The Best Brownies - Food Wishes
HTML-код
- Опубликовано: 1 окт 2024
- Everyone who posts a brownie recipe online claims that theirs is the best, and in keeping with that time honored traditional, I will do the same. These really are the best brownies. And I’m sure you’ll agree when you make them, just as long as we’re talking about fudgy brownies. If you prefer cake-like brownies, you came to the wrong place. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes...
To become a Member of Food Wishes, and read Chef John’s in-depth article about this The Best Brownies recipe, follow this link:
/ @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/...
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.
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
Brownies are so good they help prevent strokes!
Mostly golf strokes, tennis strokes, swimming strokes.. but still.
Haha!
😂😂
🤣🤣🤣
Excellent!! Hahah
LOLOL!!!!!
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
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.
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
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
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
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 :)
🤣🤣🤣🤣🤣
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.
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 😋
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!
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 🤩😂
"Raw pasty undercooked batter." Preach.
"I realize I can't prove these are the best."
Fork don't lie!
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
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.
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
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.
The fact that it uses blocks of pure chocolate immediately makes any other recipe that uses coco powder inferior.
After all you are the Robert Downey of your baked brownies 💀
Chef John is undefeated at this 😂
hahaha
Did you say Robert Brownie Jr?
I've never made homemade brownies. I won't be able to say that next week.
OMG..."Like some kind of Barbarians"...
I'm dy'in 😂😆😂
I'm dy'in & drool'in 😋
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.
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?
Or if you're a real man, you'll cut it into four
Or if you're a bachelor, you'll cut away one bite sized piece at a time until it's all gone, then be glad nobody's there to witness your shame.
what about not cutting it at all? just one huge brownie. not a bad idea
Nev, if you're a real man, you share the best part with your girlfriend or wife or partner.... or kid. ::: wink :::
@@MarySanchez-qk3hp lol you're hilarious
The 7 people who “disliked” this video think their Sara Lee box brownies are the best
Sara Lee makes a box brownie?
No. I know who disliked this. Al the mouth watering Europeans who want brownies but found out the nightmare of the navigating the online measurement converters.
@@EternalGoldenNight all you gotta do is google 3 ounces or whatever to grams...
@@Bojoschannel my problem is the fraction of cup
Everybody knows Little Debbie's are 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!
Well, there goes my New Year's Resolution...
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
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.
Y'all say "kosher salt", but up here in the magical land of Canada the only kosher salt I can find is extremely coarse. Waaaay chunkier than what is shown in any video by any chef.
Maybe you could order a big box of diamond crystal on the internet? It'll be a little more expensive that way, but the big boxes last for a long time
How did you know I wanted brownies???
Can’t wait to try this recipe over the weekend.
But I disagree, a slightly warm brownie is the best.
Technique. It's all about that technique.
I love this video!
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!
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
This is such a scary coincidence, i just bought the ingredients to make brownies, and then i receive the notification... thanks 😂
Oh man, I love my brownies still warm from the oven. *drool*
If it’s by Food Wishes, it’s the best brownie on the market.
So gonna make these
No cayenne though :(
@@CreativityCurve i’ll put a little cayenne in mine for chef John
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?
OK, where did he sneak in the cayenne? 🤔 With the shaved chocolate, perhaps? 😄
7:04 Fork don't lie!
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!
" 'round the outside, 'round the outside 'round the outside" 😂😂😂
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!
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.”
Man, FoodWishes is no longer the same. Chef John has changed. How......how dare he use an electric handmixer ! Even worse, Chef John didn't do the ol' tappa tappa ! Oh my goodness. I'm deeply disappointed and shocked. (this is a joke)
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 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.
forgot to actually do the Tap-a-Tap-a-Tap-a and not even a "Fork Don't Lie"
these brownies better be worth it
My heart hurt a bit when he didn't say "oh yea! Fork don't lie'"
Same
I'm naturally obligated to thumbs up anything brownie related
Right?
Yes!
Well as usual, I could lick the plate🤗( yummy) kisses, Michelle from Germany!🇩🇪
This is almost exactly my mother’s brownie recipe, except she used shortening instead of butter. 🥰
.......🎩.........
.......👩🏽.........
.......👚👍🏾Yes!!
.......👖I'm in Love!
“Let your brownies totally chill” with a pair of sunglasses.
Bro, infuse those babies!
Great stuff to watch when your looking to drop a few LB’s... 😁❤️💯 love to destroy evidence also 😆
5:37 guess who's back, back again....
Chef John's back tell a friend
😁
5:40 i love the “round the outside 3x” slim shady reference 🤣🤣🤣🤣
I did NOT see that coming 🤣🤣🤣
Huh. Ragusea claimed you can't get the thin, shiny, flaky, wrinkly top layer without using powdered sugar. This looks to prove him wrong
That’s the difference between a chef and instructor (Chef John) and a guy who likes to cook and experiments for RUclips.
When Chef John says his are the best you know it's TRUE
Made them twice now. For even better results, I'd ground up the sugar, so it dissolves better into the eggs. Also, the temperature isn't really right, at least for my oven. I set it to 130°C (with circulation without top heat) for like 20 minutes and then up it to 180°C to thoroughly brown the surface.
Very tasty otherwise
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
I was half way through typing "around the edges, around the edges", when Chef John finally fulfilled this video's destiny.
Happy new year Chef! The boss of food youtube
By the way guys, Light, Airy, and Very Very Creamy, the Cream Tribute band will be playing at Gabe's this weekend, no cover charge
*LOVE CHOCOLATE* thank you for sharing from my little kitchen ❤
Sometimes, I like to spread some creamy peanut butter on my brownie. Oh my!
Try reserving some of the batter, mix it with conventional peanut butter, dollop onto the pan and swirl it in a pretty pattern. Or just embed miniature peanut butter cups into it.
The 8 people that disliked this are in a dark place.
Maybe they disliked because there was no cayenne pepper in the recipe.
Whoa man
try these some time
Katherine Hepburn Brownies
½ cup cocoa
½ cup butter (1 stick)
2 eggs
1 cup sugar
¼ cup flour
1 cup chopped or broken-up walnuts or pecans
1 teaspoon vanilla
Pinch of salt
Heat oven to 325 degrees.
Melt butter in saucepan with cocoa and stir until smooth.
Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.
In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.
Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes.
Do not overbake; the brownies should be gooey.
Let cool, then cut into bars.
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
Chef John, I live in a cacao-producing country at present, but you wouldn't believe how difficult it is to find pure, SOLID cacao. The pure, powdered cacao is easy to find. So, couldn't you tell us how to make your best brownies using powdered cacao?
The OG says it is so it is so
99 to 100% cacao is 100% KAH-POW! Like being punched in the taste buds by a chocolate fist!
“Destroying the evidence” 😂😂, that cracked me up.
These brownies have ruined all others for me. Easily destroys the box mixes, and even tops Grandma's old recipe. Sorry Grandma.
“Round the outside, round the outside, round the outside...” Eminem quote there lmao
I just heard it 😂😂😂
Squaredancing my friend
@@Oneshotwonder002 I’m pretty sure he was referencing Eminem.
i DIED when he said that,...though somethin' tells me that he's more MY age which means the reference was most likely Malcolm McLaren's "Buffalo Gals",
"Three buffalo gals go 'round the outside, 'round the outside, 'round the outside, Three buffalo gals go 'round the outside & dosie-doe your partner !!"
I can always trust your recipes chef! But, i don't understand... where's the cayenne pepper?!? This is actually a cake that will be elevated by the cayenne ;)
Ooo these look so yummy!
Just popped these in the oven. I can confirm that the batter is delicious!!
I spent today looking for a good brownie recipe !!! Thank you !!
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.
Just when I'm on the edge of being insulted by Chef John telling me how to eat a brownie, he comes in with a zinger.
John, who makes the pyrex dish you used in this recipe? Or does anyone know? fluted sides with lipped edge all around.
Sorry Chef, but my mom already makes the best brownies.
Nobody better argue with that.
Made them yesterday for my girlfriend, can confirm Chef John is not lying about these. They did NOT last long.
So this is a sign I should make brownies? Yes? Great.
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 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
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!
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've never wanted a brownie so badly in my life!!!! Lol....
The heck with molten lava - this is exactly the way I want my brownies!
You forgot to add some roughly chopped chocolate bits so they can melt..
"one stick of butter, also known as one half cup, or four ounces" - I still don't know how much butter I need
@Elton Hoffman: 113 grams for non-Americans.
I live in a metric land and I knew how much a stick of butter is. You need to learn conversions.
I think he said 1/2 stick of butter.
@@Epicurious_Me At 1:56 he says "one stick of butter." The written recipe (link under Show More) says 1/2 cup of butter, which is one stick.
An American stick of butter is 8 tablespoons, or 1/4 pound. A pound is 16 oz, so a stick is 4 oz. I just mixed weight and volume measurements.
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
I love warm gooey brownies.
As Chef said, if it's still gooey, still coating your toothpick, it's still raw. A good fudgy brownie won't be raw, and will cure overnight, and be as dense and moist as you prefer it, on the next day. :)
I did this recipe a few times using the same ingredients. Mine turned out crispy on the outside, but more dry on the inside.
It's more like a cake without cream. To see for yourself what i mean, here's a video of the brownie i made: ruclips.net/video/bmzte8evGts/видео.html
Some findings:
-The darker the chocolate the richer and fudgier your brownies will be.
-After the chocolate is fully melted, place it in a cool place for a few minutes or until it gets around the room temperature, to avoid ruining the eggs during the mixing phase.
-The brown sugar brings moisture and the white sugar makes it crispy.
-To intensify the chocolate taste add some salt. Salt brings out the flavour whilst balancing out sweetness.