I love your recipe. I have never made brownies with almond flour. I learned from a guy who worked at Levain bakery in N.Y.C. that after putting your batter in the pan wrap up tightly and put in the refrigerator for two days. Bake as directed with the cold pan and after removing them from the oven put them in the freezer for 30 minutes, uncovered. The 48 hour waiting period intensifies the the chocolate flavour. The final step, putting the hot pan into the fridge for 30 minutes help to seal the moisture inside the brownies. (Also, I always add a bit of coffee to my chocolate.) Thanks for a great video. I will try making almond flour brownies once the weather cools down a bit here in Toronto.
I'm going to try this. Sounds really interesting! Final step: freezer or fridge for 30 minutes? You wrote both in the comment. I would never put a hot pan in the fridge or freeze, though. (But I still want to know how they did!) It creates a lot of steam/condensation which can lead to mold. And maybe even ruin the fridge. In professional kitchens they use appliances with much less care, aggressively even for obvious reasons. I'll just wait until the pan is room temperature, or put it in an ice bath in the sink or something.
@@am1156 1) Make the brownie batter and pour into your baking tin. 2) Cover/wrap tightly and leave in the fridge for a minimum of 2 days. 3) Preheat your oven to your preferred baking temperature (I always allow 15 mins more to make sure the oven is properly heated. 4) Bake brownies 5) Once out of the oven place in the freezer for 30 minutes UNcovered. Clear a space on a rack or use the bottom shelf. If you want to wait for it to cool down then do as you please You are trying to accomplish two things that they do in Levain bakery. 1) allow flavors to meld. Not unlike putting pie pastry in the fridge so the liquid can properly hydrate the flour. 2) Brownies are good for a day (maybe two?) and then they dry out. Putting the freshly baked brownies into the freezer traps moisture so they do not dry out as quickly. On a personal note… if you are not adding instant/espresso granules then your chocolate will not be as intense. These become very intense chocolate brownies. Not everyone will appreciate it but chocolate lovers will!
@@GregCurtin45 Thank you so much for taking the time! Sounds like an amazing method. Any kind of chocolate is the best kind! From white to milk to darkest dark.
This is another one that I missed somehow! I am still subscribed, but for some reason, I have not been notified🤦♀️ Either way, I’m glad I found it and I can’t wait to try these… You outdid yourself as usual thank you👩🍳😋❤️
Can you use agave nectar instead of sugar for this recipe? Or that’s gonna make this cake too mushy?Im conscious about my risk of diabetes and it runs in the family and I like this recipe that I want to make it.I wanted to know about that of using a certain sweetener instead of sugar.
If you want fudgy brownies, don't use baking powder for a creamier texture. But if you prefer brownies with a cake-like texture, you can add baking powder. 😊
I love your recipe. I have never made brownies with almond flour. I learned from a guy who worked at Levain bakery in N.Y.C. that after putting your batter in the pan wrap up tightly and put in the refrigerator for two days. Bake as directed with the cold pan and after removing them from the oven put them in the freezer for 30 minutes, uncovered. The 48 hour waiting period intensifies the the chocolate flavour. The final step, putting the hot pan into the fridge for 30 minutes help to seal the moisture inside the brownies. (Also, I always add a bit of coffee to my chocolate.) Thanks for a great video. I will try making almond flour brownies once the weather cools down a bit here in Toronto.
I'm going to try this. Sounds really interesting! Final step: freezer or fridge for 30 minutes? You wrote both in the comment. I would never put a hot pan in the fridge or freeze, though. (But I still want to know how they did!) It creates a lot of steam/condensation which can lead to mold. And maybe even ruin the fridge. In professional kitchens they use appliances with much less care, aggressively even for obvious reasons. I'll just wait until the pan is room temperature, or put it in an ice bath in the sink or something.
@@am1156 1) Make the brownie batter and pour into your baking tin.
2) Cover/wrap tightly and leave in the fridge for a minimum of 2 days.
3) Preheat your oven to your preferred baking temperature (I always allow 15 mins more to make sure the oven is properly heated.
4) Bake brownies
5) Once out of the oven place in the freezer for 30 minutes UNcovered. Clear a space on a rack or use the bottom shelf. If you want to wait for it to cool down then do as you please
You are trying to accomplish two things that they do in Levain bakery. 1) allow flavors to meld. Not unlike putting pie pastry in the fridge so the liquid can properly hydrate the flour. 2) Brownies are good for a day (maybe two?) and then they dry out. Putting the freshly baked brownies into the freezer traps moisture so they do not dry out as quickly. On a personal note… if you are not adding instant/espresso granules then your chocolate will not be as intense. These become very intense chocolate brownies. Not everyone will appreciate it but chocolate lovers will!
@@GregCurtin45 Thank you so much for taking the time! Sounds like an amazing method. Any kind of chocolate is the best kind! From white to milk to darkest dark.
This is another one that I missed somehow! I am still subscribed, but for some reason, I have not been notified🤦♀️ Either way, I’m glad I found it and I can’t wait to try these… You outdid yourself as usual thank you👩🍳😋❤️
Hello
Excellent lady
Loved this recipe
Will make tommorow
Love your style !!
And wow to your NP!💐💐💐💐💐💐💐💐
I use almond flour often and this recipe is excellent🍫😋
Thanks for your comment! 😊
Can you use agave nectar instead of sugar for this recipe? Or that’s gonna make this cake too mushy?Im conscious about my risk of diabetes and it runs in the family and I like this recipe that I want to make it.I wanted to know about that of using a certain sweetener instead of sugar.
I wanna try this superb nd perfect🥰♥️😂😍Thanks for well explained easy making😋😋😋😋alot of prayers and likes👍💕💚
Perfect recipe yummy
Looks so delicious ❤❤
I am your fan 🎉
Thanks for your comment, dear! 😊
Wow this is amazing, instead 3 eggs is it possible to use egg whites, please confirm with me so I can make it soon, thank you 🙏
I've never tried using only egg whites in this recipe, but I think the brownies won't be so soft and fudgy without the yolks.
Merci pour la recette ❤
Thanks for your comment! 🤗
We have a very hot and humid weather this year,totaly changed !
Request
Can you please make ice cream
With less eggs
Custard Base
Thanks
It's look delicious❤❤ It is ok for you if i will try your recipe? If not, no problem but i like your recipe.👍👍👍
Sure, you can try the recipe. I hope you enjoy the brownies! 😊
Very very nice
Almond flour... Great as I like using Almond flour in baking. 👍🏽👍🏽
Me too! Thanks for your comment! 😊
Nice ❤ yummy ❤🎉🎉
Thank you, dear! 😊
Yummy
Tasty
Most baked goods contain baking powder to help it rise
If you want fudgy brownies, don't use baking powder for a creamier texture. But if you prefer brownies with a cake-like texture, you can add baking powder. 😊
@@BakingCherry I like fudgy - thanks!
No baking soda or baking powder
No. Unless you prefer a brownie with a cake texture. Then you can add about 1/2 teaspoon of baking powder.
💫😊💫💫💫
👍