Straightforward, easy to watch, but really informative - more of this kind of content!

If it's cakey, it's not a brownie, it's a cake

i'm so invested in this type of video wtf can we have more of these? maybe a cookie, cake, pizza, etc!

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

The white chocolate brownies looked disgusting

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)

Thank you now i know why my brownie never have crackly top

ok but can we talk about the peanut butter brownies?

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.

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!

The Brownie with white chocolate is called "blondie" 😃🤣

These are the best videos ever! I love seeing how different ingredients and varying amounts of ingredients effect the final product when baking.

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

Doubling the chocolate looked the best to me, I like brownies that are dense and dark in the middle, with that chewy stickiness.

That peanut butter brownie is my kind of brownie, looks so good

Why does this give me tasty vibes???

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!

They should post the original recipe so that others can achieve the 'ideal' one as well.

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 so needed this literally at this exact moment after screwing up brownies & cookies with substitutes.

The peanut butter one looks so GOOD!!!

What I got from this is Chrissy’s recipe is really just perfect. 😆

Interesting! Love it,

We need more of these

love these videos

This was so satisfying

Thank you KZfaq for reccomanding this at 3 AM,Now I Have No Food Remaining on my Freeze.Maybe my Freeze is happy now :)

Loved this

Mad props to whoever wrote this script, the adjectives are on point!

this is such a perfect video.

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

Love your polish!

Thank you this was therapy

The white chocolate one looks really good

Absolutely cool

the corner pieces are the best nil

love this series, cant wait for the next videos!!

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 :)

bro the effort it takes just to film this...

You should try with steamer and googling "brownies kukus" recipes.

Just wondering, in the final comparison there are 2 labeled less flour. Which one should be the one with more flour ?

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!

Wait why is "less flour" both fudgy and cakey at the end?

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

Very nice 👍

Always add extra melted chocolate and chocolate chips it’s great!

Amazing voice, like an audio book, I looked foreword to her pronounciation pf certain words.

Definitely going to try swapping out the egg for peanut butter in some vegan brownies.

This id incredible,! Can you do do a cookie version

me: time to revise business insider: lets pop up on his home page

where's the original recipe?

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

Yum!

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

That original brownie looks pretty cakey

Would love to see people's favourite while also including their preference for cakey or fudgy

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!

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.

I like the thick brownies that I can dip in 🥛

My variant will be adding peanut butter, fewer eggs, brown sugar and 2x chocolate 😋

Oh my lord that peanut butter brownie !!!!!

Yummy

Should I be taking notes?

this was exactly the content I needed today!

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.

Any replacement for eggs

5:53 why there are 2 less flour?

Wow very yummy recipe ❤️thanks for sharing ❤️brownie looks very soft ❤️stay connected ❤️

Yup i want to try them all :)))

🥺❤️✨ Loved it!

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”

Can someone please post the recipe. They didn't put it in the description box

I like using 1 egg and a yolk with 2x chocolate..heaveenn

Cool

Fantastic

Want the substitute with protein powder!

i have the old version saved and downloaded so I will see what is different

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.

two with less flower looking different?

So what youre telling me is that i can substitute white chocolate for butter?

and now combine a few of them. extra cocoa powder and extra melted chips, some peanut butter, and extra eggs

This is a great video

So double chocolate, 3 eggs.and brown sugar will make my perfect brownie

I watched this with a food baby from eating a bunch of desserts and none of them looked appetizing 🥲

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: kzfaq.info/get/bejne/mNOqp8hpytyrpKc.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.

I have vegan apple sauce or flaxseeds

Are her nails holotaco or simplynaillogical brand of nail polish?

So thats why Zach's brownie was good

I wish I can be crazy like that

cakey brownie combo: more sugar more flour more choco (melted+ cocoa)

Y’all I’m not eating sugar for all of January, this is self torture

So, use pb and brown sugar, eh?

Buy a box of unsweetened Bakers Chocolate and use that recipe

My problem is: the pan. I only have wide ones and my brownies end up really thin.....Sad.

How can something be cakey and dense at the same time

wow i didn’t know i needed to watch this until i saw this on my feed😳

I was hoping they have the weed one