The Perfect BROWNIE - How to Make FUDGY Crackly-Top Brownies
These Brownies are PERFECTION, took me 10 tries to get it right! (recipe below)
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The perfect brownie is fudgey on the inside, not too wet where it’s molten, has a crispy chewy edge, and that shiny crackly paper thin crust on top. There’s only one word to describe it - perfection. And i’m going to show you how to achieve all this in this easy, no fuss recipe.
Eggs - this is where it takes a bit of attention. Make sure that the eggs are at room temperature and if they’re not, submerge them in warm to hot water for about 10 minutes. If you have a whisk The meringue and air bubble that you whip in the eggs wil result int hat papery thin crackly top.
Light brown sugar - I’ve tested this with dark and light and for me, the light brown sugar is the most balanced. Dark brown gives too much of that molasses flavor and is almost too sweet.
Because we’re going to be using a combination of melted chocolate and cocoa powder, I didn’t feel the need for coffee like many recipes have. I’ve done it with coffee and it deepened the flavor but also felt really overpowering. We’re keeping this super straightforward and simple, but still packs a chocolatey punch.
The PERFECT BROWNIES Recipe:
Preheat the oven at 350º F.
8 tbsp High-Quality butter like Kerrygold silver
8 oz chocolate (I used 72% Dark)
Melt the butter and chocolate softly in a double boiler
In a large bowl whisk:
2 eggs room temp
until it becomes a frothy texture
Add
2/3 cup white sugar
1/3 cup light brown
1/2 tsp kosher salt
1 tsp vanilla
Whisk until ribbon-y
Sift in:
1/3 cup flour
1/3 cocoa powder
1/4 tsp baking powder
Mix until it barely comes together.
Bake at 350ºF for 22 minutes. Allow to cool 1 hour before cutting and serving
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Condensed milk and browned butter brownies
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What is brownie skin? Brownie skin investigation part I:
How do you get brownie skin? Brownie skin investigation part II:
***THIN, CHEWY VERSION RECIPE***
1 stick (1/2 cup, 113g) butter
1/2 cup (50g) cocoa powder (l like dutch)
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla
2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this)
pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher)
1 egg yolk
3/4 cup (90g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)
Get your oven heating to 325ºF, 160ºC. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), and egg yolk. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.
***THICC, CAKEY VERSION RECIPE***
1 stick (1/2 cup, 113g) butter
1/2 cup (50g) cocoa powder (l like dutch)
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla
2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this)
pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher)
1 teaspoon baking powder
1 whole egg
1 cup (120g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)
Get your oven heating to 325ºF, 160ºC, ideally convection. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), egg and baking powder. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.