The viral Reddit brownie and why I'll never make brownies the same way again
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- Опубликовано: 28 май 2024
- “The Brownie” recipe, from Reddit, author: MoonJelly33
/ au5acah1xv
The Pancake Princess (Erika’s) Brownie Bake Off
www.thepancakeprincess.com/20...
Sugarologie’s Fudgy-Chewy Brownies
www.sugarologie.com/recipes/f...
More awesome videos for brownie nerds:
Adam Ragusea’s “What is the glossy skin on brownies?”
• What is that glossy sk...
Adam Ragusea’s “How to give brownies a smooth, glossy top”
• How to give brownies a...
Also if you liked this video, you'll probably enjoy my vid exploring chocolate chip cookies:
• Learning THIS changed ...
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Great video! In your recipe development, did you notice any textural differences between butter vs oil as the main fat? My intuition says that oil based brownies would feel moister at room temperature vs butter based ones (at the expense of less buttery flavor) since oil is an unsaturated fat, but I've never actually tried them side by side
You know, I did that test, but I couldn't fit it in this video! I tested:
- browned butter,
- canola oil,
- clarified butter, and
- melted cocoa butter.
The only one that was crumbly (I tested the texture 24 hours after baking) was the one that contained cocoa butter. That stuff smells divine but sets up really hard at room temperature. Though I wonder if anyone would use ALL cocoa butter in their brownies - perhaps a little coming from a chocolate bar; buying cocoa butter like that is usually pretty expensive.
Butter (clarified or browned) and oil brownies had nearly the same soft textures. The only difference was in taste. Clearly, butter is gonna taste so much better. And with brownies, there are so many other things going on, and the fat and syrup levels are so high that unless you're a brownie connoisseur, you could use all oil or a combo of butter and oil, and concentrate a little more on choosing a type of chocolate that you like.
@@Sugarologie awesome, thanks for doing such great work!
@@SugarologieInteresting that cocoa butter turned them crumbly for you! I've actually had great results replacing some of the butter & sugar in my recipes with more chocolate, thus increasing cocoa solids and cocoa butter. I suppose replacing _all_ the fat is a bit more extreme though. I use 360g 70% chocolate, 110g butter, 280g sugar, 4 small eggs, 95g flour, and 1/2 tsp salt. This produces very fudgy brownies that are best eaten the following day!
@@juliand665In my recipe is use about the same amount of chocolate and I may be mistaken here but surely not all 360g of the chocolate is melted? I suppose a 1:1 Ratio of butter to melted chocolate is perfect? Did you chop some of the chocolate. If so how much of the 360g was melted.
@@jh-ij2zb I do indeed melt all 360g of the chocolate! That's what's so unusual about it-give it a try if you have some spare time & chocolate ;)
I love that you scraped EVERY single bit of browned butter into your bowl. I hate when people post recipes and and leave all those tasty bits in their bowl. That’s the most important part imo! 😊❤
To be fair, Ragusea's video also claimed that too much moisture was a major problem in brownie skin development. He pointed that out with the honey and syrup brownie recipes he did.
The fact that you've identified a number though is fantastic!
Yeah, it was so hard to pack everything, including all his good info, into only one section of this video. It was clear that he picked up on that observation in his trials. It definitely helped me wade through all the possibilities and end up with a reproducible method for my recipes.
One thing I don't think I've seen anyone mention: the viral Reddit recipe seems almost identical to Stella Parks' brownie recipe published on Serious Eats. The ingredient ratios are quite similar--there's more flour and way more brown sugar, but everything else seems to line up almost exactly with Stella Parks' recipe downscaled to 2/3. Stella's is also the only recipe out of the 5 that suggests adding instant espresso powder.
In addition, the steps used in the Reddit recipe seem to match up with Stella's recipe above all others. Out of the recipes that the OP cited as inspiration (Stella Parks, Broma, Supernatural Brownies, Tasty, Sally's Baking), only Stella Parks' and Broma's include the step of foaming the eggs before adding the butter, and Stella's is the only one that has you pour the butter into the foamed eggs with the stand mixer running (Broma's has you fold it in).
I'm not sure if OP was more influenced by Stella Parks' recipe than anything else (it was the most-upvoted recipe in the original Reddit thread), but I feel like she deserves at least a shoutout considering how similar her recipe is--I've been following it for years and had a bit of a "hey, wait a second" moment when I saw the Reddit recipe posted.
I learned something interesting while in school for dietetics. Recipes can't be copyrighted like normal writings can and people "borrow" them all the time, but it's basically on the person who took or adapted it to give any credit, if they want to. I think it's right to give credit, even if you made changes, but it's a dog-eat-dog world in the recipe realm.
In the original post, OP mentions that they adapted their recipe from many different recipes, including Stella Park's brownie recipe.
OVER AND OVER I have seen this, "ONE BOWL BROWNIES" by Baker's Chocolate is the best and so is their cake (chocolate) recipe on the back of the container. and yes, people do "adapt" it and call it their own, even my mother did this and gave it a new name, with her name in the renaming! but no one would ever tell her that her cakes were kinda horrible and dry, just "missing" something and I know what that was. this is important. everything is vibration, whether you "get it" now or not. and what most do not know and will never understand is that if you love who is cooking, you will love the food and that person's vibration goes into the food as they bake or cook. also there are little things one can do if they care - actually care about the food as they are preparing. I am not giving any more tips away! but suffice to say, when love is the vibration, it comes thru.
reminds me of that movie, "like water for chocolate" when the girl cries as she is cooking and the vibration affects the food, because it is true absolutely. people who know, know. I never ever cook now when I am upset because it will turn into a disaster. God bless everyone, THIS is what sets everything we do apart from ordinary. I learned this.......and it affects everything in our lives too. @@pirate89RAWR ✝
I want some of whatever you're having@@JustMe-uu3bh
@@JustMe-uu3bhI don't think God cares about vibrations lmao
Thank you for doing this - I’ve always felt that it had to be finely ground/powdered sugar, because box brownies consistently get that top without all the extra steps of either melting granulated sugar and butter together or whipping the eggs, melted butter and sugar together. Appreciate you!
I highly suggest watching Adam's videos - he really gets into that topic and explains it so well.
@@SugarologieYep, I’ve seen it😁
I use datefruit molasses personally for that yummy dark caramel flavor and the benefit of already liquid sugar. Perfect brownie skin every time. That said, I live in a middle eastern household and I always have date molasses around as my primary sweetener, so that might be inconvenient for someone else.
I hope you know how much people like me *LOVE* your content. Showing us the science behind the recipes and techniques you use has taken me from a better than average homemade baker into a great baker who is slowly starting to sell my product. Seriously, thank you! Finding you (and Nicole @baketoujours) has been a bright spot in an otherwise hard year. Thank you for all the hard work you do!
💕💕😊💕💕
Wanna echo this. I actually work in science for my day job and I love being able to apply scientific concepts in my cooking, especially if it means that my cooking gets better. Thanks so much @sugarologie !
Was just thinking this! Super underrated chanel. Comforting to watch too, doesn’t feel overwhelming.
Lol
I've been falling down a brownie rabbit hole to make the ideal brownie for my friend's birthday, and I'm so grateful for food researchers such as you. Love nerding out about food intricacies
I've worked in the kitchen part time at a camp/retreat center for years. We use the king arthur flour brownie recipe. The recipe we were using previously was more cakey and dry, so we were looking for a different one. Our criteria was a little different since we were potentially making brownies for up to 100 or so people at a time. We wanted something chewier, but we needed it to be no fuss preparation, serve cleanly (we had tested one recipe that stuck to the pan like you wouldn't believe), and be structurally sound enough that kids could pick them up without them falling apart everywhere. I might have to try some of these other recipes though...
Minor Correction: The percentage on the package is a combination of the Cocoa Butter AND the Cocoa Solids.
25% cocoa butter + 35% cocoa solids
Or
35% cocoa butter + 25% cocoa solids
Both labeled 60% dark chocolate.
Dangit, I said only cocoa solids didn’t I. Ugh I rushed through that, thanks for the correction.
We need that brown butter chocolate chip brownies recipe stat!!
...coming soon....💕
@@Sugarologie Ok, it's been a day, are we nearly there yet?!🤣
Great video BTW - my hubby's favourite so he's pleased I've a new recipe to try!🥰
@@SugarologieIf we could have it in time for holiday baking? That would be awesome! If not, we'll get by, of course, but we live in hope. 😊
@@Sugarologie You're forcing me to subscribe and click all notifications...sneaky!
As a nerdy science-type girl who loves to bake, I thank you for giving me something to think about!!! The consistent crinkle is all my brownies are missing now I know why...TY
I watched this video three times then followed the link to your 'Sugarologie’s Fudgy-Chewy Brownies' recipe and made them.
I did EXACTLY as stated in the recipe and didn't change a thing.
After making about 7 other recipes from YTube lately, I have to conclude that these turned out better than any of the others for me.
I was curious how they would turn out using powdered sugar (or icing sugar as we all it in the UK) and I was very pleasantly surprised.
These are definitely great. Thank you ❤
I like how detailed you were in your search for the best brownie recipe. Plus you included someone who has also been testing and baking different recipes. And the combination of science with baking is also appreciated.
The amount of effort and research you put in is beyond commendable! Ever since I’ve reduced the sugar in my brownie recipe I’ve bid goodbye to the crinkle top 😢 but this answers everything
Thank you so much ❤
Applying the findings about the top texture to a cookie recipe is pure genius. Very excited to try this out.
You are the BEST educational baking content creator on RUclips. I cannot believe you make this available for FREE! Thank you. ❤
I really enjoyed your analysis here! I'm an analytical chemist by day, wannabe food RUclipsr by night, and I found this easy to understand and technically informative! I have to see if I can get my wife to bake me your recipe (I cook, she bakes!)
This channel has become a fast favorite of mine because of the science i can really understand the differences in recipes and can figure out a recipe that would fit my taste. Being a baker is knowing all recipes come out different depending on the ingredients, the temp of certain ingredients, the order in which they are mixed, and how much they are mixed. Its amazing and makes me respect a good baker all the more. 💌
i've made these brownies twice already. it's so good each time. I've experimented with different recipes and THIS has the texture, the richness and moist i've been looking for for a long time. thank you!
🙏🏼I just want to sincerely thank you for giving an in depth explanation of brownie skin. This issue has been driving me crazy for many years.
I was hospitalized for several weeks earlier this year, and your channel was one of the few I watched while I was going through a terrible time. Your scientific approach to food helped preoccupy me and kept me from freaking out too had about my situation (I had bacterial pneumonia and had gone septic). Thank you!
Your Ube cake was my favorite video, btw. 😊 There was something fascinating about the natural purple color and because I've never tried ube, it was interesting to imagine what it tasted like. I still haven't gotten the opportunity to try ube, but I will make it my mission to find this ingredient and use it in a cake!
I hope you are recovering well after that experience!
I don’t know why it took me so long to find this channel. I’m not even into baking that much, but your methodical and scientific approach is the best!
Sugarology x brownies?? Two of my favorite worlds collide. Oh lord am I excited to make these brownies!!
I love hearing the science behind the recipes. Thank you 🙏🏻 ❤
I love the Pancake Princess! Her blog has guided me to so many great recipes!
I thought I nerdified baking until I found your channel. I truly appreciate the thought (and angle) that goes into your videos!
As someone that loves the science behind baking and is constantly looking to improve things, I love your science, data-driven and evidence-based approach to this. It's exactly the sort of thing I would do, but with the laziness benefit of getting to see the results from someone else putting in all the hard work. So thank you so much for this!
OMG! I just found your channel and I am in love! The research driven focus, the attention to detail...all to perfect recipes...simply magnifique! Thank you!
I love science and baking, you combine it I love your channel so much ❤️
This video is mind blowing. You’re completely changing the way I see food!
Very enlightening video, and I love to see baking and cooking RUclipsrs building on each other's ideas!
Omg! I love Erika’s Pancake Princess bake-offs!!💕 so happy to see her in this video!
OMGGGG!!! two of my favourite underrated RUclips Bakers!!! Love you both! ANd this is such perfect timing - i plan to make brownies for one of my friends next weekend!
omg your videos are insanely detailed THANK YOU SO MUCH 🫶🫶
Thanks for the video, I didn’t even know I need this, but I’m so happy to see your analysis on this topic! I’ve been confused about brownies for years already!
man this is so an underrated channel, i really enjoy your video content soo much
Great breakdown! When I tried the reddit brownies though, I found them to lean heavily fudgy and cakey which almost no chewiness. With how moist and fudgy they were, my brain couldn't comprehend the lack of chewiness. And when I say cakey, I don't mean big open crumb cake but dense, moist crumb with tender texture.
These are the opposite of what I want in a brownie, which is basically flat cake.
But I am _here_ for the science, and will probably watch this multiple times.
Check out "wacky cake," aka "depression cake." No eggs, no butter, no milk, and uses vinegar/baking soda as the leavening. It creates a dense, moist chocolate cake.
I have the perfect recipe for your flat cake! Reply if you like and I’ll post it here😁
@@PitifulDelaymy half Serbian wife has a recipe for this; the Serbs call it “fast cake” (as in fasting, not speed). Very good and inherently vegan too.
I am late to the party here but does anyone know of a good vegan brownie recipe? I haven't liked what I've tried so far.
Two of my favorite baking creators in one video!!!?!? Yay!!
I love your content! These atrocities over the last month has taken its toll on me. I’ve repeatedly watched your videos as it’s the only thing that recentres me 💕 I hope you’re well, take care 🥰
That crackly top research blew my mind! Thank you!
I've tried so many different brownie recipes, but haven't found one that definitively makes the best brownies yet, so I'm definitely trying this one!!
This is so geeky and I love it! Thank you for sharing your knowledge generously
Wow. I just love your videos!! Thank your for your tireless delicious research!!❤❤❤
looooove that crackly top cookies you briefly showed in the video
I can see the effort that went into this video!
So smart! Love this video! So helpful too!
Y'know this is what I always envisioned how the internet was gonna be years ago! haha :) An idea/request is made...suggestions shared/laid out...the best ideas get synthesized into one, that incorporates all the most desirable elements. Then...you have your video...visually breaking it down even further giving us the science behind it all, so at each step of the way one can know what is taking place and going on. Incredible!
All of this is awesome I gotta say! And thanks for sharing your video on this. I've seen the recipe myself and have resisted because I don't experiment w my DARK CHOCOLATE lol. Maybe the cheaper stuff but not that. So seeing your breakdown and seeing what is "within the margins" for chocolate helps tremendously.
And NOW that I've seen your video, I'll give it a try. Thanks again for sharing and adding value w your insights & expertise!
You are incredible! And the video was so beautifully shot. I can’t even eat brownies but I watched the whole video with relish.
This is the content I came looking for, the algorithm has blessed me today
If science class was like this, I’d be so interested
Ok, class, today your quiz will entail taste testing 20 brownie recipes to assess the moisture content 🤓
You’re such a nerd I love it!!!!! Love the detailed science behind it all❤
I always bake kitchen conundrums - everyday food's the perfect science behind the perfect brownie recipe and it turns out amazing. it melts the chocolate and butter with benmari method and adds the hot chocolate and butter to white sugar which melts the sugar. It is a video from 8 years ago and it never failed me.
I'm a food scientist/recipe developer and really enjoyed watching a fellow professional work!!!
I've watched this video 3 times now. I LOVE learning about cooking and ingredients in this way. Learning about what ingredients do what when mixed with other ingredients (and how our bodies react to them but thats a whole other topic lol), is just so interesting to my brain! I think i like watching videos like this bc i know i would have SO much fun with cooking and baking experiments side by side like this, tweaking a recipe just enough to see what happens. I could deep dive on ingredients all day if time would allow me! This was such an informative video! Thank you to the creator! Gained a sub from me and i can't wait to explore more of their content! :D
Being a recipie developer and cooking by formula sounds like a super interesting way to approach cooking as a science. I just found your channel from this video so I'm not familiar with your usual style but I like how you approach this recipe with showing your research and findings. Thankyou for a great video to watch, I will give these a try, maybe for chiristmas. Cheers!
instant subscribe. i love food channels with a scientific approach. well done lady.
Sometimes RUclips’s algorithms rock my world. This is one of those times. I love the science and data behind things. Good Eats got me hooked on it. Thank you so much for this! I love the data. I realize this could be overkill but I imagine a world where I can consult the Sugarologie AI and describe exactly the brownie I want and have it give me the exact recipe.
Thank you for taking the time to do the testing, and also for the recipe.
We have a 9x13 of your exact brownie recipe in the oven as I type this.
I can't yet speak to the finished result, but I did want to share a mini-revelation that I had while baking these ..
I'm a passionate and detail oriented home baker and I've always hoped that one of my daughters would share this passion. In the past I've baked with them, but unfortunately I baked like I work; with purpose and not wanting to have my daughter's handle any of the seemingly complicated or technical chores involved.
For whatever reason this recipe in all of its detail and specifics allowed me to relax my overly controlling personality and I just let my oldest girl handle whatever parts of the process that she felt comfortable with. It was tricky at first because I kept catching myself hovering over her shoulder as she mixed like an over protective father... 😅
When I was able to just relax and enjoy the process with her it was an incredible feeling, for both of us!
Thank you for making your recipe so specific that I was able to realize a baking connection with my daughter, without getting in my own way. 👍👍😍
Love the scientific rigor in this exploration of brownie recipies. Very well done!
Came for the brownie recipe, subscribed for the science-backed recipe development! Love this type of content! Keep it up!
the amount of effort put into this video though mad respect
Instant sub, what a fantastic video. Thank you!
Wow! the essential info we never thought we needed...and now, will never ignore.
I'm so glad this popped up in my recommended. I love nerding out to stuff like this lmao
This video was so cool and so fun and so interesting!!
OMG.....I never knew i cared so much about Brownies.
Great job on this video!!! The way you explain everything was amazing. I loved how you showed and explained the different examples. They way you breakdown the scientific side was amazing also. I am looking forward to trying to make your perfect brownies.
I am a first time viewer and going to be a new subscriber.
Oh this video is INCREDIBLE
I have to try this recipe! It looks like my ideal brownie
This is so informative!
This is such a good video! I was wondering how this finding would affect chocolate chip cookies and lo' and behold you showed it. Thanks so much!
I just made the Reddit brownies and they were awesome!! I was intrigued by the recipe because of the brown butter, the foaming of the eggs, and the fact that they were supposed to be fudgy while still having a discernible crumb because I don't like fudgy brownies that are made fudgy by simply underbaking... I want a fully baked brownie that still melts in your mouth... This delivered!!!
So glad Adam’s weird brownie skin videos got some reference here. It’s such a weird topic but super interesting!
Thank you, I learned a lot and appreciated getting a better understanding of ratios as I use those in bread baking. Not to throw a wrench into any of this but I wonder if you have looked at chilling the batter in the fridge? You are probably aware of the recipe, "100 hour brownies'' by Alvin? I started with his recipe as a base to create my own version but I kept two vital strategies: 1) chill the batter for 3 days in the fridge and 2) after baking put in the freezer for 30 minutes ( fridge up to 24 hours) to seal moisture in.
I did the 3 days and 30 minutes and the results were something I had never tasted before. IThe result was a fudgy brownie but it was something that I can only describe as close to the inside of a truffle. The chocolate had an intense flavour like I have never experienced -- not a good or bad thing. One observation I picked up from this was that people who don't really like chocolatethat tired it -- loved it! As in ate more than one piece.
I wonder if you tried incorporating these two points into your final recipe and compare and see what you think? Thank you again for your detailed explanation in laymen's terms.
Yes, I have seen that recipe - it looks so good! I tried the 30 min freezer bit on my fudgy chewy brownies and it was delicious, but it was more of a thing I did bc I was I in a rush. The outcome was nice and fudgy. I should add that as a footnote to my recipe; I totally forgot.
As for the resting for 3 days, I was contemplating exploring that since it’s also a common suggestion for cookies. That’s something I haven’t tried to that extent. I’ve done overnight chilling though. Thanks for the suggestions!
@@Sugarologie Thank you for taking the time to read and respond. It is my understanding that NYC bakeries who compete for brownie lovers all chill their batter for a few days. The main reason why I ask you to experiment with it is because the end result is unlike anything I have ever tasted. I really loved it but I can't swear it is a 'brownie'. It is so unusual today to be able to taste something completely new and maybe you will identify it with something else or just a really good brownie. cheers, Greg
After baking, when you put it on the fridge, were they hot? Or cooled to rom temp first? And wrapped?
Thanks for sharing
@@lindapb6529 I give them about 15 minutes while I clear an open rack so the hot pan is not hurting anything else in the freezer. I put them in uncovered. I should mention I prefer parchment lined metal pans 9 x 13". Cover tightly after removing from freezer and I keep them in the fridge. You could also take half. Wrap up and freeze for later use. ps: it is a lot of work, time and ingredients. I have only made this 3x but am thinking of making two batches at once next time. Remember to customize and record your version for future reference. Hope this helps.
It does, 😊 Thanks, @@GregCurtin45
Underrated video. Excellent job! 😎👍
Science and brownies!!! ❤❤ Two of my favorite things - thanks!
Oooh, I'm excited for whenever that chocolate chip cookie video comes out!
I'm sorry buy I am in LOVE with the science you have provided us to one of the most scrumptious desserts of all time. You have outdone yourself with your research and experimentation. This is just - wow. I appreciate brownies so much more now. And I have a deeper knowledge of what makes the perfect brownie. The best recipe has eluded me thus far. I look forward to making that perfect brownie once and for all. Thank youuuuu!
Love your videos!
i love your videos so freaking much
I'd always had the idea of making brownies using brown sugar and brown butter because they're the two ingredients that make chocolate chip cookies. So good, it must make brownies good too.
Well I've this recipe now, and I've got to say this is my go-to recipe. Now. Is the perfect flavor and texture combination for what I like in a brownie.
Thank you for making this!
i love the spreadsheet want to learn more
Adriana, thanks so much for this. I've been looking for a recipe to repurpose my failed black cocoa buttercream of yours (I'm working on it) and this looks like the perfect one. I didn't know how I was going to rationalise using 226g of butter in something but now I have the exact recipe to do it - like, exact! 😂. Thank you!
PS. It actually worked. The water content was a little higher, but like you said, it just means they’re more fudgey which is never a bad thing.
So much effort and research went into this. Just makes me feel lucky that I can just buy a pack of brownie mix at my local supermarket, add some butter and water and get the perfect brownie every time with less than 10 minutes of work.
I have never baked anything, and probably never will, but I absolutely loved this video!
learned a bunch, thanks for sharing
I’m obsessed with this video. Sugar AND science?? I’m in!
amazing vid, love it
wow, very interesting analysis, brining up techniques and formulas to control the oversaturation of the sugar, leading to the brittle and elegant surface!
there could very tons of applications for this, like the cookies you exemplified
I have heard too that if you refrigerate the brownie batter overnight, it helps give that skin on top as well. Im gonna try that
Just discovered you and love your content. Thank you. I am a brownie junkie!!
you're living my dream job! haha! anw great video! appreciate your research 😃
Great video! Subscribed :)
One time I made chocolate chip cookies with powdered sugar because that was all I had, and ended up with a shiny, crinkly top. I never put two and two together. 😆
I use cupcake Jemma’s brownie recipe only that I add brown butter to mine. It contains no brown sugar but yields very competitive results.
I love your videos, now I want brownies
Making these tonight!!!
You are a gem!
Not sure why the algorithm suggested this video to me, but I have to say it was the most interesting brownie video I've ever seen!
As a bit of an outsider to cooking, I've always thought of it as being essentially edible chemistry. Learning the details about the chemical reactions that makes ingredients behave the way they do is hella neat, I wish more people taught recipes like this