For me, maybe... 2x choco Less sugar Sub white sugar to brown Less flour And a little peanut butter (I'm definitely a fudgy, super-chocolatey brownie guy)
I would add the normal amount of flour as I borderline on a fudgey and cakey brownie. Too Fudgey then it becomes a fudge and too Cakey becomes a Cake 😅
So if you want a fudgy brownie: double the chocolate only add the egg yolks from two of the eggs and sub out half of the white sugar for brown sugar oh and add sub some butter for peanut butter
@@uddinmashrafe If you need frosting on your brownies your brownies suck. They arent even brownies. Leave frosting to cake bro. Why eat brownies if your just gonna make them cakey and just plain BAD
I'm unsure of the measurements in all these variations but my brownies which I've made the same way for over 15 years (and all my family love) is below if any one loves rich, fudgy brownies with a little crunch top. Its a recipe I got out of an old cook book and honestly it's the best and only recipe I'll ever bake. 2 & 1/2 oz unsalted butter (cubed) 2 & 1/2 oz self-raising flour (or plain with 1/4tsp baking powder) 6 oz caster sugar (or light soft brown can be used, it will just be a little harder to mix) 2 eggs (at least medium or large 'preferred') 100g dark chocolate (or atleast 65% cocoa) broken up into pieces Tablespoon of cocoa powder 70g chocolate chips, white&milk (optional) *Splash of milk (dependent on chocolate % used as the mixture should be pretty thick but not like glue) I use an 8inch Square tin (2in high) Baking paper - highly recommend (do not use foil) Preheat oven to 180c (fan oven) Line tin with the paper on bottom and up sides (this will prevent sticking and burning as it keeps the mixture out of the direct fan air) Melt the chocolate over a bain-marie (or carefully do short 20 sec blasts in the microwave, stirring in between) until nearly melted then add the butter to melt in too and take off and stir until combined. Add sugar and mix well (whisk or spatula). Leave to cool enough so that when you add eggs it won't scramble them. *Now if the mixture is very very thick you can add a splash of milk here. No more than 2 tbsp worth just to loosen it up so it just falls off a spoon. Then sift in flour and cocoa powder and stir gently (spatula) until just combined. Add in optional fillings. Spread carefully in tin making sure to evenly distribute as it should be thick enough not to spread itself without force. It should go 2/3 to the top of this size tin. Don't use a wider tin, it will mess with the cooking time and fudginess. The mixture should be about 1 1/2 inch deep. Other optional extras you can do is put on chopped walnuts or almonds or marble in ontop gently a scoop of salted caramel. Bake for a min of 12mins on 180c then turn down to 160c and check every 2-3mins until a skewer test is 'almost clean' so a small amount should still be soft and on the skewer. This gets the nice crispy cracked top but then let's the middle cook a little longer if needed without burning. Do not over cook past the almost cooked phase as they will stiffen quite a bit as cooling. (You can always put them back in for another few minutes if they are still too runny before cooled). Cut when cooled (9 or 12 pieces dependent on how greedy you want to be). They can also be reheated for about 15 secs in a microwave a piece to re-goo-i-fy and are amazing with a scoop of ice cream. Plus anyone worried about how much sugar this is, it works out to roughly 14.2g sugar each in 12 pieces (which is equivalent to only 3 teaspoons) so if you have sugar in every hot drink then it's not really that much more than 2-3 cups of tea/coffee.
The dedication to experiment with the ingredients tho 😯😯 Surely must have taken forever to make this video! I really appreciate this, can't wait to try it out!
Swap butter with Peanut butter- shiny crackled top , firm, gooey interior , crispy edges Applesauce -smell sweet with plush and firm banana bread texture , bubbly top 2x chocolate - takes longer to bake , rise the most , edges are harder from extra sugar in chocolate , more chocolatey with sticky creamy texture that melts like cookie dough Fewer eggs - thick,cracks,fall apart easily but fudgy More eggs -air pockets , thin batter, soft n cakey n dense , less choco flavour Only cocoa - has alot of holes,pillowy soft n sticky , almost flavourless Only melted choco- crispy edges ,fudgy and alittle dense Brown sugar - less shiny top with more crack , buttery sweet , softer chewier , denser n more complex flavour Sugar -shiny top More sugar-more shiny and crackly , most crisp edge , melts in hand Less sugar -more bitter n cakier White chocolate - thin n runny batter , greasy interior , fudgy n very sweet More flour - lighter shade , alot of air pocket, falls apart easily because of how cakey it is Less flour - crinkly crust , denser n fudgy and very sticker but most choco flavour
@@unapologeticallyk8021 technically yes but what about the texture. baking with the peanut butter and adding the peanut butter at last after baking will be so different
Best brownies I've ever had were made with a standard brownie recipe, with Dutch cocoa powder and melted semi sweet chocolate, then you make fudge but dont let it solidify, add that to the brownie batter and add a half cup to one cup more flour. I think add maybe 5 minutes on on name time. Delicious and rich, perfect texture, crackly surface, shiny, dark and decadent. Very fudgy inside obviously
Actually a blondie isn’t made with white chocolate, you can add white chocolate which would make it a white chocolate blondie. A blondie is made with brown sugar as opposed to a brownie which usually uses white sugar and chocolate.
@@vsmoxs8382 I'm so confused? I thought a blondie looked kinda like a chocolate chip cookie bar instead of the cocoa/chocolate base of the brownie w/any chip, caramel, apples, toffee, etc that you want to toss in there. I've def seen A LOT of regular brownies with brown and white sugar. My favorite brownie recipe from Preppy Kitchen has brown sugar in it. Doubting my sanity tbh, lol. Not that any of this matters.
@@jp8649 haha I get you it’s all very confusing and somewhat frivolous. Brownies can have brown sugar but I just made the distinction as an example because the defining feature of a blondie is the flavour that it gets from brown sugar rather than white chocolate as some people believe.
Honestly brownies are one of my all time favorites! The PB, brown sugar, less eggs, and double chocolate look the best to me! This was incredible interesting and informative. I prefer a super fudgy brownie that is dense and really chocolate-y. Than you so much for this-one of the best videos I’ve ever seen!!! Keeping this for sure!
I really appreciate the work put into these videos. But at least I can guarantee that people love these videos, I for one can't wait to see you do this with other types of baked and fried goods
I use less flour, brown sugar and (most importantly) 8-12 hour rest time after baking. It's amazing how much the rest time can affect the texture of a brownie. I've got 3 other alterations I know everyone has tried at some point to add to the list; -a spoonful of soluble coffee into the melted butter for a more intense flavour -swapping some butter for oil (keeps them moist for people who like gooey brownies) -swapping melted chocolate for nutella :)
the 'more flour' is in the middle. the correct 'less flour' is on the right and the 'more eggs' (labeled as less flour) is on the far right. in other words, less flour is on the left, more flour is in the middle, and more eggs is on the right.
I did this recipe a few times. Mine turned out crispy on the outside, but more dry on the inside. It's more like a cake without cream. To see for yourself what i mean, here's a video of the brownie i made: th-cam.com/video/bmzte8evGts/w-d-xo.html Some findings: -The darker the chocolate the richer and fudgier your brownies will be. -After the chocolate is fully melted, place it in a cool place for a few minutes or until it gets around the room temperature, to avoid ruining the eggs during the mixing phase. -The brown sugar brings moisture and the white sugar makes it crispy. -To intensify the chocolate taste add some salt. Salt brings out the flavour whilst balancing out sweetness.
The best brownie recipe is from Carnaldish. And if you want to strike that perfect balance between cakey and fudgey sub some of the AP flour for cake flour and add a pinch of baking powder. Just use quality chocolate and vanilla and do what your family likes.
Food Insider missed an error. @5:53 the bottom right brownie labeled "LESS FLOUR" should actually be labeled "MORE EGGS." As demonstrated in the video, less flour is very fudgy while more eggs is quite cakey. Still, I love this series.
So I did a small brownie recipe that was Stick butter Cup of sugar Half Cup chocolate Teaspoon Vanilla Half Cup Flour Quarter Teaspoon salt Now the recipe was already made for a fudgier brownie. So I made it "worse" by substituting the chocolate for lindor chocolate truffles. Specifically their dark chocolate. Which the ganache just being cream mixed in essentially, this are them even more dense. But because the chocolate is sweeter it made it a bit too sweet. So im gonna do a quarter Cup less sugar next time but add a whole Half Cup extra of the truffles smashed up and folded in. I folded in some but could use maybe a quarter Cup more. Even still it turned out to be the fudgiest and dentist brownie I've ever had. I just need to alter the flavor with less sweetness without the density really being altered.
The perfect recipe 12 ounces of melted chocolate 1 cup melted butter 1 tsp of espresso powder mixed with 1/4 cocoa powder 2 cups white sugar 1 cup dark brown sugar 1 teaspoon vanilla extract 2 teaspoons of salt 1 and 1/2 cups of flour 1/2 cup dutch processed cocoa powder
honestly i just gave up on brownies their just hard to perfect one time i got brownies that literally had the texture of fudge and once i got a brownie that was cakey and the outside ws overcooked and nearly burnt and the inside were falling apart and really undercooked so its so hard for me i'm good in cooking and but the hardest thing for me to make and perfect is brownies. my ideal brownie is not too cakey just a little fudgy (honestly i dont like brownies that are too fudgy)and chewy with a scoop of creamy scoop of vanilla ice-cream
I think that was a just a typo - they accidentally exchanged 'more eggs' for a second 'less flour'. the correct less flour is on the left, more flour is in the middle, and more eggs is on the right.
In theory, the most insanely fudgy dense brownies should have: -Peanut butter substituted for butter -More brown sugar, and sugar in general. -Fewer eggs and flour
I need some help!!! I really messed up my brownies! I don't want to throw it all away, but I put a stupid amount of baking soda (cup instead of spoon measurement). Is there anything at all I could do with it? Thanks so much!
As a brownie fanatic, these looked okay. They didn't really appeal to me probably because I love layered brownies the most but if they were to switch the recipe. They should have used different flours along with the other variations
The only ones that are going to be edible overall are the peanut butter one (The fat and protein content of peanut butter is a better replacement for butter than applesauce. That one doesn't make sense to me when you think of the composition.) and the ones with more or less eggs. The apple sauce one and the funny colored one look really gross. The cocoa powder only one might work if you add a splash of whole milk.
Straightforward, easy to watch, but really informative - more of this kind of content!
Yes please!
Absolutely
i'm so invested in this type of video wtf can we have more of these? maybe a cookie, cake, pizza, etc!
Go on buzzfeed video they copied their idea
they have cookie th-cam.com/video/8gPfLo3vohQ/w-d-xo.html
For me, maybe...
2x choco
Less sugar
Sub white sugar to brown
Less flour
And a little peanut butter
(I'm definitely a fudgy, super-chocolatey brownie guy)
Amen to that
I would add the normal amount of flour as I borderline on a fudgey and cakey brownie.
Too Fudgey then it becomes a fudge and too Cakey becomes a Cake 😅
samee
@ok! Deadpoppin I'd assume sunflower butter would make a good substitute. :-)
@Gatorade If you can eat almonds almond butter is a great substitute. If you are allergic to those to as the other person said seed butter works well.
So if you want a fudgy brownie: double the chocolate only add the egg yolks from two of the eggs and sub out half of the white sugar for brown sugar oh and add sub some butter for peanut butter
Wow thank you so much!!
literally melts in the oven
Good then I have pasteurized brownie batter
thanks for the tip
@@yeti6601 your welcome( I haven’t tested this before this is purely theoretical)
If it's cakey, it's not a brownie, it's a cake
Agreed
frosting on cakey brownies makes it worth it
Good point 🎂
@@uddinmashrafe Wrong. Frosting only ever makes brownies worse in my experience.
@@uddinmashrafe If you need frosting on your brownies your brownies suck. They arent even brownies. Leave frosting to cake bro. Why eat brownies if your just gonna make them cakey and just plain BAD
The white chocolate brownies looked disgusting
Yep
I'd still eat them tbh
I thought I was the only one lol
@mash White chocolate brownie gives me memories of the bile I spit up when I had gastritis
Yeah...
It's better to just use a standard coco brownie base, and then add white chocolate chips. Those are bomb
I'm unsure of the measurements in all these variations but my brownies which I've made the same way for over 15 years (and all my family love) is below if any one loves rich, fudgy brownies with a little crunch top. Its a recipe I got out of an old cook book and honestly it's the best and only recipe I'll ever bake.
2 & 1/2 oz unsalted butter (cubed)
2 & 1/2 oz self-raising flour (or plain with 1/4tsp baking powder)
6 oz caster sugar (or light soft brown can be used, it will just be a little harder to mix)
2 eggs (at least medium or large 'preferred')
100g dark chocolate (or atleast 65% cocoa) broken up into pieces
Tablespoon of cocoa powder
70g chocolate chips, white&milk (optional)
*Splash of milk (dependent on chocolate % used as the mixture should be pretty thick but not like glue)
I use an 8inch Square tin (2in high)
Baking paper - highly recommend (do not use foil)
Preheat oven to 180c (fan oven)
Line tin with the paper on bottom and up sides (this will prevent sticking and burning as it keeps the mixture out of the direct fan air)
Melt the chocolate over a bain-marie (or carefully do short 20 sec blasts in the microwave, stirring in between) until nearly melted then add the butter to melt in too and take off and stir until combined. Add sugar and mix well (whisk or spatula). Leave to cool enough so that when you add eggs it won't scramble them. *Now if the mixture is very very thick you can add a splash of milk here. No more than 2 tbsp worth just to loosen it up so it just falls off a spoon. Then sift in flour and cocoa powder and stir gently (spatula) until just combined. Add in optional fillings.
Spread carefully in tin making sure to evenly distribute as it should be thick enough not to spread itself without force. It should go 2/3 to the top of this size tin. Don't use a wider tin, it will mess with the cooking time and fudginess. The mixture should be about 1 1/2 inch deep.
Other optional extras you can do is put on chopped walnuts or almonds or marble in ontop gently a scoop of salted caramel.
Bake for a min of 12mins on 180c then turn down to 160c and check every 2-3mins until a skewer test is 'almost clean' so a small amount should still be soft and on the skewer. This gets the nice crispy cracked top but then let's the middle cook a little longer if needed without burning. Do not over cook past the almost cooked phase as they will stiffen quite a bit as cooling. (You can always put them back in for another few minutes if they are still too runny before cooled).
Cut when cooled (9 or 12 pieces dependent on how greedy you want to be). They can also be reheated for about 15 secs in a microwave a piece to re-goo-i-fy and are amazing with a scoop of ice cream.
Plus anyone worried about how much sugar this is, it works out to roughly 14.2g sugar each in 12 pieces (which is equivalent to only 3 teaspoons) so if you have sugar in every hot drink then it's not really that much more than 2-3 cups of tea/coffee.
Wish I could save comments! I'll just take screenshots instead. Thank you for sharing!
God bless uuuuuuu!!!
I’ve never heard someone talk about brownies in such a sophisticated way
The dedication to experiment with the ingredients tho 😯😯 Surely must have taken forever to make this video! I really appreciate this, can't wait to try it out!
These are the best videos ever! I love seeing how different ingredients and varying amounts of ingredients effect the final product when baking.
Swap butter with
Peanut butter- shiny crackled top , firm, gooey interior , crispy edges
Applesauce -smell sweet with plush and firm banana bread texture , bubbly top
2x chocolate - takes longer to bake , rise the most , edges are harder from extra sugar in chocolate , more chocolatey with sticky creamy texture that melts like cookie dough
Fewer eggs - thick,cracks,fall apart easily but fudgy
More eggs -air pockets , thin batter, soft n cakey n dense , less choco flavour
Only cocoa - has alot of holes,pillowy soft n sticky , almost flavourless
Only melted choco- crispy edges ,fudgy and alittle dense
Brown sugar - less shiny top with more crack , buttery sweet , softer chewier , denser n more complex flavour
Sugar -shiny top
More sugar-more shiny and crackly , most crisp edge , melts in hand
Less sugar -more bitter n cakier
White chocolate - thin n runny batter , greasy interior , fudgy n very sweet
More flour - lighter shade , alot of air pocket, falls apart easily because of how cakey it is
Less flour - crinkly crust , denser n fudgy and very sticker but most choco flavour
ok but can we talk about the peanut butter brownies?
right? they didnt really mention if it just tasted like peanut butter or if the taste disappeared....
Brownies with peanut butter tastes like brownies with peanut butter
@@unapologeticallyk8021 technically yes but what about the texture. baking with the peanut butter and adding the peanut butter at last after baking will be so different
Baking with the peanutbutter makes it a bit more cakey. Not dry at all though
@@unapologeticallyk8021 doesn't explain the intensity, thank you tho
Thank you now i know why my brownie never have crackly top
Ho was do u get it I dont feel like watching
@@chiptheflip5134 i usually use cocoa powder, should use melted chocolate instead to get that crackly. Still taste good either way
@@twosisters390 ok
@@chiptheflip5134 you’re a whole mood and I’m so here for it
@@Dana-qd1kf yes
Best brownies I've ever had were made with a standard brownie recipe, with Dutch cocoa powder and melted semi sweet chocolate, then you make fudge but dont let it solidify, add that to the brownie batter and add a half cup to one cup more flour. I think add maybe 5 minutes on on name time. Delicious and rich, perfect texture, crackly surface, shiny, dark and decadent. Very fudgy inside obviously
Microwave cake recipe
Don't use a mug
Use a bowl
Decent sized
4tbsp self rising flour
4tbsp caster sugar
2tbsp cocoa powder
3tbsp milk
3tbsp oil
1 medium egg
Optional
Splash of vanilla
2 tbsp of chocolate chips
1.30 till 2.00 minutes
Imma try this soon I'll come back when i do😁
The Brownie with white chocolate is called "blondie" 😃🤣
Actually a blondie isn’t made with white chocolate, you can add white chocolate which would make it a white chocolate blondie. A blondie is made with brown sugar as opposed to a brownie which usually uses white sugar and chocolate.
White chaclate is not as good as milk or dark chaclate.
lmao
@@vsmoxs8382 I'm so confused? I thought a blondie looked kinda like a chocolate chip cookie bar instead of the cocoa/chocolate base of the brownie w/any chip, caramel, apples, toffee, etc that you want to toss in there. I've def seen A LOT of regular brownies with brown and white sugar. My favorite brownie recipe from Preppy Kitchen has brown sugar in it. Doubting my sanity tbh, lol. Not that any of this matters.
@@jp8649 haha I get you it’s all very confusing and somewhat frivolous. Brownies can have brown sugar but I just made the distinction as an example because the defining feature of a blondie is the flavour that it gets from brown sugar rather than white chocolate as some people believe.
That peanut butter brownie is my kind of brownie, looks so good
Honestly brownies are one of my all time favorites! The PB, brown sugar, less eggs, and double chocolate look the best to me! This was incredible interesting and informative. I prefer a super fudgy brownie that is dense and really chocolate-y. Than you so much for this-one of the best videos I’ve ever seen!!! Keeping this for sure!
Doubling the chocolate looked the best to me, I like brownies that are dense and dark in the middle, with that chewy stickiness.
Why does this give me tasty vibes???
WAIT THIS ISN'T TASTY-?
Veno Venom 😂😂
@@adaezeikeh no its not
I really appreciate the work put into these videos. But at least I can guarantee that people love these videos, I for one can't wait to see you do this with other types of baked and fried goods
My mum just made brownies today and this came on my reccomended
Edit: thank you for 4 likes most likes I've ever had lol
The peanut butter one looks so GOOD!!!
They should post the original recipe so that others can achieve the 'ideal' one as well.
Afaik they mentioned that they are using Chrissy Teigen's brownie recipe, you can just look that up.
@@vifurawa2715 oh! I see
What I got from this is Chrissy’s recipe is really just perfect. 😆
bro the effort it takes just to film this...
Mad props to whoever wrote this script, the adjectives are on point!
I use less flour, brown sugar and (most importantly) 8-12 hour rest time after baking. It's amazing how much the rest time can affect the texture of a brownie.
I've got 3 other alterations I know everyone has tried at some point to add to the list;
-a spoonful of soluble coffee into the melted butter for a more intense flavour
-swapping some butter for oil (keeps them moist for people who like gooey brownies)
-swapping melted chocolate for nutella :)
the corner pieces are the best nil
We need more of these
Just wondering, in the final comparison there are 2 labeled less flour. Which one should be the one with more flour ?
@@zimtschnecke9284 at the very end of the video when all are show, there is two less flour and 1 more flour. Seems the More Eggs was mislabeled
the "less flour" at the cakey end should say "more eggs", they didnt' put that one up there and it looks very similar.
the 'more flour' is in the middle. the correct 'less flour' is on the right and the 'more eggs' (labeled as less flour) is on the far right.
in other words, less flour is on the left, more flour is in the middle, and more eggs is on the right.
Thank you TH-cam for reccomanding this at 3 AM,Now I Have No Food Remaining on my Freeze.Maybe my Freeze is happy now :)
The white chocolate one looks really good
I so needed this literally at this exact moment after screwing up brownies & cookies with substitutes.
Love your polish!
I had to watch to find out what they did to make that yellowish brownie. Makes sense that white chocolate would make a weird brownie!
me: time to revise
business insider: lets pop up on his home page
Thank you this was therapy
This was so satisfying
I did this recipe a few times. Mine turned out crispy on the outside, but more dry on the inside.
It's more like a cake without cream. To see for yourself what i mean, here's a video of the brownie i made: th-cam.com/video/bmzte8evGts/w-d-xo.html
Some findings:
-The darker the chocolate the richer and fudgier your brownies will be.
-After the chocolate is fully melted, place it in a cool place for a few minutes or until it gets around the room temperature, to avoid ruining the eggs during the mixing phase.
-The brown sugar brings moisture and the white sugar makes it crispy.
-To intensify the chocolate taste add some salt. Salt brings out the flavour whilst balancing out sweetness.
Interesting! Love it,
Amazing voice, like an audio book, I looked foreword to her pronounciation pf certain words.
Always add extra melted chocolate and chocolate chips it’s great!
That original brownie looks pretty cakey
You should try with steamer and googling "brownies kukus" recipes.
this is such a perfect video.
Oh my lord that peanut butter brownie !!!!!
Loved this
Definitely going to try swapping out the egg for peanut butter in some vegan brownies.
Wait why is "less flour" both fudgy and cakey at the end?
Someone else noticed!!! I figured it out: Less flour on the right side under Cakey should actually say More Eggs.
The best brownie recipe is from Carnaldish. And if you want to strike that perfect balance between cakey and fudgey sub some of the AP flour for cake flour and add a pinch of baking powder. Just use quality chocolate and vanilla and do what your family likes.
Food Insider missed an error. @5:53 the bottom right brownie labeled "LESS FLOUR" should actually be labeled "MORE EGGS." As demonstrated in the video, less flour is very fudgy while more eggs is quite cakey. Still, I love this series.
thats the conclution i came to as well!
Very nice 👍
My variant will be adding peanut butter, fewer eggs, brown sugar and 2x chocolate 😋
love these videos
So I did a small brownie recipe that was
Stick butter
Cup of sugar
Half Cup chocolate
Teaspoon Vanilla
Half Cup Flour
Quarter Teaspoon salt
Now the recipe was already made for a fudgier brownie. So I made it "worse" by substituting the chocolate for lindor chocolate truffles. Specifically their dark chocolate. Which the ganache just being cream mixed in essentially, this are them even more dense. But because the chocolate is sweeter it made it a bit too sweet. So im gonna do a quarter Cup less sugar next time but add a whole Half Cup extra of the truffles smashed up and folded in. I folded in some but could use maybe a quarter Cup more.
Even still it turned out to be the fudgiest and dentist brownie I've ever had. I just need to alter the flavor with less sweetness without the density really being altered.
Would love to see people's favourite while also including their preference for cakey or fudgy
THIS IS THE KIND OF FOOD VIDEO I’VE ALWAYS WANTED OMG NOW I ACTUALLY KNOW WHAT INGREDIENTS DO! Do this for chocolate chip cookies next PLEASE
love this series, cant wait for the next videos!!
Absolutely cool
This id incredible,! Can you do do a cookie version
they did, for a chocolate chip one.
The perfect recipe
12 ounces of melted chocolate
1 cup melted butter
1 tsp of espresso powder mixed with 1/4 cocoa powder
2 cups white sugar
1 cup dark brown sugar
1 teaspoon vanilla extract
2 teaspoons of salt
1 and 1/2 cups of flour
1/2 cup dutch processed cocoa powder
I like using 1 egg and a yolk with 2x chocolate..heaveenn
I like the thick brownies that I can dip in 🥛
honestly i just gave up on brownies their just hard to perfect one time i got brownies that literally had the texture of fudge
and once i got a brownie that was cakey and the outside ws overcooked and nearly burnt and the inside were falling apart and really undercooked
so its so hard for me i'm good in cooking and but the hardest thing for me to make and perfect is brownies.
my ideal brownie is not too cakey just a little fudgy (honestly i dont like brownies that are too fudgy)and chewy with a scoop of creamy scoop of vanilla ice-cream
So informative... unbelievable! 😮
Thx for this video xXx
FYI i think the brownie on the cakey side labeled “less flour” should actually be labeled “more eggs”
thats the conclution i came to as well!
cakey brownie combo:
more sugar
more flour
more choco (melted+ cocoa)
5:53 why there are 2 less flour?
I think that was a just a typo - they accidentally exchanged 'more eggs' for a second 'less flour'. the correct less flour is on the left, more flour is in the middle, and more eggs is on the right.
Legends know this was reuploaded
Yum!
Yummy
Should I be taking notes?
In theory, the most insanely fudgy dense brownies should have:
-Peanut butter substituted for butter
-More brown sugar, and sugar in general.
-Fewer eggs and flour
So double chocolate, 3 eggs.and brown sugar will make my perfect brownie
What is the best vegan egg substitute in a brownie? My vegan brownies always turn out either dry af or wayyy to oily or dense.
I need some help!!! I really messed up my brownies! I don't want to throw it all away, but I put a stupid amount of baking soda (cup instead of spoon measurement). Is there anything at all I could do with it? Thanks so much!
and now combine a few of them.
extra cocoa powder and extra melted chips, some peanut butter, and extra eggs
As a brownie fanatic, these looked okay. They didn't really appeal to me probably because I love layered brownies the most but if they were to switch the recipe. They should have used different flours along with the other variations
Peanut butter: Peanuty taste with creamy texture
Applesauce: Trypophobia nightmare
Any replacement for eggs
Buy a box of unsweetened Bakers Chocolate and use that recipe
So thats why Zach's brownie was good
I'm not first..😘
I'm not last...🤗
But when I get notification...i clicked fast 💓💓
Like #391
2:50 Was she actually coherent or did she say, mmm
Y’all I’m not eating sugar for all of January, this is self torture
My condolences 😔
oh gosh
What I take from this is to use peanut butter.
this was exactly the content I needed today!
The only ones that are going to be edible overall are the peanut butter one (The fat and protein content of peanut butter is a better replacement for butter than applesauce. That one doesn't make sense to me when you think of the composition.) and the ones with more or less eggs. The apple sauce one and the funny colored one look really gross. The cocoa powder only one might work if you add a splash of whole milk.
Wow very yummy recipe ❤️thanks for sharing ❤️brownie looks very soft ❤️stay connected ❤️
Cool
Brown sugar, less flour. Here we go!
They dried them to perfection.
I watched this with a food baby from eating a bunch of desserts and none of them looked appetizing 🥲
I fixed the photo at the end of all the brownies: the “less flour” brownie on the right under Cakey is actually “more eggs.” You’re welcome.
I wish I can be crazy like that
before watching the video: I want brownies
after: I NEED BROWNIES!!
I just like the brownies that are cheap😎
🥺❤️✨
Loved it!
Lady:* pour in CHOCOLATE CHOCOLATE and........ CHOCOLATE *
Me: 😳