Fudgy Brownies 3 Ways
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- čas přidán 12. 05. 2024
- There are 3 paths get to fudgy brownie perfection. Each a little more involved and more delicious. Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! Click: athleticgreens.com/brianlager...
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-RECIPES-
GOOD
▪170g or 1.5 sticks unsalted butter
▪225g/8oz 70% chocolate
▪175g or 3/4c granulated sugar
▪5g or 1tsp kosher salt
▪3 eggs, whisked
▪200g or 1 1/4c flour
Melt butter on low in large sauce pot. Add chocolate and stir to melt. Add sugar & stir well. Off heat, add eggs and stir well. Add salt and flour. Stir until well combined. Load into a greased 8”x8”/20x20cm pan. Bake at 350F/175C for 24-26mi rotating halfway through.
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BETTER
▪115g/1 stick butter
▪225g/8oz 70% cacao chocolate
▪3 eggs
▪50g or 1/4c buttermilk
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪100g or 1c brown sugar
▪75g or 1/3c granulated sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪5g or 1tsp kosher salt
Melt butter on low in a large sauce pot. Stir in chocolate and remove from heat.
In a separate bowl, whisk together egg, buttermilk, oil, vanilla. Add sugars, whisk well. Add choco butter to sugar-egg mixture and stir.
In a separate bowl, whisk together flour, cocoa powder, and salt. Fold into wet mixture until well combined. Load into greased 8x8 or 20x20 and bake at 350F/175C for 24-26 min, rotating halfway through.
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BEST
▪1 stick butter/115g
▪225g/8oz chocolate + extra for topping (or cacao nibs)
▪100g or 1c brown sugar
▪75g or 1/3c white sugar
▪75g or 3/4c cocoa powder
▪100g or 3/4c flour
▪3 eggs (cold)
▪5g/1Tbsp espresso/instant coffee
▪5g or 1tsp kosher salt
▪60g or 1/4c olive oil
▪8g or 1/2Tbsp vanilla
▪50g or 1/4c buttermilk
Brown the butter in a small saucepan preheated on high. When hot, add butter and stir constantly, scraping up solids at the bottom. When color is dark and golden, remove from heat. Off heat, stir in espresso and chocolate to melt.
In mixer, whisk eggs and sugars on medium high until thick and fluffy - takes several minutes. When done, the color should have lightened significantly. With mixer on low, add in oil, vanilla, buttermilk. Once incorporated, stream in chocolate-butter
In a separate bowl, whisk together flour, cocoa, salt. With mixer on low, add flour/cocoa mixture to wet ingredients. Use a spatula to scrape sides and to finish incorporating flour. Transfer mixture to prepared 8x8. Sprinkle with chopped chocolate chunks (or cacao). Cover and refrigerate for 2-24 hours to hydrate.
Sprinkle with flaky salt. Bake at 350F/175C for 24-26 min, rotating halfway through. Rest on counter to room temp, then refrigerate until cool.
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🎧MUSIC:
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#brownies #brownierecipe #bestbrownies
CHAPTERS:
0:00 Intro
0:15 Good, 6 ingredient brownies
3:22 MIxing and baking better brownies
5:57 counteracting the brownies with AG1 (ad)
7:00 Better brownies are done
7:50 Best fudgy brownies
12:23 Let’s eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
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I love this video idea. Its almost like a weeknight, weekend, flex for guests/gatherings. Knowing how to cater your effort to your time available is golden.
Thanks for watching, hopefully a little something for everyone in here...The flexers and the weeknighters.
@@BrianLagerstrom could you please do blondies as well?
czcams.com/channels/B2ikBmnHk_ZZQwbFXm3oGQ.html
@@Miidi8787 great suggestion
@@BrianLagerstrom I tried the “best” brownie, but it didn’t come out as dark nor the same consistency. It was a mocha brown and it was like a chocolate mousse. I followed your instructions exactly. I’m just wondering what I could’ve done wrong.
I used light brown sugar and maybe I whipped the batter a little too long? Idk. Any suggestions?
As someone who LOVES fudgy brownies (cakey brownies are just chocolate cake; change my mind), this is going in my "need to make" folder. Thanks, Bri!
you're dang right!! cakey brownies are just chocolate cake
@@FranciscoRamirezAraya Agree!
I feel like cake brownies are worse the chocolate cake to me. I don’t know why but ever cake brownie I’ve ever eaten weirdly seems like but peanut oil or actually peanut in them when they don’t (I hate nuts in my desert). I never had that issue with chocolate cake, but it’s probably because my tastebuds are just weird.
But chocolate cake is good
Yeah...cakey brownies ARE just chocolate cake for the most part...and that's why I like it. Because I don't like the texture of "fudgy" anything. It feels disgusting in my mouth.
FINALLY someone who is also positive about the easier ones! Most people are always negative about the easy recipes and positive about the super complex ones
I just did the 'best' brownies and they are truly incredible, by far the best I've ever had. It's somehow fudgy but not dense, and the taste is so refined and rich, it really feels like something you'd get at a good restaurant, except they never do these kind of desserts.
I love the experience of eating something so luxurious; definitely a keeper
im actually si happy it worked out for you! i want to give it a try but i cant bake for the life of me. i can cook, thats never an issue, but baking just doesnt work. wish me luck!
@@christophernahed3974you can do it! That's the beauty of Brian's videos. He tells you why you need to do things in order or technique. Sometimes it just takes a bit of practice, too.
Have you tried Joshua's recipe? I wonder which one is more restaurant-like.
Do you remember if they are bitter? I don’t like dark chocolate so would u recommend milk chocolate?
3 recipes in under 15 minutes?
Awesome. I love how you get straight to the point in your videos. I get frustrated with others who spend ten minutes waffling on about nowt (and I end up skipping ahead to the actual recipe). I like how you just crack on with it, and do the more personal\other info in Q&As or the community posts
Absolutely! I find myself screaming "do something!" at the screen of other videos!
Couldn't. Agree. More.
@@itsROMPERS... haha same! I have defo rage quit CZcams channels before because of this 😂
I totally agree with you there,he's my go to chef/cook tutor
The shots at the beginning of each section with the ingredient list are both extremely helpful, and quite pretty the way you've arranged it. Awesome job
Thanks Great Salad!
This man just does not disappoint.
The good, better, best videos are an absolute treat.
This is the best looking brownie I’ve ever seen. Well done Bri!
This is a really helpful format. Seeing the differences and hearing your reasons for various choices mean I feel really informed about making my own. And knowing that I can make a version that’s good with what’s already in my kitchen, as well as how to improve it by buying less common ingredients (in my kitchen at least) means I’m excited to try it out either spontaneously or with a bit a planning. Thanks for the video.
My best brownie recipe is like a hybrid of all 3 of these. I do the one pot/one pan technique but I use brown sugar, extra cocoa, chocolate chunks, and espresso powder. I love the restaurant hints re. putting the pan in the fridge for a couple hours before baking. I'm going to try that. I will keep my prep to one pot/one cake pan though. That's not changing.
you should try the brown butter too
I'm wish you there, I will always choose less dirty dishes! Lol
Why would anyone put coffee flavor into a brownie?
@@remyllebeau77 Because it's awesome?
@@SamBarge1 Not if you don't drink coffee. First time I tried buying a cup of coffee, I couldn't believe how revolting it was.
Love everything about this video, channel and creator! Thanks Bry for yet ANOTHER banger!!
I have been waiting for this video since the ingredient teaser photo! Love the content, keep doing what you do!
Thank you soooooooooooooo much for the alternative measurements! you have saved me so much time!!!!!
This is the video I've been waiting for! Btw, my son, an aspiring chef who's now apprenticing at a Spanish restaurant, made your brioche and it came out perfect. Perfect! On the first try. He's now a big fan and binge watches your videos. He will be doing your sour cream donuts over the weekend. I can't wait! Thanks Bri, for making some of the best videos on CZcams, and for being a truly excellent teacher.
Thanks for watching and tell your son best of luck in the food biz.
Thanks for sharing. The hard work that went in to perfect the recipe and share it with all of us !
Love this comparison, Brian. Very informative, thanks. Really enjoy all your videos.
I love this video and Brian! I laughed when you tasted the cocoa powder! And now I can't wait to make each one of these Brownie recipes! Thanks Bri! You are the BEST!
So happy that I found this channel. It’s so well explained, entertaining and beautiful recipes. Not to forget the main actor who does a great job. Thanks for that and greetings from Germany
Brian, you are the man! thanks for the fantastic recipes !! keep them coming!
Made the “best” and omg they’re incredible. Not too difficult either. Thanks for the video and recipe!
You've got me missing my cousins brownies. Idk how she does it, but she makes the absolute best fudge brownies. They are hands down the most addictive thing I've ever eaten
Ok you were NOT joking about the fudge level. I made the 3rd one (added walnuts to the topping) and holy moly, they were pure fudge. The flavor really develops the longer they stay in the fridge!
Just so happy to see someone from here doing the damn thing on this CZcams!!! I’ve been searching to support people from my city
Another really great video! Thanks Brian, I love your teaching style.
Made the best version of this but could only fidn 60% cacao bars at my grocery store. Still turned out amazing, and the salt and chocolate chunks on top really do bring it to another level. Thanks Brian!
A foolproof method I found for perfect fudgy brownies every time is to check the internal brownie temperature using a cooking thermometer.
Fudgy: Remove the brownies from the oven at 74°C (165°F)
Chewy: Remove the brownies from the oven at 87°C (188°F)
Cakey: Remove the brownies from the oven at 99°C (210°F)
Thanks for the information, I'll give it a try!
Thanks for the info, I'll try it out!
You always give us some good tips! Appreciated! 💯
Made the "better" version today and it was really good. It changed my whole idea of what brownies are supposed to be. Thanks Brian.
i love the way you explain the reason for everything!
I’ve always used a double boiler for the chocolate then mounted the butter. Good idea to do the other way! I make an amaretto walnut brownie but these look absolutely epic! May need to integrate some of these techniques!
Made the 'better' version of these today only because I was feeling too impatient to make the 'best' ones. These were literally the best brownies I've ever tasted. Great work Bri🤙🤙
This might be the recipe I’ve been looking for over last 25 yrs. Rachel’s Brownies from Philly were my all time favorite. Will try this approach.
Brian you have no idea how much I love brownies, keep it up with the recipes. By the way, I love how you break it down. Much love from Botswana 🇧🇼
Great video! I tried making the third option, the best, of course. Now, I did skip keeping it in the fridge pre- and post-baking, but still turned out awesome! The burnt butter adds an amazing flavor nuance and the brownie is so fudgy and chocolate-y, absolute heaven. If I ever muster enough patience, I'll try and see what happens with keeping it in the fridge. Thanks a lot! I'll be following this recipe from now on, it's totally worth the effort!
Brian I honestly want to thank u from the bottom of my heart. I started watching your bread videos about 6 months ago. We are on our 3rd farmers market and gone tell u buddy I’m a flooring installer!! Yup not a cook or a baker actually never wanted anything to do with it. But here we are with my wife baking bread. My friend your influence on here is very underestimated. Many 🙏.
Your bread is next level and so are u! Hope to send u a few pics. Everything is because of u. Think of the influence u have. Wow.
It's like a John Coletrain solo, it just can't be contained.....love this. And thanks for this awesome presentation of baking brownies. Bookmarked this for an upcoming food auction at my church for which I volunteered to make fudgy brownies. These will command a great auction price! Great channel, can't wait to explore more!
First time viewer here!! I have to say I've watched a lot of TV and CZcams chefs and you are one of my faves so far, up there with Emeril Lagasse !! I love how you explain things in a casual and jovial way!! Thanks so much❣️I can't wait to go through your whole list and add them to my recipe folder! BTW extra points for flourless chocolate cake!! Tell Lorn she's got a good man!! Thank you! 🤩👏
Enjoyed this format, enjoyed the new by-hand camera work! Would love to see this on all the other baking basics: Cheesecake, Choc cake, Choc chip cookies. Also Adam Ragusea has a video out on brownies that claims that the glossy top from box mix brownies is replicable with powdered sugar. Never tried it but I think if you miss that element with homemade brownies its worth checking out.
Oh my goodness, cheesecake and brownies are my guilty pleasures and you've now covered both. Made the cheesecake twice already, and these are definitely next! All three were droolworthy, but I'll go top tier! Another great vid, thanks Bri!
I’ve made cheesecake brownies. If you love both that much i can on,y imagine your reaction to cheesecake brownies. Especially the ones i made this past thanksgiving
❤️ videos like this! Really gives a sense of the functionality of each ingredient...
I've been waiting for this video and it didn't disappoint. I made the better version and they are amazing! Everyone in my house loves them! Thank you for another awesome recipe 👍🏻
Brownies are my go-to for when I need to bring something to a potluck or other event. They're stupidly easy to make from scratch and they impress people far out of proportion to the effort you put in to make them.
I prepped best brownies yesterday, so we will see how they are today! So excited!☺️
Update: it was fantastic! My stepdad needs a root canal and he ate extra brownies. Taking the risk of pain for another bite DEFINITELY gives this brownie credibility.
Made #3 the other day and they were to die for. Thanks!
Anybody else go straight to #3 but totally appreciate the other two? Can't wait to try these. Thanks!
made this recipe for the first time, and used the "Best" version. Made the batter yesterday and cooked the mix this morning at nine. Brownies have been in the fridge for twelve hours. Did I make brownies or fudge? Can't tell. Oner of the most intensely chocolate item I ever had. One of my favorite BL recipes which is saying a lot because I love everything from Brian that I've tried.
DI-TTO!!!
man this looks so good, I wish I could get baking chocolate in my area of the country. You didn't disappoint with the mouthful of cocoa. That's always my fav.
it did make me laugh out loud...way to bring the comedy
What country/area of the country? In the US Pretty much every (chain) supermarket I’ve been in, even lower tier ones in the middle of nowhere (I know because I go looking for chocolate for s’mores on roadtrips), has had them. Certainly your local Safeway/Giant/Publix and probably Walmart (I’ve been in all of them) will have it. If not, Amazon exists.
@@tamugray2650 👆👆gets it!
@@richardparadox163 Thanks for being helpful! It was a joke because I said the same thing about lobster in the last video and some people gave me a hard time about it.
Must try the best version omg it’s incredible thank you for the recipe ❤
I made these brownies and never looked back. Even made dome additions of my own. Thanks for sharing
Finally tried the best version, albeit with some adjustments: subbed 50g buttermilk with 40g sour cream (buttermilk is not easy to get where I'm at), olive oil with canola oil (I often use canola to make moist chocolate cakes, and prefer its much more neutral profile), and added approximately 75g of chopped chocolate bars into the batter at the end instead of just leaving it at the top. 70% Lindt Dark chocolate and Hershey's Special Dark 100% Cacao Dutch Processed Powder was used throughout. Resultant batter was maybe 50% thicker than what is seen in the video. Batter cured for 24H; baked brownie cured for another 12H before serving.
Result was pretty amazing, it's extremely fudgy but still has a good bite; not cakey at all. I've made the 100H brownie by Alvin Zhou before and this is almost like that but this has an even better texture right off the bat (the 100H can be a lot more denser almost like a chocolate bar if not warmed up), and I prefer this recipe a lot more as it's a lot more straightforward and shorter a time required to prepare.
I have notes:
1) As some other commenters note, this is quite an adult brownie, because of its dark chocolate flavour profile; it is sweet, but not in a way that typical store-bought brownies are.
2) This is insanely rich; I had initially planned to serve it as a W50xL50mmxH25 (4sq inch) portion for a Christmas lunch, but during taste test, it was deemed too rich a commitment for a single serving. So instead we cut it further into a perfect bite of only 25x25x25mm (an inch cube), most people had more servings throughout lunch, but would not eat that many at a single go.
3) Think a bit more coffee is acceptable, will try another half more of the recommended quantity in my next batch.
This is now my go-to recipe for fudgy brownie. Tks for the recipe! Highly recommended.
8:52 for the record, instant coffee and nespresso pods are not the same thing. Nespresso is ground up coffee beans whereas instant coffee is dehydrated regular coffee. In other words one is the thing you run hot water _through_ and the other is the _result of_ running hot water through ground coffee
Brilliant display of technique. Please do more where you show how some extra effort and knowledge makes a big impact.
Wow!! You can see the effort he put into making this video! Good job man, your videos are very well made, made me want to cook! Plus it's in 4k!
Honestly, the third might be the most worth it because it doesn't feel like it's THAT much more work than the first two.
I think of myself as a Brownie connoisseur. I’ve probably made a million brownies. I can’t wait to make these…I’ll go straight for the Best! 😁🥰. Thank you Brian!
Here's me, Sara who also consider myself a brownie lover and made so many different versions. I'll for sure try at least one of these 😊
What’s your go to fudge brownie recipe
@@peoplepeople21 my favorite so far is from Sugar and Charm. It’s called (The best Brownie with chocolate frosting.). They are to die for! 😍. Knowing Brian, I have a feeling his are going to be even better! It will be a bit before I can make them. I’m having a new kitchen floor installed at the moment.
@@peoplepeople21 well I love cafe delites recipe "best fudgiest brownies", she got her CZcams channel, and as much controversy it can be I love Marcela Venâncio channel her "brownies de Nescau", which is made it hot chocolate instant mix powder.
Tastys the best brownies you’ll ever it is my go to. It’s a crowd pleaser for sure, excellent taste and texture
Exciting to see how your subs are taking off! You deserve it. Before your channel, I watched ATK, Jacques Pepin during the pandemic, and cooking shows I grew up with from KQED. Seems like the algorithm finally figured out your audience, which is awesome
oh my, these best brownies look absolutely amazing - i can't wait to make these
I currently use Preppy kitchens fudgy brownie recipe, and they're perfect. Absolutely can't wait to try these out.
his do look really good. let me know how these compare!
That's interesting, I like that channel also and I have made many of his recipes successfully but his brownie recipe hasn't been one of my favorites. Do you do anything differently? They come out well but they're not the best brownies I've ever made. I have at least six of his recipes on rotation at my house, I'm not sure why his brownies don't do it for me.
@@Kyarrix Nope I basically follow the recipe completely to a T.
But same here, I make a number of his recipes! The blueberry muffin recipe was a failure for me. Idk if I did something wrong but I made it twice and it did NOT work out for me.
@@metalgamer9647 I mean they came out edible, they were brownies but they weren't fantastic. I'm a reasonably experienced baker, I don't think I made any mistakes. I made them again just to be sure and I got good brownies but they weren't terrific.
I asked a different question above but I guess Brian hasn't checked back, I don't have buttermilk, have you ever used full fat unsweetened Greek yogurt as a substitute? The internet says that you can do that as long as you thin it out with a little bit of milk. Now that I've watched this video I really want brownies and I'm home with a fractured rib and it is 95° in Seattle I don't want to go out to the store!
@@Kyarrix I personally have never done that but I'm sure you could!
You could also take like a cup of milk, and add a TBSP of vinegar to it, stir it and let it sit for a few minutes and you'll have buttermilk!
Btw I use metric for baking, but I don't know the exact conversions foe the buttermilk "recipe"
I made these last night and tried them this morning and I’ve got to say, these are the best brownies I’ve ever had! I did the best version and I’m really glad I went through the extra effort. Thank you so much for this amazing recipe!!
thanks for the recipe, I’ve been watching you for almost a year and now it’s time for this recipe, as always, I love your recipes for the accuracy of proportions and the always expected result that 100% meets expectations thanks it was delicious chef
Omg, finally someone using metric system. Bless you!
I look forward to making these. I think I might add dried cherries to them too.
I added fresh cherries soaked in brandy to the Good recipe--it turned out perfect!
@@lagoya yummy!! i like the brandy idea
2 tips, add miso to the batter instead of salt on the top.
Second reduce flour by 1/3 and beat the eggs with just a pinch of xantan gum, leads to a even fudgier product that doesnt fall apart.
Solid video 👌
This really works?
Love this style of video (good/better/best) and learning the why of the different changes.
Brownies, maybe my favorite dessert. We have a weird variety with mayo :D (it is supposed to be a replacement for the eggs and the fats)
I mean makes sense since mayonnaise is eggs and oil blended together haha
The best version was a quick reject from the family. It was too bitter/dark chocolate tasting and not enough sweetness even though I used a mix of semi-sweet and dark chocolcate (72% cacao) with about a 7:3 ratio and used semi-sweet chocolate morsels for the topping. I guess it's probably suitable for a high end boutique pastry place. I like it but can only eat a small amount due to the intense dark chocolate flavor (perhaps from the coffee). How about a more kid palette friendly version Bri? Oh BTW, I weighed all the ingredients.
I ran into the same issue. The whole family was excited... I did a gram-perfect mise en place before inviting the kids to come help, so I know I didn't miss an ingredient. They basically tasted like moist cocoa powder. Big disappointment.
They also took about twice the time to cook... no clue what's up with that, other than maybe them being significantly thicker in my 8x8 than they were in your video. Are we sure the text recipe is right?
@@RandieselDad I think the conversion from cups to grams is wrong for the brown sugar. 1 cup of brown sugar should be about 210g, not 100g as printed. I just made them as printed and they are not good, but I can see where increasing the sugar content would change that. It would be closer to another fudgey brownie recipe I've made which is quite good. In the video he gives the 100g measurement in voice over as opposed to the volumetric measurement, but... I don't know - doesn't work for me.
@@JohnSheerin thanks for this. Did you ever make them again with 210g sugar instead?
@@Fakman87 I never did. I stuck with another easier to make recipe that's quite good.
Hey Bri, my son and I loved this video. we literally fell about laughing when you 'dry scooped' the dry mix. awesome content man.
I have made it the BEST version without the toppings, it come out delicious. Thank you.
Can’t wait to give these a try! They look amazing!! PS if you like cake brownies you really just want chocolate cake dont @ me
For those who tried the 'Good' one. Did any of you also have that the oil/fat/? started to separate before putting it in the oven? I followed the steps exactly but I didn't bother putting it in the oven :(
tldr; Add one more egg (or even just egg yolk) when this happens. Long story: Yes! I observed the same problem (fat was separating before putting the whole thing into the oven). I believe it is a symptom of: too much fat added or not enough emulsifier for the fats to merge together. Here we have, in general, two kinds of fat: one from the chocolate and one from butter. We need something to "glue" them together and basically this is what eggs do (yolks to be precise). Going further an indirect reason might be a variation in fat content in the ingredients and the size of eggs (Brian mentioned large in terms of the US standards). So basically it is a balancing act between all of those. To the practical side: I fixed mine by mixing in one more egg. It came together and in the end came out fine when baked (moist inside, slightly gooey which I believe was the goal here). I also had trouble to dissolve given amount of sugar in the batter even when heated slightly more to accelerate the process. This, I believe, was not enough water to "pick up" the sugar, as water seems to be the only agent here that sugar dissolves in. Again water comes from eggs and butter, which is another sign that proportion of those ingredients were a little bit off IMHO for our ingredients. In the end I believe there is no good solution here in terms of giving the recipe other than "troubleshooting" steps when particular things happen with the batter. EDIT: One more reason I can think of is I can see this particular chocolate (GHIRARDELLI Premium 70% baking chocolate) that is used contains soy lecithin which itself is emulsifier and that might as well help to hold everything together in the end result. I used "plain" European (Swiss) 70% chocolate, which does not contain any added emulsifiers.
@@mortenhappy Thank you very much for the detailed reply. Very interesting to read! I'll give this a try again soon and will incorporate your tips :)
You are also right on the emulsifier that wasn't in my chocolate, but is in the chocolate used in the video. I'll do some experimentation myself!
@@mortenhappy just tried making them before I saw this comment, and wished I had
It looked like the “greasy mess” he showed in his video
There’s always the next time
Well, Brian, you've done did it, tomorrow I'm gonna make the third one.
Awesome content man, just excellent!
Keep up the good work man
I made the super fudgy brownies 3 times AND WOW! Sooooooooooooooo Delish! Thanks Bri!
Yeah for me, there's nothing like that pop of chocolate chips in brownies fresh out the oven. But this is totally a different style and I would love to try it.
"LORN" 🤣🤣🤣
love your ideas combined with alvins on the last brownie. definitely making the last for my gf!
I knew you would have a great video for brownies. Making these today. Thanks Brian!
Thanks!
Will someone introduce this man to the correct cooking terminology? Its not, a few slams on the counter, sir its called the old tappa tappa.
Chef John has entered the chat
Indeed I did sir 😎
I've made the best version on Friday and just tried it today. I've added 115 gr of milk chocolate and 110 gr of dark 72%, both callebaut. The brownie is definitely for adult taste buds, even tho I added half milk chocolate, it is not nearly sweet enough for my taste.
I had the same issue, it was downright bitter. I topped it with milk chocolate, because the batter was so bitter, but that still couldn't save them. I also found them too salty. Just a very unbalanced brownie, unfortunately.
I LOVE this format of good-better-best ! Especially since I always modify and combine my recipes anyway, now I have options to do exactly that. (I hope that's not a heresy for a recipe creator to hear haha) Love it.
I’m working my way through the three different recipes - on ‘better’ tonight. The ‘good’ brownies went down a treat at work and they were my first go at brownie-making - and with success, hurrah! The ‘better’ ones are baking now but the bowl tastes amazing! ;) Looking forward to tasting these bad boys and working up to the ‘best’ before too long! Love the video, short, to the point and excellent shots so I know what I’m aiming for! Thank you!
Dear person reading this lets love one another in this world!😀
Perhaps I simply don't like rich dessertds anymore, but I made the 'Better' recipe and found it to be far, far too strong and rich. TBH I was about half-way done baking it when it suddenly started looking gross to me and I no longer wanted to try it. However, it wasn't just me, everyone else in my family that tried it also felt that it was too much.
The third recipe looks and sounds amazing ❤❤❤
Amazing brownies and I love the good, better, best idea.
We made the best brownies this weekend and they were awful. The consistency was great, really restaurant quality, but they were bitter af. And the salt flakes on top were horribly salty. If anyone has suggestions, please let me know. We spent so much money and time and had to throw the entire batch away. Not even ice cream made it better. Very disappointed.
Only thing I can think of is you might be burning the butter during the browning process. Brian seems to take it pretty far, and I'd be a little scared to go that far myself, but I'm a baking noob. Maybe the chocolate you use as well? Edit: I haven't tried these recipes yet though so who knows 😂
deffintely the bitter part comes from chocolate, or burnt butter or too much coffee
here's my suggestion: you suck at baking bro. go back to the store to buy em
I just had the same result. Did you make this with the volume measurements or weights? The weight given for brown sugar should be 210g, not 100g, to match up to the 1 cup measurement. So not sure what was intended there, but increasing the sugar would probably help the bitterness.
@@JohnSheerin don't use salted butter in baking EVER. skip putting salt on top.
man that "browned butter" looked burned...
same thing
I jave been craving brownies lately. Excellent timing!!
I made it and I love it! Perfect one is a legend
I thought I knew how to make good brownies.... and I do! But today I am humbled to learn these kinds of brownies are attainable by the home cook. Thank you Brian!!
Heh, that third brownie reminds of making sourdough, good flavor takes days to develop!
👌 Very nice 3 in 1 video and the best part you always give us the recipes and method.Thank you so much for your content everything is such quality.May you be blessed Brrr✊🧡💚💙💜🤍🇿🇦
If that “the chocolate on top is the ‘third heat’ “ is a 30 rock reference well done.
Everything looks delicious looking forward to trying out some new recipes.
since i dont have a mixer i prepared the best version by hand whisking. i can not feel my arm anymore but it was worth it since these literally cured my depression, ive never had better brownies than these
This format is a winner - and that third brownie looks like it might even beat my mom's brownies (which are objectively the best I've gnoshed upon). I will def be trying that recipe.
I’m in Camp Cake Brownie, but I’ll definitely be trying these. They (especially the “best” version) look amazing.
founf your channel not too long ago and my god, its now my favourite cooking videos!! thanks for these
maaaan that best brownie looks like perfect weekend fare. That's going on the list of things i don't need, but absolutely need.
made the recipe it was really good thankyou❤️
I was already planning on making your 2 ingredient alfredo for date night tonight.... I'm definitely going to make these too.
Absolutely love your channel man
I've been waiting for the brownies to appear. Photos of upcoming stuff certainly hinted at these.
Thank you for including grams for all ingredients. it's the only accurate way I've been able to bake with