I would describe these brownies as somewhere in between brownies and cake in texture with a whole lot of gooey chocolate entering the party. They are light and ultra-rich at the exact same time. I have the recipe all listed out in the description under the video in both Imperial and Metric systems. HAPPY COOKING!!!
Sugar is a poison and anything tastes good with sugar but it's already been proven scientifically how awful it is it makes ure blood sticky, rots ure teeth and does 1000 horrible things to ure body Come up with a natural sugar free non aspartine poison non sigssr dessert and than I will try it
One thing that's cool about you, Sonny, is you can pull off a more serious toned, instructional vid, and a more comedic one as well. You have both worlds nailed down. You're enjoyable to watch each way. I still love your early vids too, where it was more of like a network style cooking show. Kudos bro.
I made this last night for a dinner party and one, they're all gone, and two, I'm still getting messages saying how good they are and they can't stop thinking about them. Thank you so much! I do have to say that the caramel sauce isn't foolproof, at least it wasn't for me. After two tries of very carefully following the instructions and both times the sugar crystallized. I googled what to do and it was suggested to add 4 tablespoons of Karo syrup to help stabilize the sugar. Worked like a charm and even those who aren't fans of caramel said they could drink it. I love your channel and I love you. Welcome to Texas by the way. ❤🙏
I'm glad to see you baking! I used to have 2 cake recipes that came from an old cook book that is now gone. It was for a pineapple carrot cake with cream cheese icing and Jack Daniel's prune cake made in a bundt pan with a buttermilk glaze icing and a jigger or 2 poured into the center. They both were to die for. I can still remember most of the ingredients but no measurements. If I knew what a standard measurement was for a basic cake recipe, I could figure out the rest. Both cakes used buttermilk, cinnamon, and all spice.
Man, I thought the fridge was doomed... Then you opened a can of whoop-ass on it. But that's all. 😂 I love it. Your channel is very quickly becoming one of my favorites. You've got a great style that's all your own, and it works!
discovered this channel a while ago but forgot about it, worst mistake of my life. Now i'm subscribed and fully happy. Nice, simple reciepes, traditionnal but not in a bad way (for the french classics at least) really enjoying as well as your humour. Thank you and keep going my friend
Why have I never heard of or thought of that trick with the butter wrapping paper? Oh, and the brownies look great. I may have to make them this weekend.
Hubby and I are crazy, so we love your kind of crazy! 😆 We are expecting a hurricane or at least some inclement weather in the next few days. What better time to stay indoors and do some baking beforehand. My husband is a chocoholic and I have all the ingredients on hand.... so why not?! Cracked me up you really had a can of whoop a$$ and you opened on the fridge!! 🤣
Prolly one of my favorite channels! Keep it up! I have a request! So there’s this place called top tender or kinda wings n things. Idk how they make there chicken tender but I’m pretty sure its baked. I was looking for a more healthy alternative aside from frying in making chicken tenders baked style and haven’t seen a recipe that one would love to see if it was possible!
Love this, and look forward to making it. Really liking the aesthetic of the new kitchen, but one recommendation: to remove echos and reverb in the audio, add some sound dampening quilts or panels next to the camera / microphone. The audio feels more distant now than in your old kitchen, and that may help.
yup! I am gonna try some of those dampening quilts! do you think a shotgun mic would work better rather than a lav mic? I have a sennheiser mke 600 lying around over here
@@thatdudecancook Lav mics are best for getting best sound quality easily. Using the mke 600 just out of frame would be really good, but requires someone to adjust focal point for best sound. And in that case, you also want dampening close behind the mic as it picks up back sound due to it's is nice (I've used many times), but then you need to ensure there's dampening pads behind the mic to mitigate how the polar pattern picks up sound from behind it. You could try it, but it adds a bit of effort and work. You may find more efficient results simply from putting up a couple of dampening pads just out of the way of your lighting / camera. That would be an easy test, and should help soak up some of the echo / distant feeling. I hope that helps. All the best as you continually open all those cans of whoop ass. 💪
Like everybody else, I love brownies. Sometimes when I make them, I'll mix things up to keep it from being boring. Some coffee, of course, to pump up the chocolate flavor. Almost always a minced habanero pepper. I may swirl in my natural peanut butter, cherry preserves or orange marmalade, chopped toasted pecans, almonds and/or coconut...just for the fun of it. Then if I'm feeling really decadent, I'll make chocolate buttercream icing for them. So I gild the lily a bit? Where's the harm? 😊
Looks very yummy! Can’t wait to make it. Love your new kitchen. I was wondering if you took your old fridge since I didn’t see the “love” on your fridge, but then…. the end part. 😝Hehehe! Couldn’t part ways, ehh??? Thanks for the brownie recipe. 🥰🥰
Hi Sonny. Great recipe. I was wondering - because I saw you didn’t grease AND flour the pan - what’s the reason for greasing and flouring vs just greasing the pan?
Thomas Keller is a 3 star Michelin chef at the French Laundry he has other restaurants with another 4 more stars. Every modern high level chef in this country would tell you about the influence he's had on the culinary world. No brownie from a half-ass chain restaurant can possibly compare to this recipe. This isn't the place for "thunder from down under" or any bloomin onion.
Great video, My wife and I saw that you had Chick fill A for first time the other day, can you try to remake the spikey chicken sandwich you had BUT with good ingredients? Also can you make a video on how you save your oil that is used for future use ?
I would describe these brownies as somewhere in between brownies and cake in texture with a whole lot of gooey chocolate entering the party. They are light and ultra-rich at the exact same time. I have the recipe all listed out in the description under the video in both Imperial and Metric systems. HAPPY COOKING!!!
Can you have them a little underdone so that they're gooier? Or is that a bad idea?
@@chrisbreen6484 they will be gooey no matter what just because of all the chocolate
Did you move house again?
Hell ya bro weekend brownies incoming =)
Sugar is a poison and anything tastes good with sugar but it's already been proven scientifically how awful it is it makes ure blood sticky, rots ure teeth and does 1000 horrible things to ure body
Come up with a natural sugar free non aspartine poison non sigssr dessert and than I will try it
Youre one of the best cooking teachers on youtube, hands down.
Glad to see the fork/spoon flip is back. My favorite part of the old videos.
One thing that's cool about you, Sonny, is you can pull off a more serious toned, instructional vid, and a more comedic one as well. You have both worlds nailed down. You're enjoyable to watch each way. I still love your early vids too, where it was more of like a network style cooking show. Kudos bro.
3:23, wow what a great idea!
SAVING THE BUTTER PAPER FOR GREASING. What a good idea! Thanks, Sonny!
Hahaha. I love when the most obvious things completely blow my mind!!! Saving the butter wrappers to butter the baking pan.... GENIUS!!!
I made this last night for a dinner party and one, they're all gone, and two, I'm still getting messages saying how good they are and they can't stop thinking about them. Thank you so much! I do have to say that the caramel sauce isn't foolproof, at least it wasn't for me. After two tries of very carefully following the instructions and both times the sugar crystallized. I googled what to do and it was suggested to add 4 tablespoons of Karo syrup to help stabilize the sugar. Worked like a charm and even those who aren't fans of caramel said they could drink it. I love your channel and I love you. Welcome to Texas by the way. ❤🙏
These brownies look ridiculously good
That butter wrapper trick is pretty awesome!
This channel makes me so happy. You're such a gem
Literally opened the can ON THE FRIDGE LOL never dissapoints
OMG the whoop ass can......so unexpected and so freaking funny!
I'm glad to see you baking! I used to have 2 cake recipes that came from an old cook book that is now gone. It was for a pineapple carrot cake with cream cheese icing and Jack Daniel's prune cake made in a bundt pan with a buttermilk glaze icing and a jigger or 2 poured into the center. They both were to die for. I can still remember most of the ingredients but no measurements. If I knew what a standard measurement was for a basic cake recipe, I could figure out the rest. Both cakes used buttermilk, cinnamon, and all spice.
Man, I thought the fridge was doomed... Then you opened a can of whoop-ass on it. But that's all. 😂 I love it. Your channel is very quickly becoming one of my favorites. You've got a great style that's all your own, and it works!
Pro tip when cutting brownies use a plastic knife ( I am a mechanical engineer and have not a clue why this works sooooooooo good)
I made these brownies and they were deliciously good. Thank you for the tip on choosing a better cocoa powder 🎉
I made a peanut butter cream pie 2 days ago ... And your one brownie recipe will be my next endeavor! OMG I love to cook and bake!!!
Maybe you should fuse the two
Seriously. It's 2022 how can you say Peanut Butter with a straight face?
That can of Whoopass had me DYING. HAHA
Yeah, Keller's cookbook where this recipe appears, Ad Hoc At Home, should be in every serious cook's kitchen library, whether they're a pro or not.
This channel has become a fast favorite for me
Love the new kitchen & production quality - looks awesome
Literally dropped everything soon as I saw this drop! Ty.
Looks great cant wait to try
The reverb is a nice touch. Big kitchen, big success. Well done, Sonny! 😎
Looks delish!!!! Must cook these for my family !
As someone who’s been to the French laundry, anything Thomas Keller is approved 😂
Definitely a recipe worth trying!
I’m disappointed you didn’t beat up the fridge bro. Highlight of the video. Oh and the brownies look awesome btw.
Laughed my ass off at the 'OPENED A CAN OF WHOOP ASS' on the fridge. Wonder how you're gonna
pull off: KICKED THE SHIT OUTA THE FRIDGE'......🤣
Thanks for putting the rest of the world measurements dude 👍🏻
Twelve ounces of butter, twelve brownies, you do the math. They look fabulous.
“Goddddddd dammit that’s good”!! Hahahahaha cracked me up !!!
discovered this channel a while ago but forgot about it, worst mistake of my life. Now i'm subscribed and fully happy. Nice, simple reciepes, traditionnal but not in a bad way (for the french classics at least) really enjoying as well as your humour. Thank you and keep going my friend
Why have I never heard of or thought of that trick with the butter wrapping paper?
Oh, and the brownies look great. I may have to make them this weekend.
Same thing I was thinking! Genius, right??? 😆
....right from the start i was barely hanging on, Major chocoholic here.... but...when he said gonna make some caramel here.....i died.
Hubby and I are crazy, so we love your kind of crazy! 😆
We are expecting a hurricane or at least some inclement weather in the next few days. What better time to stay indoors and do some baking beforehand. My husband is a chocoholic and I have all the ingredients on hand.... so why not?!
Cracked me up you really had a can of whoop a$$ and you opened on the fridge!! 🤣
Whoop whoop delicious
I hope you've met the neighbors and explained the whole kicking the shit out of the fridge thing to them.
Moves to Austin, immediately makes brownies. Suspect lmao. Recipe looks amazing, can’t wait to try it!
Yum yum yum. 😋
Love the new Kitchen Sonny 😁 I'm guessing you have your old one outside to be abused until she finally gives in 🤣.
There's no time to waste Mannnnnnnnn!!! Going to try making these tomorrow. I've got some shopping to do
Thank you for your good recipe, I enjoyed it very much👍✌❤ like738
Prolly one of my favorite channels! Keep it up! I have a request! So there’s this place called top tender or kinda wings n things. Idk how they make there chicken tender but I’m pretty sure its baked. I was looking for a more healthy alternative aside from frying in making chicken tenders baked style and haven’t seen a recipe that one would love to see if it was possible!
I finally figured out how to do that damn spoon flippy thing you do
Thanks Sonny!
Still... Love your videos!
HILARIOUSLY Delicious
Now that you’re in TX, you shouldn’t limit yourself to a big can of WhoopAss, it’s time to start stocking it in 55 gallon drum sized
The fridge got lucky today I 👀
I will try this and fail but it's probably such a good recipe that even a failed one will taste amazing.
Love this, and look forward to making it. Really liking the aesthetic of the new kitchen, but one recommendation: to remove echos and reverb in the audio, add some sound dampening quilts or panels next to the camera / microphone. The audio feels more distant now than in your old kitchen, and that may help.
yup! I am gonna try some of those dampening quilts! do you think a shotgun mic would work better rather than a lav mic? I have a sennheiser mke 600 lying around over here
@@thatdudecancook easy fix in adobe audition
@@thatdudecancook Lav mics are best for getting best sound quality easily. Using the mke 600 just out of frame would be really good, but requires someone to adjust focal point for best sound. And in that case, you also want dampening close behind the mic as it picks up back sound due to it's is nice (I've used many times), but then you need to ensure there's dampening pads behind the mic to mitigate how the polar pattern picks up sound from behind it. You could try it, but it adds a bit of effort and work. You may find more efficient results simply from putting up a couple of dampening pads just out of the way of your lighting / camera. That would be an easy test, and should help soak up some of the echo / distant feeling. I hope that helps. All the best as you continually open all those cans of whoop ass. 💪
WHAT THE HELL WAS THAT BEAUTY AT 1:10 😳
Like everybody else, I love brownies. Sometimes when I make them, I'll mix things up to keep it from being boring. Some coffee, of course, to pump up the chocolate flavor. Almost always a minced habanero pepper. I may swirl in my natural peanut butter, cherry preserves or orange marmalade, chopped toasted pecans, almonds and/or coconut...just for the fun of it. Then if I'm feeling really decadent, I'll make chocolate buttercream icing for them.
So I gild the lily a bit? Where's the harm? 😊
6:20 the best
Thanks Sonny
Bruh. You are in Texas now.
Blue Bell Homemade Vanilla.
I'll have to try these. My favourite so far is "Best ever chocolate brownies recipe" from BBC good food
We finally see the camera guy Marcus 😆
Looks very yummy! Can’t wait to make it. Love your new kitchen. I was wondering if you took your old fridge since I didn’t see the “love” on your fridge, but then…. the end part. 😝Hehehe! Couldn’t part ways, ehh??? Thanks for the brownie recipe. 🥰🥰
the fridge is with me until the end lol
@@thatdudecancook Awwww! The bond!!! 🤣🤣
he doesn't even leave it in the house anymore 😭
@@thatdudecancook sonny! Big fan of the channel. Quick question - I'm getting a new kitchen, gas or induction? Thanks for all you do!
Whoop whoop whoop!!!
Brownies look great 👍🏻. By the way, I’m sorry about your loss; I had you winning the first two but Saturday was Canelo’s.
Looks like you finally moved... Welcome to TX!!
Bit late dude
Oooohhh!!!!! Excellent... How to get extra brownie points from the Mrs. Here's a challenge for you... your take on Yorkshire Parkin!!!
those brownies look amazing but that can of whoopass though...
Shaking from a sugar high.... " Am I a psycho ...Am I A Psycho... punches bell button...AAAAAAHHH"
- Caramel Coated Viewer.
DudeThatLooksYUMZ 🤤
Delicious 😋
Hi Sonny. Great recipe. I was wondering - because I saw you didn’t grease AND flour the pan - what’s the reason for greasing and flouring vs just greasing the pan?
Would adding walnuts alter cooking time at all or alter the rest of the recipe amount in any way?
Funny bit at the end
The Outback Steakhouse “Chocolate Thunder from Down Under” is my favorite brownie dessert of all time. Make that one for your channel!
Thomas Keller is a 3 star Michelin chef at the French Laundry he has other restaurants with another 4 more stars. Every modern high level chef in this country would tell you about the influence he's had on the culinary world. No brownie from a half-ass chain restaurant can possibly compare to this recipe. This isn't the place for "thunder from down under" or any bloomin onion.
Yes you phsyco,I love what you do ..
Devine looking indeed.🤣😂👍✌️❤️❤️❤️
I'm making these for the fourth or fifth time. I think I'm gonna need a glucose monitor soon.
The water in the sugar for making Carmel sauce is genius! That said, it was a little thin brother.. 🧐
no it was just really hot, this stuff thickens like crazy when it cools down even a little, also thick sauces are not very nice in my opinion
I haven't eaten chocolate in over 5 months.... Sonny has just made me want to fall off the wagon 🙄
Great video, My wife and I saw that you had Chick fill A for first time the other day, can you try to remake the spikey chicken sandwich you had BUT with good ingredients?
Also can you make a video on how you save your oil that is used for future use ?
Make some shrimp or seafood recipe. Or maybe healthy recipe?
thank you. i am gonna have to try this... how is the move btw? are you all settled in?
You could get better skin by letting the batter rest for a good while
SONNNNNNYYYY AHHHHHHH IM A PSYCOOOO 🥝🤪🤪🤪🤪🤪
Looks great, but would love to see salted caramel here especially with the chocolate.
With all these things you “can’t stop cooking”.. when, in fact, do you stop cooking?
Never heard you cuss on this channel before!
You're learning
Dude, can you make it a bit brighter in there? Seems dark. Either way I'm still gonna watch.
Does baking these at a high altitude, 7000', change anything in the oven or ingredients?
hit the real fridge
These look amazing! How big a boy are you, cause I’m bout to come down there and open up a can of woop ass! Quoting Roy D Mercer, love it!!
What is the purpose of melting the butter and mixing in with cold?
can you plz do a video on whetstone knife sharpening your knife is so sharp I want my knives to be that sharp
did you make this on your channel before? sounds familiar
Damn that was a big can of whoop ass 💪👀
oh fudge
This Brownie video absolutely made my
👄 💦mouth water!!!
Anyone made 2 batches yet? One with the "American" recipe and one with the "World"?
My conversions are pretty different.
Very difficult to watch…..without wetting your phone screen with Saliva 😅
what can i use as a gluten free alternative to the flour?
I would just try GF flour mix same amounts
Ok you had a howtobasic thumb nail I was disappointed