recipe: 8 ounces chocolate of your choice 1/4 cup dutch processed cocoa powder 1 tablespoon espresso powder 1 1/4 cups unsalted butter ( melted) 2 cups granulated sugar 1/2 cup dark brown sugar 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 eggs 1 cup all purpose flour another 1/2 cup cocoa powder ( optional) sea salt for toppings Preheat oven to 350 degrees F grease pan with butter and line with with parchment paper. grease parchment paper with butter cut chocolate and add 1/4 cup cocoa powder. add melted butter and mix. in separate bowl mix sugars, salt, vanilla. crack eggs into separate bowl and add. beat so air is incorporated. pour in chocolate mixture and mix level flour and sift into batter. gently fold dry ingredients into batter as quickly as possible. bake at 350 degrees F for 20 minutes. take brownies out and bang pan against a hard surface. put back into oven for 25 minutes. optionally top with sea salt and enjoy!
240gr chocolate 28gr cocoa powder 10gr espresso powder 280gr melted butter 400gr granulated sugar 110gr dark brown sugar 10ml vanilla extract 10gr salt 6 eggs normal (55gr each) 125gr flour (all purpose) 55gr cocoa powder this is the converted recipe. we use 23cm x 33 cm baking tray
I leave you the recipe in grams: 227gr Chocolate bar 34 gr Cocoa powder (to melt with chocolate) 15 gr Expresso powder 285 gr butter 250 gr white sugar 64 gr brown sugar 30 gr vanillina 136 gr flour 68 gr cocoa powder (with dry ingredients) Salt 6 eggs Hope it's useful!
I DID THIS!!!!... I gave this recipe a try and it was a HIT!!!!..I gave a batch to my sister to take to her job...she called me from work(no cap) and told me that her co-workers were fighting(not literally) over them and asked my sister if I would make more...of course I was so happy that they appreciate my work and liked them as I bake from scratch all of the time...I love it...baking brings me peace and joy and it's also therapeutic for me so I was very happy with the results and this recipe ...Thanks Tasty
Ok , so I used regular cocoa powder , and regular brown sugar. I also didn't use espresso powder since I didn't have it. It turned out so good .. it tastes like heaven !!! It is the best thing that I have ever baked and it tastes better than store bought brownies . Also , I am a 13 year old girl so if I can make it then so can you !
I used dutch processed one, dark brown sugar and the espresso powder. It was so amazing, I almost cried when I first put it in my mouth. Also, I would reduce the salt since I think it's kind of too salty. Claire was right that salt brings out the flavor of any baked goods but I think this one is kind of too salty, so I would put 1 tsp instead of 2.
tasty is one of the only huge channels that actually put real effort into their videos. When it comes to cooking channels, this one is the definition of quality over quantity.
Fudgy Brownie Recipe 8 Ounces (227 Grams) Chocolate 3/4 Cup (96 Grams) Cocoa powder (Dutch Preferably) Tbsp Espresso powder (Optional) 1 1/4 Cup (284 Grams) Melted Butter 2 Cups (401 Grams) Granulated Sugar 1/2 Cup (110 Grams) Dark Brown Sugar 2 Tsp Vanilla Extract 2 Tsp Salt (Preferably Kosher) 6 Eggs 1 Cup (136 Grams) All-Purpose Flour Butter (For Greasing) To Top It Off (Optional) Sea Salt Anything you want! Equipment Bowls A jug Spatula Hand mixer Tin (9x13 Inches) Parchment paper Technique First, Prep your tin with parchment paper and butter, for later. Next, get one of your bowls or a jug, and put the chocolate in it along with the espresso and cocoa powder, adding a 1/4 at a time. Add in the hot butter and stir, try and make sure it’s hot to help combine everything. Let that sit for two minutes and then stir! In a new bowl, put your sugars in with the vanilla and salt. In yet another bowl, crack your 6 eggs, do a quick shell check and whip the eggs and then add them (slowly as you want). Whip them together with a hand mixer for as long as it takes for them to go fluffy. Next, add the chocolate mixture and continue whipping. Add the flour, cocoa powder and fold it gently. *Side Note: Don’t fold it too much or it will deflate and be dense. All your ingredients should now be incorporated. Now add the batter into your prepped tin and level it out. Bake for 20 minutes at 350°F or 180°C, they will rise which is normal. Take them out and slam them on the counter, to make them slightly cracked and more even. Add your sea salt on the top, if you wish and bake again for 25 minutes at the same temperature. *Side note from ages after I wrote this: I have received a couple replies on the baking time (Some have burnt) the additional 25 minutes is not always necessary, I advise anyone following Tasty’s recipe to bake them to their liking. Finally cut them up and enjoy! *chef kiss*
I made these this evening and just used a double shot of espresso instead of the espresso powder as I didn't have any and it worked out perfectly! I tried Babish's fudgy recipe with the vegetable oil and little whisking and they turned out too dense and oily, and were barely cooked. I used the same ingredients minus the oil but used the method from this video and the difference was huge. I will be turning up to my Mum's 70th with a fresh batch of these brownies. Thanks for making this gorgeous video.
Okay I'm an idiot teenager and I did it, you can do it don't worry. I had to put foil over them while they baked because my oven is very tempermental, it has two tempretures: Off and Hell-Hole.
@@manuelaflorezlongas7348 I believe the parchment paper is to ease removing the cake from the cake pan by enabling you to lift the cake out of the pan. It also prevents sticking, which means you won't need to scrub clean your baking pan when the cake is removed. I've baked cakes in well-buttered pans(without parchment) and they don't come off as easily compared to the butter-parchment-butter method in the video. However if you're fine with cutting the cake in the pan and some cake bits sticking to the bottom of the pan, then I guess you could do without the parchment. Hope I didn't confuse you! :D
@@manuelaflorezlongas7348 Parchment paper is more commonly known and sold as Baking Paper, which you can buy at local supermarkets, usually in the al-foil and glad wrap section. That might clear things up. >It's, in my own experience of being an idiot, necessary. If you don't use it the brownies are probably going to stick to the pan and it's Satan to get them out. Of course I gave up and ate them with a spoon which if you're okay with it go for it. Like the people above said oil or butter also works, but paper is the safest route.
I made them. First I thought too much cocoa, but followed the recipe exactly except put a little less sugar. The brownies came out very very moist and fudgy with a deep chocolate flavor. They are comparable to ones you would get at a fine bakery. Thanks Tasty!
This recipe is amazing. I just did it and it tastes so good, also the texture is soft, buttery, and so strong in chocolate I love it. I just used 300gr of sugar instead of 400gr (I'm French and for me american recipes always have too much sugar). But other than this, I'm really happy how it turned out. Also, the tip about whisking the sugar/eggs mix is what makes all the difference !
I made these and they were delicious! Some things I recommend: 1. Actually whip the egg and sugar mixture for 10 minutes like they said 2. Don't forget to slam the tray on the counter after 20 mins 3. If you don't have parchment paper (I didn't) use butter and PAM and cut the brownies in the pan. They'll still come right out, you just need to take each one out individually. 4. Use normal cocoa powder if you don't have dutch processed; it's still amazing.
@@vivienmaelesiguez6891 PAM is this nonstick cooking spray that you can spray on pans, trays, etc so what you put on it doesn't stick. Hope this helps!
@@fathimanadha7226 The tray I used was 9.5 inches by 12 inches (around 25 cm by 30 cm) but I think you could use a slightly smaller one since I used a pretty large tray because I wanted a lot of brownies (I have a big family).
made this, though I didn't have dutch powder, it was delicious either way. Chewy on the bottom, crunchy on the top, and so fudgy in the middle. The students that I made these for could not stop eating them.
This is the best brownie recipe ever. I normally bake these for parties and the guests can’t have enough of these, guests always ask some more to go 😂. These soft, fudgy, gooie brownies are a super hit in my circle. Thank you Tasty team for doing these many experiments and coming up with the perfect recipe
Tried this. Turned out pretty good for my first try. Here's what I learnt: - Flavour is still awesome with just 1 cup of granulated (instead of 2 cups). Can still afford to cut to 3/4 cup of sugar. I didn't cut the brown sugar amount though. - I forgot to add the remaining 60g of cocoa powder while sifting the flour. - I used 6 normal sized eggs. Should have added 1 more egg. Reason: Egg sugar batter was fluffy at first but once I added the ganache, felt like there was more ganache than egg batter so the final batter looked deflated and heavy. - Microwaved my butter instead of heating on the stove. Worked well enough. - Left out the salt because I forgot but batter still tasted good! - Made 1 tray of normal brownies and 1 tray of sea salt-topped brownies. Please taste your salt first to see how salty it is. I think I added a bit too much for mine and it really tasted like crusty sea water at the top of the brownie. - 1 tray was about 2.5cm - 3cm tall. This was the fudgier brownie. The other tray was 1.5cm - 2cm tall. Had a little bit of fudge in the core but the top and bottom were crispy. Hope this helps anyone who is interested in actually trying a Tasty recipe!
Do not cut the sugar that much. It of course affects the taste but also the texture, more specifically how your eggs and sugar whip up. Your batter deflating probably had more to do with this than the amount of eggs.
@@sagapeltonen8306 not really, if you cut down between 25-50% of the sugar, you should completely fine. obviously if you remove all of the sugar, the brownies won't taste very good. i think you're thinking of beating the sugar + butter. in that case, the butter needs to be softened and beating it w/sugar will yield a lighter, fluffier batter. for this recipe, it uses melted butter, so there's no creaming involved. the sugar shouldn't be affecting the texture, and the batter deflating is probably because you didn't beat it enough (keep in mind, naturally, your batter will become heavier). another thing i think you're thinking of is when you make italian sponge cake (which is totally different). it's made by whipping the eggs/sugar together until the volume doubles. however, that's for a cake (usually swiss roll). it's not the same for brownies. more common methods of beating the eggs/sugar usually involve the eggs being heated over a double broiler before being whipped. once again, it's used for swiss rolls and has nothing to do with a brownie.
I finally made this recipe. These are so good. The extra work was all worth it. I think this is the way brownies are meant to be: chewy on the outside and gooey on the inside. This is definitely the highest rising brownie batter I have ever made. Whipping the eggs for a long time really does make a difference. This is the best brownie recipe I have tried.
Ingredients for 24 brownies 2 ½ sticks unsalted butter, plus more, softened, for greasing 8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped (225 g) ¾ cup unsweetened dutch process cocoa powder, divided (90 g) 1 tablespoon espresso powder 2 cups granulated sugar (400 g) ½ cup dark brown sugar, packed (110 g) 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup all-purpose flour (125 g) flaky sea salt, for sprinkling
I'm so gonna make these. Made their choc chip cookie 101 recipe and it was awesome and easy. And I've burned multiple batches of cookies in the past. But doooo itttt!!!!
One thing I really appreciate that's done in this video, is both explaining and showing the alternatives. Like what would happen if you underdo/overdo something.
So guys. here's my Official review for these brownies. I might be the first one to make it; can seem I'm lying, but I made these because I was craving brownies so bad, and this video popped right up and the same time. I did everything right (my oven is fast so baking time for me was 20min) and the batter preparation time was 15min. I baked them as I said again, 20 min. Then cooled them for 10 minutes. I just had it, and it is very fudgy and good, but the taste is waaaaay too sweet and sugary and too much salt. My advice to people who are going to be making this: recommended 1 1/2 cups white sugar and 1/2 cup dark brown sugar or 1 3/4 cup and 1 tsp salt instead of 2 tsp. Because this is too sweet!
That's a really good tip to reduce the sugar. Some recipes have way too much. If you reduce it too much though you won't get the crispy top, that's created by having lots of sugar.
Afhaadi Shaikh I just made these. I'm waiting for them to cool. Wish I would have read your comment before making these. Tho adding extra chocolate chunks on the top didn't help lowering the sweetness 😅. Well once they cool we will see how they taste 😐
Okay so I just made these and they are probably the best from scratch brownies I've ever had. I read the comments and lessened the sugar, however the amount listed would have been perfect. For those saying its too salty, kosher salt and table salt are NOT equal. If you substitute for table salt its approximately half the amount(1 tsp) compared to the 2 tsp of kosher salt.
Natasha Lau they are very fudgy towards the middle and slightly cakey/light near the edges. These are different from most brownies in that they have absolutely no chewiness at the edges whatsoever.
Nathaniel I used a stand mixer with a whisk attachment to better replicate the beaters on a hand mixer. Considering that hand mixers tend to start off faster than stand mixers it should thicken alittle faster.
So how much sugar you used (and it still turn out good)? I don't have kosher salt but I intend to add just a generous pinch anyway so I guess it'll be fine.
Claire has the best narration voice and commentary for these videos (also I very much appreciate the fact that she measured the brownies and made them perfect squares haha)
The comment I've been looking for! What chocolate did you used? Is it semi sweet or dark chocolate? Does the brownies still taste sweet afterward? (I like to have a bit of sweetness but seeing that 2 cups of sugar put me off 😂)
@@jiayee8434 I used dark chocolate. The result came out just right not bitter or too sweet. Chocolate has sugar already so no need to put a lot of sugar in it. Brown sugar also intensifies the flavor of chocolate making it a whole lot better.
These brownies are AMAZING!! I made them to bring to a work meeting and it was a huge hit. If you plan on making them, regular chocolate chips work instead of expensive dark chocolate. Also, if you don't have espresso powder, I just added about 1/4 cup of regular fresh coffee to my chocolate chip and butter mix.
I would make these brownies all the time before I got pregnant with my daughter .. she will be three next Saturday & I’m excited to share with her what I was munching on before and during pregnancy lol. ♥️ These brownies are 10/10 and I love the process of making them .. this particular recipe will forever be special to me!
Made this twice. Followed the recipe exactly, was overcooked. Tried again lowering my oven's temperature to 325. Perfect, just like the pictures, and tastes really great! Not all ovens are calibrated the same. It may be your problem too if your brownies don't turn out great.
Made it! The title was no lie. I even slightly overbaked it compared to the video, because my tray was bigger than the one she used so I had to adjust the timing. But still, when it cooled down, it was so wonderful. I cant even describe how wonderful these were. I used 70% couveture chocolate and Dutch processed cocoa for this ♡
at long last, after many years of wishing to try this recipe but procrastinating on actually making it I've finally done it. and I gotta say, it's pretty friggin good! not too sweet, a good crispy paper-like top, a soft, fudge-like interior and a warm gooey center. The espresso powder and the dark chocolate really lend well to that luxuriously rich taste. if you wanna try making these for yourself, here's some tips that may (or may not) help: - make sure your eggs are room temperature. this will help when you're beating them with the sugar - the recipe calls for both brown sugar and white sugar. brown sugar has more molasses and therefore more flavour, but it also lends better to a chewier texture. more white sugar will change it more to a cake-like texture. feel free to change the proportion of white, brown or neither depending on your preference! I opted to do one full cup of white sugar and 3/4s a cup of brown sugar since some folks in here commented how their brownies came out too sweet. - don't skimp out on chopping up your chocolate. when making this recipe I wasn't arsed cutting up all of mine, and it affected how my chocolate ganache came out since my butter wasn't able to melt the larger pieces down. also if you have any chocolate left over, I'd totally recommend saving them to put in your batter at the end. - when you take your brownies out of the oven, resist the temptation to cut into them immediately. I did this and I ended up with brownie soup. delicious brownie soup, but still soup. give them plenty of time to cool on a wire rack before cutting into them. aight that's it enjoy fellas ❤️ godspeed
Seems like you really did bake these. Question: Did you actually bake them for 40 minutes? Seems too long. I usually bake my recipe for exactly 18 minutes. Hope you're well and baking ;)
May I ask what to add to make them more cakey brownies not chewy? just an extra egg or would you recommend baking powder or soda. Want to make them but cakey. Thanks! 👩🍳
@@kathyp760 Add 1 egg and see if it's what you're looking for. Also: you could just make a good chocolate cake. I fail to understand: why make brownies that are more like cake?
Sooooo I just made this an hour ago after seeing the video, good thing I already had everything at the house. Definitely GREAT brownies. Next time I will add some pretzels, caramel and white chocolate chips. This was great.
These are perfect. I baked mine slightly extra (about 30 mins) because they were a little too fudgy. I think it's because I couldn't help but add extra melted chocolate. They turned out super fudgy and dreamy and then set up perfectly the next day. Honestly the best brownies I've ever had. I'm making them again tonight because they've become highly requested. Love from Planet Ayurveda.
I actually made this exact recipe, twice. They were phenomenal! Really, not overly sweet and moist and fudgy. I'm making another batch tomorrow because my family eats them all up in a day!
@@bettyvaliente3922 I'm surprised. I made them once, my mom made them without asking me the second time and then we tried to redo them for a third and they sucked. I have no idea how they could be good.
Ingredients: For the chocolate ganache 8oz dark chocolate 1/4 cup cocoa powder 1 1/4 cup Melted butter For the rest of the batter 2 cups Granulated sugar 1/2 cup dark brown sugar 2 tsp vanilla 2 tsp salt 6 eggs (whisk for around 10 minutes) 1 cup all purpose flour (sifted) 1/2 cup cocoa powder Bake for 20 mins Take out+ bash on table Put back in oven for 25 mins Take out- if you stick a skewer in should still be fudgey but not raw Few pinches of Kosher salt on top Cut and serve
I've been wondering all my life but I didnt even know how to spell it to google it. In fact I was looking for someone to leave a comment on this. Thanks stranger! 😊
Is Latin a language you can choose to learn where you go/went to school? Because I don't know anyone who doesn't know what ergo means, but at the same time my school offers Latin as a second foreign language...
just commenting here, i made these a few times and they genuinely are the best brownies ever! just make sure to follow the instructions exactly (substitutions like normal cocoa powder is totally fine), it is so fudgy and perfectly sweet, anyone who tried them were in love.
Ganache 200gm chocolate ¼ cup Coco powder 1 table spoon coffee powder 1 ¼ cup melted butter(hot) Creamed sugar and butter 2 cups Sugar ½ cup dark brown sugar 2 teaspoons of vanilla essence 6 eggs Beat for 10 mins Mix Ganache and cream Add 1 cup Maida ½ cup coco powder Bake for 20 mins (180°c), take it out and slam Bake for another 20 mins
Made this and it turn out superb! my family loves it. But I recomend to put less white sugar and more brown sugar. Still, they are good!. Thanks tasty! (Wow, a lot of likes, Thanks People!)
Chloe DoezStuff I just made these. I used the same size pan she uses. 9 x 13 inches. I wouldn’t go with anything smaller bc it’s already a lot of batter
Broken soffa they’re making videos for Americans, and also for some other countries. They need to use cups since it’s the tool that American families have at hand. If they use electric scale people will be like “Oh tasty I don’t have scale what should I do”. See the problem?
"What should i do?" Pause the video, go on Wish, and get a kitchen scale for like 3 fuckin dollars, and embrace a life of metric enrichment. This is the age of convenience, not excuses.
This is actually pretty good! I used usual cocoa powder and didn’t have espresso powder in my pantry, but it still turned out great and my friends were really impressed 🤙
I just made these. They turned a little more cakey and fluffy than expected but I really don't mind. Flavor is insane, very chocolatey and rich. I reduced the amount of salt in the batter because I used table salt and more importantly, I used 280g of granulated sugar instead of the 400g because that's why y'all have type 2 diabetes and they are fine like this.
You can slam it on the ground, or any surface that won't break. You could even go outside and slam it on the sidewalk, just dont slam things on glass tables❤️
I think tasty over-do it with these add-ins in their recipes. I made their chocolate chip cookies before and just like this recipe, it included a good amount of added salt and espresso powder. My cookies came out with a very noticeable coffee taste and were SO salty that they were nearly inedible.
B MC I made the same recipe and it turned out perfectly fine. I used instant coffee by mistake but it didn’t have a noticable flavor in the end, so I can’t really correct you on that. However, the salt was perfectly fine. I think you might’ve used table salt instead of kosher salt or vice versa, 1 tablespoon of one of them is much saltier than 1 tablespoon of the other (you can look up the equivalents online).
Amirul Azizol oh right ok, it must’ve been my ingredients as I followed the recipe perfectly. Although, have your read the comments to the video? Many people have had the same problem as me
Best brownies ever. My mom, she’s so sweet but she’s a tough critic and she said these were the best. She also is a hater of fudge brownies, but these are fudgy but also not. It’s just really good. So, I used two sticks of salted butter. And then I didn’t have espresso but I did have instant coffee mix and I used that instead. I totally forgot to add the vanilla extract and it was still so good. Also, I don’t have a handheld mixer I used a spoon and whipped everything together and it turned out amazing!!! MAKE EM
@@user-uh3qj2tb4z We don't 'need' it, but for everyone who uses the metric system (the entire world, by the way, except the USA - even us here in the UK use a weird hybrid metric/imperial system) looking up great recipes from the USA and seeing that it's all in cups can be a pain, because it can often mean we can't replicate them accurately. We don't own standardised measuring cups, so we have to estimate or look up a conversion.
Thanks for the recipe. I just made these earlier today and the brownies came out amazing. The only thing I did differently was use half the salt based on recommendations from the comments (it also seemed like a lot when I first saw the video). The only thing I'd like to note is that you *really* need to let them cool down a lot. I took my tray out of the oven and let it rest while I had dinner. Came back about 30-40 minutes later and the whole thing deflated (which is good) so I cut into it. They were very soft and gooey and I enjoyed the piece I had. Left them out on the counter while I did other things. Came back over an hour later to put them away and decided to eat another piece for the hell of it and *that* piece was so much better in flavor and consistency. You need to let these suckers rest for a good hour and a half or two to really let them set. This will definitely be my go-to base for brownies going forward.
@@oliviag790 Funny you ask that as I've been experimenting with this recipe and that's a really important question. First time I did them it was on an 8"x8" glass dish but it was too small for all the batter so I split the rest of the batter in an assortment of molds. The 8x8 dish came out well. The second time I did them, I used a larger tray in which I was able to use the entire batter, however the batter only came up about 1/2-3/4" high. After baking, it turned out this was too thin and the brownies came out tough. Lesson: regardless of the tray you use, I would make sure the raw batter comes up to at least about 1.5" or so otherwise you need to cut down on the baking time or end up with stiff brownies. EDIT: One thing I forgot to mention: since I used a glass tray, I didn't slam the tray down on the counter at the 20 minute mark. Instead, I tapped it several times over a cutting board until it sunk and cracked on the surface like in the video. Don't destroy your glass trays :P
recommendation for those who think the recipe is super sweet: 1.use unsweetened cocoa powder 2.use 70% chocolate 3.reduce 30% sugar successful experience!! (personally~
I drizzled on some caramel on top before placing it back in oven. Any caramel that touch the side of the plan got crunchy. Also a few chopped pecans or walnuts also added a lot of extra something. Thanks for sharing. It is the best recipe.
I can't cook at all and I don't like to or want to or anything like that. I am always begging my mom to make cookies or brownies or something. When she finally makes them I don't have an appetite or are craving it anymore. She never makes them when I want her too. She always tells me to make them my self. I tell her that if I do there won't be anything good to eat. One time I tried making cookies with my brother but he ditched me. I had no idea what I was doing so my mom came in to help me and just ended up making them by herself. They were really good.
@@Sophie-zk4hr I know what you mean. I can bake from scratch just fine, but when it comes to stovetop cooking from scratch, I find myself always asking my grandma for help. I don't know what it is. I just prefer baking and desserts, I guess.
I regretted making those brownies. I do. They are so good that I just cannot stop eating them. I am ashamed of myself because I made it for my children yesterday but I can't help myself from eating them. I cannot eat just one square. No! They are good. No. They are succulent. Extra, Extra delicious.These brownies are a sin. Thank you because this will be my go for recipe. 😻😻😻😻😻😻💞💞💞💞
Tip: don’t be lazy like me and try to cut corners on the ganache stage ! I thought it would be a good idea to put hard butter in the jug with the chocolate and then put it in the microwave to melt it. What ended up happening was the chocolate burned and separated from the melted butter and it was a huge mess. Luckily it was salvageable and came together when I added the rest of the ingredients and still turned out fabulous, so it’s safe to say this recipe is also idiot proof. In future make sure to always melt the butter in a separate bowl and don’t try to be clever with it
The brownies came out perfect. I halved the recipe and used medium eggs. Here’s the recipe for ~12 brownies in grams (rounded up) if anyone wants it; Ingredients (Edited) - 142g unsalted butter, plus more, softened, for greasing - 113g good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped - 45g cocoa powder, divided into 15g and 30g - 1/2 tablespoon espresso powder (I used any coffee powder) - 200g granulated sugar - 55g brown sugar (you can reduce either sugar if you don't like your brownies too sweet, eg. by 50g) - 1 teaspoon vanilla extract - 1 teaspoon salt - 4 medium eggs or 3 large eggs - 63g plain flour (all-purpose flour) btw the brownies take ~20 minutes in the oven (might take less time)
Does this turn out to be a LARGE brownie serving since it uses 6 eggs? I was thinking about halving the recipe but i don't want to end up with too little.
@@twistycheesestrings9560 Actually they aren't wrong. There are actually a lot of people who do that, I do not personally put chips or anything of that sort into brownies that I make but it's not completely unheard of to do so.
If you like that "salty & sweet" combo, you'll love it. If you're ever eating chocolate and just happen to have a bag of original Lays chips, try both together!
For those looking for the measurements.... INGREDIENTS 2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing 8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped ¾ cup unsweetened Dutch process cocoa powder, divided 1 tablespoon espresso powder 2 cups granulated sugar ½ cup dark brown sugar, packed 2 teaspoons vanilla extract 2 teaspoons kosher salt 6 large eggs 1 cup all-purpose flour
The title wasn't a lie. I made these today and they turned out PERFECT 👌🏻! They were so chocolaty 🍫 & they melted in my mouth 🤤! The flavour was spot-on 💯! It wasn't too bitter or too sweet, just the right amount of flavour ❤️! Everyone in my family loved these brownies 😍! Thank you for the amazing recipe 👏🏻!
Since this recipe makes 24 pieces in 9 by 13 inches pan. Would I have to cut down the ingredients by thrid to make it in a 7by 7 inch pan which makes 9 pieces of brownie?
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recipe:
8 ounces chocolate of your choice
1/4 cup dutch processed cocoa powder
1 tablespoon espresso powder
1 1/4 cups unsalted butter ( melted)
2 cups granulated sugar
1/2 cup dark brown sugar
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 eggs
1 cup all purpose flour
another 1/2 cup cocoa powder
( optional) sea salt for toppings
Preheat oven to 350 degrees F
grease pan with butter and line with with parchment paper. grease parchment paper with butter
cut chocolate and add 1/4 cup cocoa powder. add melted butter and mix.
in separate bowl mix sugars, salt, vanilla. crack eggs into separate bowl and add. beat so air is incorporated.
pour in chocolate mixture and mix
level flour and sift into batter. gently fold dry ingredients into batter as quickly as possible.
bake at 350 degrees F for 20 minutes. take brownies out and bang pan against a hard surface. put back into oven for 25 minutes.
optionally top with sea salt and enjoy!
Thank you!!
Thanks!!!!
Well aren’t you coming in clutch today🤗
Thank you🤗😘
Thanks
240gr chocolate
28gr cocoa powder
10gr espresso powder
280gr melted butter
400gr granulated sugar
110gr dark brown sugar
10ml vanilla extract
10gr salt
6 eggs normal (55gr each)
125gr flour (all purpose)
55gr cocoa powder
this is the converted recipe. we use 23cm x 33 cm baking tray
*thanks*
Thank you!
Thanks internet stranger
Thank you normal person
My pleasure!!
I leave you the recipe in grams:
227gr Chocolate bar
34 gr Cocoa powder (to melt with chocolate)
15 gr Expresso powder
285 gr butter
250 gr white sugar
64 gr brown sugar
30 gr vanillina
136 gr flour
68 gr cocoa powder (with dry ingredients)
Salt
6 eggs
Hope it's useful!
Alejandra Juárez u saved me, thanks a lot
Sticky this please
Oooh my god, thank youuuuu
This help a lot thanks... ,😘
yass thanks so muchh
I DID THIS!!!!... I gave this recipe a try and it was a HIT!!!!..I gave a batch to my sister to take to her job...she called me from work(no cap) and told me that her co-workers were fighting(not literally) over them and asked my sister if I would make more...of course I was so happy that they appreciate my work and liked them as I bake from scratch all of the time...I love it...baking brings me peace and joy and it's also therapeutic for me so I was very happy with the results and this recipe ...Thanks Tasty
Very theraputic !!!
Hey quick question if u add dark choco and dutch cocoa isnt that gonna be too much?
For me it would be very much literally fighting over it
@@Mimz_06what do you expect from a "Brownie" ?
We've started a GoFundMe so your sister can get a cap
Ok , so I used regular cocoa powder , and regular brown sugar. I also didn't use espresso powder since I didn't have it. It turned out so good .. it tastes like heaven !!! It is the best thing that I have ever baked and it tastes better than store bought brownies . Also , I am a 13 year old girl so if I can make it then so can you !
I used dutch processed one, dark brown sugar and the espresso powder. It was so amazing, I almost cried when I first put it in my mouth. Also, I would reduce the salt since I think it's kind of too salty. Claire was right that salt brings out the flavor of any baked goods but I think this one is kind of too salty, so I would put 1 tsp instead of 2.
great can i have your recipe since these morons don't know how to give one?
I did reduce the salt in this recipe
I also put 1 tsp salt
Thanks for the motivation, btw im a 14 year old boy who loves baking and cooking
Love how everyone is coming back to these videos to see if they could make it in quarantine
I was literally thinking that!!!! 🤓😌
no im fasting but watching these videos with 4 hours left to go 😔
I’ve made peace before and I love them so might as well make them again😅😂
I dont know anymore I made it again today... it smelt great! 5 eggs was more than enough for me
Yep😂😂
Ingredients in grams:
Chocolate - 226g
Cocoa powder - 94g
Espresso powder - 1 tbsp
Butter - 281g
Granulated sugar - 450g
Dark brown sugar - 85g
Vanilla - 2 tsp
Salt - 2 tsp (+ extra for topping)
6 eggs
Plain flour - 140g
Hope this helps!!
THANK YOU!!
Thanks a tonne
A+ student
Talitia Hill Thank u sooo much this helped so much!
Talitia Hill f u and your metric system 🤬
tasty is one of the only huge channels that actually put real effort into their videos. When it comes to cooking channels, this one is the definition of quality over quantity.
Yeah like they made MULTIPLE variations of the brownies just to show us what the wrong versions were
Yeah, including insult
I feel like Babish culinary universe and Joshua Weissman aren't getting enough credit...
@Guntas Singh Bud, Babish nearly has 10 mil and Josh nearly has 5 mil subscribers respectively... They're not really small tbh
The recipe here is literally stolen lmao. Like down to whipping the eggs and the order of steps.
For those who use the metric system:
- 225g Chocolate bar
- 25g dutch process cocoa powder (to melt with chocolate)
- 1 tbsp (15 mL) espresso powder
- 280g unsalted butter (melted)
- 400g white sugar
- 100g brown sugar
- 2 tsp (10mL) vanilla extract
- 120g all purpose flour
- 50g cocoa powder (with dry ingredients)
- 2 tsp (12g) kosher salt
- 6 eggs
- Sea salt for topping (optional)
thanks this makes it alot easier to do
Damn, a halve kilogram? there is too much sugar isnt?
Hillary Ngo-Tran yes
400 sugar ???? Omg
God bless you ❣😭
Fudgy Brownie Recipe
8 Ounces (227 Grams) Chocolate
3/4 Cup (96 Grams) Cocoa powder (Dutch Preferably)
Tbsp Espresso powder (Optional)
1 1/4 Cup (284 Grams) Melted Butter
2 Cups (401 Grams) Granulated Sugar
1/2 Cup (110 Grams) Dark Brown Sugar
2 Tsp Vanilla Extract
2 Tsp Salt (Preferably Kosher)
6 Eggs
1 Cup (136 Grams) All-Purpose Flour
Butter (For Greasing)
To Top It Off (Optional)
Sea Salt
Anything you want!
Equipment
Bowls
A jug
Spatula
Hand mixer
Tin (9x13 Inches)
Parchment paper
Technique
First, Prep your tin with parchment paper and butter, for later.
Next, get one of your bowls or a jug, and put the chocolate in it along with the espresso and cocoa powder, adding a 1/4 at a time.
Add in the hot butter and stir, try and make sure it’s hot to help combine everything.
Let that sit for two minutes and then stir!
In a new bowl, put your sugars in with the vanilla and salt.
In yet another bowl, crack your 6 eggs, do a quick shell check and whip the eggs and then add them (slowly as you want).
Whip them together with a hand mixer for as long as it takes for them to go fluffy.
Next, add the chocolate mixture and continue whipping.
Add the flour, cocoa powder and fold it gently. *Side Note: Don’t fold it too much or it will deflate and be dense.
All your ingredients should now be incorporated. Now add the batter into your prepped tin and level it out.
Bake for 20 minutes at 350°F or 180°C, they will rise which is normal. Take them out and slam them on the counter, to make them slightly cracked and more even. Add your sea salt on the top, if you wish and bake again for 25 minutes at the same temperature. *Side note from ages after I wrote this: I have received a couple replies on the baking time (Some have burnt) the additional 25 minutes is not always necessary, I advise anyone following Tasty’s recipe to bake them to their liking.
Finally cut them up and enjoy!
*chef kiss*
i luv you
@Enid Animates TYSMMM
Thank you!💕
@@catiet1735 No problem!
@@aleeza109 Glad to help.
I slammed down the brownies but I forgot my baking dish was made of glass.... my brownies ended up being very crunchy.
Skylar Black Audios damn...I too only have a glass dish
🤣🤣🤣
I know it’s a joke but you don’t understand how hard I just cringed
@@charlie_mario6292 hahaha 😅😅😅 sorry!
Hahahaha
I made these this evening and just used a double shot of espresso instead of the espresso powder as I didn't have any and it worked out perfectly! I tried Babish's fudgy recipe with the vegetable oil and little whisking and they turned out too dense and oily, and were barely cooked. I used the same ingredients minus the oil but used the method from this video and the difference was huge. I will be turning up to my Mum's 70th with a fresh batch of these brownies. Thanks for making this gorgeous video.
Okay I'm an idiot teenager and I did it, you can do it don't worry. I had to put foil over them while they baked because my oven is very tempermental, it has two tempretures: Off and Hell-Hole.
Is it necessary the parchment paper? Or what can I replace it with? I don't have any and don't know where to get it
@@manuelaflorezlongas7348 you can oil the pan with butter and that should be fine
@@manuelaflorezlongas7348 I believe the parchment paper is to ease removing the cake from the cake pan by enabling you to lift the cake out of the pan. It also prevents sticking, which means you won't need to scrub clean your baking pan when the cake is removed.
I've baked cakes in well-buttered pans(without parchment) and they don't come off as easily compared to the butter-parchment-butter method in the video. However if you're fine with cutting the cake in the pan and some cake bits sticking to the bottom of the pan, then I guess you could do without the parchment. Hope I didn't confuse you! :D
@@manuelaflorezlongas7348 Parchment paper is more commonly known and sold as Baking Paper, which you can buy at local supermarkets, usually in the al-foil and glad wrap section. That might clear things up.
>It's, in my own experience of being an idiot, necessary. If you don't use it the brownies are probably going to stick to the pan and it's Satan to get them out. Of course I gave up and ate them with a spoon which if you're okay with it go for it. Like the people above said oil or butter also works, but paper is the safest route.
I love your description of your oven temps! :)
I can't believe I watched this atleast 20 times a year and have no plans of baking
SAME OMG I wish I could make this but my ovens broken
Make them. They are great really.
Hahahaa same here, just like every other workout videos!
Ikr 😭🤣
Omg this was the only cooking video that I watched and then actually went and made
I made them. First I thought too much cocoa, but followed the recipe exactly except put a little less sugar. The brownies came out very very moist and fudgy with a deep chocolate flavor. They are comparable to ones you would get at a fine bakery. Thanks Tasty!
And people say that Tasty recipes are bad 😑
Marais fan 4 life how much ur put the sugar in?
Marais fan 4 life this recipe is very similar to Stella Park’s (bravetart/seriouseats) recipe
Ginette Mosquera Thank god you put less sugar cause the amount of sugar they put in is just scary
@@asackofpatatoes9361 ikr, the two cups of white sugar + the brown sugar? i'm all about sweets but wow that looked like a lot lol
This recipe is amazing. I just did it and it tastes so good, also the texture is soft, buttery, and so strong in chocolate I love it. I just used 300gr of sugar instead of 400gr (I'm French and for me american recipes always have too much sugar). But other than this, I'm really happy how it turned out. Also, the tip about whisking the sugar/eggs mix is what makes all the difference !
frrr, im brazillian and i always use waaaay less sugar in my recipes as well lol
salut, vraiment une tonnasse de sucre dans leurs recettes ahah. Au fait, quels dimensions pour le moule a brownie ?
@@pimousse359523 x 33 cm
For most Europeans they use too much sugar 😭
dear anyone scrolling through the comments to see if this recipe is good: IT IS AMAZING TRY IT
That’s exactly what I was looking for 😭😭😭
@@nevaeharaujo awww glad i could help :)
ahaha thank you, I was looking for this
@@connellyvincent2528 no problem :)
Thank you! And does it taste like coffee?
I made these and they were delicious! Some things I recommend:
1. Actually whip the egg and sugar mixture for 10 minutes like they said
2. Don't forget to slam the tray on the counter after 20 mins
3. If you don't have parchment paper (I didn't) use butter and PAM and cut the brownies in the pan. They'll still come right out, you just need to take each one out individually.
4. Use normal cocoa powder if you don't have dutch processed; it's still amazing.
hello, what’s PAM?
@@vivienmaelesiguez6891 PAM is this nonstick cooking spray that you can spray on pans, trays, etc so what you put on it doesn't stick. Hope this helps!
Can u plz tell me de tray size
@@fathimanadha7226 The tray I used was 9.5 inches by 12 inches (around 25 cm by 30 cm) but I think you could use a slightly smaller one since I used a pretty large tray because I wanted a lot of brownies (I have a big family).
fairy gguk thank you!! 😅Maybe 8x8 inches will be k..
made this, though I didn't have dutch powder, it was delicious either way. Chewy on the bottom, crunchy on the top, and so fudgy in the middle. The students that I made these for could not stop eating them.
I wish i was your student.
@@kotchpotayto7587 same😕
You made these for your students? That’s so nice ! 😊
Me too
ruclips.net/video/yB5j-HUj0ow/видео.html
Aww. That’s sweet. 💕
This is the best brownie recipe ever. I normally bake these for parties and the guests can’t have enough of these, guests always ask some more to go 😂. These soft, fudgy, gooie brownies are a super hit in my circle. Thank you Tasty team for doing these many experiments and coming up with the perfect recipe
No brownies would leave my house 😂
What are your thoughts on using brown butter?
Tried this. Turned out pretty good for my first try. Here's what I learnt:
- Flavour is still awesome with just 1 cup of granulated (instead of 2 cups). Can still afford to cut to 3/4 cup of sugar. I didn't cut the brown sugar amount though.
- I forgot to add the remaining 60g of cocoa powder while sifting the flour.
- I used 6 normal sized eggs. Should have added 1 more egg. Reason: Egg sugar batter was fluffy at first but once I added the ganache, felt like there was more ganache than egg batter so the final batter looked deflated and heavy.
- Microwaved my butter instead of heating on the stove. Worked well enough.
- Left out the salt because I forgot but batter still tasted good!
- Made 1 tray of normal brownies and 1 tray of sea salt-topped brownies. Please taste your salt first to see how salty it is. I think I added a bit too much for mine and it really tasted like crusty sea water at the top of the brownie.
- 1 tray was about 2.5cm - 3cm tall. This was the fudgier brownie. The other tray was 1.5cm - 2cm tall. Had a little bit of fudge in the core but the top and bottom were crispy.
Hope this helps anyone who is interested in actually trying a Tasty recipe!
How long did you bake them for?
Do not cut the sugar that much. It of course affects the taste but also the texture, more specifically how your eggs and sugar whip up. Your batter deflating probably had more to do with this than the amount of eggs.
2 cups of white sugar and 1/2 cup of brown sugar does sound a tad too much...and I did reduce the white sugar, so my batter is more liquidy...
@@sagapeltonen8306 not really, if you cut down between 25-50% of the sugar, you should completely fine. obviously if you remove all of the sugar, the brownies won't taste very good. i think you're thinking of beating the sugar + butter. in that case, the butter needs to be softened and beating it w/sugar will yield a lighter, fluffier batter. for this recipe, it uses melted butter, so there's no creaming involved. the sugar shouldn't be affecting the texture, and the batter deflating is probably because you didn't beat it enough (keep in mind, naturally, your batter will become heavier).
another thing i think you're thinking of is when you make italian sponge cake (which is totally different). it's made by whipping the eggs/sugar together until the volume doubles. however, that's for a cake (usually swiss roll). it's not the same for brownies. more common methods of beating the eggs/sugar usually involve the eggs being heated over a double broiler before being whipped. once again, it's used for swiss rolls and has nothing to do with a brownie.
@@worrystone4109 the original guy suggested cutting white sugar to 3/4
DAVID GET ON THIS!
Elle Reese yessss. But it'll take him week's to see this.
I finally made this recipe. These are so good. The extra work was all worth it. I think this is the way brownies are meant to be: chewy on the outside and gooey on the inside. This is definitely the highest rising brownie batter I have ever made. Whipping the eggs for a long time really does make a difference. This is the best brownie recipe I have tried.
Did u put less sugar ?
How much did it cost
I’ve made these twice, the second time whipping long and cutting the sugar and they were great
No, I used the amount that was called for in the recipe. I used semi sweet chocolate for my choice of chocolate bar.
I used a 9x13
Warm brownies out of the oven is like having a day off on a holiday on the weekend.
Serene and comforting.
Also *The Recipe* converted directly into *GRAM* looks like this:
425g unsalted butter, plus more, softened, for greasing
224g good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
255g unsweetened Dutch process cocoa powder, divided
1 tablespoon espresso powder
680g granulated sugar
170g dark brown sugar
2 teaspoons vanilla extract
2 teaspoons salt
6 large eggs
340g all-purpose flour
Flaky sea salt, for sprinkling
Peteru Avertis hi can we use regualr chocolate or the baking chocolate ?
Too much butter.
Its 284 g
@@swifteh1780 also too much cocoa powder
bro you got everything wrong wtf
Ingredients
for 24 brownies
2 ½ sticks unsalted butter, plus more, softened, for greasing
8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped (225 g)
¾ cup unsweetened dutch process cocoa powder, divided (90 g)
1 tablespoon espresso powder
2 cups granulated sugar (400 g)
½ cup dark brown sugar, packed (110 g)
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour (125 g)
flaky sea salt, for sprinkling
never gonna make it but that won't stop me from watching😂😂😂
n a every tasty video ever! You think "oh this doesn't look to hard, I'll try it sometime" but you never do
You literally read the minds of 99.9% of the people who watched this video 😂
n a me maybe.........
I'm so gonna make these. Made their choc chip cookie 101 recipe and it was awesome and easy. And I've burned multiple batches of cookies in the past.
But doooo itttt!!!!
n a why wouldn't you want to make them?
Break up? Brownies
Birthday? Brownies.
Wedding? Brownies.
Finished hiding a body? Brownies!
sakurablxssom hotel? Trivago.
Hotel? Brownie
im going for the fourth one
Shhhhhhhh
Don't say my secret
Hold up...
One thing I really appreciate that's done in this video, is both explaining and showing the alternatives. Like what would happen if you underdo/overdo something.
So guys. here's my Official review for these brownies. I might be the first one to make it; can seem I'm lying, but I made these because I was craving brownies so bad, and this video popped right up and the same time. I did everything right (my oven is fast so baking time for me was 20min) and the batter preparation time was 15min. I baked them as I said again, 20 min. Then cooled them for 10 minutes. I just had it, and it is very fudgy and good, but the taste is waaaaay too sweet and sugary and too much salt. My advice to people who are going to be making this: recommended 1 1/2 cups white sugar and 1/2 cup dark brown sugar or 1 3/4 cup and 1 tsp salt instead of 2 tsp. Because this is too sweet!
Afhaadi Shaikh just as I expected... Also thank you for the recommendation!
I suspected they would be too sweet too. I really like the sallys’s baking addiction brownies but with reduced sugar
That's a really good tip to reduce the sugar. Some recipes have way too much. If you reduce it too much though you won't get the crispy top, that's created by having lots of sugar.
Afhaadi Shaikh
I just made these. I'm waiting for them to cool. Wish I would have read your comment before making these. Tho adding extra chocolate chunks on the top didn't help lowering the sweetness 😅. Well once they cool we will see how they taste 😐
Mathew Willman how were they?
Okay so I just made these and they are probably the best from scratch brownies I've ever had. I read the comments and lessened the sugar, however the amount listed would have been perfect. For those saying its too salty, kosher salt and table salt are NOT equal. If you substitute for table salt its approximately half the amount(1 tsp) compared to the 2 tsp of kosher salt.
are they actually fudgy or more cake-like?
Natasha Lau they are very fudgy towards the middle and slightly cakey/light near the edges. These are different from most brownies in that they have absolutely no chewiness at the edges whatsoever.
Did you use a hand mixer when mixing the eggs and sugar?
Nathaniel I used a stand mixer with a whisk attachment to better replicate the beaters on a hand mixer. Considering that hand mixers tend to start off faster than stand mixers it should thicken alittle faster.
So how much sugar you used (and it still turn out good)?
I don't have kosher salt but I intend to add just a generous pinch anyway so I guess it'll be fine.
Claire has the best narration voice and commentary for these videos (also I very much appreciate the fact that she measured the brownies and made them perfect squares haha)
I dont like the voice fry though...
her voice make me horny not hungry
Care Bear she sounds boring tbh, rie is better
You know... it just occurred to me that this is Claire. LMAOOOOOO
Claire who? Her voice does make me feel....things
I did this recipe today and it came out amazing! I reduced the sugar to ½ cup brown sugar and ½ cup white sugar.
The comment I've been looking for! What chocolate did you used? Is it semi sweet or dark chocolate? Does the brownies still taste sweet afterward? (I like to have a bit of sweetness but seeing that 2 cups of sugar put me off 😂)
@@jiayee8434 I used dark chocolate. The result came out just right not bitter or too sweet. Chocolate has sugar already so no need to put a lot of sugar in it. Brown sugar also intensifies the flavor of chocolate making it a whole lot better.
@@arnoldrosal6844 thank you so much for the reply! Will definetely use you measurement 😊
@@jiayee8434 you're welcome. Happy baking!
These brownies are AMAZING!! I made them to bring to a work meeting and it was a huge hit. If you plan on making them, regular chocolate chips work instead of expensive dark chocolate. Also, if you don't have espresso powder, I just added about 1/4 cup of regular fresh coffee to my chocolate chip and butter mix.
Thanks
I need to know what size pan you used!!
I did the same and they still turned out delicious
Did you use that much sugar? How was it because that amount seems insane!
I know i am 6 months late but thanks for the tip!
When you on quarantine trying to lose weight but wanna bake so u don’t get bored.
GOD YOU LEAVE ME NO CHOICE.
Chibi Chan this the entire vibe of March/April 2020
Enjoy those brownies Chibi.
Skylar Black Thankyou and I shall
AMEN
YESssss this is meeee
any brownie is perfect for me as long as it tastes good xD
AwooChan same for me
I don't know the science behind this but I too like it!
Ha ha 👍
Didn't expect to see you here ;D
Do not forget to subscribe to my channel
I would make these brownies all the time before I got pregnant with my daughter .. she will be three next Saturday & I’m excited to share with her what I was munching on before and during pregnancy lol. ♥️ These brownies are 10/10 and I love the process of making them .. this particular recipe will forever be special to me!
Made this twice. Followed the recipe exactly, was overcooked. Tried again lowering my oven's temperature to 325. Perfect, just like the pictures, and tastes really great! Not all ovens are calibrated the same. It may be your problem too if your brownies don't turn out great.
Ugh, should have read this before! Next time! ❤️
is that fan assisted?
What was the size of your pan?
Do you need to preheat it?
@@samersambat8826 I preheated mine
Ingredients in Grams:
- 225g dark chocolate
- 22g cocoa powder
- 1 tbsp Espresso Powder
- 280g melted butter
- 400g Granulated Sugar
- 110g Brown Sugar
- 2 tsp vanilla extract
- 2 tsp Salt
- 6 Eggs
- 125g flour
- 45g cocoa powder
Thank you
You legend
Thank you so much😊
Thx 🌸
Thanks. Much appreciated. 🤙✋😀
Made it! The title was no lie. I even slightly overbaked it compared to the video, because my tray was bigger than the one she used so I had to adjust the timing. But still, when it cooled down, it was so wonderful. I cant even describe how wonderful these were. I used 70% couveture chocolate and Dutch processed cocoa for this ♡
Now I have done this recepie for 3 times and I can tell you that this is the best brownie recepie out there!!
When your on diet.
The Best Brownies you'll (N)ever eat
you're
They are horrible, too much salt. I baked a batch and it tasted pure salt.
i feel ya so much right now.
Me likes ur name
I am so rhin
DAVID YOU BETTER TRY THESE!!!!!!!
DAVID!!!!!!
at long last, after many years of wishing to try this recipe but procrastinating on actually making it I've finally done it. and I gotta say, it's pretty friggin good! not too sweet, a good crispy paper-like top, a soft, fudge-like interior and a warm gooey center. The espresso powder and the dark chocolate really lend well to that luxuriously rich taste. if you wanna try making these for yourself, here's some tips that may (or may not) help:
- make sure your eggs are room temperature. this will help when you're beating them with the sugar
- the recipe calls for both brown sugar and white sugar. brown sugar has more molasses and therefore more flavour, but it also lends better to a chewier texture. more white sugar will change it more to a cake-like texture. feel free to change the proportion of white, brown or neither depending on your preference! I opted to do one full cup of white sugar and 3/4s a cup of brown sugar since some folks in here commented how their brownies came out too sweet.
- don't skimp out on chopping up your chocolate. when making this recipe I wasn't arsed cutting up all of mine, and it affected how my chocolate ganache came out since my butter wasn't able to melt the larger pieces down. also if you have any chocolate left over, I'd totally recommend saving them to put in your batter at the end.
- when you take your brownies out of the oven, resist the temptation to cut into them immediately. I did this and I ended up with brownie soup. delicious brownie soup, but still soup. give them plenty of time to cool on a wire rack before cutting into them.
aight that's it enjoy fellas ❤️ godspeed
Seems like you really did bake these.
Question: Did you actually bake them for 40 minutes?
Seems too long. I usually bake my recipe for exactly 18 minutes.
Hope you're well and baking ;)
May I ask what to add to make them more cakey brownies not chewy? just an extra egg or would you recommend baking powder or soda. Want to make them but cakey. Thanks! 👩🍳
@@kathyp760 Add 1 egg and see if it's what you're looking for.
Also: you could just make a good chocolate cake.
I fail to understand: why make brownies that are more like cake?
@Boston Viewer Thank-you Boston oh, because that's how my my mom made them ty for answering 👍
Or are they?
Hey Vsause, Michael here
Dank Matter vsauce
Dank Matter oh god
I miss Vsauce.. :(
**micheal Heere* I’ll go die in a hole for this reference nobody will get hehehhh-
Who is that i hear that alot?
Sooooo I just made this an hour ago after seeing the video, good thing I already had everything at the house. Definitely GREAT brownies. Next time I will add some pretzels, caramel and white chocolate chips. This was great.
You literally saw this recipe and thought "Oh that's great I still have some leftover Dutch processed cocoa powder"
Colin Pater well I bake quite often so yes 😁
Noble Bee do u have the measurement in grams?
Noble Bee It's funny though cuz I'm Dutch 😂 I'd make the joke "I'm processed here too" but I'm adopted so I can't do that without lying 😕
prudence stephanie Download the tasty app and search for this recipe, it has cups and grams ;)
2:47 YOU DIDN’T GET ALL OF THE EGG WHITE OUT AND IT BOTHERS ME
Only a BuzzFeed fan would make such a dumb comment
Yes! Me too
I thought I was the only one 😂😂😂
SAMEEEEEE
@@CharlieND
There's a different between being dumb and having ocd
These are perfect. I baked mine slightly extra (about 30 mins) because they were a little too fudgy. I think it's because I couldn't help but add extra melted chocolate. They turned out super fudgy and dreamy and then set up perfectly the next day. Honestly the best brownies I've ever had. I'm making them again tonight because they've become highly requested. Love from Planet Ayurveda.
Brownies are better than cake dont even argue.
True
i hate cake actally
You had 200 likes bit I ruined it...your welcome
YES i hate cake. its so cakey.
🙌🏼
Who else is scrolling through the comments to see if the brownies are actually nice 😅
Sunita D'Souza they are amazing don’t worry
THEY SUCK THEY ARE SO CAKEY AND UNSUGARY
I actually made this exact recipe, twice. They were phenomenal! Really, not overly sweet and moist and fudgy. I'm making another batch tomorrow because my family eats them all up in a day!
@@bettyvaliente3922 I'm surprised. I made them once, my mom made them without asking me the second time and then we tried to redo them for a third and they sucked. I have no idea how they could be good.
Miraculous Lady Goat I thought they were a little caked too not gonna lie
Ingredients:
For the chocolate ganache
8oz dark chocolate
1/4 cup cocoa powder
1 1/4 cup Melted butter
For the rest of the batter
2 cups Granulated sugar
1/2 cup dark brown sugar
2 tsp vanilla
2 tsp salt
6 eggs
(whisk for around 10 minutes)
1 cup all purpose flour (sifted)
1/2 cup cocoa powder
Bake for 20 mins
Take out+ bash on table
Put back in oven for 25 mins
Take out- if you stick a skewer in should still be fudgey but not raw
Few pinches of Kosher salt on top
Cut and serve
You forgot the espresso powder
I mean look at that texture
LOOK AT IT
5:32
Am Ani looks like some cracky old lips to me
ShottyForAThotty that's how good brownies look? Dumb asss
SHOOK BITCH they don’t look good it’s my opinion
disgusting....
ShottyForAThotty lol you probably eat dry cakey brownies 🤢
Anybody wondering, ergo is Latin for therefore.
I've been wondering all my life but I didnt even know how to spell it to google it. In fact I was looking for someone to leave a comment on this. Thanks stranger! 😊
i know this because i was learning shakespeare's merchant of venice, and the term was used in his work quite a bit
Is Latin a language you can choose to learn where you go/went to school? Because I don't know anyone who doesn't know what ergo means, but at the same time my school offers Latin as a second foreign language...
Ok
Me after folding in flour and cocoa: Why is my batter so LIGHT in colour???
*Sees chocolate and butter mixture still sitting on the counter*
😂
Haha
Lol
What have you done!?
oof
just commenting here, i made these a few times and they genuinely are the best brownies ever! just make sure to follow the instructions exactly (substitutions like normal cocoa powder is totally fine), it is so fudgy and perfectly sweet, anyone who tried them were in love.
I can't wait until David Seymour tests this out......
Let's see his folding technique.
Psh, sexist.
I was just thinking that
Brownies are so good
I’d eat them off the floor
I just needed a poem
To tag David Seymour.
Meli Combs 😂😂😂
Add some weed and I'll eat even more
This comment thread just shook me to my core
zomgseriosuly rip the brownie in two for some chocolaty gore
the science behind this recipe!.. 😍 great job!!! 👏👏👏
Ganache
200gm chocolate
¼ cup Coco powder
1 table spoon coffee powder
1 ¼ cup melted butter(hot)
Creamed sugar and butter
2 cups Sugar
½ cup dark brown sugar
2 teaspoons of vanilla essence
6 eggs
Beat for 10 mins
Mix Ganache and cream
Add 1 cup Maida
½ cup coco powder
Bake for 20 mins (180°c), take it out and slam
Bake for another 20 mins
IT’S CONFIRMED! THIS RECIPE WORKS! Just tried this recipe today and boom! Best Brownies i’ve ever made. Thank you Tasty 😍
Did you use all the sugar they recommend?
Ailin Ell Yes, and it was not overly sweet or anything. Just perfect 👌
My dad doesn’t even like chocolate and he ate half of the brownies 😅
@@anindyasantikadevi7412 Thanks! I might try this recipe out because I baked with another and it wasn't sweet enough for me! lol
did you use sweetened cocoa powder?
Ingredients:
🍫 8 oz Chocolate bar (Milk choco, semi / bittersweet)
🍫 1/4 cup dutch processed cocoa powder
🍫 1 tbsp Espresso powder
🍫 1 1/4 cups unsweetened melter butter
🍫 2 cups Granulated sugar
🍫 1/2 cup dark brown sugar
🍫 2 tsp vanilla extract
🍫 2 tsp salt
🍫 6 eggs
🍫 1 cup all purpose flour
🍫 1/2 cup dutch processed cocoa powder
🍫 pinch of table salt
Bless your heart and soul!
@@CrescentofGems awwwww :^)
Thank you ❤️
Thanks angel x made these today your comment helped a bundle
Thank you so much!
Petition to correct the title:
"The best brownies you'll NEVER eat":')
Dat Cool Guy Idk man I made them,, and tbh they were bomb
this is the comment that i search for
t a e y o n g my jackfrost nctzen !!
@Dat cool guy i hate you
Maybe sweet chips
I’ve tried this and I can confirm these are the best brownies i’ve ever made! They were so perfect 😍😍
Are they too sweet
@@KJ-ew4bx Not as much. Depends on your taste tbh. You can always add a little salt to balance it out
@@KJ-ew4bx u can use a dark chocolate if you’re worried about that. I used a 75% and the sweetness was perfect
David. Seymour.
isabella I was literally looking for this comment Lmaoooo 😂😂😂
isabella yaaas
Isabella Yess!!
Anchita Potumanchi me too😂😂
Made this and it turn out superb! my family loves it. But I recomend to put less white sugar and more brown sugar. Still, they are good!. Thanks tasty!
(Wow, a lot of likes, Thanks People!)
Hey hey!! What size pan did you use
Chloe DoezStuff I just made these. I used the same size pan she uses. 9 x 13 inches. I wouldn’t go with anything smaller bc it’s already a lot of batter
@@chloebransten5526 I used 9 x 13 inches.
did u use kosher salt?
@@ayskamuumtaz5932 No, I just use Himalayan pink salt.
Use the metric system, god damn.
Be the change you wish to see
Broken soffa they’re making videos for Americans, and also for some other countries. They need to use cups since it’s the tool that American families have at hand. If they use electric scale people will be like “Oh tasty I don’t have scale what should I do”. See the problem?
"What should i do?"
Pause the video, go on Wish, and get a kitchen scale for like 3 fuckin dollars, and embrace a life of metric enrichment. This is the age of convenience, not excuses.
i wish theyd just add both its not that hard
Broken soffa they have grams and milliliters on the tasty website and app
Just convert it yourself
This is actually pretty good! I used usual cocoa powder and didn’t have espresso powder in my pantry, but it still turned out great and my friends were really impressed 🤙
Davidddd please please pleaseeee test this we need yah!!!
*goes to the store and buys boxed brownie mix*
XD
Jasmine Gooden weak sauce
I love your profile pic
omg matt are you still saying weak sauce.
roottruthseeker hells yes
Wait... potato chips???
'Merica
@@littlearno y'all weird AF sometimes.
Just ignore the last part, they're absolutely disgusting
Chocolate and potato chips sound really weird, but it actually tastes pretty good.
I dip french fries in chocolate milk.
@@JubileeBloom I'm calling the fuckin police!!
I just made these. They turned a little more cakey and fluffy than expected but I really don't mind. Flavor is insane, very chocolatey and rich.
I reduced the amount of salt in the batter because I used table salt and more importantly, I used 280g of granulated sugar instead of the 400g because that's why y'all have type 2 diabetes and they are fine like this.
"now SLAM them on your kitchen counter"
Me with a glass tray: ;-;
Lmao 😭
Place several thick towels on the counter. Then slam away. Didn't break my dish.
@@Cami.lav391 yes, it works amazing!, and smash it very gently
You can slam it on the ground, or any surface that won't break. You could even go outside and slam it on the sidewalk, just dont slam things on glass tables❤️
@@robertmilak5425 no the tray that the brownies are cooked in are made out of glass but thx!
Tasty.........this is THE video 😂😂
Sweet Central why can't I get likes xd
i wanna eat up ur brownie sweet central
Sweet Central 🏪🏪🏰🏰🏪🏪🏪🏪🏪
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()«)¡?¡/+¡-..¡(»43 6 08);)
I'm overwhelmed by all the things that will give a more "intense flavor"
me too...
I think tasty over-do it with these add-ins in their recipes. I made their chocolate chip cookies before and just like this recipe, it included a good amount of added salt and espresso powder. My cookies came out with a very noticeable coffee taste and were SO salty that they were nearly inedible.
B MC I made the same recipe and it turned out perfectly fine. I used instant coffee by mistake but it didn’t have a noticable flavor in the end, so I can’t really correct you on that. However, the salt was perfectly fine. I think you might’ve used table salt instead of kosher salt or vice versa, 1 tablespoon of one of them is much saltier than 1 tablespoon of the other (you can look up the equivalents online).
Amirul Azizol oh right ok, it must’ve been my ingredients as I followed the recipe perfectly. Although, have your read the comments to the video? Many people have had the same problem as me
I MADE THE EXACT SAME BROWNIE RECIPE AND IT TURNED OUT DRY 🙄
Best brownies ever. My mom, she’s so sweet but she’s a tough critic and she said these were the best. She also is a hater of fudge brownies, but these are fudgy but also not. It’s just really good.
So, I used two sticks of salted butter. And then I didn’t have espresso but I did have instant coffee mix and I used that instead. I totally forgot to add the vanilla extract and it was still so good. Also, I don’t have a handheld mixer I used a spoon and whipped everything together and it turned out amazing!!! MAKE EM
The cooker : "I'm really upset that America can't get on the metric system ..."
The rest of the world : "Guuurl, same !"
pofila1 -Why don’t we weigh ingredients? Would be so much more exact.
Why do you even need America to get on the metric system
@@user-uh3qj2tb4z because tye rest of the world is on the metric level and it will be more easy for us to do your receipies
@@user-uh3qj2tb4z We don't 'need' it, but for everyone who uses the metric system (the entire world, by the way, except the USA - even us here in the UK use a weird hybrid metric/imperial system) looking up great recipes from the USA and seeing that it's all in cups can be a pain, because it can often mean we can't replicate them accurately. We don't own standardised measuring cups, so we have to estimate or look up a conversion.
Unimpressed probably would make everything easier in physics ahahahaha
Thanks for the recipe. I just made these earlier today and the brownies came out amazing. The only thing I did differently was use half the salt based on recommendations from the comments (it also seemed like a lot when I first saw the video). The only thing I'd like to note is that you *really* need to let them cool down a lot. I took my tray out of the oven and let it rest while I had dinner. Came back about 30-40 minutes later and the whole thing deflated (which is good) so I cut into it. They were very soft and gooey and I enjoyed the piece I had. Left them out on the counter while I did other things. Came back over an hour later to put them away and decided to eat another piece for the hell of it and *that* piece was so much better in flavor and consistency. You need to let these suckers rest for a good hour and a half or two to really let them set. This will definitely be my go-to base for brownies going forward.
Ariel Morillo what size pan did you use?
@@oliviag790 Funny you ask that as I've been experimenting with this recipe and that's a really important question. First time I did them it was on an 8"x8" glass dish but it was too small for all the batter so I split the rest of the batter in an assortment of molds. The 8x8 dish came out well. The second time I did them, I used a larger tray in which I was able to use the entire batter, however the batter only came up about 1/2-3/4" high. After baking, it turned out this was too thin and the brownies came out tough. Lesson: regardless of the tray you use, I would make sure the raw batter comes up to at least about 1.5" or so otherwise you need to cut down on the baking time or end up with stiff brownies.
EDIT: One thing I forgot to mention: since I used a glass tray, I didn't slam the tray down on the counter at the 20 minute mark. Instead, I tapped it several times over a cutting board until it sunk and cracked on the surface like in the video. Don't destroy your glass trays :P
recommendation for those who think the recipe is super sweet:
1.use unsweetened cocoa powder
2.use 70% chocolate
3.reduce 30% sugar
successful experience!! (personally~
Kaka Chan THANK U
Thank you! ♥️🤗
How was the texture when you reduced sugar? Thanks!
AND 1 cup white sugar will do justgood
Mine came out salty 😂 2 tsp salt omg
I drizzled on some caramel on top before placing it back in oven. Any caramel that touch the side of the plan got crunchy. Also a few chopped pecans or walnuts also added a lot of extra something.
Thanks for sharing. It is the best recipe.
I don't know why everyone is saying these brownies are terrible, I made them and they turned out AMAZING!
ME TOO!!!
How much is one cup😭. I‘d like to do this amazing brownies but I have no idea how much „one cup“ is .
Please answer😩
Google is your friend :)
I found this:
butter: 1 cup = 227 g
dry stuff: 1 cup = 128 g or 4.5 oz
liquid stuff: 1 cup = 236.5 ml
Szenszely you should be sainted! Tq.
"best brownies you'll ever eat"
"pffft not if I'm making them"
Have some confidence, it makes it more fun. Plus just make sure it’s following the recipe. I’ve done baking mistakes plenty of times.
@@lisicacandraw2928 its was a joke
I can't cook at all and I don't like to or want to or anything like that. I am always begging my mom to make cookies or brownies or something. When she finally makes them I don't have an appetite or are craving it anymore. She never makes them when I want her too. She always tells me to make them my self. I tell her that if I do there won't be anything good to eat. One time I tried making cookies with my brother but he ditched me. I had no idea what I was doing so my mom came in to help me and just ended up making them by herself. They were really good.
@@Sophie-zk4hr I know what you mean. I can bake from scratch just fine, but when it comes to stovetop cooking from scratch, I find myself always asking my grandma for help. I don't know what it is. I just prefer baking and desserts, I guess.
Same🤣I'm trying it and spo scared
Waiting for David to do this
waiting for someone to make it a POT BROWNIES
This is the video referenced by ITZY’s Yuna in her vlive last night in case you’re wondering 😅
DAVIIIIIIIIIIIIIIIIIIIIIIIIIDDDDDD (for those who know ;) ) I’m gonna make these soon because I’m holding that girl to her word.
IzzyXox Tell me how it goes!
Arianna Shareef I will lol
I regretted making those brownies. I do. They are so good that I just cannot stop eating them. I am ashamed of myself because I made it for my children yesterday but I can't help myself from eating them. I cannot eat just one square. No! They are good. No. They are succulent. Extra, Extra delicious.These brownies are a sin. Thank you because this will be my go for recipe. 😻😻😻😻😻😻💞💞💞💞
I'm making these today just because of your comment alone 😂
Enjoy.
@@gokuson2590 I understand now 😋
Kasturi Raj Am glad you enjoyed. 😻😻👍👍👍
the fact that 90% of these comments are about david both scares and impresses me
lol yes thats so true
That profile pic looks like it’s about to bust all kindz of nuts
kermit sewerside XD tru dat
I’m expecting Devid to find this video
Who’s david
Simran David Seymour, he da guy that tries these things I guess
Tip: don’t be lazy like me and try to cut corners on the ganache stage ! I thought it would be a good idea to put hard butter in the jug with the chocolate and then put it in the microwave to melt it. What ended up happening was the chocolate burned and separated from the melted butter and it was a huge mess. Luckily it was salvageable and came together when I added the rest of the ingredients and still turned out fabulous, so it’s safe to say this recipe is also idiot proof. In future make sure to always melt the butter in a separate bowl and don’t try to be clever with it
David Seymour needs to try these.
"If you're worried about caffiene.." Yeah, caffeine should be the last thing you're worried about with this recipe
LOL
True but some ppl have medical condition where they can’t have caffeine
gogglespisano24 yeah well I was worried about the caffeine for specific reasons
The brownies came out perfect. I halved the recipe and used medium eggs. Here’s the recipe for ~12 brownies in grams (rounded up) if anyone wants it;
Ingredients (Edited)
- 142g unsalted butter, plus more, softened, for greasing
- 113g good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
- 45g cocoa powder, divided into 15g and 30g
- 1/2 tablespoon espresso powder (I used any coffee powder)
- 200g granulated sugar
- 55g brown sugar (you can reduce either sugar if you don't like your brownies too sweet, eg. by 50g)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 medium eggs or 3 large eggs
- 63g plain flour (all-purpose flour)
btw the brownies take ~20 minutes in the oven (might take less time)
@Mirielle Mills youre welcome :)
hi!! 20 mins total bake time?
@@diviyatharanisj3900 hey. yeah it took me just over 20 mins but that's bc i dont like my brownies fudgy
Rachael Connor yay and np :))
Is this the half recipe?
They turned out AMAZING. I did a quarter tsp of baking powder and left it 4 more minutes in the oven🤩🤩
Does this turn out to be a LARGE brownie serving since it uses 6 eggs? I was thinking about halving the recipe but i don't want to end up with too little.
My mom and I used this recipe for my school's bake sale fundraiser. We made 3 batches, and they were gone almost instantly.
Did you use salt as Well?
how many brownies does this recipe make?
@@kimnamjoon3943 depends on the size of your tin and also depends on the size you cut them, obviously
SpaceCat :3 Hi,can you please send me your recipe.
Half of the comments here r for David so David mayn u better try them soon!
Is no one gonna mention the fact that she put potato chips in the brownies?
Ikr
it's good as hell. crunchy chewy sweet and salty. a lot of people put chips in ice cream too
are you broken
@@twistycheesestrings9560 Actually they aren't wrong. There are actually a lot of people who do that, I do not personally put chips or anything of that sort into brownies that I make but it's not completely unheard of to do so.
If you like that "salty & sweet" combo, you'll love it. If you're ever eating chocolate and just happen to have a bag of original Lays chips, try both together!
For those looking for the measurements....
INGREDIENTS
2½ sticks (1¼ cups) unsalted butter, plus more, softened, for greasing
8 ounces good-quality semisweet or bittersweet chocolate (60-70% cacao), roughly chopped
¾ cup unsweetened Dutch process cocoa powder, divided
1 tablespoon espresso powder
2 cups granulated sugar
½ cup dark brown sugar, packed
2 teaspoons vanilla extract
2 teaspoons kosher salt
6 large eggs
1 cup all-purpose flour
Can't thank you enough 😊
The title wasn't a lie. I made these today and they turned out PERFECT 👌🏻! They were so chocolaty 🍫 & they melted in my mouth 🤤! The flavour was spot-on 💯! It wasn't too bitter or too sweet, just the right amount of flavour ❤️! Everyone in my family loved these brownies 😍! Thank you for the amazing recipe 👏🏻!
Since this recipe makes 24 pieces in 9 by 13 inches pan. Would I have to cut down the ingredients by thrid to make it in a 7by 7 inch pan which makes 9 pieces of brownie?
So glad your not telling us lies 😝🤣👍
IDK why but the way she just voiced the recipe made me feel like I just got a pep talk and I feel inspired LMAO
Soccer is the greatest sport on Earth and is massive in over 240 countries. Every country on Earth loves Soccer. Basketball is massive in less than 40 countries. Soccer will be the most popular sport in the USA by 2050 gsfvjv
David! We need you to test these out please!
I’ve been with my boyfriend for 2 years now & I love making these for him
DAVID SEYMOUR WHERE YOU AT MY MAN!?!?!
Yes!
Dean Dodge probably hiding from the comments
Especially since he loves the previous ones so much :)
He owe us timponaaaaa
You now what this recipe needs?
Some cream cheese.