Brownie Recipe Ever Eat

                                 Brownie Recipe Ever Eat

 Brownie Recipe Ever Eat

We always say this, I know, but these are actually the best brownies you're ever going to have. They're gooey, they'rechocolatey, they're fudgy. Oh, they live up to every expectation you think a brownie should be. (lively music) We took all the tips and thetricks from the internet, from our old gramma's recipes, from places we'd worked, to find the best recipe that we could. 

Throw out every other recipethat you have for best brownies. This is the one you will use going forward for the rest of your life. (lively music) I'm not trying to toot our own horn, but beep beep, you know. (lively music) All right, guys, as always, prep your tin. You know what to do, butter and parchment. So the first cooking jobthat I ever had was working for a pastry chef and he madethese incredible brownies. When you start working in kitchens, they always say write down the recipes 'cause you're gonna forget them later. And of course, I did not do that, but there are a few things that I remember from his recipe that I really wanted to incorporate into our brownie recipe.

 Obviously, good brownies need good chocolate, and the chocolate bar youwanna use is dealer's choice. You can go for something really mellow like a milk chocolate baror go into something really, really dark, like an 80% dark chocolate would work really well in here. We're gonna double up onthe chocolate so we're gonna use cocoa powder as well. Because we wanted a reallyrich, dark flavor and color, we went with the dutch processed. You can use regular cocoa powder here, but we're always lookingfor that intense flavor, that intense color. 

The one on the left usedregular cocoa powder. It's kind of drier ontop and almost too dense and fudgy on the bottom. We're adding a littlebit of cocoa powder here. We're gonna add even more later. Espresso powder justdoes a really great job of enhancing any chocolateflavor in a recipe. If you're worried about the caffeine, you can get a decaf powder as well. It's not gonna tastelike coffee or espresso, it's really just another flavor enhancer. When we add the hot, meltedbutter to the chocolate, cocoa powder and espresso powder, it's gonna help melteverything down and dissolve, which is gonna help keep our brownies really fudgy later on. (lively music) Sugars, we have granulatedsugar, and then when deciding between light brown and dark brown, the real differencehere is that dark brown has more molasses, ergo more flavor. I don't even know what ergo means.

 Again, just wanted to knock your socks off with the flavor here and dark brown was the right one for the job. And we're also gonna add a bit of salt as it brings out theflavor in any baked good. (lively music) So we're gonna have six eggs. Always crack your eggsinto a separate bowl in case you get any shell. Best way to remedy thatis to use the egg shell. It breaks the surface tensionand is the easiest way to get eggshell out of your eggs. You can start by addingone egg to the sugar just so you don't make a huge mess. Once you get it going though,you can add the rest of 'em, no big deal. You don't have to be supercareful like you would for a cake for instance.

 So working for that pastry chef, one thing that he did withhis brownies is he would beat the living crap out of theeggs and sugar and really, really incorporate tons of air, so much so that it would look like a super thick pancake batter almost. This is what happens when youdon't beat the sugar and eggs, kind of just falls really flat, right. The great thing about beatingthe eggs and the sugar is you create a really solid foundation and you don't have touse a chemical leavener. Then you're gonna pourin that beautiful ganache that we made. Oh my God. Actually, when we were shooting this, there is a crowd ofpeople around us 'cause we couldn't get over howinsanely delicious this looked. 

Oh God, I just, I can'tbelieved we baked these. Honestly, I could've justeaten the batter myself. (lively music) I'm really upset that America can't get on the metric system, but like fine. If we're gonna use cups,always scoop and level, to make sure we have theright amount of flour. If you just take the cupstraight into the flour, it's gonna be denserthan you need it to be. And you're going to sift theflour and the cocoa powder into the mixture to makesure we have no lumps and just make sure that we're really quickly incorporating itinto the rest of the batter. (lively music) And fold. Because we beat all thatair in with the eggs, we don't wanna totally deflate that, so just get the dryingredients incorporated as quickly as you can. (lively music) Pour the completed batterinto your prepped tin, smooth it out to make sureeverything's pretty level. (lively music) And into the oven it goes. So these are gonna rise quite a bit. After about 20 minutes,we're gonna take them out. 

This is my favorite tipof the whole recipe. Take the brownies out and slamthem on your kitchen counter. It's gonna crack the top aswell as evens out everything and you get a much moreconsistent texture. These are the same recipe. The one on the left is notwhacked, right whacked. At this point, we're alsogoing to add a bit of sea salt, optional but highly recommended. Adds a little salty bite,sweet and salty, always good. With a lot of baked goods,you'll stick a toothpick in and no batter remains, then you're good. It's kind of not thecase with these brownies. You will have a good amountof fudginess that comes out on the toothpick. Trust us, they've been inthere for like 45 minutes.

 They're definitely cooked through. They're just fudgy. When they do cool down, theyalso will deflate quite a bit. It results in a really eventexture all throughout. Again, I can't say fudgy enough. I don't even like fudge,little known thing about me, but these brownies are insane. I need to cut these nice. They need to be a good, perfect square. It's so satisfying to see a perfectly cut batch of brownies, obviously. (lively music) Oh my gosh, a little tip too, is to clean your knife after each cut. You'll see a little bit ofthat fudginess comes off. They're fudgy but they're not dense. (lively music) And that is it. I mean, look at that texture. Look at it! This is like your go to brownie batter. 

It's amazing as is, but you can also mix inanything that you want, more chocolate chunks,potato chips, pretzels. This is like a phenomenalstandard brownie recipe but feel free to go crazyand mix in whatever you want. Making brownies from scratch, you know, there's other options outthere that are easier, but it's one of thosefundamental baked goods that doesn't take a ton of technique, but they also go witheverything and every event. You know what I mean? Like you have a break up, brownies. Birthday, brownies. Like, they kind of work for anything. Just one of those feel good,crowd pleasing deserts, that's just always a win. Okay, that's fine. I'm just gonna keeptalking and we're leave it and it's gonna be fine.