Condensed milk and browned butter brownies
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- เผยแพร่เมื่อ 15 ต.ค. 2024
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**THIN, CHEWY VERSION RECIPE**
1 stick (1/2 cup, 113g) butter
1/2 cup (50g) cocoa powder (l like dutch)
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla
2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this)
pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher)
1 egg yolk
3/4 cup (90g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)
Get your oven heating to 325ºF, 160ºC. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle - too sticky to measure), and egg yolk. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Get the batter in the pan - don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.
**THICC, CAKEY VERSION RECIPE**
1 stick (1/2 cup, 113g) butter
1/2 cup (50g) cocoa powder (l like dutch)
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla
2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this)
pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher)
1 teaspoon baking powder
1 whole egg
1 cup (120g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)
Get your oven heating to 325ºF, 160ºC, ideally convection. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle - too sticky to measure), egg and baking powder. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Get the batter in the pan - don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.
Hey all, I gave the wrong weight for the flour in the vid. 3/4 cup = 90g, not 160g. I confused it with the sugar (which is heavier) when doing my math. The recipe in the description is corrected!
Thanks adam
Love your vids
damn. I used 160g and it's in the oven already.
Hi
@@PHNTMHIVE rip
Can I replace condensed milk with mayonez?
Eyyyyy comrade
Can you, sure. Should you, no. 1. The ratios if the two are vastly different. Sugar vs nearly pure fat. 2. I imagine the flavor would also be gross 3. Replacing the yolk with mayo would be less insane.
please try
What is boris doing here? Practicing his culinary skills?
You can replace it with plaster of Paris if you like.
adam pls, im trying to keep off the pandemic weight
i thought you died
@@placeholderchannelname9111 same
Just started my diet, thankfully I'm too lazy to cook this
My waistline is currently experiencing a “pantsdemic.”
same here 😂 🤣
If you are considering making these, just do it. Trust me.
Mine turned out to chewy flavor was good texture not so mich
@@malikdaoud5702 that's exactly what you want from a brownie
@@malikdaoud5702 don't over bake them then
What kind of brownies are they without actual chocolate in them?
@@tichondrius4215 brownies with cocoa powder
This is going to be a gold mine for Adam Ragusea YTPs
@Simply Maplee stop
@Simply Maplee leave now
So much is going to be done with his "cult" line
Milky
1:42 will create tons alone.
I made this (thin recipe, no molasses) and it is VERY good. The flavor and the texture are kinda like a Brazilian dessert called Brigadeiro, which is just sweet condensed milk, butter and cocoa powder cooked until it gets your desired texture.
That’s what I thought, a brigadeiro brownie🤣👌
Is it too sweet or is it good enough
I intend to make it without molasses, thanks for the comment, i don't like cake that are too sweet, is it ok if i also skip the powdered sugar?
@@inaanissa8013 Doubt it, sugar is there for the texture too. Maybe on the more cakey recipe since it has a tiny bit more flour
@@inaanissa8013 you can replace it with brown sugar and reduce the amount.
I’ve always loved that Adam just gets straight into the recipe. No intro or shenanigans or anything like that, just right to the money.
And no ads! What a rare find
@@ye23. I'm sensing sarcasm here xD
@@pixelboujee no im being real. He did have the one sponsorship but I’d rather that than constant ads interrupting the video
I am impressed with the excessive amount of words he uses shew!
God yes, it’s SO refreshing that there’s no faffing around with cutesy waffle, he just gets straight to it.
Also really appreciate how “getting straight to it” circumvents having to endure the whole “I’ve got to sell myself as a brand” schtick that so many other foodie types resort to.
You get to know and really like Adam and his approach while he’s busily “just getting on with it”.
This channel was a real algorithm find.
One time I was at a party with Adam. While I was hooking up with a girl, he interrupts us and says “hey did you know brown sugar is just regular sugar and molasses?”
HAHAHHA
@@ContentConfessional in beautiful MACON, Ga.
He also told you to mix up your kisses for heterogeneity
@@Ethanphetamine no
And you would be rude to not spread the gospel
I, in fact, AM a member of the browned butter cult; it’s one of my favorite flavors. I added 3/4 of a cup chopped walnuts, 2 tsp of espresso powder, and the brownies are in my oven right now. My entire house smells divine! Can’t wait to taste em soon 🤤
Omg, espresso powder. Genius!
how did they turn out!! I confidentially assume they were delicious (all the ingredients individually are tasty), but how do they compare to the other brownies you've consumed? would you remake the recipe the same way or adjust something?
Initially, I read "condemned milk" and I thought Adam was having another breakdown.
good one
🤣🤣🤣
I can already imagine Adam screaming "No!" at a can of milk. XD
I read it as confused milk and I thought "man I really should go to bed"
C O N D E M N E D M I L K
One thing i absolutely love about Adam's dessert recipes is that they've completely changed my opinion about baked desserts. I love cooking but i hate baking because of the amount of effort it takes, the precision of the ingredient quantities, and the inability to taste test at different stages of the baking process. Adam's approach to desserts has been liberated me from the rules of baking and allows me to approach it the same way I cook. Thanks Adam.
SAME. Plus he minimizes the amount of dishes he uses. Very helpful for those like me who hate doing dishes lol
Just lick the batter to know if it’s good
@@kaz8297 some batters aren’t safe to eat and some don’t want to take the risk but yes that also works
@@whengaming9999 you aren’t gonna die from a little taste lmao
@@kaz8297 you can actually. There have been a few cases getting food poisoning from tasting batter. Of course, they are extremely rare, but for people with a weak immune system that is still very likely
Just try this recipe. It's the third time I make it, and I've just multiplied the quantities by 5 (2 kilograms of condensed milk!) for a family gathering. This is such a crowdpleaser, it has never failed! After a day or so they become a little bit harder, but everybody agrees that they stay super fudgy and chewy on the inside, so I even make them ahead of time.
One little change I make is that I use the whole egg for the sake of not wasting the egg white, and I gotta say, without changing anything else in the recipe they don't seem to get any more cakey than Adam's brownies. Besides that, this recipe is pure genius, it's just an insane combination designed for chocolate and caramel lovers.
Yep, he doesn't remove the egg white to avoid cakiness, he removes it to lower the liquid content of the batter. The less water, the less likely you'll end up with a non-glossy brownie top all covered with holes. But if it worked for you, that's great!
Everything Adam Ragusea says is something that Adam Ragusea would say.
Call that something he'd Adam Ragusay
@@lovemagicfantastic leave my replies.
@@lovemagicfantastic that was actually pretty funny. Stay in the replies
Man, this is wise. 420
Fax
That was the smoothest sponsor transition i've ever seen.
"It's as sticky as honey..."
Me: yeah, probs the condensed milk in there,-
"which is the sponsor of this video!"
- I'm sorry, what?
I would say it was the stickiest sponser transition I've ever seen
Smoother than the batter
you haven't seen ltt then
@@g6a0912 yes lol i was about to say that.. in fact is sorta similar, they always start like "smooth, like our sponsor..." it's so cool and his rhetoric does seem similar also. two great channels
As someone who has tried many, many, many brownie recipes, this is absolutely the best one. can confidently say that the brownies i made with this recipe (i used the cakey version) were the best brownies i've ever had, even though i've bought some pricey ones from bakeries. thank you so much for making this!
Hey I know it's been 9 months and all but have you tried Tasty's recipe? I'm considering making this, wondering if it's worth it
@@NikitaKolenko I have, the texture and taste doesn’t compare in the slightest, at least for me. Let me know how it goes!
do you think it would make a big difference if there was no molasses?
@JACOB FREDMAN I don’t think so. They might be a liiiittle less chewy, but dark brown sugar substitutes it pretty well, and the condensed milk already makes it extremely soft and chewy. You can do without it in the recipe, but just use dark brown sugar instead of white sugar.
I know this is specific lol but have you ever tried Duncan Hines dark chocolate brownie mix? That’s usually my go to and I’m curious how it compares
Pastry chef here, this recipe sounded interesting and of course I had everything on hand so I just made them! I've gotta say, this is some the best fudge I've ever had! Thanks for another great video.
was it extremely sweet? I'm worried because condensed milk is already very sweet
@@Caprisonned I made this two days ago and can confirm that they are pretty sweet and very rich. Though replacing the chocolate chips with nuts would help with this. It is very rich though.
@@Andrew-bh5bw thank you!!
@@Caprisonned theyre way too sweet, dont even bother with this recipe. I usualy enjoy adams recipes but this one is just inedible as Im not from the US and never have I ever eaten anything this sweet aside from krispy cream or dunkin donuts when I was on a vacation to the us.
@@Caprisonned I made these too, they are very sweet, but I would try maybe using Hershey’s special dark cocoa powder. That’s what I think I’m gonna try next time! Adding in some VERY dark chopped chocolate could help too.
Can we just talk about that smooth transition to the sponsor
they're like jumpscares
2:53
I thought it was kinda predictable tbh, idk I’m conditioned to observe his wordplay i guess
Im here to talk about it.
Genuinely said “Damn that was smooth” aloud lol
hey adam!! these were super quick and easy to make and my mom loved them so much she made me write down the recipe to put in her cookbook. thanks for being the most uncomplicated person on youtube!
“A tiny whisk is extremely helpful in this recipe”
*Babish barges is*
"you call that a tiny whisk?"
I wish!
Nice reference
@@coleskillz Thanks
Came looking for this comment lol
Ah yes, finally, the sequel.
@Simply Maplee dude....... No..
You have a neat channel. I subbed to you, brickfilmer
Honey is only for us?
@Simply Maplee but why? Its unwanted content... You are just begging for subscriptions. Its earned not begged for..
Long live the empire!
Hey Adam, these were amazing!
I didn't have Vanilla or Molasses, so I added about 1 oz of Espresso to mine, and to counteract the extra moisture I added an extra tablespoon or so of cocoa powder. I also chopped up a bar of high quality 70% chocolate and stirred that in to the cooled batter which did mostly just melt into the batter, but definitely intensified the chocolatey flavor.
Best brownies I've ever had! Thank you!
"You call that a tiny whisk? THIS is a tiny whisk." - Babish Dundee
@Simply Maplee leave now
"That's not a tiny whisk, that's a fork!"
The legends says if you make a pentagram with tiny whisks, Andrew will appear in your kitchen!
@@VidGamer123 Alright, alright. You win. I see you've played whisky-forky before
@@waaahl It's called "whiskey" forky. The whiskey is necessary and mandatory for whiskey-forky.
I've been living under what seems like a rock and only recently discovered your channel! So happy I did!
Ok.
Does the rock hurt? Also how is your connection under that. It seems like a rock isn't a very practical place to live.
Ok.
Ok. Welcome
Aye ^^ welcome you'll love the videos
Followed this recipe the other day and can confirm that it is amazing! I ended up not using chocolate chips.
The flavor is intense. I've always loved condensed milk so I had a good feeling about this one just from watching.
One of the best reasons to make this over a boxed recipe is that it stays moist for several days. After it cooled, I put my leftovers into an airtight sealed plastic bag and it still tastes great 3 days later or so. In my experience with boxed brownies, they tend to start drying out the next day.
"What did you do this weekend?"
Adam: ***I spent 3 days harvesting guts and skin to make the scientifically perfect brownies***
Long live the empire!
Me with a gottee is probally saying
“You could try thumping the pan”
Excuse me sir, but I believe you mean
Give it the ol’ tappa tappa
Or perhaps.
The ol’ rappa rappa
@@AxxLAfriku I'm pretty sure this is a bot, so I don't feel at all bad about saying that your jokes are worse than my 7 YO brother's.
I laffed
Then you can run a knife around the outside, around the outside - to get it out of the pan.
@@IndigoGollum It's a real TH-camr. He's some German guy that makes super cringe videos
I made it. Turned out amaaazingly good.
I used less sugar, though - 80 grams - and added a dash of rum and instant coffee. My kitchen smells amazing. I also browned the butter as best as I could, for a deep, homely-like colour. This is insanely rich.
Oooh, coffee is a good one.
Oh my God, the rum makes it for me
I'm a simple Brazilian: I see sweetened condensed milk, I click
i was thinking too from the title this is basically just brigadeiro hahaha
Tusaaab
Liquid gold 😋
Oh yes, same
Ive watched one of the "adam breathes" videos and i cant stop hearing it anymore
STOP THIS CURSE!
Now i hear it
This is Matt Bellamy of Muse all over again
i cant watch his videos anymore because his breathing is literally annoy me
This man’s sponsors are so smooth it gets me all the time, and I don’t skip the ad.
My goodness, I can only imagine how many brownies this household has been tempted with lately. My arteries would be flowing with chocolate by now if it were me. In a good way.
My diabetus got diabetus....
It's simply not possible for that to be in a bad way
@@PurtyPurple The good kind of diabetus.
@@TheSlavChef Insulin? Bah!
@@PurtyPurple Vodka is better!
0:54 YOU FOOL YOU'LL SUMMON BABISH OVERLORD OF THE TINY WHISKS!!!
The legends says if you make a pentagram with tiny whisks, Andrew will appear in your kitchen!
@@TheSlavChef Andrew huang
Exactly my tought when he said tiny wisk lmao
If only!
100% make these. You won’t regret it. I followed the recipe exactly with the addition of a pretzel crust (1 1/2 cups crushed pretzels, 1/4 cup sugar, 1 stick melted butter - combine and press into bottom of pan, baking for 10 minutes) it was - by far- the best thing I have baked in a very long time.
Oh, and I did add the suggested sprinkling of instant coffee, which intensifies the chocolate flavor.
"You saved $4.20"
Adam, are you telling us something in this brownie recipe
I believe the subliminal message is: a 20% off coupon will save you $4.20 on a purchase of $20.47.
@@aragusea thank you for playing along
@@aragusea 🤣🤣🤣
He didn’t say no
what’s funny
I’ve been waiting for part two of this series.
@Simply Maplee Stop spamming.
@@wreckervilla Just report him
@@TheSlavChef I did, but I noticed they also responded to replies and I'm not sure reporting even helps.
@@wreckervilla Yeah... same, but i will sleep better, knowing there is a chance we stop this blasphemy!
@Simply Maplee no
Made this about 6-7 times,can confirm that it’s one of the best brownie recipes out there
I made a triple portion today for my entire student home, everybody loved it! Thanks a lot!
Finally I found baking/cooking TH-camr that I like ,put the recipe in the video and description not only that but they explain it as well instantly subscribed
Hi Adam, I gave these a try last weekend. Half way through making them I realized that I didn’t have eggs, so I ended up just eating the butter, coco, condensed milk, and sugar with a spoon. 10/10 would recommend to a friend.
Could’ve just gone and bought some eggs but ok
Hi Adam, I gave these a try last weekend. Half way through making them I realized I only had coco powder, so I just ended up snorting all my coco powder and dying. 10/10 would recommend to a friend
@@quicknips_ what the fuck lol
@@wasteman3259 in some places in the US U cant just go and buy eggs, U have to drive for 15min each way
sounds yummy
Hey, that shot at the beginning where you placed the can of condensed milk into the space you took the brownie out of was cool!
adam: * uses tiny whisk *
babish: *heavy breathing*
I WAS LITERALLY GONNA COMMENT THE SAME THING XDD
I've made this recipe about a dozen times since this video has dropped. The corners and edges will make you shit your pants it's so good. Also once I bought the molasses and started adding some in there, it's a game changing brownie.
Any tips?
you make the chewy ones or the cakey ones
@@christellecastillo9919 Make with cannabutter. Make with a minimum of 3.5G pot per stick of butter or per batch of brownies. Dose at 32 squares per batch. go to the moon whilst in your yard. Enjoy.
FINALLY I'VE BEEN DOING THIS MY WHOLE LIFE FINALLY SOMEONE MADE A VID ABOUT IT
nice
same
@Simply Maplee stop
Go home or I'll tell the Nerevarine.
@Simply Maplee don't spam self promotion. No one likes that
If anyone is wondering:
Total calories from Adam's recipe: 4345
Calories per brownie (assuming we are cutting in the same way): 483
You scared me until I saw the "Per brownie" bit
Amazing. Just amaaaaazziiiing. I made double the recipe because I only have an 9x13in pan. I made the cake version but instead of 2 eggs, I used 1 XL egg with 1 egg yolk. I used both semi sweet and white chocolate chips, stirred in and sprinkle on top before baking. So fudgy, with a beautiful skin. The edges are the best. I gave some to my in laws, pretty sure I earned some brownie points here hehe.
ETA: baked them 47min for double the recipe, but my oven is old so if you double the recipe I would check them at 42min mark. I also measured my dry ingredient with a scale. Using cups to measure flour, cocoa powder and powdered sugar in a brownie recipe is not a gamble I would risk.
Thank you so much for telling measurements in grams as well. As an expat living abroad for a long while now I have switched and greatly appreciate it!
The ad transition are so clean, no one talk about it anymore.
I tried this recipe and it is delicious! I didn’t have powdered sugar so i used 1/2 cup cane sugar 1/2 cup brown sugar and i still got a nice brownie skin. The flavour the caramelized butter gives it is unreal!!
I never knew that this brownie series would benefit me in such ways...
I'll try this out, been expecting this video ever since you interviewed Harvard about brownie skin.
How was it? I kinda want to try this at home.
@@dvorak826 I just put my second batch in the oven and they are absolutely worth it. I don't even love brownies all that much usually but these are amazing. Do it
@@dvorak826 they’re amazing
Tried this tonight and it was an absolute success! Lots of repeat costumers and I made it gooey just the way I like it.
Usually it's very hard to find gooey brownies since they're usually premade and dry out by the time you eat them.
This is my go-to recipe from now on, thanks Adam!
Adam: mentions "tiny whisk"
Babish: "Am I a joke to you?"
Also the mention of espresso powder.
Sigh, now I want a Ragusea/Babish collab.
This is literally the brownie I DREAM of. (Yes, I dream of brownies!) Perfect texture, wonderfully chocolatey, sweetness is just right for my taste. I did add a good pinch of Maldon salt to the top before baking, but I add that to just about everything I bake.
THANK YOU FOR THIS RECIPE!
damn hell yes!! I'll add pink salt to the top of my next batch thank you for this little nugget info
Just made this recipe (thin chewy version) and I must say, this is not like any other brownie recipe I've ever tried.
I've made some alterations and few things didn't go well:
- I'm using salted dutch butter in a can (they're more buttery) and I still added 1/4 tsp of table salt bcs of the sugar in this recipe. It turned out great and not salty at all.
- This was the first time I've made brown butter. I thought I burned the butter since it took me long to shift the cocoa in (next time I'll be sure to shift all ingredients beforehand). I added 1 tsp of instant coffee powder (not espresso) and after it smelled like toasty caramel. Happy to tell you that it wasn't burnt at all.
- Since I don't have good quality vanilla extract and molasses, I didn't put them and swab it with 5 drops of peppermint extract. I love them so it's a nice refreshing touch.
- I mistook flour and sugar so I added flour in first (hey, they have the same color don't judge) and proceeded to add sugar and other ingredients. Since it came out well I can say this recipe is pretty forgiving.
- I only got 23.5cm and 8 inch pan, and I used the former since I don't want it to bake longer. It came out pretty thin but I'm not complaining.
- I used the metric measurement and didn't change any of them. For me, it's sweet, but just right (I've tasted more recipes that were too overly sweet). It's not chocolatey tho, more like caramel-y. If I break it apart I can see thin strings of caramel forming which is cool.
- The consistency of this brownie is an interesting one. You can mush it together like a playdough. It's wet, doesn't have any dry part at all. It got papery top but mine didn't show up as prominent (I blame the not-so-authentic condensed milk I got, next time I'll deff try to make my own).
Overall, would deff try this again with reduced sugar and more cocoa powder. Yes I used Van Houten dutch cocoa powder, but I think it can use more of it.
Thanks Adam! Really appreciate your in-depth instruction and experiment :)
HOLY LORDY THAT'S CHEWY!!! I just made these. Adam has delivered on his promise.
For all those Canadians out there, our cans of condensed milk are 300g... That's fine. No need to break open the next can to make it up. Turned out just fine. I put a little bit more powdered sugar, but pretty sure I didn't need to. Also: sift the powered sugar. I thought the clumps would all just dissolve... They mostly did, but make your life easier.
Thanks Adam!
I didn't have a 9"/23cm square pan, but a couple of round pans. One of them (ø: 10"/26cm) has the almost exactly same area as the square pan so I was happy I didn't have to recalculate the ratios in the recipe to achieve the same thickness. Just a heads up to anyone frustrated they don't have the correct pan size! :)
Ah great! I actually also only have one like this and I just try it out if it wokrs.
After many, many batches of this thing, I have to say that it got me many praises from many people.
What I've done above things mentioned in the recipe is:
- addition of instant coffee or chilly peppers
- always some good dusting of Maldon salt crystals on top!
Made these yesterday. Turned out amazingly, exactly like in the video and I followed step for step. Mine turned out a bit thicker because my brownie pan is slightly smaller, but they still retained their chewy consistency. I was worried that my powdered sugar was a bit clumpy - I could still see specs of undissolved powdered sugar, but still got the flakey top layer. When I do this again I'll likely sift the sugar so it incorporates more easily. Awesome recipe
I made this for my family yesterday and they were delicious!!!
Chewy, soft, tasty and a bit moisty
Best brownie recipe I've ever used
We made some and they came out fantastic!!! Thank you. We used the Cakey version and added less cocoa powder 1/4 cup, about 1/4 tsp expresso powder and added the chocolate chips 1 cup.
I have FINALLY found my Ultimate Brownie Recipe and I am 70 yrs old. So I suggest all you young whipper snappers to hold tight to this cuz there are too many fawlty recipes out there.
Boy Adam you just jump right in to the recipe don't ya? No elevator muzak, no cheesy stock pics, very nice....
This is my tenth brownie recipe. I don't understand how people say chewy and it's just raw fudgy texture. This one is perfect. FINALLY! Thanks so much.
I tried this recipe, added expresso powder and white chocolate chips, and it was insanely good!!! They were gone in a single day and my family isn't known for eating sweets, but everyone loved these! Can't recomend it enough and I'm sure I'll make more of these in the future, thank you Adam!!
Brownies looked incredible and I'm really tempted to try making these, but seeing the amount of sugar that is actually used in the the baking process for desserts is always a bit off-putting :/
I usually am the same but its 9 portions and these are so rich you wouldn't want more than one a day
anything storebought is gonna use a horrifyingly larger amount of sugar than anything you make at home. this goes even for stuff that shouldn't have sugar in it in the first place.
Agreed. I was going to try this recipe but it’s soooo much sugar. This recipe is especially egregious tb
@@1TieDye1 You can always just decrease the sugar amount to your liking. The only thing that could maybe be worse is the top, maybe it wouldn’t be as good as if you used all of it.
Making this recipe again reminded me of the best reason to use weight vs customary measures, it's so much easier to scale. In Canada our cans of sweetened condensed milk are smaller(300vs 400 in the states) and it's much easier to take 3/4 of 50g vs 1/2cup
0:53 the tiny whisk is starting to spread
The legends says if you make a pentagram with tiny whisks, Andrew will appear in your kitchen!
@Simply Maplee no
omg i made the cakey version and they are chewy yet soft THE CORNERS ARE SO GOOD and they have like kinda hints that remind me of toffee from the condensed milk and the brown butter omg u need these in ur life
I made this with some slight modifications, as my partner is gluten free and she loves brownies. I subbed the all purpose flour directly with almond flour, that's it, and they came out chewy, delicious and absolutely perfectly. I cannot recommend these enough!!!
Is she gluten free by choice or she has the disease that doesn't let her eat it?
made them with king arthur’s measure for measure gf flour and they were amazing. probably a more analogous texture to the original than with almond flour, but i do like almond flour in my baked goods too.
Buddy. I’ve made these like 10 separate times and they are AMAZING. The texture is 100% perfect. I made a few tweaks: my wife likes the sweeter things in life so I went with regular cocoa powder and an extra 10 grams of sugar. I also left out the molasses since I didn’t have it the first time. Lastly, I swapped the vanilla for orange extract. 2 tsp like the vanilla works just fine.
This is my holy grail brownie recipe. The one I have been searching for my whole life. Thank you!
Made the thin chewy version on a whim, don't think I truly browned the butter but it was still a really delicious brownie! Very choclatey, even without adding in more chocolate chips. For my oven, it ended up taking exactly 30 minutes to get that slightly fudgy, more chewy point in Adam's video.
Next time I make it I'll try being a bit less shy with browning the butter, and add some flaky salt on top like some other commenters have said.
Another good tip on how to get baking paper to stay in pans is to crump it up and then uncrumple it and put it into the pan. As the crumpling helps it stay in the pan.
Don't listen to the comments suggesting that you reduce the sugar. Tried it both ways and this exact recipe is way better
Me, three days ago: "Man, I can't believe Adam Ragusea is doing a two-part special for brownies!"
Me, today: "Man, I can't believe Adam Ragusea is doing a three-part special for brownies!"
Currently baking these. I left out the molasses because it’s on the top shelf of my cabinet and I didn’t feel like climbing on the counter. I’m hoping they still come out delicious.
I made these with and without espresso powder, I recommend the espresso powder. It just brings out the chocolate flavours so much more. But It also is better if you let it toast for a second with the cocoa powder
@Gavin In a day. I used my family as lab rats lol.
@Gavin haha, I bake and cook a lot for my family and I'm sure I'm going to give them diabetes. I don't think I'll be the favourite then.
How did it go? I’m looking to try this during the weekend or after.
@@dvorak826 They are really good, both with and without the espresso powder. I say definitely make these.
Hey did you use instant espresso powder or actually espresso beans grounded up? I also wanna do an espresso version, but I only have the ground espresso coffee beans. So not sure if it's gonna work or be too strong and one has to bite into pieces of beans haha
So, about the recipe. I've made these and I have few thoughts. On chewy / cakey scale they are extremely chewy, I mean they almost more like a candy than a cake. It's pretty sweet, but if you use cocoa powder plus dark chocolate (I melted the chocolate into the batter) it is well balanced. Yeah, and they are very, very rich. Pretty amazing, if you're into that.
The recipe looks very yummy, but in case you are curious how many calories in there, I made a program for quick calculation and the whole brownie turned out 3780 divided by 9pcs its 420 cal. per piece.
For me these had nearly the exact flavor and chewiness as eating a Tootsie roll! Took me forever to place what the sensation + flavor reminded me of. I did use bread flower + bake a little longer trying to go for maximum chewiness which might have something to do with it
Sponsorship Transition Report:
Very smooth transition. Caught me off-guard. Comparing the consistency of the rich brownie batter to honey and thusly transitioning to the Honey sponsorship portion was simply a work of genius. Additionally, the Honey text falling from the pan with the brownie batter was the cherry on top. Again, wonderful work and deserving of praise.
Overall Rating:
10/10
It's been a while, but I finally made it! I did the thin version. Since I didn't have powdered sugar nor molasses, I used some regular sugar and some brown sugar. It still developed quite a nice papper-like surface, tho! As someone already mentioned, it's kind of a meeting between a regular brownie and a brigadeiro. Absolutely great!
I’ve been making these since this video came out and I can’t look at or eat other brownies without wishing they were these brownies 😂😂I don’t think I’ll ever try another recipe they’re like actually superior brownies lol
I have converted people with these brownies.
Awesome recipe Adam! Made them for my guests who came to my house , and they loved it so much !
made these brownies about a week ago... highly recommend this recipe. the condensed milk is an absolue game changer when it comes to chew brownies. at first i was worried the batter was too thick. for the next five days i had a big batch of straight up fudge brownies, didnt even need to prevent them from drying out...
I made these tonight, I had everything on hand. For anyone wondering, these taste like homemade lil Debbie cosmic brownies. If you dig that texture but want a less artificial taste, these are your jam. Too sweet and not enough cocoa for me
I made them too and I also thought they were just a teeny bit too sweet for me. I think I’m gonna try using Hershey’s special Dark cocoa powder next time, and adding a lil extra! And slightly less powdered sugar. But overall a really good recipe
For those who care, I tried these again using Hershey’s special dark cocoa instead of regular cocoa. And they were incredible! not too sweet!
I agree. They're not bad, I'm sure some people will love them, but it's not for me. I'll stick with the recipe I've been using prior to trying this one.
Can I replace the egg with yogurt for eggless version?
@@Nicole-dz7sz hey, would u mind sharing ur recipe?
I always appreciate that smoothness in the script when transitioning to the sponsor.
Replaced the condensed milk with dulce de leche. Gave it the same caramely punch of the molasses and didn't change the texture. My family loved this recipe!
That sounds good
Even his thicc and cakey version honestly looks like a lot of fudgy brownies out there lol (which is a good thing of course).
Glad I have something to look forward too when I get home from work
I made these last weekend and they were both amazing! I prefer the cakey over the chewy, but my mother likes the chewy more. I love that the recipe is basicly the same. I was on a mission for the best brownie recipe and i have to say, this one is the best i have ever made. I made countless over the last month. So congratulations for being the winner! And thank you very much for the recipe! It's a godly one.❤
Awesome recipe, brownies came out fudgy and nicely chewy, however the sweetness for me at least is a little much, so unless you're a big fan of sugar, I would recommend lowering the amount of sugar somehow
I think these were awesome but yes a little too sweet. I’m gonna try a little more cocoa , and use Hershey’s special dark cocoa powder instead. And a little less powdered sugar. I think I may also chop up a really dark chocolate bar, or use very dark chocolate chips, and add them to the batter
Well now I've got something new to try yet again! Thanks, Adam.
This recipe can also be turned into kickass butterscotch blondies - just omit the cocoa and add 50g more flour. If you are a member of the brown butter cult (as I am) they're amazing.
"tiny whisk is extremely useful..."
**Babish has entered the chat**
You can never go wrong with adding coffee to a chocolate flavored dish. Slightly coffee flavored chocolate is like chocolate on crack. Instant coffee is the MSG of chocolate dishes.
true!
Tried this and 2 things:
1. Most of hose lumps are absolutely powdered sugar. Although I don't think sifting to remove the lumps would make any appreciable difference.
2. They are ABSOLUTELY chewy, to the point they remind me a bit of those super fake tasting brownies with chalky sprinkles we'd get sometimes in grade school. But these actually taste really good! Especially with like a teaspoon of instant coffee crystals!
Ad 1 - I also think it's sugar not butter. I see it after adding sugar.
I'm on the baking stage of these and goddamn it old man Ragusea, you got me licking spoons like they owe me money. God DAMN.
These shits got a grown-ass man moaning shirtless in his kitchen. TRY THEM.
@@flmalegre LOL
0:54
"Oh a tiny whisk is extremely useful for this"
Binging with Babish: _YOU CALLED??_
I was having problems getting the skin. After I watched your brownie skin videos I rearranged your ingredients and had success.
In a bowl combine sweetened milk, egg yolk, vanilla, molasses and powdered sugar. Set aside to fully dissolve sugar.
In a pan, melt butter. Remove from heat and add cocoa. Mix. Add flour and salt. Mix.
Pour pan into bowl and mix all ingredients. It won't be as thick as original recipe. That is ok. Cook per original recipe.
Great recipe! Thank you for providing this!