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The Best Fudgy BROWNIES RECIPE I Ever Made
The ultimate fudgy Brownie Recipe! These homemade brownies are decadent and stay moist for days. There's a secret ingredient that makes them super chocolatey without being overly sweet.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BROWNIE RECIPE INGREDIENTS:
►1/2 lb unsalted butter, softened
►16 oz semisweet chocolate chips, (2 1/2 cups by measuring cup), divided
►4 large eggs
►1 Tbsp instant coffee granules (6.2 grams)
►1 Tbsp vanilla extract
►1 1/4 cups granulated sugar
►2/3 cup all-purpose flour
►1 1/2 tsp baking powder
►1/2 tsp salt
►3 Tbsp vegetable oil
►1/2 cup unsweetened cocoa powder
???? PRINT RECIPE HERE:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Making the chocolate sauce
1:14 Mixing the rest of the ingredients
1:28 Brownie secret ingredients
2:25 Mixing dry ingredients together
3:00 Combining dry and wet ingredients
4:16 How to bake brownies
4:45 Cooling brownies
4:56 Taste Test
5:44 How to clean-cut a brownie
7:55 Describing the brownie
8:39 Kids taste the brownie
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Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #brownies #dessert
brown butter brownies aka the best brownie i’ve ever made #brownies #recipe #chocolate
The only thing better than a rich, fudgy brownie is a rich, fudgy brownie made with brown butter. These brown butter brownies have the most incredibly fudgy texture and that signature crackle top!
Recipe:
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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MY FAV STAINLESS BOWL:
--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.
--
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.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
#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!
The Difference Between Fudgy vs Cakey vs Chewy Brownies #baking #brownie
Fudgy Chocolate Brownies with Rich Chocolate Ganache Topping
Fudge Chocolate Brownies is made with dark chocolate, butter, all purpose flour, sugar, eggs, vanilla extract, baking soda, cocoa powder and oil. It has been topped up with a chocolate ganache made with chopped chocolate, all purpose cream and spread roasted nuts. The fudgy texture due to perfect oven timing and the balancing amounts of complementing ingredients make it a very popular baked-confection. In this video we will show you how to make soft Fudgy Chocolate Brownies with Rich Chocolate Ganache Topping in easy and simple steps
#FudgeChocolateBrownies #chocolatebrownies #brownies
written recipe at
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FOR FUDGY BROWNIES
100g chopped chocolates
1/2 cup unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 large eggs
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
FOR GANACHE
1 cup chopped chocolates
1/2 cup all purpose cream (or heavy cream
Chopped peanuts for toppings
DIRECTIONS
In a bowl, start melting the chopped dark chocolate with the unsalted butter using a microwave or double-boiler. Stir until completely melted. Let it cool for a few minutes.
Once cooled down a little, add granulated sugar and brown sugar. Mix until combined. Then add eggs one at a time. Stir in between until all eggs are added and well-combined. Then add vanilla extract and salt. Mix well.
Using a clean finger, check if the sugar is completely dissolved. Once ready, sift the flour, baking soda, and cocoa powder. Make sure to sift properly to prevent lumping parts. Then give it a good mix once more.
Prepare an 8×8 baking pan greased with butter or oil. Line with parchment or baking paper for easier unmolding.
Then, gently pour the brownie mixture to the baking pan. Tap against the table to remove air bubbles.
Bake in a preheated oven at 180°C for 20-25 mins. Do the toothpick test to see if it’s ready. After that, let it cool and set.
FOR CHOCOLATE GANACHE
Combine chopped chocolates and heavy cream in a heat-proof bowl. Microwave for a minute until melted. Stir until completely melted and shiny. (you can also do a double-boiler method)
Pour the hot chocolate ganache onto the brownie. Top it with any kind of roasted nuts to suit your liking. Chill for at least 4 hours.
Finally, you can cut your fudgy chocolate brownie into small bite-sized cubes and set it in a small cupcake liner. Enjoy!
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