The Best Brownies You’ll Ever Eat

The Best Brownies You’ll Ever Eat

– [Claire] We always say this, I know, but these are actually the best brownies you’re ever going to have. They’re gooey, they’re
chocolatey, they’re fudgy. Oh, they live up to every expectation you think a brownie should be. (lively music) We took all the tips and the
tricks from the internet, from our old gramma’s recipes, from places we’d worked, to find the best recipe that we could. Throw out every other recipe
that you have for brownies. This is the one you will use going forward for the rest of your life. (lively music) I’m not trying to toot our own horn, but beep beep, you know. (lively music) All right, guys, as always, prep your tin. You know what to do, butter and parchment. So the first cooking job
that I ever had was working for a pastry chef and he made
these incredible brownies. When you start working in kitchens, they always say write down the recipes ’cause you’re gonna forget them later. And of course, I did not do that, but there are a few things that I remember from his recipe that I really wanted to incorporate into our brownie recipe. Obviously, good brownies
need good chocolate, and the chocolate bar you
wanna use is dealer’s choice. You can go for something really mellow like a milk chocolate bar
or go into something really, really dark, like an 80% dark chocolate would work really well in here. We’re gonna double up on
the chocolate so we’re gonna use cocoa powder as well. Because we wanted a really
rich, dark flavor and color, we went with the dutch processed. You can use regular cocoa powder here, but we’re always looking
for that intense flavor, that intense color. The one on the left used
regular cocoa powder. It’s kind of drier on
top and almost too dense and fudgy on the bottom. We’re adding a little
bit of cocoa powder here. We’re gonna add even more later. Espresso powder just
does a really great job of enhancing any chocolate
flavor in a recipe. If you’re worried about the caffeine, you can get a decaf powder as well. It’s not gonna taste
like coffee or espresso, it’s really just another flavor enhancer. When we add the hot, melted
butter to the chocolate, cocoa powder and espresso powder, it’s gonna help melt
everything down and dissolve, which is gonna help keep our brownies really fudgy later on. (lively music) Sugars, we have granulated
sugar, and then when deciding between light brown and dark brown, the real difference
here is that dark brown has more molasses, ergo more flavor. I don’t even know what ergo means. Again, just wanted to knock your socks off with the flavor here and dark brown was the right one for the job. And we’re also gonna add a bit of salt as it brings out the
flavor in any baked good. (lively music) So we’re gonna have six eggs. Always crack your eggs
into a separate bowl in case you get any shell. Best way to remedy that
is to use the egg shell. It breaks the surface tension
and is the easiest way to get eggshell out of your eggs. You can start by adding
one egg to the sugar just so you don’t make a huge mess. Once you get it going though,
you can add the rest of ’em, no big deal. You don’t have to be super
careful like you would for a cake for instance. So working for that pastry chef, one thing that he did with
his brownies is he would beat the living crap out of the
eggs and sugar and really, really incorporate tons of air, so much so that it would look like a super thick pancake batter almost. This is what happens when you
don’t beat the sugar and eggs, kind of just falls really flat, right. The great thing about beating
the eggs and the sugar is you create a really solid foundation and you don’t have to
use a chemical leavener. Then you’re gonna pour
in that beautiful ganache that we made. Oh my God. Actually, when we were shooting this, there is a crowd of
people around us ’cause we couldn’t get over how
insanely delicious this looked. Oh God, I just, I can’t
believed we baked these. Honestly, I could’ve just
eaten the batter myself. (lively music) I’m really upset that America can’t get on the metric system, but like fine. If we’re gonna use cups,
always scoop and level, to make sure we have the
right amount of flour. If you just take the cup
straight into the flour, it’s gonna be denser
than you need it to be. And you’re going to sift the
flour and the cocoa powder into the mixture to make
sure we have no lumps and just make sure that we’re really quickly incorporating it
into the rest of the batter. (lively music) And fold. Because we beat all that
air in with the eggs, we don’t wanna totally deflate that, so just get the dry
ingredients incorporated as quickly as you can. (lively music) Pour the completed batter
into your prepped tin, smooth it out to make sure
everything’s pretty level. (lively music) And into the oven it goes. So these are gonna rise quite a bit. After about 20 minutes,
we’re gonna take them out. This is my favorite tip
of the whole recipe. Take the brownies out and slam
them on your kitchen counter. It’s gonna crack the top as
well as evens out everything and you get a much more
consistent texture. These are the same recipe. The one on the left is not
whacked, right whacked. At this point, we’re also
going to add a bit of sea salt, optional but highly recommended. Adds a little salty bite,
sweet and salty, always good. With a lot of baked goods,
you’ll stick a toothpick in and no batter remains, then you’re good. It’s kind of not the
case with these brownies. You will have a good amount
of fudginess that comes out on the toothpick. Trust us, they’ve been in
there for like 45 minutes. They’re definitely cooked through. They’re just fudgy. When they do cool down, they
also will deflate quite a bit. It results in a really even
texture all throughout. Again, I can’t say fudgy enough. I don’t even like fudge,
little known thing about me, but these brownies are insane. I need to cut these nice. They need to be a good, perfect square. It’s so satisfying to see a perfectly cut batch of brownies, obviously. (lively music) Oh my gosh, a little tip too, is to clean your knife after each cut. You’ll see a little bit of
that fudginess comes off. They’re fudgy but they’re not dense. (lively music) And that is it. I mean, look at that texture. Look at it! This is like your go to brownie batter. It’s amazing as is, but you can also mix in
anything that you want, more chocolate chunks,
potato chips, pretzels. This is like a phenomenal
standard brownie recipe but feel free to go crazy
and mix in whatever you want. Making brownies from scratch, you know, there’s other options out
there that are easier, but it’s one of those
fundamental baked goods that doesn’t take a ton of technique, but they also go with
everything and every event. You know what I mean? Like you have a break up, brownies. Birthday, brownies. Like, they kind of work for anything. Just one of those feel good,
crowd pleasing deserts, that’s just always a win. Okay, that’s fine. I’m just gonna keep
talking and we’re leave it and it’s gonna be fine. – [Male] You’re funny, Claire. – [Claire] (laughing) Stop. – [Male] You’re so funny. – [Claire] You’re so funny. – [Male] You’re funny. – [Claire] Beep, beep. – [Male] You’re slacking. – [Claire] I guess. (camera clicking)


  1. notes to self

    Prep tin with butter and parchment

    8oz chopped chocolate
    1/4 cocoa powder
    1T espresso powder
    1.5c melted butter
    Stir all together into a smooth ganache

    2c gran sugar
    1/2c brown sugar
    2t Vanilla
    2t salt
    6 eggs
    Beat the living crap out of this for about 10 min. Pour into ganache. Stir together.

    1c ap flour
    1/2cCocoa powder
    Sift together into above mixture. Stir. Pour into prepared pan.

    Bake 350’f 20 min
    Slam on counter add flake sea salt
    Bake 25 more min
    Cool on wire rack
    Cut and serve

  2. What I love about these videos is that they’re really explanatory and it’s like someone’s talking to just you and giving good advice. Other videos demand you do the step and are really expressionless. I just finished macarons so this is my new baking project.

  3. Can you also make them vegan if you want to? I can't tolerate dairy. 🙁 I mean I love vegan stuff. It's so good and probably healthier for me too. ❤️❤️

  4. I do not understand this new obsession with pouring lots of salt onto sweet things. Minus the sea salt, that looked really good

  5. For some reasons,I don't really enjoy brownies and chocolate chip cookies.I prefer white chocolate than brown and black chocolate.😅😅

  6. America can u plz stop using the stupid cup system im comfused switch to metric plz so i dont need to convert every time im following a recipe lol

  7. I tried these but used only 4 eggs since i run out of them so my brownies turned out very hard.. the middle parts are ok, very chewy but you can eat them. But regarding the taste, its a 10/10 but they were very flat , not fluffy :/

  8. How the hell is everyone at Buzzfeed Tasty not over 500lbs?? Like seriously, what workouts do they do? And it's not like they are like normal weight, most of them are very very slim! Rie, Claire, Alvin, Alexis…

  9. So I did everything like you said and I took off my mixer blades before folding dry mix into wet and found some a half inch to 1 inch plastic looking things in the batter…… Please help what is it

  10. Ya’ll hate it when people make a video and doesn’t give a shit about foreign countries and use things that only their country are used to?

  11. I don't have any parchment paper. Is this a necessity? Can I make it with aluminum foil instead of the parchment or do I need to go get some parchment?

  12. Always looking for new wsys to make amazing brownies. I have a really good recipe but the method is different. Maybe I'll try these. I hate the metric system but I know it's more accurate for baking. If I see a recipe in metric, I move on.😄

  13. What size is the pan? And how do people cook in metric? Do they have to weigh everything? Or are there measuring cups in grams

  14. Can yaull stop putting salt on top of everything wtf americans consume enough hidden salt you dont need to add more salt!

  15. 2 ½ sticks unsalted butter, plus more, softened, for greasing
    8 oz good-quality semisweet chocolate, or bittersweet chocolate, 60-70% cacao, roughly chopped
    ¾ cup unsweetened dutch process cocoa powder, divided
    1 tablespoon espresso powder
    2 cups granulated sugar
    ½ cup dark brown sugar, packed
    2 teaspoons vanilla extract
    2 teaspoons kosher salt
    6 large eggs
    1 cup all-purpose flour
    flaky sea salt, for sprinkling

  16. GUYS! i made these yesterday and i have to say that they taste absolutely amazing! Yet i did use semi sweet chocolate with 43% cocoa… did not affect the recipe at all!

  17. I made these and gave them to my friends on Valentine’s Day and they loved it so much! Thank you for this recipe, they turned out absolutely amazing 😭❤️

  18. Coco power, chocolate, espresso powder, melted butter, (white, brown sugar, eggs). Mix flower and cocoa to smooth consistency.

  19. Anyone looking to make yummy fudgy eggless brownies, check out this video –

  20. 4:56 I kept mine for 45 mins. It was gooey and not done. I wasn't able to cut properly.. "trust us .. 45 mins.. they're definitely done." is misleading.

    Everything else is great!

  21. Is it best to use dark chocolate or milk chocolate in the absence of semi sweet chocolate (I don’t that’s available in the uk)

  22. Minus the flaky sea salt, these bad boys are in the oven with 12 minutes remaining. The batter was insane!!! Not cheap or quick, but fuck, nothing great comes easy.

  23. This really is the best brownie recipe. It is time consuming and expensive with all the butter and eggs, up a high recommendation

  24. Here’s the recipe….

  25. Hi team, great recipe tried it turned out to be amazing. Just one question can we put almond flour or wheat flour instead of all purpose flour as a substitute.?

  26. Hum hum hum hum hum hum hum hum uh Muhammadu uh. Uh uh Muhammadu uh Kuhn my uhm uhm hum uhm uhm uhm uhjm = this is what you get for saying uhm all time errors 🙂

  27. me- “STOP”
    dad-what the heck are you doing
    me -yelling stop at tasty because i know i am never going to make these but they look soo good

  28. Please please please tell us the next time to not use ground espresso powder, I didn’t know that and my brownies only taste like coffee…it’s really devastating because my visitors are coming in an hour, I don’t have spare chocolate for another batch and one of them despises coffee 😩

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