These look great, Chef John. I'll definitely make them as a brownie lover. However, as an European, every time I make one of your recipes I wish we had the ingredients in metric units as well. It would be great if you could include metric measurements, too. Here are my conversions for all those who use and/or prefer metric units when baking: ⅔ cup all-purpose flour = 90 g ¾ teaspoon kosher salt = 6 g 3 ounces unsweetened chocolate, chopped = 90 g ½ cup unsalted butter = 113 g 1 ¼ cups white sugar = 250 g 2 large eggs 1 teaspoon pure vanilla extract = 5 ml
THANK YOU for your point about fudgy vs. undercooked brownies. I got so angry watching the last season of the Great British Bake Off hearing the judges insist on spewing lies and slander about brownies 😡 The only thing worse than a cakey brownie, is undercooked cake batter masquerading as a fudgy brownie.
I’ve made these three times now. And not once has the batter been that fluffy. I did have better luck with a full cup of flour. And they’ve all needed 45 to bake and not 30. (All still delicious though) but always somewhat underdone in the middle. UPDATE: first attempts were with ~80% cocoa. (Not a huge fan of dark chocolate as it is) but I just used 99% and the batter looked PERFECT, I also used a smaller bowl with steeper sides to mix the eggs and sugar. 🤞. Sorry I ever doubted chef John. 4th times the charm!
Made these yesterday and please make em. It’s the best brownie I’ve ever had. I followed the recipe exactly (and that was a lot of back and forth converting cups into grams haha) and wow... I was speechless.
@@clxwncrxwn Look, the universe is about 14 billion years old. If you take that into consideration, my average brownie per year consumption is pretty low.
I made these brownies and they were amazing. But I had a brownie epiphany that IMO made them better. I saw Adam Ragusea's video about how he makes every piece of lasagna an edge piece and I thought that maybe I could use that strategy and apply it to brownies. So I baked the brownies 3-4 minutes short of being done, then I cooled them and put them in the fridge to make the cutting easier. The next day, I cut the brownies and baked them each separately for 7-ish minutes at the same temperature and now EVERY PIECE IS AN EDGE PIECE! It was so good and I'm happy I figured this out.
We watched this video and my husband was like I'M GOING TO MAKE THIS RIGHT NOW. And he did and it was extremely delicious. We didn't have any bakers chocolate so we used cocoa powder and it was still the best brownie I've had in a long time. So long boxed mixes definitely don't need you anymore!
@@cleverphrase Sorry I didn't see your reply until now. For each ounce of bakers chocolate you swap out use 3 tbsp cocoa power and 1 tbsp butter (or oil). So we used 1/2 cup plus 1 tbsp cocoa and 3 tbsp butter.
Made these twice and the second time I added a 1/2 cup organic cocoa nibs (the crunch of nuts without hearing complaints from nut haters or allergic family and friends) and served room temp with a scoop of coffee ice cream. These are NIRVANA with or without the nibs. BEST. BROWNIE. EVER.
I started baking at age seven. I'm now 60 and this is the first time I've been able to get the shine on top, which is a hallmark of a proper brownie. This makes me so happy! Thanks!
OK, just finished cooling, waiting and waiting and waiting and now tasting! THESE ARE THE BEST BROWNIES! Tongue don't lie, fork don't lie and teeth don't lie. The texture is perfect, the crust is perfect and the fudginess is perfect. Thanks Chef John! My new go-to brownie recipe.
I made these last night and just like his fork, Chef John don’t lie. These are the best brownies I’ve ever made, fudgy in the middle, with a chewy, dense crust. So good! I having one with my morning coffee today to start the day with a smile. Of course I can’t make anything without messing around with recipe, so mine have a handful of chopped pecans in them. Either way they’re wonderful, thank you Chef John!
@RUclips Account I don’t know how cultured I am, but my girl and my son think I’m a fucking genius in the kitchen. A few of Chef John’s tips and I’m untouchable. My stove is filthy but my pans are always clean. (Remember to deglaze!)
@@jasong7373 not sure who shit in your cereal this morning but it was what is commonly known as a “joke”. At worst, an unfunny but lighthearted comment. Sorry it upset you so much. Not entirely sure why it did, but I’m sorry nonetheless.
Chef John, remember me? You made the salted caramel recipe (for me) way back when ...., I just made these. Listen, I don’t even love brownies that much. I followed this recipe almost exactly BUT changed a few minor things: I swapped out 1/4 of the white sugar for brown, added 1/2 tsp instant espresso, and added 1/2 Cup of milk ghirardheli chocolate chips. I can say that these, my friend, are how brownies SHOULD be. Chewy, fudgey, and perfect in my opinion. So damn good. Thank you for the ratio that makes the ultimate brownie. You are, and always have been, the BEST.
This is the recipe that my wife and I have been using for years. We like to use a cornbread trick for making these - heat up a skillet in the oven that is preheating, mix up the brownies, pull out the pan, add butter, add the batter and listen to the sizzle, then pop it in the oven to cook. We like how the center stays nice and fudge-y while the bottom gets a little bit of an extra crispy edge texture to it - and a buttered cast iron skillet means it flips right out of the pan and leaves no mess (without all the parchment paper mess). Oh, we also use the Hersey's dark cocoa for the recipe rather than regular cocoa powder. To be honest, it really is very US American cuisine - not a rich flavor that provides depth, and often more of a blander sweet product. It is like Mac'n'Cheese that is just sauce from American Cheese and noodles - but it is also quick and easy to make, and usually turns out well. Best Brownies, processed cheese Mac'n'Cheese, and adding toppings to a frozen pizza were my first forays into cooking so many years ago - and I think of all the money I could have saved if I started learning to cook earlier in life!
I've never seen Chef John be so specific about a recipe's execution. Brownies are serious business, especially when they're the best brownies apparently :)
Chef John, thank you for creating such a lovely community! Not only do gift us with fabulous recipes you brought together a group of people who never fail to make me laugh when reading the comments. It’s just so lovely.
I made these yesterday as a double batch in a 9x13 as suggested - they turned out great! My notes: - The final batter wasn't quite as liquidy as the batter in the video (a little stiff) so I was worried they'd be more cake-like, but nope. Mine still looked almost exactly like the ones in the video and are fantastically fudgy - These ended up slightly saltier than an average brownie, which was OK with me, but instead of doubling the salt you could easily get away with 1.5x the salt Enjoy!
Finally made these. They were absolutely what I was looking for. Minor variations where used full 4 oz bakers chocolate bar instead of 3 oz, added an additional egg yolk, and another tablespoon of butter, plus chopped pecans. Easy.
These truly are the best brownies. I had given up on making brownies from scratch and just decided to buy the box mix. But i tried this recipe and it came out so delicious, i made it like 3 more times. Thank you chef John.
My mother used to make these, out of a 1970s Charlie Brown cookbook. I remember the unsweetened chocolate and the lack of baking powder or baking soda. They were indeed the best brownies ever, and now I can see a batch in my near future... thank you chef John!!
In baking, egg is considered to be a leavener. That's why during the Jewish Passover, which doesn't allow leavened breads, you can't use eggs unless you follow certain rules. :)
My mom couldn't really cook, bless her. You're lucky. For her, sliced banana with sour cream and white sugar dumped on top, could be dinner, and she thought cream cheese and jelly sandwiches were the epitome of gourmet lunches. I subsisted on Alphabits, TV dinners, and Oscar Meyer bologna. I never even tasted peanut butter until I was an adult on my own. You're lucky.
Chef john I can not thank you enough, I feel like I have taken a culinary course watching you videos over the last two years. The amount I have learned from you is unreal.
These REALLY ARE the best brownies I have ever tasted! I made them as a treat for a good friend...she said they were the best she has ever tasted, also! GREAT JOB Chef John!
Made these brownies yesterday and they were great! They are rich and fudgy without being undercooked and the salt was a nice contrast to the rich chocolate. The recipe is simple yet very tasty and I will definitely make them again in the future!
Just when I was back on the wagon after the over-sugared holiday season, I see this video, and now I really, REALLY want a brownie. (Also: thanks for not desecrating these brownies with nuts.)
here in Europe people always add more nuts into the brownie than there is actual brownie. and if they were at least pecan nuts, but mostly they are disgusting walnuts, making the whole experience like chewing on bitter tree bark with the occasional hint of something awesome :(
@@amarug I will never understand how, when it came to choosing a type of nut to add to a dessert, the walnut became the preferred choice. It’s like they felt guilty that the dessert tasted so good so they decided to destroy it with a bland and bitter crunchy thing. “Enjoy this brownie but don’t enjoy it too much.”
One of my favorite brownie modifications is to add the zest of one orange to the recipe and bake as normal. Orange and chocolate is an awesome match. So good.
Truly the best brownies recipe. I halved batch to test and reduced the sugar to 90g and can still get the chewy fudgey texture with crispy exterior. It is still pretty sweet but brownies are supposed to be sweet to hit the spot😋
My favorite parts of a brownie is the edge. The hubby loves the middle. A perfect match! That looked so perfect! I need to make these! Stay safe and healthy out there! Thank you for sharing a part of your day with us!
I've been calling a friend over who claims to make the best brownies and they haven't been showing up, finally decided to come around this Saturday. Guess who is suddenly going to be busy this Saturday!?
Some people think they aren’t real brownies without walnuts. I must admit I agree. However, you have proved how easy it is to make brownies without using a mix. It’s not difficult to measure flour and sugar, folks!
You are sooooo close! All you need to do is add a rounded table spoon of your favorite instant coffee in with the vanilla and you'll be there! Happy New Year Chef! Love your videos!!!
I remember watching one of his older videos and I loved his voice... Now I still love his voice and the jokes he makes! And this brownie is making me hungry! Looks delicious
I get so excited whenever chef john posts something like this, where it’s something i already make fairly often, because it means that now i won’t have to try to remember which recipe is the best and where I found it because I know this one will be Ideal
These were great! If you’re a brownie edge lover and don’t own an all edges brownie pan, shame on you! Look it up! I was gifted one years ago and it’s the only pan I’ll bake brownies in.
Chef John, you've done it again! I made these and you are right - they are THE BEST. Added just a spoonful of espresso powder to really bring out that chocolate flavor. Thanks for this recipe - it's a keeper.
I like this honest humble nothing flashy not covered in 20 pounds of bullshit sprinkles it’s not too doughy and gooey like cake batter it’s The Brownie it’s the ultimate balance Thank you Chef John
I made these tonight for the first time and holy moly, they are about as perfect as a brownie can be. Chewy, chocolatey, a little crunchy. These are definitely top tier brownies.
The smell of these baking is simply amazing. What a difference these make from a box recipe (no duh right?) I am very pleased to have another delicious, fresh made recipe to use. Thanks Chef John!
@@RedPilledAsFuck awww!! Look at the bright side if we are ever by coincidence at the same event it's more brownies for you I'll be by the ginger snaps
Absolutely loved how you clarified the importance of under backed vs proper baked brownie. You pulled me in! I'm making this now. Signed back in, I loved this recipe. Next time, I will add some walnuts on top only. Mixing them with the batter is a no go, they end up soggy. Thanks for this recipe.
I married a man who hates the edges. He also likes his brownies iced with ganache and then frozen. He eats them frozen. So I make them, ice them, then cut them and I get all the edges! I can also defrost one when a craving hits.
@@palaceofwisdom9448 I actually own a pan that bakes muffin tops. It has shallow depressions with a gentle slope and I sometimes also use it to make tarts.
This looks a good one, a lot of brownie recipes don't beat the eggs very much, I think it offsets the heaviness a bit. I think it is definitely worth it to brown the butter and add some espresso powder though, really intensifies the chocolate. I also think using a lower amount of flour and adding some cocoa powder comes out better
And a pinch of salt to enhance the chocolate taste! Here's the recipe with ingredients as well: flavoraddiction.net/flavored-recipes/desserts/learn-what-the-fudgiest-brownie-with-that-perfect-crispy-top-recipe-is/
For a 20x20 cm pan (I use a 5 cm high Parrish Magic Line pan, perfect for brownies) Preheat oven at 175-180ºC Flour 92 gr Salt 0.5 tsp (or nothing) Chocolate 85 gr Butter 113 gr Sugar 250 gr 2 large eggs Vanilla extract Half a nespresso (Just make half so it's really intense, don't make a normal amount to then use half of it) Cook around 45 minutes with the bottom burner only.
Can't eat a brownie without a glass of cold milk, straight from the cow is even better. I had an Uncle that had a dairy farm some 60 years ago. Ditto's when it comes to chocolate chip cookies out of the oven too. My mom would have those when I got home from school as well. Live was a lot better when I was eight years old. I retired back in March of '20 it was a forced thing. So I cook even more thou It's just me. Going to go get the fixings and I am going to make some brownies. And to get milk straight from the cow, going to take whole milk and mix it with heavy cream to taste as I remember it. So there to the food cops.
George.. 💕 It's hard cooking for one. All these chefs and PBS cooking shows cook for four, or a bigger crowd. Maybe you can make the brownies in a 9x-13 pan, knock on a neighbor's door, and leave some on their porch with a note, or while you socially distance farther away. They'd probably enjoy the thought. I can't freeze what I make... freezer real estate is at a premium in my home... just an 18sf fridge. It's nice to meet you here. :).
About 50 years ago when my little brother was being born, my sister and I were sent to my Aunt and Uncle to stay. They lived on a farm and had a cow. The cow had gotten into some wild onions and the milk was so bad tasting. I didn't understand that for a long time. I just thought farm milk was bad and store milk was good. So funny to remember that experience.
I just looked up a new brownie recipe yesterday. This video must be proof that chef john has tapped into the algorithm. Keep those recipes coming! Looking forward to the japanese curry recipe next week
Beating the eggs and sugar truly makes a difference in the brownie's texture. I highly recommend reducing the sugar a bit and replacing half of the sugar with brown sugar for more moisture and flavor as well as adding a few tablespoons of cocoa powder and a teaspoon of espresso powder for even more deep chocolate flavor. You could also brown the butter but honestly the recipe is amazing as is and will definitely be making brownies using Chef John's recipe as a blueprint going foward.
Followed your recipe to the letter, after following two other recipes that were too cakey, then too pasty. These really are the best brownies. As base brownies go, I don't think there's anything that could make it better (save for my tweaks of adding coffee and a crispy Oreo topping that I personally love, but that's my preferences bleeding in). Out-friggin-standing, Chef John. You always seem to be the solution to a good few recipes I try out.
Every time chef John says is the best, it is truly the best... in my opinion of course. A few of chef John’s dishes are staples in my household. If you haven’t tried the St. Patrick’s Day grilled cheese, you were totally missing out. The point is these brownies are freaking amazing.
That would involve more than one step. You need to sauté it gently in the melted butter, an organic solvent, and strain before proceeding. I think this brownie recipe can stand on its own, as is. I don't need to alter my consciousness. And not everyone in Colorado, or anywhere else, imbibes. :)
I bought one of those copper no stick brownie pans with the divided inserts at a garage sale a year ago. I'd never used it until this morning and made this recipe using that pan. I've got to say that pan and these brownies make me seem a better baker than I actually am.
Made these and they came out perfect! Only thing I did differently is added chunks of 60% cocoa chocolate 🍫 bar to the batter after putting in the pan, best brownies I’ve ever had, my family agrees! Thanks again chef John for another great recipe!
These look great, Chef John. I'll definitely make them as a brownie lover. However, as an European, every time I make one of your recipes I wish we had the ingredients in metric units as well. It would be great if you could include metric measurements, too.
Here are my conversions for all those who use and/or prefer metric units when baking:
⅔ cup all-purpose flour = 90 g
¾ teaspoon kosher salt = 6 g
3 ounces unsweetened chocolate, chopped = 90 g
½ cup unsalted butter = 113 g
1 ¼ cups white sugar = 250 g
2 large eggs
1 teaspoon pure vanilla extract = 5 ml
Ditto. I so like a metric measurement as well.
Very helpful!!
Thanks a lot, man! Very nice to have a written recipe right away, without spendinv additiinal time converting every measurement
My hero
Thank you making with the kids this weekend
Brownies are so good they help prevent strokes!
Mostly golf strokes, tennis strokes, swimming strokes.. but still.
Haha!
😂😂
🤣🤣🤣
Excellent!! Hahah
LOLOL!!!!!
THANK YOU for your point about fudgy vs. undercooked brownies. I got so angry watching the last season of the Great British Bake Off hearing the judges insist on spewing lies and slander about brownies 😡 The only thing worse than a cakey brownie, is undercooked cake batter masquerading as a fudgy brownie.
I’ve made these three times now. And not once has the batter been that fluffy. I did have better luck with a full cup of flour. And they’ve all needed 45 to bake and not 30. (All still delicious though) but always somewhat underdone in the middle.
UPDATE: first attempts were with ~80% cocoa. (Not a huge fan of dark chocolate as it is) but I just used 99% and the batter looked PERFECT, I also used a smaller bowl with steeper sides to mix the eggs and sugar. 🤞. Sorry I ever doubted chef John. 4th times the charm!
You know Chef John is serious when he says his are the best
Like he NEVER does that
Yea I'm make these tomorrow
He does it all the time.
Yeah it’s tastys method/recipe. Made them two days ago and they came out really good
In argentina we add on top a layer of dulce de leche, whipped cream and swiss meringue... because life is short and its pleasures are even shorter.
I was just thinking that next time I make them I need to swirl in some dulce se leche :)
What time will they be done? Sounds like I need to head there! Hee hee
Life is short 'cause y'all eat things like that.
@@ackermanlol Short but better life.
Made these yesterday and please make em. It’s the best brownie I’ve ever had. I followed the recipe exactly (and that was a lot of back and forth converting cups into grams haha) and wow... I was speechless.
Me: "I'm gonna have a super healthy start on the new year!"
Chef John: "Let me show you the most perfect brownie recipe imaginable!"
Eat whatever you want, within moderation
@@clxwncrxwn Look, the universe is about 14 billion years old. If you take that into consideration, my average brownie per year consumption is pretty low.
Well, dark chocolate is good for your health
brownies are for mental health
"Raw pasty undercooked batter." Preach.
I made these brownies and they were amazing. But I had a brownie epiphany that IMO made them better. I saw Adam Ragusea's video about how he makes every piece of lasagna an edge piece and I thought that maybe I could use that strategy and apply it to brownies. So I baked the brownies 3-4 minutes short of being done, then I cooled them and put them in the fridge to make the cutting easier. The next day, I cut the brownies and baked them each separately for 7-ish minutes at the same temperature and now EVERY PIECE IS AN EDGE PIECE! It was so good and I'm happy I figured this out.
Might try, I love edge pieces.
We watched this video and my husband was like I'M GOING TO MAKE THIS RIGHT NOW. And he did and it was extremely delicious. We didn't have any bakers chocolate so we used cocoa powder and it was still the best brownie I've had in a long time. So long boxed mixes definitely don't need you anymore!
Did he change the amounts of any of the other ingredients to make these? I'd like to try it with cocoa powder
@@cleverphrase Sorry I didn't see your reply until now. For each ounce of bakers chocolate you swap out use 3 tbsp cocoa power and 1 tbsp butter (or oil). So we used 1/2 cup plus 1 tbsp cocoa and 3 tbsp butter.
How much cocoa powder did you use?
Sorry I just read the rest of this..ty
Made these twice and the second time I added a 1/2 cup organic cocoa nibs (the crunch of nuts without hearing complaints from nut haters or allergic family and friends) and served room temp with a scoop of coffee ice cream. These are NIRVANA with or without the nibs. BEST. BROWNIE. EVER.
Am I the only one who still gets excited whenever Chef John says "around the outside". Just in case!
Eminem’s “without me” instantly plays in my head
I started baking at age seven. I'm now 60 and this is the first time I've been able to get the shine on top, which is a hallmark of a proper brownie. This makes me so happy! Thanks!
I'm hoping Chef John starts putting out some recipes that use the edges of my oven: the center of my oven is getting a little worn down.
What does that even mean
@@charlie_mario6292 it's a joke, because Chef John almost always says something like "this goes into the center of a hot oven".
In this case 4:57
@@XCM666 ok thanks
@@charlie_mario6292 : Never mind. Ya had to *be* there.
@@ginawiggles918 geography joke
OK, just finished cooling, waiting and waiting and waiting and now tasting! THESE ARE THE BEST BROWNIES! Tongue don't lie, fork don't lie and teeth don't lie. The texture is perfect, the crust is perfect and the fudginess is perfect. Thanks Chef John! My new go-to brownie recipe.
Lol Literally some minutes ago I was thinking of making brownies and here is a recipe from Chef John! Thank You!
Same here!
It’s fate!!
Your timing is impeccable, Sir!!!
Same!!!!!
I’m having a bowl of Froot Loops 😋
The best way to enjoy a brownie is warm and topped with a scoop of vanilla ice cream, ideally with a drizzle of chocolate sauce too
Was going to say this also :)
Plus a drizzle of caramel sauce.
next level @*$!
Ditto!!!
and some whipped cream on top!
What, no cayenne?
Haha, that was my first thought as well 🤣....what will happen to the cayenne business?
Chili and chocolate is a traditional combination, adding some optional cayenne wouldn't be out of order.
Do you mean "Cayenne"?
smoak weade.
I would definitely put a punch of cayenne in this
I made these last night and just like his fork, Chef John don’t lie. These are the best brownies I’ve ever made, fudgy in the middle, with a chewy, dense crust. So good! I having one with my morning coffee today to start the day with a smile. Of course I can’t make anything without messing around with recipe, so mine have a handful of chopped pecans in them. Either way they’re wonderful, thank you Chef John!
It made me physically uncomfortable when he didn’t do the ol tappa tappa.
The olllllllllllllll tappa tappa
Well to be fair, he is after all his own Robert Downey of his brownie. I have to agree though that this made me feel... odd haha
I was worried about no shake a cayenne. 😬
You dont wanna tap out the air otherwise im sure he wouldve
I feel the same way about the cayenne additions.
Those look delicious.
weird place to be on the internet, brownies truly bring people together
@@naser3000x Heck yeah they do!
What u doing here?
Make em you won’t
Protip from Finland, add similar rich cacao/chocolate glacing on top of the brownies after it's cooled.
I’m a simple man. I see Chef John and I click.
Legit
@RUclips Account word
@RUclips Account I don’t know how cultured I am, but my girl and my son think I’m a fucking genius in the kitchen. A few of Chef John’s tips and I’m untouchable. My stove is filthy but my pans are always clean. (Remember to deglaze!)
You also talk in memes and don’t think for yourself huh?
@@jasong7373 not sure who shit in your cereal this morning but it was what is commonly known as a “joke”. At worst, an unfunny but lighthearted comment. Sorry it upset you so much. Not entirely sure why it did, but I’m sorry nonetheless.
Chef John, remember me? You made the salted caramel recipe (for me) way back when ...., I just made these. Listen, I don’t even love brownies that much. I followed this recipe almost exactly BUT changed a few minor things: I swapped out 1/4 of the white sugar
for brown, added 1/2 tsp instant espresso, and added 1/2
Cup of milk ghirardheli chocolate chips. I can say that these, my friend, are how brownies SHOULD be. Chewy, fudgey, and perfect in my opinion. So damn good. Thank you for the ratio that makes the ultimate brownie. You are, and always have been, the BEST.
Lying here with covid 19 watching chef john making my favourite cakes. Please smell and taste come back .
You should be spending these days eating every healthy food that you can't stand the taste of.
Rooting for you DB. Hang in there.
Prayer for speedy recovery so you can once again enjoy the finer things in life, like brownies!
You feeling ok DB? Hope you have a strong recovery!
Wish you a quick recovery!
This is the recipe that my wife and I have been using for years. We like to use a cornbread trick for making these - heat up a skillet in the oven that is preheating, mix up the brownies, pull out the pan, add butter, add the batter and listen to the sizzle, then pop it in the oven to cook. We like how the center stays nice and fudge-y while the bottom gets a little bit of an extra crispy edge texture to it - and a buttered cast iron skillet means it flips right out of the pan and leaves no mess (without all the parchment paper mess). Oh, we also use the Hersey's dark cocoa for the recipe rather than regular cocoa powder.
To be honest, it really is very US American cuisine - not a rich flavor that provides depth, and often more of a blander sweet product. It is like Mac'n'Cheese that is just sauce from American Cheese and noodles - but it is also quick and easy to make, and usually turns out well. Best Brownies, processed cheese Mac'n'Cheese, and adding toppings to a frozen pizza were my first forays into cooking so many years ago - and I think of all the money I could have saved if I started learning to cook earlier in life!
I've never seen Chef John be so specific about a recipe's execution. Brownies are serious business, especially when they're the best brownies apparently :)
Can an all cocoa substitute be used for the chocolate; maybe even chocolate syrup?
Chef John, thank you for creating such a lovely community! Not only do gift us with fabulous recipes you brought together a group of people who never fail to make me laugh when reading the comments. It’s just so lovely.
hello how are you?
I made these yesterday as a double batch in a 9x13 as suggested - they turned out great! My notes:
- The final batter wasn't quite as liquidy as the batter in the video (a little stiff) so I was worried they'd be more cake-like, but nope. Mine still looked almost exactly like the ones in the video and are fantastically fudgy
- These ended up slightly saltier than an average brownie, which was OK with me, but instead of doubling the salt you could easily get away with 1.5x the salt
Enjoy!
Finally made these. They were absolutely what I was looking for. Minor variations where used full 4 oz bakers chocolate bar instead of 3 oz, added an additional egg yolk, and another tablespoon of butter, plus chopped pecans. Easy.
Technique. It's all about that technique.
I love this video!
These truly are the best brownies. I had given up on making brownies from scratch and just decided to buy the box mix. But i tried this recipe and it came out so delicious, i made it like 3 more times. Thank you chef John.
16 pieces? I could never eat 16 at a time! I cut them into 4.
But if you cut them into tiny pieces, the calories are so small that they can't find their way to your sss!
Exactly! I always wonder how people cut them into more than 4 pieces with that pan.
I personally like to cut them into 1 :)
🤣🤣🤣🤣🤣
My mother used to make these, out of a 1970s Charlie Brown cookbook. I remember the unsweetened chocolate and the lack of baking powder or baking soda. They were indeed the best brownies ever, and now I can see a batch in my near future... thank you chef John!!
In baking, egg is considered to be a leavener. That's why during the Jewish Passover, which doesn't allow leavened breads, you can't use eggs unless you follow certain rules. :)
My mom couldn't really cook, bless her. You're lucky. For her, sliced banana with sour cream and white sugar dumped on top, could be dinner, and she thought cream cheese and jelly sandwiches were the epitome of gourmet lunches. I subsisted on Alphabits, TV dinners, and Oscar Meyer bologna. I never even tasted peanut butter until I was an adult on my own. You're lucky.
This is such a scary coincidence, i just bought the ingredients to make brownies, and then i receive the notification... thanks 😂
Chef john I can not thank you enough, I feel like I have taken a culinary course watching you videos over the last two years. The amount I have learned from you is unreal.
I was half way through typing "around the edges, around the edges", when Chef John finally fulfilled this video's destiny.
These REALLY ARE the best brownies I have ever tasted!
I made them as a treat for a good friend...she said they were the best she has ever tasted, also!
GREAT JOB Chef John!
Looks good. Might try this one.
Damn Carmine...it is absurd how many videos I watch and then see you've commented on. Maybe we have a Tyler Durden thing going on?
You aswell? What you doing here?
Made these brownies yesterday and they were great! They are rich and fudgy without being undercooked and the salt was a nice contrast to the rich chocolate. The recipe is simple yet very tasty and I will definitely make them again in the future!
Just when I was back on the wagon after the over-sugared holiday season, I see this video, and now I really, REALLY want a brownie. (Also: thanks for not desecrating these brownies with nuts.)
here in Europe people always add more nuts into the brownie than there is actual brownie. and if they were at least pecan nuts, but mostly they are disgusting walnuts, making the whole experience like chewing on bitter tree bark with the occasional hint of something awesome :(
@@amarug I will never understand how, when it came to choosing a type of nut to add to a dessert, the walnut became the preferred choice. It’s like they felt guilty that the dessert tasted so good so they decided to destroy it with a bland and bitter crunchy thing. “Enjoy this brownie but don’t enjoy it too much.”
One of my favorite brownie modifications is to add the zest of one orange to the recipe and bake as normal. Orange and chocolate is an awesome match. So good.
Can’t wait to try this recipe over the weekend.
But I disagree, a slightly warm brownie is the best.
Just made brownies with this recipe, and i must say that these were indeed the best brownies. My sincerest gratitude sir john.
"I realize I can't prove these are the best."
Fork don't lie!
Truly the best brownies recipe. I halved batch to test and reduced the sugar to 90g and can still get the chewy fudgey texture with crispy exterior. It is still pretty sweet but brownies are supposed to be sweet to hit the spot😋
I accidently clicked out of this just after, "And as alweez..." and I was so unsatisfied that I had to go back and let it finish.
I know, right?! It is like an OCD. Lol.
hello how are you?
@@gabelucas795 Overall I’m doing okay. My life is in God’s hands. And I’m trusting Him.
What about you?
@@xanipator9682 mine too
@@gabelucas795 Praise GOD! :D
My favorite parts of a brownie is the edge. The hubby loves the middle. A perfect match! That looked so perfect! I need to make these! Stay safe and healthy out there! Thank you for sharing a part of your day with us!
I've been calling a friend over who claims to make the best brownies and they haven't been showing up, finally decided to come around this Saturday. Guess who is suddenly going to be busy this Saturday!?
Are you going to share them with your friend?
Sounds like a good opportunity for a bake off!
Some people think they aren’t real brownies without walnuts. I must admit I agree.
However, you have proved how easy it is to make brownies without using a mix. It’s not difficult to measure flour and sugar, folks!
You are sooooo close! All you need to do is add a rounded table spoon of your favorite instant coffee in with the vanilla and you'll be there! Happy New Year Chef! Love your videos!!!
I forgot how much joy this channel brings me
I spent today looking for a good brownie recipe !!! Thank you !!
I remember watching one of his older videos and I loved his voice... Now I still love his voice and the jokes he makes!
And this brownie is making me hungry! Looks delicious
A tip I got from America’s Test Kitchen: If you use a serrated knife to cut chocolate, it doesn’t fly all over the place :)
I think my daughter uses a chainsaw. What a mess! She can’t even cut cornbread 🥴
You can also use a pizza slicer like it's used in this video to cut the crispy brownies: ruclips.net/video/bmzte8evGts/видео.html
I get so excited whenever chef john posts something like this, where it’s something i already make fairly often, because it means that now i won’t have to try to remember which recipe is the best and where I found it because I know this one will be Ideal
Oh man, I love my brownies still warm from the oven. *drool*
These were great!
If you’re a brownie edge lover and don’t own an all edges brownie pan, shame on you! Look it up! I was gifted one years ago and it’s the only pan I’ll bake brownies in.
When Chef John says his are the best you know it's TRUE
I've made these and I can absolutely confirm that they are indeed the best brownies.
Just popped these in the oven. I can confirm that the batter is delicious!!
Chef John, you've done it again! I made these and you are right - they are THE BEST. Added just a spoonful of espresso powder to really bring out that chocolate flavor. Thanks for this recipe - it's a keeper.
I've never made homemade brownies. I won't be able to say that next week.
I like this honest humble nothing flashy not covered in 20 pounds of bullshit sprinkles it’s not too doughy and gooey like cake batter it’s The Brownie it’s the ultimate balance Thank you Chef John
This is almost exactly my mother’s brownie recipe, except she used shortening instead of butter. 🥰
I made these tonight for the first time and holy moly, they are about as perfect as a brownie can be. Chewy, chocolatey, a little crunchy. These are definitely top tier brownies.
OMG..."Like some kind of Barbarians"...
I'm dy'in 😂😆😂
I'm dy'in & drool'in 😋
The smell of these baking is simply amazing. What a difference these make from a box recipe (no duh right?) I am very pleased to have another delicious, fresh made recipe to use. Thanks Chef John!
I hate brownies but I respect chef John so I watch and like
How could you hate brownies smh
@@RedPilledAsFuck nobody likes everything bet there are things you don't like that others do
@@edsan9788 no shit man
Brownies tho 😔 rip
@@RedPilledAsFuck awww!! Look at the bright side if we are ever by coincidence at the same event it's more brownies for you I'll be by the ginger snaps
I made these brownies, and I have to say
That title was not lying at all
I actually haven’t had a better brownie in my life
5:40 i love the “round the outside 3x” slim shady reference 🤣🤣🤣🤣
I did NOT see that coming 🤣🤣🤣
Absolutely loved how you clarified the importance of under backed vs proper baked brownie. You pulled me in! I'm making this now. Signed back in, I loved this recipe. Next time, I will add some walnuts on top only. Mixing them with the batter is a no go, they end up soggy. Thanks for this recipe.
Me: *conveniently lets all the edges fall off so that I can “get rid of the evidence”*
Brownie edges may be a huge business waiting to happen, like the Seinfeld episode where they opened a place called "Top of the Muffin".
You are the Benson & Hedges of cutting your edges.
I married a man who hates the edges. He also likes his brownies iced with ganache and then frozen. He eats them frozen. So I make them, ice them, then cut them and I get all the edges! I can also defrost one when a craving hits.
@@palaceofwisdom9448 I actually own a pan that bakes muffin tops. It has shallow depressions with a gentle slope and I sometimes also use it to make tarts.
@@palaceofwisdom9448 There are actually recipes for these now. They’re called muffin tops 🤩😂
This looks a good one, a lot of brownie recipes don't beat the eggs very much, I think it offsets the heaviness a bit.
I think it is definitely worth it to brown the butter and add some espresso powder though, really intensifies the chocolate. I also think using a lower amount of flour and adding some cocoa powder comes out better
Add a pinch of instant coffee or espresso powder.
You're welcome.
I already do. Freeze dried espresso crystals. Medalia d'Oro. :)
@@MarySanchez-qk3hp ,what does the coffee do? Just wondering.
But how much flour and sugar did he use? He never said.
And a pinch of salt to enhance the chocolate taste! Here's the recipe with ingredients as well: flavoraddiction.net/flavored-recipes/desserts/learn-what-the-fudgiest-brownie-with-that-perfect-crispy-top-recipe-is/
@@flavor-addiction 1 he already said that in the video, 2 stop self promoting
For a 20x20 cm pan (I use a 5 cm high Parrish Magic Line pan, perfect for brownies)
Preheat oven at 175-180ºC
Flour 92 gr
Salt 0.5 tsp (or nothing)
Chocolate 85 gr
Butter 113 gr
Sugar 250 gr
2 large eggs
Vanilla extract
Half a nespresso (Just make half so it's really intense, don't make a normal amount to then use half of it)
Cook around 45 minutes with the bottom burner only.
Can't eat a brownie without a glass of cold milk, straight from the cow is even better. I had an Uncle that had a dairy farm some 60 years ago. Ditto's when it comes to chocolate chip cookies out of the oven too. My mom would have those when I got home from school as well. Live was a lot better when I was eight years old. I retired back in March of '20 it was a forced thing. So I cook even more thou It's just me. Going to go get the fixings and I am going to make some brownies. And to get milk straight from the cow, going to take whole milk and mix it with heavy cream to taste as I remember it. So there to the food cops.
George.. 💕 It's hard cooking for one. All these chefs and PBS cooking shows cook for four, or a bigger crowd. Maybe you can make the brownies in a 9x-13 pan, knock on a neighbor's door, and leave some on their porch with a note, or while you socially distance farther away. They'd probably enjoy the thought. I can't freeze what I make... freezer real estate is at a premium in my home... just an 18sf fridge. It's nice to meet you here. :).
About 50 years ago when my little brother was being born, my sister and I were sent to my Aunt and Uncle to stay. They lived on a farm and had a cow. The cow had gotten into some wild onions and the milk was so bad tasting. I didn't understand that for a long time. I just thought farm milk was bad and store milk was good. So funny to remember that experience.
I have been waiting for a Foodwishes brownie recipe for about 14 years. Thank you, Chef John!!!
7:04 Fork don't lie!
Loved the simple and chill explanation. Nothing too fancy. And as alwaaayyyyysss....njoyed.
Oh yes chef John is very good when it comes to cooking
What a glorious way to ring in the new year! Thank you, Chef John.
I'm naturally obligated to thumbs up anything brownie related
Right?
Yes!
I’ve been using this exact recipe for years. Best brownies ever. Easy too.
I love brownies and can’t wait to try this recipe out!
Question , have you made the worlds best carrot cake yet?
He did do a carrot cake recipe, check his blog.
No, but I have
I just looked up a new brownie recipe yesterday. This video must be proof that chef john has tapped into the algorithm. Keep those recipes coming! Looking forward to the japanese curry recipe next week
“Destroying the evidence” 😂😂, that cracked me up.
Beating the eggs and sugar truly makes a difference in the brownie's texture. I highly recommend reducing the sugar a bit and replacing half of the sugar with brown sugar for more moisture and flavor as well as adding a few tablespoons of cocoa powder and a teaspoon of espresso powder for even more deep chocolate flavor. You could also brown the butter but honestly the recipe is amazing as is and will definitely be making brownies using Chef John's recipe as a blueprint going foward.
“Let your brownies totally chill” with a pair of sunglasses.
Followed your recipe to the letter, after following two other recipes that were too cakey, then too pasty.
These really are the best brownies. As base brownies go, I don't think there's anything that could make it better (save for my tweaks of adding coffee and a crispy Oreo topping that I personally love, but that's my preferences bleeding in). Out-friggin-standing, Chef John. You always seem to be the solution to a good few recipes I try out.
" 'round the outside, 'round the outside 'round the outside" 😂😂😂
Every time chef John says is the best, it is truly the best... in my opinion of course. A few of chef John’s dishes are staples in my household. If you haven’t tried the St. Patrick’s Day grilled cheese, you were totally missing out. The point is these brownies are freaking amazing.
People from Colorado would say you’re missing a key ingredient of making the best brownies ever.
That would involve more than one step. You need to sauté it gently in the melted butter, an organic solvent, and strain before proceeding. I think this brownie recipe can stand on its own, as is. I don't need to alter my consciousness. And not everyone in Colorado, or anywhere else, imbibes. :)
😁
{everybody must be asleep at the wheel}
I bought one of those copper no stick brownie pans with the divided inserts at a garage sale a year ago.
I'd never used it until this morning and made this recipe using that pan. I've got to say that pan and these brownies make me seem a better baker than I actually am.
Ooo these look so yummy!
Man, after years and years of these videos and recipes, how could Chef John forget the ol’ tappa’ tappa’??? My world is shook.
The fact that it uses blocks of pure chocolate immediately makes any other recipe that uses coco powder inferior.
Made these and they came out perfect! Only thing I did differently is added chunks of 60% cocoa chocolate 🍫 bar to the batter after putting in the pan, best brownies I’ve ever had, my family agrees! Thanks again chef John for another great recipe!
*LOVE CHOCOLATE* thank you for sharing from my little kitchen ❤
I made these for my classmates and individually wrapped them. They all loved it. Thanks Chef John!!!