yet, though, so you're flying blind on cook time.