📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Made this recipe last night and it came out quite good! I did a ratio of 40% brown sugar and 60% cane sugar and I used semi sweet chocolate. The brownie came out soft and rich with a yummy crispy crust. Thanks!
I love that you are using butter, not oil! This brownie looks amazing and I am willing to try it. Mouth watering! I have made many recipes of brownies. Perhaps the easiest method was where I mixed the brownie batter in the pot that I melted the chocolate in. One pot, mixed with a wooden spoon. Clean up is easy!
I gave this recipe a try yesterday and it worked out so well! My brownie cravings are sated now, hehe. Thank you for sharing this super easy yet super delicious recipe! 🤤
Me mum keeps using this ancient recipe that uses baking chocolate which has next to no choco flavour and uses baking powder. As such, the result...well cake like! I have tried to tell her there is a difference between cake and brownies but she will not accept this. I was almost in despair but I remembered we love your channel and the only times my mom has recognised changes from her techniques is from your videos. Thank you for being such a great baker😊
+1 for the cooled down brownie. Cut and tasted after a night in the fridge. Fantabulous 👌 I would recommend taking the paper off before cutting, just like in the video, to be on the safe side. Mine got a little too "glued" to the paper from moisture and it was hard to separate freshly cut pieces without tearing the brownie's bottom apart. So I took the paper off after the first cut. Then it was a breeze. Might be just my baking paper though
I made these yesterday... turned out dry and crumbly after cooling ☹️. I put them in a sealed container in the fridge overnight and today they are AMAZING😃. What I thought was a fail was a definite success. These brownies really do need a night in the fridge.
Amazing recipe, literally saw it and immediately tried it out. The texture, gooeyness, crumb, and shine came out absolutely amazing! Was a little not "chocolaty" enough, but that's probably related to the chocolate brand we used (simple store bough 60%), so will try to improve on that in the next batch. Usually a oil and not butter guy for my desserts, but it makes all the difference here, for sure.
If you want a simple way to pump up your brownies, get some cheap chocolate bars and break them into small-medium chunks to disperse throughout the mix before pouring into the pan. They stay put during the bake and turn into delicious melted pockets of chocolate that really drive the flavor home.
To amp up the “chocolateyness “, try adding 1 teaspoon each of vanilla extract and espresso powder. You won’t taste either ingredient but they enhance the chocolate. I always add these two ingredients in any chocolate dessert or cake I’m baking. Hope this helps
Fun timing, I have a batch of brownies on my to do list today. My husband requested brownies with German chocolate topping for his birthday tomorrow 😁 My go-to recipe uses cocoa powder instead of chocolate chips; I can make them even faster, with just one bowl, and at any time with ingredients that are always in my pantry.
I've made this recipe before its Absolutly delicious!! If i may share a little trick with your listener? When its time to melt the chocolate and butter, melt the butter first in your pot then pour the butter over the chocolate in a large measuring cup and give it a stir. Make sure you have a 4 cup one to avoid a mess. Then add that mixture to your base batter and mix voila!! Every time i make them they never last much more then a day.
Last time I made brownies from scratch it took 2 large bars of chocolate! They were amazing, but so so rich. This recipe looks cheaper and easier than that one. I'd definitely try it 😁
Definitely the best brownie I have ever tasted minimal effort less ingredients less time. Very moist agree with cooling in fridge. Thanks for sharing this recipe.❤
Great video, I've been making brownies by hand for years. I use a recipe that I created though lol. To enhance the chocolate flavor you can add a teaspoon of instant expresso powder or some use a pinch of cyanne and (no the cyanne won't add heat if you just do a pinch). Thank you for sharing and have a wonderful day. :-)
They look awesome! One of the best ways to start the day is with cold brownies and a glass of milk 😋 I appreciate the inclusion of classic dessert recipes; they certainly provide ample opportunity to learn and improve one's baking skills. As I frequently make chocolate brownies and will definitely try your version next. Any chance of making a banana bread? I have a lot of saved recipes that I use, but I'd really love to see your take on this timeless dessert.
You were right! It's the best Brownie recipe ever! I made it last night after seeing your video - very little left for today! :) I added some nuts at the surface. It's super easy to make, took me some 20-25 minutes to mix everything and it was ready in no time! Marvelous! I will give it a try with white chocolate too! :))
its raining in Austria and this receipe make it a sweet memory .....wish there were some left but if there is friends and coffee and brownie by chain backer huh no chance we will leftover even a tiny slice hhhh
Prepped, baked, cooled, chilled and thoroughly enjoying with a searing cup of espresso and a dab of unsweetened vanilla bean whipped cream. Oh my, the fudgey deliciousness offset with the vanilla whipped cream and espresso. What a way to enjoy a rainy afternoon!! Many thanks for sharing this “sweet bake” recipe - looking forward to many more 😍😍😍😍 Photos have been posted on "Charlie's Baking Buddies".
Darn. Now I have to make brownies... And yes cold is better! And if you want to do chocolate chip cookies, I'm happy to share my recipe developed over decades. It's perfection.
First two baking recipes I learned were brownies and Devil's Food cake from one of my Mom's cookbooks. I still have the cookbook and steel pan she used for brownies. Brownies are my favorite, and are nostalgic for me.
NIce. I am going to improve on this recipe to my taste. Add walnuts, cut down sugar in half, and half a cup of steel-cut oats. I don't know how the steel-cut oats would work out but good source of fiber in the brownie for breakfast.
Tried with 100g brown sugar and 200g white sugar. Baking at 320f for 35 minutes left the center runny liquid ( oven is calibrated correctly ). Ran another 20 minutes at 325f and center was still gooey. Made a second batch and baked at 350F for 35 minutes and came out perfect, center was damp as with most brownies.
I was introduced to brownies as a student so not exactly being of the Kenwood owning culture they were mixed by hand. With just occasionally a _special_ ingredient. 🤣🤣
Hi Charlie Your recipe for brownies is very similar to mine. The only difference is I add vanilla and coffee to the melted chocolate. Your video reminded me to buy chocolate. It’s brownie time. 👍🏻 I would love to know if you have a savoury soufflé recipe you might like to share please? Kind regards…. Donna (from Australia)
I love your channel. It has certainly helped my baking skills. Do you have any thoughts or recommendations regarding artificial sweetener or sugar substitutes for baking?
Can we have video about oven configuration and how they affect baking? From example I have very similar oven where I can turn heat from up, down, grill with or without fan (like yours). Usually they just say turn oven to particular degree without saying where is the heat coming from or in which rack to put the tray. I think those parameters have effect on baking, not just the degree. I did some simple testing and confirmed this. But I really would like to see professional like you talking and studying it as well
If your oven has both upper and lower heating elements, then you should always use both for best results. Without fan simply increase the temperature bu 10%. I like to bake on a lower shelf so that the top does not burn.
Awsome video !! wanted to make them right away , but i have a question can we use bread flour instead of all purpose flour ?? I don’t have any all purpose flour on hand . Thank you for your work , we appreciate it.
I'm making this right now! Edit: So I made the batter, and it looked more watery than yours. Might be because the eggs I used were bigger, I have no idea. I put it in the oven, 35 minutes, and it wasn't cooked through. So I added another 10 minutes. Already expected it because of the batter. It's cooling down right now, I'll first make dinner and eat the brownie as desert. I'll edit this comment after I've tasted it. Edit: It is godly. I put powdered sugar on top. The outside is crunchy, and the inside is moist. It's kind of like bananabread. It is done but also moist. Not dry at all. I will make this again for sure! Thank you for the recipe!
Chocolate, salt and a little bit of instant coffee. I don't know why but I cannot imagine chocolate taste any other way. Works well with dark and regular milk chocolate.
There is an even faster and more foolproof method on melting your chocolate Charlie. Put the pot with the butter on high heat on the stove and melt it until it's fully liquid and starts to bubble slightly. Then pour over your chocolate chips like when making a ganache. This eliminates the risk of the chocolate sticking to the bottom of your pot and burning and is way faster than using a bain marie to melt. Doing it this way for a decade now and works like a charm as long as you use same quant of butter and chocolate. Edit: Also for recipies which call for less Butter than chocolate, starting with hot melted butter and then pouring the chocolate into the pan off the stove to start the melting works great and can be returned to the heat if necessary. Just be aware that too hot butter can burn your chocolate chips this way causing it to partially seize/crystallize.
I don't have Caliber milk chocolate morsels, I do have Nestles semi sweet chocolate morsels or unsweetened Cocoa powder, can tell me/us how one or the other could or couldn't be used as a substitute.
Any chocolate can be used in this recipe. Brownies are quite fail proof in that sense. If the chocolate is not very chocolatey, then substitute about a tablespoon of flour for that cocoa powder ✌
Interestingly, America’s Test Kitchen added 1 tsp of espresso powder to the brownie recipe. They state it substantially enhances/amplifies the flavor of the chocolate . Thanks for the smashing recipe. =Peace=
tbh melting the chocolate and butter will probably be faster, safer and easier in the microwave. just a few 20 second sessions should get it up to temp with a few stirs. one of the few applications i really like microwaves for lol.
I have 2 questions. In the video you say milk chocolate but on your Amazon page it is not the Callebaut milk chocolate. It is Callebaut Dark Couverture Chocolate Semisweet Callets. Which one did you use or do you recommend for these brownies? Also you said soft brown sugar. Do you know what that is called in America. Ive seen light and dark brown sugar but i havent seen the word soft used and neither are as dark as the soft brown sugar you used. Do you know of an Equivalent in America?
It is the dark chocolate which is on amazon. I don't know why I call it milk chocolate. I guess dark for me means 80% + 😄 You can make these brownies with any sugar.
4:18 "You can easily keep this brownie in the fridge for up to a week." Untrue, this can not easily be kept in the fridge for up to a week. I've done some testing and the results show that it can't be kept for more than a day or two; it just keeps disappearing.
Hi could you please make a video on how iodine effects bread? Back in the day iodine was used all the time in store bought bread until it was replaced with more toxic ingredients such as bromine.
@@ChainBaker I don't know the effects it would have, but it was used to combat the iodine deficiency in the US back then. Many people today have severe iodine deficiency, and table salt aka iodized salt contains little to no iodine.
I just tried the recipe but how do I know the brownies are done? I only have a small microwave/oven combination and that does normally take longer for any cake. It normally takes me a couple of tries to know my modified baking time for a recipe. How much adhesions should a toothpick test have?
Is preheating the oven really necessary? When I bake frozen pizza I put it into the oven and set it to 200°C, despite the package saying, to preheat the oven. By the time the oven reached it's temperature (~15-18 minutes), the pizza is already fully backed. Preheating for this case seems to me like a big waste of electricity and time. I never tested this with actual bread dough, though 🤔. Wouldn't this be a cool topic for one of your comparison videos? Preheating vs. backing while the oven heats up. 🥖🥖🍕🍕🙃🙃
Frozen pizza is already almost fully baked, so all you're doing is defrosting and then melting the cheese. Saying that, there are recipes which suggest baking from a cold oven, but I have not tried it yet. Once I give it a go, I will definitely make a video about it! :)
Cake is light and airy. Brownies are dense and moist. You could sprinkle nuts on top. That way they may not sink to the very bottom by the time the batter has set ✌️
This brownies also should be baked above 94C? I tried this and turned out chewy, gooey, super addictive! Much better than other recipes which calls for an electric mixer. But the inside of my brownie is different from yours . Yours looks more moist. I baked Until 95c.
Charlie: I have made many brownies by hand. It is always better to use a whisk so you don't risk overmixing. But my crew likes cake like brownies. Yours did look good, but my waistline can't take a full pan of brownies for myself as I do like the fudgy ones like you made.
Just reading the recipe it seems a lot of sugar in these. Would it badly affect the consistency when i reduce the sugar - to i.e. 200g(?) ? If nobody knows I will test it ;-)
I finally tried the original recipe and my sugar-reduced version. The reduced version was not good. It makes a cake halfway between brownie and pound cake/sponge cake. But has certainly NOT the best of both. Made with the original recipe is a very nice brownie. Thank you for the wonderful inspirations!
BROWNIES!!! Yay! Ah, Callebaut chocolate - one of Avery's "go-to" chocolate for his desserts. I have some Callebaut on hand, will use it for this recipe. 🍫🍫 Thank you for sharing a "sweet treat" bake today and a new playlist!!! I do love making them. 😍 ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 131K subscribers and continue to grow each week!!!! 🤩🤩🤩
@@ChainBaker The brownie pan has been cooling for 30 minutes.... smells heavenly. I used a mix of 70% and 54.5% Callebaut dark chocolate callets and 1g of espresso powder (to enhance the chocolate flavor).
@@AveryRaassen It is a very nice recipe - thanks for sharing your original recipe with Charlie. I think I have made at least 15 of your recipes and everyone who has tried them has LOVED them! Especially your Purple Carrot cake and Cream Cheese frosting - I think I will make with red Carrots and add pink color to the frosting for Valentine's day at the office.
I tried the recipe but the crust didn't turn out crispy and glossy like yours. The bottom also did not seem baked, it was still solid. I think my mistake was the oven I'm using.. I should've taken precautions against it's shitty quality more 😆
I didn't know brownies had that muuuuuuch saturated faaaat. Uuurrrgh...never again. No wonder my eyes seem to pop and my heartbeat races everytime I eat brownies. I thot it was the sugar. But then maybe both. Thanks for letting us know what not to eat again.😜
My wife said that they came out too buttery and I have to agree. Has anyone else felt this way? Would the recipe work well if we cut the butter in half or so?
One ingredient (most important) we use in Canada is missing. 😂😂😂 Other than that, great recipe. I'll make some with the addition of the missing ingredient.
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Can't open the link recipe
Made this recipe last night and it came out quite good! I did a ratio of 40% brown sugar and 60% cane sugar and I used semi sweet chocolate. The brownie came out soft and rich with a yummy crispy crust. Thanks!
I'm a brownie addict so I'll definitely test this recipe. It would also be interesting seeing you baking more sweet stuff.
Banana cake coming soon 😎
@@ChainBaker soufflé?
Have you tried Swedish "kladdkaka"? I grew up eating it as everyone seemed to know how to make it. If not, then that's another suggestion to try.
Welcome to the club! I eat brownies with all kinds of combinations, tried with every flours, chocolates, cocoa powders, absolutely love brownies
I love that you are using butter, not oil! This brownie looks amazing and I am willing to try it. Mouth watering! I have made many recipes of brownies. Perhaps the easiest method was where I mixed the brownie batter in the pot that I melted the chocolate in. One pot, mixed with a wooden spoon. Clean up is easy!
I gave this recipe a try yesterday and it worked out so well! My brownie cravings are sated now, hehe. Thank you for sharing this super easy yet super delicious recipe! 🤤
Me mum keeps using this ancient recipe that uses baking chocolate which has next to no choco flavour and uses baking powder. As such, the result...well cake like!
I have tried to tell her there is a difference between cake and brownies but she will not accept this.
I was almost in despair but I remembered we love your channel and the only times my mom has recognised changes from her techniques is from your videos.
Thank you for being such a great baker😊
Avery's channel is brilliant, he does great twists on classic dishes. Looking forward to him coming back from hiatus!
+1 for the cooled down brownie. Cut and tasted after a night in the fridge. Fantabulous 👌
I would recommend taking the paper off before cutting, just like in the video, to be on the safe side. Mine got a little too "glued" to the paper from moisture and it was hard to separate freshly cut pieces without tearing the brownie's bottom apart. So I took the paper off after the first cut. Then it was a breeze. Might be just my baking paper though
Just baked these earlier today, great texture and flavor, I added 3 grams of espresso powder to make them extra chocolatey. Great bake!
I made these yesterday... turned out dry and crumbly after cooling ☹️. I put them in a sealed container in the fridge overnight and today they are AMAZING😃. What I thought was a fail was a definite success. These brownies really do need a night in the fridge.
I use brown butter and some espresso powder as well, that opens up some more flavor and makes it richer.
Amazing recipe, literally saw it and immediately tried it out. The texture, gooeyness, crumb, and shine came out absolutely amazing! Was a little not "chocolaty" enough, but that's probably related to the chocolate brand we used (simple store bough 60%), so will try to improve on that in the next batch. Usually a oil and not butter guy for my desserts, but it makes all the difference here, for sure.
If you want a simple way to pump up your brownies, get some cheap chocolate bars and break them into small-medium chunks to disperse throughout the mix before pouring into the pan. They stay put during the bake and turn into delicious melted pockets of chocolate that really drive the flavor home.
Feels like I knew this in my heart all along.
To amp up the “chocolateyness “, try adding 1 teaspoon each of vanilla extract and espresso powder. You won’t taste either ingredient but they enhance the chocolate.
I always add these two ingredients in any chocolate dessert or cake I’m baking.
Hope this helps
Thanks!
Cheers 😎
Fun timing, I have a batch of brownies on my to do list today. My husband requested brownies with German chocolate topping for his birthday tomorrow 😁
My go-to recipe uses cocoa powder instead of chocolate chips; I can make them even faster, with just one bowl, and at any time with ingredients that are always in my pantry.
Happy birthday to him! 🥳
Yum… your brownies sound delish!
I've made this recipe before its Absolutly delicious!! If i may share a little trick with your listener? When its time to melt the chocolate and butter, melt the butter first in your pot then pour the butter over the chocolate in a large measuring cup and give it a stir. Make sure you have a 4 cup one to avoid a mess. Then add that mixture to your base batter and mix voila!! Every time i make them they never last much more then a day.
Cheers! 😎
Last time I made brownies from scratch it took 2 large bars of chocolate! They were amazing, but so so rich. This recipe looks cheaper and easier than that one. I'd definitely try it 😁
Definitely the best brownie I have ever tasted minimal effort less ingredients less time. Very moist agree with cooling in fridge. Thanks for sharing this recipe.❤
Great video, I've been making brownies by hand for years. I use a recipe that I created though lol. To enhance the chocolate flavor you can add a teaspoon of instant expresso powder or some use a pinch of cyanne and (no the cyanne won't add heat if you just do a pinch). Thank you for sharing and have a wonderful day. :-)
They look awesome! One of the best ways to start the day is with cold brownies and a glass of milk 😋 I appreciate the inclusion of classic dessert recipes; they certainly provide ample opportunity to learn and improve one's baking skills. As I frequently make chocolate brownies and will definitely try your version next. Any chance of making a banana bread? I have a lot of saved recipes that I use, but I'd really love to see your take on this timeless dessert.
Banana bread coming soon 😉
Is there anything more glorious than a pan of decadent brownies?! Thank you so much!
You were right! It's the best Brownie recipe ever! I made it last night after seeing your video - very little left for today! :) I added some nuts at the surface. It's super easy to make, took me some 20-25 minutes to mix everything and it was ready in no time! Marvelous! I will give it a try with white chocolate too! :))
😎
its raining in Austria and this receipe make it a sweet memory .....wish there were some left but if there is friends and coffee and brownie by chain backer huh no chance we will leftover even a tiny slice hhhh
Спасибо, Шеф! Отлично приготовлено и вкусно ! Суперрррр! 👍👍Thank you Chief! Well cooked and delicious! Superrrrr!
I like brownies cold as well.These look amazing. Next time I make brownies this will be the recipe I use. Thanks for sharing.
But are they microwaveable?
Prepped, baked, cooled, chilled and thoroughly enjoying with a searing cup of espresso and a dab of unsweetened vanilla bean whipped cream.
Oh my, the fudgey deliciousness offset with the vanilla whipped cream and espresso. What a way to enjoy a rainy afternoon!!
Many thanks for sharing this “sweet bake” recipe - looking forward to many more 😍😍😍😍 Photos have been posted on "Charlie's Baking Buddies".
Sounds delicious🥰
Omg that texture is just awesome
Darn. Now I have to make brownies...
And yes cold is better!
And if you want to do chocolate chip cookies, I'm happy to share my recipe developed over decades. It's perfection.
Yes, Please share the chocolate chip cookie recipe!!!
Sure! :)
Love this recipe and very popular with friends that got to eat them. Thanks
First two baking recipes I learned were brownies and Devil's Food cake from one of my Mom's cookbooks. I still have the cookbook and steel pan she used for brownies. Brownies are my favorite, and are nostalgic for me.
You're spot-on Mr. Chain! That's how I make my brownies. Thank You!
I love that name, Mr. Chain
@@AveryRaassen Lol, just being polite, my dear sir, as I don't have any other name, albeit fitting!
This recipe is perfect i was looking for one with a high butter content thank you Mr. Chain Baker man, you are one busy dude lol❤from Canada
✌️😎
Seems great and delicious, i will definitely keep this recipe and will prepare. Thanks 👍
NIce. I am going to improve on this recipe to my taste. Add walnuts, cut down sugar in half, and half a cup of steel-cut oats. I don't know how the steel-cut oats would work out but good source of fiber in the brownie for breakfast.
This looks delicious. Can't wait to try the recipe.
Thanks for the simple chocolate brownie recipe!
I tried your recipe, best brownies ever 🎉
Simple and easy recipe. Great work.
Very nice! I love brownies, and i saw that you are doing bananacake as well, love it! I hope we get more sweets. Let's all bake some delicious food
That brownie is perfect
Thank you, Charlie !!!
Tried with 100g brown sugar and 200g white sugar. Baking at 320f for 35 minutes left the center runny liquid ( oven is calibrated correctly ). Ran another 20 minutes at 325f and center was still gooey. Made a second batch and baked at 350F for 35 minutes and came out perfect, center was damp as with most brownies.
I was introduced to brownies as a student so not exactly being of the Kenwood owning culture they were mixed by hand.
With just occasionally a _special_ ingredient. 🤣🤣
Great! I'll definitely try these this week. With our own chocolate and eggs!
Looks great! Thanks
Hi Charlie
Your recipe for brownies is very similar to mine. The only difference is I add vanilla and coffee to the melted chocolate. Your video reminded me to buy chocolate.
It’s brownie time. 👍🏻
I would love to know if you have a savoury soufflé recipe you might like to share please?
Kind regards…. Donna (from Australia)
I have not made a souffle yet, but once I do I will certainly film it and share it :)
I love your channel. It has certainly helped my baking skills. Do you have any thoughts or recommendations regarding artificial sweetener or sugar substitutes for baking?
I've never used them in baking. In fact, I don't think I've ever tried adding them to anything. If I ever do, I'll definitely make a video about it.
Yummy 😋 I'm definitely going to try it 👍
😎😃 great recipe, it looks delicious!
Will try it asap!
Can't wait to try it!
Oh I know with what I'm gonna surprise my sister, she loves this stuff 😁
Might I add that mixing in about 5 grams of finely ground coffee will give it a complex and dark undertone!!
Can we have video about oven configuration and how they affect baking? From example I have very similar oven where I can turn heat from up, down, grill with or without fan (like yours). Usually they just say turn oven to particular degree without saying where is the heat coming from or in which rack to put the tray. I think those parameters have effect on baking, not just the degree. I did some simple testing and confirmed this. But I really would like to see professional like you talking and studying it as well
If your oven has both upper and lower heating elements, then you should always use both for best results. Without fan simply increase the temperature bu 10%. I like to bake on a lower shelf so that the top does not burn.
Awsome video !! wanted to make them right away , but i have a question can we use bread flour instead of all purpose flour ?? I don’t have any all purpose flour on hand . Thank you for your work , we appreciate it.
Yeah it should work just fine!
Oh thank you for your quick reply 🙏 i will surely try it out and let you know ❤
I tried it with bread flour and it came out delicious 🤤
More sweets more sweets! 😋
Wife: How did you gain 40 lbs in 1 day?
Me: ChainBaker's Perfect Chocolate Brownies without a Mixer. Delicious!
🤣
Love your videos and recipes. Could you do one for pumpernickel bread, please?
It's on my list ✌️
@@ChainBaker Thank you.
Yum! You need to add a tsp of instant coffee or two to your recipe and it will be perfect.
I'm making this right now!
Edit: So I made the batter, and it looked more watery than yours. Might be because the eggs I used were bigger, I have no idea. I put it in the oven, 35 minutes, and it wasn't cooked through. So I added another 10 minutes. Already expected it because of the batter.
It's cooling down right now, I'll first make dinner and eat the brownie as desert. I'll edit this comment after I've tasted it.
Edit: It is godly. I put powdered sugar on top. The outside is crunchy, and the inside is moist. It's kind of like bananabread. It is done but also moist. Not dry at all. I will make this again for sure!
Thank you for the recipe!
Awesome! I'm glad it turned out well 😁
Chocolate, salt and a little bit of instant coffee. I don't know why but I cannot imagine chocolate taste any other way. Works well with dark and regular milk chocolate.
There is an even faster and more foolproof method on melting your chocolate Charlie.
Put the pot with the butter on high heat on the stove and melt it until it's fully liquid and starts to bubble slightly. Then pour over your chocolate chips like when making a ganache. This eliminates the risk of the chocolate sticking to the bottom of your pot and burning and is way faster than using a bain marie to melt. Doing it this way for a decade now and works like a charm as long as you use same quant of butter and chocolate.
Edit: Also for recipies which call for less Butter than chocolate, starting with hot melted butter and then pouring the chocolate into the pan off the stove to start the melting works great and can be returned to the heat if necessary. Just be aware that too hot butter can burn your chocolate chips this way causing it to partially seize/crystallize.
That's a great tip! Cheers ✌️
I don't have Caliber milk chocolate morsels, I do have Nestles semi sweet chocolate morsels or unsweetened Cocoa powder, can tell me/us how one or the other could or couldn't be used as a substitute.
Any chocolate can be used in this recipe. Brownies are quite fail proof in that sense. If the chocolate is not very chocolatey, then substitute about a tablespoon of flour for that cocoa powder ✌
Interestingly, America’s Test Kitchen added 1 tsp of espresso powder to the brownie recipe. They state it substantially enhances/amplifies the flavor of the chocolate . Thanks for the smashing recipe. =Peace=
tbh melting the chocolate and butter will probably be faster, safer and easier in the microwave. just a few 20 second sessions should get it up to temp with a few stirs. one of the few applications i really like microwaves for lol.
I have 2 questions. In the video you say milk chocolate but on your Amazon page it is not the Callebaut milk chocolate. It is Callebaut Dark Couverture Chocolate Semisweet Callets. Which one did you use or do you recommend for these brownies? Also you said soft brown sugar. Do you know what that is called in America. Ive seen light and dark brown sugar but i havent seen the word soft used and neither are as dark as the soft brown sugar you used. Do you know of an Equivalent in America?
It is the dark chocolate which is on amazon. I don't know why I call it milk chocolate. I guess dark for me means 80% + 😄 You can make these brownies with any sugar.
I need to make a second batch ... for all my friends of course
😂
Do you warm your milk with cold brownies?
I'm not much of a milk drinker anyway 😅
@@ChainBaker cold brownies = the best
Sir, which rack level did you put your pan in the oven?
Lower
@@ChainBaker thank you
Do you know of any protein cake/brownies recipe that doesn‘t come out dry?
Never tried anything like that. I prefer drinking my protein and enjoying my cakes 😄
Now that's my kind of brownie.
4:18 "You can easily keep this brownie in the fridge for up to a week."
Untrue, this can not easily be kept in the fridge for up to a week. I've done some testing and the results show that it can't be kept for more than a day or two; it just keeps disappearing.
The only solution is to make more 😂
Hi could you please make a video on how iodine effects bread? Back in the day iodine was used all the time in store bought bread until it was replaced with more toxic ingredients such as bromine.
What is it used for? I have never seen any recipes mentioning it.
@@ChainBaker I don't know the effects it would have, but it was used to combat the iodine deficiency in the US back then. Many people today have severe iodine deficiency, and table salt aka iodized salt contains little to no iodine.
I think a balanced diet is better than relying on supplements. Why not eat food that has iodine already in it?
@@ChainBaker Iodine is scarce in most foods, the few foods that are high in iodine are Kelp aka Seaweed and maybe fresh Tuna.
Dairy products, eggs, fish, meat, offal, berries do too.
I just tried the recipe but how do I know the brownies are done? I only have a small microwave/oven combination and that does normally take longer for any cake. It normally takes me a couple of tries to know my modified baking time for a recipe. How much adhesions should a toothpick test have?
Check the internal temperature. Once it goes above 90C it's ready.
@@ChainBaker Thank you ❤
How much brown sugar and white sugar did you use?
50/50
Is preheating the oven really necessary? When I bake frozen pizza I put it into the oven and set it to 200°C, despite the package saying, to preheat the oven. By the time the oven reached it's temperature (~15-18 minutes), the pizza is already fully backed. Preheating for this case seems to me like a big waste of electricity and time. I never tested this with actual bread dough, though 🤔. Wouldn't this be a cool topic for one of your comparison videos? Preheating vs. backing while the oven heats up. 🥖🥖🍕🍕🙃🙃
Frozen pizza is already almost fully baked, so all you're doing is defrosting and then melting the cheese. Saying that, there are recipes which suggest baking from a cold oven, but I have not tried it yet. Once I give it a go, I will definitely make a video about it! :)
Is brownie a specific proper product or just yet another chocolate cake? What about adding nuts ?
Cake is light and airy. Brownies are dense and moist. You could sprinkle nuts on top. That way they may not sink to the very bottom by the time the batter has set ✌️
Are you nuts? It is good as it is!
Great video. Which country are you from. I want by brownies to come out like yours
Latvia. We are not known for our brownie skills though 😂
@@ChainBaker what is your list of ingredients.
@@ChainBaker so do you use Russian flour
The written recipe is in the link below the video. You can use any white flour.
I give like first then I watch the video. :)
Cheers! 🤩
Saves time.
This brownies also should be baked above 94C?
I tried this and turned out chewy, gooey, super addictive! Much better than other recipes which calls for an electric mixer.
But the inside of my brownie is different from yours . Yours looks more moist.
I baked Until 95c.
Yeah 94c is a good temp to aim for when it comes to cakes as well as breads. More moist = more better I say 😄
@@ChainBaker
Thank you sir
Charlie: I have made many brownies by hand. It is always better to use a whisk so you don't risk overmixing. But my crew likes cake like brownies. Yours did look good, but my waistline can't take a full pan of brownies for myself as I do like the fudgy ones like you made.
Bananw bread ❤
Just reading the recipe it seems a lot of sugar in these. Would it badly affect the consistency when i reduce the sugar - to i.e. 200g(?) ?
If nobody knows I will test it ;-)
It'll probably be just fine at 200g. Give it a go.
I finally tried the original recipe and my sugar-reduced version.
The reduced version was not good. It makes a cake halfway between brownie and pound cake/sponge cake. But has certainly NOT the best of both.
Made with the original recipe is a very nice brownie.
Thank you for the wonderful inspirations!
👍👍👍👍👍 - I'll be right back, I have to get a napkin to wipe the drool off my face.
😄
First time tried to make lava cake but ended up gooey brownie
BROWNIES!!! Yay! Ah, Callebaut chocolate - one of Avery's "go-to" chocolate for his desserts. I have some Callebaut on hand, will use it for this recipe. 🍫🍫
Thank you for sharing a "sweet treat" bake today and a new playlist!!! I do love making them. 😍
ChainBaker fans! If you haven't already, please share your bakes with family and friends and post photos on your social media channels and of course, don't forget to mention ChainBaker's YT channel and ask them to subscribe - we are now at 131K subscribers and continue to grow each week!!!! 🤩🤩🤩
😁
@@ChainBaker The brownie pan has been cooling for 30 minutes.... smells heavenly. I used a mix of 70% and 54.5% Callebaut dark chocolate callets and 1g of espresso powder (to enhance the chocolate flavor).
Wow that was quick! 😲 Espresso powder plus some dark chocolate sounds like a winning mix 🤤
I will try and add some more recipes to that playlist :)
@@ChainBaker That was really really quick!!!🤤
@@AveryRaassen It is a very nice recipe - thanks for sharing your original recipe with Charlie. I think I have made at least 15 of your recipes and everyone who has tried them has LOVED them! Especially your Purple Carrot cake and Cream Cheese frosting - I think I will make with red Carrots and add pink color to the frosting for Valentine's day at the office.
I wasn't going to make brownies anytime soon, but now...
Brownies by hand? used to make EVERYTHING by hand. Still do much of the time.
Growing up that's what we were meant for, mixing things for Mom.
can i make it in a microwave 🥲
Not sure. But it may work. Just use a microwave safe container 😄
@@ChainBaker yes sir thank you
first! gimme some brownies!
😄
Second: hold my beer!
Cold brownie? You're sick haha. I will have to try it...
Love it 😁
I tried the recipe but the crust didn't turn out crispy and glossy like yours. The bottom also did not seem baked, it was still solid. I think my mistake was the oven I'm using.. I should've taken precautions against it's shitty quality more 😆
Try baking at a higher temperature next time and it should be ok :)
I didn't know brownies had that muuuuuuch saturated faaaat. Uuurrrgh...never again. No wonder my eyes seem to pop and my heartbeat races everytime I eat brownies. I thot it was the sugar. But then maybe both. Thanks for letting us know what not to eat again.😜
Pretty much every cake does so be sure to not eat any of them again 😉
My wife said that they came out too buttery and I have to agree. Has anyone else felt this way? Would the recipe work well if we cut the butter in half or so?
Nothing is too buttery for me 😂 you can certainly cut it down. It will probably just make it a bit less gooey.
Still waiting for Chimney Cake recipe ; )
One ingredient (most important) we use in Canada is missing. 😂😂😂 Other than that, great recipe. I'll make some with the addition of the missing ingredient.
my mom often substitutes beans into her brownies.
Who doesn’t love brownies? even the “ fortified” ones
00:11 That's a good-looking brownie, but you cut it up into tiny pieces.
Next time I'm biting the slab 😁
And today many diets died (including mine)!!!
😂
❤