How To make Double Fudge Saucepan Brownies

Fudgy Brownies 3 Ways

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:

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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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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

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20-Ingredient vs. 10-Ingredient vs. 2-Ingredient Brownie • Tasty

Follow Alvin as he makes brownies with 20, 10, and 2 ingredients in his home.
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Rich & Fudgy Hazelnut Brownies | Chef-Development

Rich & Fudgy Hazelnut Brownies | Chef-Development
Find the full recipe here; chef-development.com/hazelnut-brownies

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These rich, fudgy hazelnut brownies have to be one of our ultimate favourites. They are just the right combination of every texture brownies should be. Crisp around the edges, with a moist, almost undercooked fudgy centre, and an explosion of rich chocolate flavour. The addition of little bits of tasted hazelnuts are just an added bonus.

These brownies actually have a bit of body behind them, they aren’t thin and mushy like some brownies. They have substance and density when you bite into them, and they boast the ever-elusive and much sought after shiny, glass- like, shatteringly-crisp surface, thin brownie crust that seems to be the calling card of all amazing brownies.

If you like your brownies rich, dense and fudge then these are the brownies for you. Make sure bake these hazelnut brownies until they have a slight wobble and the top is firm to the touch. If you like them a little more cake you won’t have to change a thing in the recipe just cook them for 10 - 15 minutes longer.

Our advice is err on the side of under-baking: An overcooked brownie is dry and crumbly, while an undercooked brownie is gooey, moist and delicious.
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Rich & Fudgy Hazelnut Brownies | Hazelnut Brownies | Hazelnut Brownie Recipe | How To Make Hazelnut Brownies | Chocolate Brownies | Chocolate Brownie Recipe | Chocolate Hazelnut Brownie | Chocolate Hazelnut Brownie Recipe | Brownies | Brownie Recipe

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Brownies recipe

Ingredients:- 【pan size 8-inch】
1/2 cup (113gm) vegetable oil (or butter)
1 cup 170gm semi-sweet dark chocolate(Chopped)
1 cup (120g) all-purpose flour, spooned and leveled
1/4 cup (25g) Dutch-process cocoa powder, spooned and leveled
1/2 tsp salt
4 large eggs, room temperature
1 cup (200g) granulated sugar
1/2 cup (100g) light brown sugar, lightly packed
1 tsp vanilla extract

Instructions
Preheat the oven at 170℃. Use cooking spray and parchment paper to grease and line an 8-inch square pan.
In a heat safe bowl or a saucepan, melt the semi-sweet dark chocolate with vegetable oil. Set them aside to cool while you get the rest of the ingredients together.

Combine the flour, cocoa powder and salt in a medium bowl.
Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla until they're just barely combined; don't over-mix.
Slowly pour in the oil and chocolate mixture to the eggs and sugar, while whisking.
Use a sieve to sift the dry ingredients into the wet ingredients. Fold them together until they're just barely combined.

Pour the brownie batter into the prepared pan and bake 170℃ for about 25-30 minutes.
Remove the brownies from the oven and allow them to cool in the pan for about 30-60 minutes, until they can be sliced without falling apart.

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