Cool YT short but here is a brownie recipe so... 5 tablespoons (71 grams) unsalted butter 1 1/4 cups (249 grams) granulated sugar 2 large eggs plus 1 egg yolk, cold 1 teaspoon vanilla extract 1/3 cup vegetable oil 3/4 cup (75 grams) unsweetened cocoa powder 1/2 cup (63 grams) all-purpose flour 1/8 teaspoon baking soda 1 tablespoon cornstarch 1/4 teaspoon salt 3/4 cup (128 grams) semisweet chocolate chips Directions Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil or parchment paper and spray with nonstick cooking spray. In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder. With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips. Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving. Brownies can be stored in an airtight container at room temperature for up to 3 days. Let me explain exactly what makes these brownies so chewy and easy. You can skip this if you don’t care WHY these brownies are the way they are and you just want the printable recipe asap. Chocolate & Cocoa Powder Unlike my Ultimate Fudgy Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with semi-sweet chocolate chips stirred into the batter. Cocoa powder definitely yields a chewier brownie and has a flavor reminiscent of boxed brownies. The photos on this post show what the brownies look like if you use regular unsweetened cocoa powder. In the recipe video, I used Hershey’s Special Dark cocoa powder. It gave the brownies an ultra dark chocolaty appearance with a little less sweetness. Since creating this video, however, Hershey’s has changed the formula of that specific cocoa powder to a Dutched cocoa powder. I recommend sticking with a natural cocoa powder, such as Ghirardelli Cocoa Powder or Penzey’s Natural Cocoa Powder, for best results. Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here. Feel free to fold in any kind of chocolate chips you want from dark chocolate or milk chocolate, but semisweet is my favorite. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies. Fat With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. In looking at what makes box mix brownies so chewy, it appears that the combination of saturated (solid) fats and unsaturated (liquid) fats is the winning answer. According to Cooks’ Illustrated, boxed brownies have the saturated fat component covered which is why you add oil (unsaturated) to the mix. I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture. Make sure your vegetable oil is fresh to avoid any off flavors and use unsalted butter so you can fully control the level of saltiness. I haven’t tested these brownies with canola oil. For a full breakdown on these two types of fats and how they affect flavor, tenderness, and texture, check out my Butter vs. Oil in Baking article. There are lots more side-by-side comparisons like this one (and not just with brownies!): sliced brownies on a pan comparing whether oil or butter is better in baking Sugar I stuck with granulated sugar here because although I love the taste of brown sugar, I didn’t want to add any more moisture (brown sugar contributes more moisture due to the molasses that’s added in) to these already very moist and rich brownies. Too much moisture creates brownies that have lots of holes on top instead of that shiny tissue thin crust. Eggs 2 large eggs is pretty standard for an 8 by 8-inch brownie recipe, but I just had to add in an egg yolk for the extra dose of chewiness and richness it gives. The protein and the fat in the egg yolk helps achieve those textures. We use cold eggs, instead of room temperature, to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Flour All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. We can achieve enough chewiness without having to use bread flour, which can prevent an extra trip to the store for a lot of people. To make chewy AND fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces. Check out my How to Measure Flour article for step-by-step instructions for weighing dry ingredients using a digital scale. If you live in a very humid environment, or really dislike any kind of “greasiness,” you may want to add an extra 2 tablespoons of flour to your brownie batter mixture. Leavener With my brownie recipes, I usually prefer a very small amount or no chemical leavener (baking soda or baking powder). The reason is because I like brownies to be very rich and on the denser side, not even remotely cakey. Since they lift and give a lighter airier texture to baked goods, we’re only using 1/8 teaspoon baking soda here for just enough leavening to get a nice thick texture. Cornstarch This little secret ingredient really helps to improve the texture of these brownies so they’re that much closer to the box mix kind. 1 tablespoon of cornstarch makes the brownies thicker and improves that crust on top. Make sure to measure correctly, and don’t skip this ingredient! When shooting the photos for my article on how to make brownies with a shiny, thin crust, my food photographer captured the shocking differences between a batch made with 1 tablespoon of cornstarch vs brownies made with an accidental amount of 1 teaspoon cornstarch. The bottom brownies also had no chocolate chips. Take a look: overhead comparison of brownies made with 1 tablespoon of cornstarch vs 1 teaspoon of cornstarch Can I Add Nuts to Brownies? Yes! You can add 3/4 cup chopped walnuts or pecans. You can add them either in addition to the chocolate chips or in place of the chocolate chips. Just note if you remove the chocolate chips your crust on top may not be as shiny. For best flavor, try toasting the nuts on a lined tray in a 350°F oven for about 6 to 8 minutes, stirring once. How Long to Bake Brownies: Bake these brownies in a 325°F oven for about 30 minutes to avoid overbaking. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. Even after 30 minutes if the middle still seems too moist, just remove the brownies from the oven. Carry-over cooking, the residual heat of the oven and pan, will continue to cook the brownies. Some readers have said their brownies were really undercooked after 30 minutes. I’m guessing they used a glass baking pan, which I DON’T recommend for this recipe. I recommend a metal baking pan like this one lined with foil or parchment paper. Learn more about the differences between Glass vs. Metal Baking Pans here. comparison in height differences of brownies baked in a metal pan vs. a glass pan Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they’ve just preheated). For best results, allow the brownies to cool completely before slicing and serving. How to Store Brownies: The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled. Brownies Substitutions: This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can’t use one of the ingredients listed, take a look at my extensive brownie index for other options (including coconut oil brownies). If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chips, toffee bits, or anything else to the batter (1/2 cup to 1 cup, depending on how much you’d like).
Congrats bro amazing progress and alot of dedication took me ages to get to gc1 and now im back in champ3 been here since 2015 so props to you and mad respect ❤
This video is so inspiering, this got me to get more on confidence to play more ranked, and I have ranked up so much faster. Great journey by improving!
![The Best Mechanics YOU Should Learn At EVERY Rank... ROCKET LEAGUE [TIER LIST]](http://i.ytimg.com/vi/RC7Ke3AbtoU/mqdefault.jpg)
This is such great improvement I’m excited to see you hit GC soon hopefully
Thanks, Hopefully I hit GC soon 😁
You wil I believe in you
Yeah faxs
So you changed you're name around everyrank and the last 2 are cut out so ok.
@@Hsixhow tf you not gc atleast I see you clips like damn this nigga gc+ but u champ your insane
No way he hit that flick as a diamond. Your crazy. Keep improving
Sorry champ
Thanks 🙏
It'd quite easy type it up it's called a horse dash 😅
@@Spy47661 that wasnt a horse dash it was a 180 wave dash
@@user-om4xr9xs3z oh sorry if I was wrong I'm 2020 player I just started replaying rocket league after 3yrs
Your just amazing 🤩
Cheers
Congrats man keep the content up😊❤❤
Appreciate it
The last goal was insane
Thanks
@@Hsixim stuck in plat since 2019 wtf :/
@@SwjatoslavI started last month and am diamond 2
@@animetwins7301 🧢
@@Flixy549 you just don’t know peoples rank
2.4 million views on this. This is exactly what you deserve. You’re such a hard worker.
Appreciate it goat 😁
@@Hsix no prob
Bro hit the 360 musty no scope with the last one
Your sick at the game
That aerial at platinum was clean.
Thanks 👍
@@ChloeStevens-cz6somate I could hit flip resets in gold and I’m champ now
@@flipapixel21onxbox Me too
I’m gold 3 fs
@@flipapixel21onxboxhighly doubt that since you called a regular double tap a “sick clip”
I always wanted to see your progression!! It's so cool
😎
Thanks! 😁
❤
Congrats bro
Ist amazing bro🤩
I’m so glad I found your content. You deserve a lot more attention and I hope you continue to improve.
I appreciate that!❤️
@@Hsix you're one of those legends that reply to every comment
@@lorenzomonteiro310 👍
Yo storm your here nice
@@AgentAlto yeah I love hicks. he got me back into making content.
That flick right at the end was cleaner than soap
Thanks 👍
Wow you improve so much great work and the plays on plat were just to good better than mine and I’m d3
It was really lucky, we didn't even mean to do it lol
Impressive
My guy the progression is insane
Appreciate it
your crazy good keep it up
You are so underrateddddd❤
Much love ❤️
Ur glow up is amazing thats incredibel how fast u got better and better YOU ARE MY IDOL thats it❤❤❤❤
Thanks 🙏 your comments motivate me bro ❤️
@@Hsix
That Gold Pinch Was Crazy! Hope You Get GC soon❤
Thanks 👍
Nice Flick at the End!
Really Clean!
Thanks
No Problem, can you teach me flicking? XD
Holy shit that Champ shot
😏
Plat shot was good
Fr
Good luck on getting gc!
Thanks!
Ppl who are watching this in 2024
👇🏻
Yup, crazy clips too
Me bro
Me
me
Me too
Congrats !!
Thanks
No problem
No problem
The quality in some clips are crazy good
Thanks 🙏
That last shot 😩😩😩
🥰
@@Hsix my pleasure
That last goal though🎉🎉🎉
hsix i believe in your gc journey you got this
Ur doing so good i hope you get ssl😊❤🎉
Thanks 👍
Good shots + W QUALITY
Thanks 👍
Keep it up and ne good ok❤❤🎉
Thanks 🙏
great job that last shot was fireee
Thanks 😊
Wow ur amazing at this game
Thanks man 👍
Only champ 1! Your crazy. Keep up the amazing work. I’m exited to see how far you go with your shots and your edits.❤
Thanks, I am champ 2 I just couldn't find the logo for it
@@Hsix even for champ 2 your crazy
@@Hsixwhat was that champ fs flick u need a bit of gamesense and then you will easily get GC with those mechs ❤
This is my exact progression too love to see it ❤
Excellent job keep up the good work! 😊 hope you make GC soon :)
Hopefully
Dang bro I’m the same rank but I do stuff in the air like triple flip resets and ceiling heli resets and things like that nice job tho 👍
I do that too😁
Keep on going, ur gonna get ssl one day
Maybe
No bro for sure
i can never stop watching this
bro i love this short you should make long videos from your progression!
Maybe
*they grow up so fast*
Fr rho I'm bronze 3 and I know how to air roll😢
bro had s3 diamond tournament winner when he was plat
I was a goated plat
@@Hsix lmao
I had diamond tourney at plat
What is your rank in 2024
that wasnt plat tho, he had 950 mmr. that's D2
Congrats man thats how I am rn too I started 2020 as soon as free play came out and now I am c3
Nice
never felt more proud for another man💯
❤️❤️
On the last one bro said ‘spin’😂
Spain without the a
That last shot was CRAZY
Thanks 🙏
Keep up the good work
Of course 😄
From the footage I just watched you came a long way don’t stop progressing my man your doing awesome
Thanks 😊
Who are you so good
Congratulations bro you are a legend
Thanks bro
I love your vids keep it up
Thanks buddy
this guy deserves an oscar! they have diamond tournament winners as plat 1s!
Thanks 😂
@@Hsix wasnt a compliment buddy… just another fake journey video. i was being sarcastic idiot.
@@Hsix 😯😔
Ahh man that hurts I'm sorry for you bro
@@kawa5694 who?
Cool YT short but here is a brownie recipe so...
5 tablespoons (71 grams) unsalted butter
1 1/4 cups (249 grams) granulated sugar
2 large eggs plus 1 egg yolk, cold
1 teaspoon vanilla extract
1/3 cup vegetable oil
3/4 cup (75 grams) unsweetened cocoa powder
1/2 cup (63 grams) all-purpose flour
1/8 teaspoon baking soda
1 tablespoon cornstarch
1/4 teaspoon salt
3/4 cup (128 grams) semisweet chocolate chips
Directions
Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil or parchment paper and spray with nonstick cooking spray.
In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and serving.
Brownies can be stored in an airtight container at room temperature for up to 3 days.
Let me explain exactly what makes these brownies so chewy and easy. You can skip this if you don’t care WHY these brownies are the way they are and you just want the printable recipe asap.
Chocolate & Cocoa Powder
Unlike my Ultimate Fudgy Brownies, which utilize two types of melted chocolate, these brownies get their main chocolate flavor from cocoa powder with semi-sweet chocolate chips stirred into the batter. Cocoa powder definitely yields a chewier brownie and has a flavor reminiscent of boxed brownies.
The photos on this post show what the brownies look like if you use regular unsweetened cocoa powder. In the recipe video, I used Hershey’s Special Dark cocoa powder. It gave the brownies an ultra dark chocolaty appearance with a little less sweetness.
Since creating this video, however, Hershey’s has changed the formula of that specific cocoa powder to a Dutched cocoa powder. I recommend sticking with a natural cocoa powder, such as Ghirardelli Cocoa Powder or Penzey’s Natural Cocoa Powder, for best results. Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.
Feel free to fold in any kind of chocolate chips you want from dark chocolate or milk chocolate, but semisweet is my favorite. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.
Fat
With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. In looking at what makes box mix brownies so chewy, it appears that the combination of saturated (solid) fats and unsaturated (liquid) fats is the winning answer. According to Cooks’ Illustrated, boxed brownies have the saturated fat component covered which is why you add oil (unsaturated) to the mix. I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
Make sure your vegetable oil is fresh to avoid any off flavors and use unsalted butter so you can fully control the level of saltiness. I haven’t tested these brownies with canola oil.
For a full breakdown on these two types of fats and how they affect flavor, tenderness, and texture, check out my Butter vs. Oil in Baking article. There are lots more side-by-side comparisons like this one (and not just with brownies!):
sliced brownies on a pan comparing whether oil or butter is better in baking
Sugar
I stuck with granulated sugar here because although I love the taste of brown sugar, I didn’t want to add any more moisture (brown sugar contributes more moisture due to the molasses that’s added in) to these already very moist and rich brownies. Too much moisture creates brownies that have lots of holes on top instead of that shiny tissue thin crust.
Eggs
2 large eggs is pretty standard for an 8 by 8-inch brownie recipe, but I just had to add in an egg yolk for the extra dose of chewiness and richness it gives. The protein and the fat in the egg yolk helps achieve those textures. We use cold eggs, instead of room temperature, to prevent the brownies from doming and to increase moisture with a tighter crumb texture.
Flour
All-purpose flour is the way to go here, cake flour makes these brownies way too tender and light. We can achieve enough chewiness without having to use bread flour, which can prevent an extra trip to the store for a lot of people. To make chewy AND fudgy brownies, we only need to use a little bit of flour. Any more flour will create drier or cakier brownies. If you want to be super accurate and weigh your flour, 1/2 cup equals 63 grams or 2.25 ounces. Check out my How to Measure Flour article for step-by-step instructions for weighing dry ingredients using a digital scale.
If you live in a very humid environment, or really dislike any kind of “greasiness,” you may want to add an extra 2 tablespoons of flour to your brownie batter mixture.
Leavener
With my brownie recipes, I usually prefer a very small amount or no chemical leavener (baking soda or baking powder). The reason is because I like brownies to be very rich and on the denser side, not even remotely cakey. Since they lift and give a lighter airier texture to baked goods, we’re only using 1/8 teaspoon baking soda here for just enough leavening to get a nice thick texture.
Cornstarch
This little secret ingredient really helps to improve the texture of these brownies so they’re that much closer to the box mix kind. 1 tablespoon of cornstarch makes the brownies thicker and improves that crust on top.
Make sure to measure correctly, and don’t skip this ingredient! When shooting the photos for my article on how to make brownies with a shiny, thin crust, my food photographer captured the shocking differences between a batch made with 1 tablespoon of cornstarch vs brownies made with an accidental amount of 1 teaspoon cornstarch. The bottom brownies also had no chocolate chips. Take a look:
overhead comparison of brownies made with 1 tablespoon of cornstarch vs 1 teaspoon of cornstarch
Can I Add Nuts to Brownies?
Yes! You can add 3/4 cup chopped walnuts or pecans. You can add them either in addition to the chocolate chips or in place of the chocolate chips. Just note if you remove the chocolate chips your crust on top may not be as shiny. For best flavor, try toasting the nuts on a lined tray in a 350°F oven for about 6 to 8 minutes, stirring once.
How Long to Bake Brownies:
Bake these brownies in a 325°F oven for about 30 minutes to avoid overbaking. There will absolutely be moist crumbs attached to a tester by the end of the baking time. That’s what we want. Even after 30 minutes if the middle still seems too moist, just remove the brownies from the oven. Carry-over cooking, the residual heat of the oven and pan, will continue to cook the brownies.
Some readers have said their brownies were really undercooked after 30 minutes. I’m guessing they used a glass baking pan, which I DON’T recommend for this recipe. I recommend a metal baking pan like this one lined with foil or parchment paper. Learn more about the differences between Glass vs. Metal Baking Pans here.
comparison in height differences of brownies baked in a metal pan vs. a glass pan
Also, you might want to check your oven temperature with an oven thermometer as many home ovens run cold (especially when they say they’ve just preheated).
For best results, allow the brownies to cool completely before slicing and serving.
How to Store Brownies:
The brownies definitely taste best the day they are baked, but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled.
Brownies Substitutions:
This brownie recipe is written exactly the way it is for very specific reasons, as noted in the explanations above. If you can’t use one of the ingredients listed, take a look at my extensive brownie index for other options (including coconut oil brownies). If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan the results will NOT be the same. Feel free to add in nuts, chips, toffee bits, or anything else to the batter (1/2 cup to 1 cup, depending on how much you’d like).
I love brownies 😍🤤😍
❤
I love brownies
I love brownies i was looking for a good recipe and gave up but here it is 🥰
That is an insane improvement keep it up
Appreciate it
Last shot was so clean
Thanks
Wow man, you are absolutely insane. Could you post a settings video soon??
I just use jstns settings
Bro u are the best champ I have ever seen, keep up the good work!
I appreciate that!
very nice editing mate keep up with the good work!!
congratulations bro you will always be a legend
Thanks
He was wall dashing at plat 😂 Honestly this guy deserves more subscribers he is goated at this game 😊
Thanks 🙏 I didn't even realise I walldashed lol 😂
@Hicks6 can you plz teach me master
Bro was a season Diamond tourney winner at plat
Same anyways ur amazing
@@crustykidsI don’t know if he was truthful bout his ranks or not but this is pretty common tbh, tournaments are easier than actual ranked
How you not ssl bro your goated
Thanks my man 💗
Congrats bro amazing progress and alot of dedication took me ages to get to gc1 and now im back in champ3 been here since 2015 so props to you and mad respect ❤
Thanks bro
I love the GFX in champion keep it up good work😊❤
Thanks 😁
That last clip🥶🥶
That last goal was sick holy
Thanks 😊
Bro sick progression hope you find people to play with in RL
GGs thats sick
Dude that air dribble was too clean!! Sick video
Thanks bro
Crazzy clips thoo
Good job
Thanks
wow you are crazy keep playing
Of course
Nah that last goal was insane
Thanks 👍
that last shot was wild. that man had a family lol.
Lol
Im soo proud of you Hsix ❤
Thanks man
Bro u are crazy congrats
Thanks
This game is therapy and will always be special to me. I always get emotional about this game
Epic mate! Keep up the good work GL!!!!
Thanks
Your good keep up the work
Appreciate it
Keep pushing
Thanks 🙏
God bless you bro keep grinding
You too
❤ I love your videos
hopefully you hit GC soon, you are good
Thanks
Nice progression
Thanks 🙏
Wow this amazing❤
Thanks
That champ clip opponent got violated 💀💀💀💀
❤️❤️
the one at the end using the Black Frennec was smoooooooth
Thanks bro
U are goated keep it up
Thanks
Was sick bro
Thanks mate
dude you are amazing i wish i was as good as you
U got potential
Thanks 👍
Dang bro you progressed a lot I started playing around the same time and I’m only diamond
Thanks 👍
Keep on going bro
You too
@@Hsixthanks
This video is so inspiering, this got me to get more on confidence to play more ranked, and I have ranked up so much faster. Great journey by improving!
Thanks bro 😁
Amazing❤🎉
Thanks
Bravo à toi ❤
Thanks
W keep up the good work,💪
Of course
Yo whana plaz tighter?
Whana play
Keep up the improvement you can do it someday 😊
hopefully :)
Take thé shot❤❤❤
me who’s played the game for 5 years and can’t get out of plat: 😢
😭😣damn
BRO SAME LOOOOL, except I’m like c2 but at this progression playing for 6 years and only champ is pretty sucky
You should probably just play a different game
@@aForceOfOne I’ve had the game for 5 years I’ve played for like 1 at most
@@aForceOfOne and I’m like diamond II but was in plat not to long ago
Hey man keep up the good work snd follow you Dreams and i like you video good job hope you get to the highest rank 😊🙏
Thanks 🙏
Such a great Progression....
Thanks man