I love this video idea. Its almost like a weeknight, weekend, flex for guests/gatherings. Knowing how to cater your effort to your time available is golden.
@@BrianLagerstrom I tried the “best” brownie, but it didn’t come out as dark nor the same consistency. It was a mocha brown and it was like a chocolate mousse. I followed your instructions exactly. I’m just wondering what I could’ve done wrong. I used light brown sugar and maybe I whipped the batter a little too long? Idk. Any suggestions?
FINALLY someone who is also positive about the easier ones! Most people are always negative about the easy recipes and positive about the super complex ones
I just did the 'best' brownies and they are truly incredible, by far the best I've ever had. It's somehow fudgy but not dense, and the taste is so refined and rich, it really feels like something you'd get at a good restaurant, except they never do these kind of desserts.
im actually si happy it worked out for you! i want to give it a try but i cant bake for the life of me. i can cook, thats never an issue, but baking just doesnt work. wish me luck!
@@christophernahed3974you can do it! That's the beauty of Brian's videos. He tells you why you need to do things in order or technique. Sometimes it just takes a bit of practice, too.
I feel like cake brownies are worse the chocolate cake to me. I don’t know why but ever cake brownie I’ve ever eaten weirdly seems like but peanut oil or actually peanut in them when they don’t (I hate nuts in my desert). I never had that issue with chocolate cake, but it’s probably because my tastebuds are just weird.
Yeah...cakey brownies ARE just chocolate cake for the most part...and that's why I like it. Because I don't like the texture of "fudgy" anything. It feels disgusting in my mouth.
3 recipes in under 15 minutes? Awesome. I love how you get straight to the point in your videos. I get frustrated with others who spend ten minutes waffling on about nowt (and I end up skipping ahead to the actual recipe). I like how you just crack on with it, and do the more personal\other info in Q&As or the community posts
My best brownie recipe is like a hybrid of all 3 of these. I do the one pot/one pan technique but I use brown sugar, extra cocoa, chocolate chunks, and espresso powder. I love the restaurant hints re. putting the pan in the fridge for a couple hours before baking. I'm going to try that. I will keep my prep to one pot/one cake pan though. That's not changing.
The shots at the beginning of each section with the ingredient list are both extremely helpful, and quite pretty the way you've arranged it. Awesome job
This is the video I've been waiting for! Btw, my son, an aspiring chef who's now apprenticing at a Spanish restaurant, made your brioche and it came out perfect. Perfect! On the first try. He's now a big fan and binge watches your videos. He will be doing your sour cream donuts over the weekend. I can't wait! Thanks Bri, for making some of the best videos on UA-cam, and for being a truly excellent teacher.
Brian I honestly want to thank u from the bottom of my heart. I started watching your bread videos about 6 months ago. We are on our 3rd farmers market and gone tell u buddy I’m a flooring installer!! Yup not a cook or a baker actually never wanted anything to do with it. But here we are with my wife baking bread. My friend your influence on here is very underestimated. Many 🙏. Your bread is next level and so are u! Hope to send u a few pics. Everything is because of u. Think of the influence u have. Wow.
made this recipe for the first time, and used the "Best" version. Made the batter yesterday and cooked the mix this morning at nine. Brownies have been in the fridge for twelve hours. Did I make brownies or fudge? Can't tell. Oner of the most intensely chocolate item I ever had. One of my favorite BL recipes which is saying a lot because I love everything from Brian that I've tried.
since i dont have a mixer i prepared the best version by hand whisking. i can not feel my arm anymore but it was worth it since these literally cured my depression, ive never had better brownies than these
Ok you were NOT joking about the fudge level. I made the 3rd one (added walnuts to the topping) and holy moly, they were pure fudge. The flavor really develops the longer they stay in the fridge!
This is a really helpful format. Seeing the differences and hearing your reasons for various choices mean I feel really informed about making my own. And knowing that I can make a version that’s good with what’s already in my kitchen, as well as how to improve it by buying less common ingredients (in my kitchen at least) means I’m excited to try it out either spontaneously or with a bit a planning. Thanks for the video.
Made the 'better' version of these today only because I was feeling too impatient to make the 'best' ones. These were literally the best brownies I've ever tasted. Great work Bri🤙🤙
That's interesting, I like that channel also and I have made many of his recipes successfully but his brownie recipe hasn't been one of my favorites. Do you do anything differently? They come out well but they're not the best brownies I've ever made. I have at least six of his recipes on rotation at my house, I'm not sure why his brownies don't do it for me.
@@Kyarrix Nope I basically follow the recipe completely to a T. But same here, I make a number of his recipes! The blueberry muffin recipe was a failure for me. Idk if I did something wrong but I made it twice and it did NOT work out for me.
@@metalgamer9647 I mean they came out edible, they were brownies but they weren't fantastic. I'm a reasonably experienced baker, I don't think I made any mistakes. I made them again just to be sure and I got good brownies but they weren't terrific. I asked a different question above but I guess Brian hasn't checked back, I don't have buttermilk, have you ever used full fat unsweetened Greek yogurt as a substitute? The internet says that you can do that as long as you thin it out with a little bit of milk. Now that I've watched this video I really want brownies and I'm home with a fractured rib and it is 95° in Seattle I don't want to go out to the store!
@@Kyarrix I personally have never done that but I'm sure you could! You could also take like a cup of milk, and add a TBSP of vinegar to it, stir it and let it sit for a few minutes and you'll have buttermilk! Btw I use metric for baking, but I don't know the exact conversions foe the buttermilk "recipe"
Made the best version of this but could only fidn 60% cacao bars at my grocery store. Still turned out amazing, and the salt and chocolate chunks on top really do bring it to another level. Thanks Brian!
I think of myself as a Brownie connoisseur. I’ve probably made a million brownies. I can’t wait to make these…I’ll go straight for the Best! 😁🥰. Thank you Brian!
@@peoplepeople21 my favorite so far is from Sugar and Charm. It’s called (The best Brownie with chocolate frosting.). They are to die for! 😍. Knowing Brian, I have a feeling his are going to be even better! It will be a bit before I can make them. I’m having a new kitchen floor installed at the moment.
@@peoplepeople21 well I love cafe delites recipe "best fudgiest brownies", she got her UA-cam channel, and as much controversy it can be I love Marcela Venâncio channel her "brownies de Nescau", which is made it hot chocolate instant mix powder.
We watch your cooking videos nightly. My 3 year old LOVES you. He turned off cartoons the other day and said “I want to watch Brian.” Every time he eats he says “Let’s eat this thing!” 😂 I hope this means he’s going to grow up to be a chef one day. He helped me make the better brownies and they were SO good!! Can’t wait to try the Best version, I love salty with my sweet! Thank you Brian!
Great video! I tried making the third option, the best, of course. Now, I did skip keeping it in the fridge pre- and post-baking, but still turned out awesome! The burnt butter adds an amazing flavor nuance and the brownie is so fudgy and chocolate-y, absolute heaven. If I ever muster enough patience, I'll try and see what happens with keeping it in the fridge. Thanks a lot! I'll be following this recipe from now on, it's totally worth the effort!
Oh my goodness, cheesecake and brownies are my guilty pleasures and you've now covered both. Made the cheesecake twice already, and these are definitely next! All three were droolworthy, but I'll go top tier! Another great vid, thanks Bri!
I’ve made cheesecake brownies. If you love both that much i can on,y imagine your reaction to cheesecake brownies. Especially the ones i made this past thanksgiving
Finally tried the best version, albeit with some adjustments: subbed 50g buttermilk with 40g sour cream (buttermilk is not easy to get where I'm at), olive oil with canola oil (I often use canola to make moist chocolate cakes, and prefer its much more neutral profile), and added approximately 75g of chopped chocolate bars into the batter at the end instead of just leaving it at the top. 70% Lindt Dark chocolate and Hershey's Special Dark 100% Cacao Dutch Processed Powder was used throughout. Resultant batter was maybe 50% thicker than what is seen in the video. Batter cured for 24H; baked brownie cured for another 12H before serving. Result was pretty amazing, it's extremely fudgy but still has a good bite; not cakey at all. I've made the 100H brownie by Alvin Zhou before and this is almost like that but this has an even better texture right off the bat (the 100H can be a lot more denser almost like a chocolate bar if not warmed up), and I prefer this recipe a lot more as it's a lot more straightforward and shorter a time required to prepare. I have notes: 1) As some other commenters note, this is quite an adult brownie, because of its dark chocolate flavour profile; it is sweet, but not in a way that typical store-bought brownies are. 2) This is insanely rich; I had initially planned to serve it as a W50xL50mmxH25 (4sq inch) portion for a Christmas lunch, but during taste test, it was deemed too rich a commitment for a single serving. So instead we cut it further into a perfect bite of only 25x25x25mm (an inch cube), most people had more servings throughout lunch, but would not eat that many at a single go. 3) Think a bit more coffee is acceptable, will try another half more of the recommended quantity in my next batch. This is now my go-to recipe for fudgy brownie. Tks for the recipe! Highly recommended.
Made the best version today. 1 with milk chocolate and 1 with dark chocolate. Turned out amazing. Gone down an absolute treat with friends and family. Thank you for putting this very informative video up.
Just to add. Milk choc were in the fridge for 3 hours after baking and cooling. Centre was gooey and super soft. Dark choc were refrigerated for 24 hours and the centre is fudgy and decadent. Only thing I didn't do from your recipe was to add the salt flakes. I was unsure, see I like my sweet sweet and my savoury savoury. That said I will give it a go on the next batch.
man this looks so good, I wish I could get baking chocolate in my area of the country. You didn't disappoint with the mouthful of cocoa. That's always my fav.
What country/area of the country? In the US Pretty much every (chain) supermarket I’ve been in, even lower tier ones in the middle of nowhere (I know because I go looking for chocolate for s’mores on roadtrips), has had them. Certainly your local Safeway/Giant/Publix and probably Walmart (I’ve been in all of them) will have it. If not, Amazon exists.
@@richardparadox163 Thanks for being helpful! It was a joke because I said the same thing about lobster in the last video and some people gave me a hard time about it.
I love this video and Brian! I laughed when you tasted the cocoa powder! And now I can't wait to make each one of these Brownie recipes! Thanks Bri! You are the BEST!
You've got me missing my cousins brownies. Idk how she does it, but she makes the absolute best fudge brownies. They are hands down the most addictive thing I've ever eaten
The best brownies I’ve ever had are Ina Garten’s Outrageous Brownies. I adjust her recipe a little by adding an extra half tablespoon of espresso powder and instead of melting semi sweet and 70% cacao chocolate with the butter I use Guittard’s Milk chocolate and the 70% cacao and in the end when you mix in more semi sweet, again I use the milk chocolate but I use 3/4 milk chocolate and 1/4 of the 70% cacao. I just made them tonight for my kids class tomorrow but next time I will use your idea of sprinkling chocolate and flaky salt on the top. That sounds divine!!
I’ve always used a double boiler for the chocolate then mounted the butter. Good idea to do the other way! I make an amaretto walnut brownie but these look absolutely epic! May need to integrate some of these techniques!
A foolproof method I found for perfect fudgy brownies every time is to check the internal brownie temperature using a cooking thermometer. Fudgy: Remove the brownies from the oven at 74°C (165°F) Chewy: Remove the brownies from the oven at 87°C (188°F) Cakey: Remove the brownies from the oven at 99°C (210°F)
Experienced baker here. Made the top shelf version. Only sub was MCT oil for olive. Two things: 1) I'm a fan of using instant coffee to boost chocolatiness, but 5 grams seemed a little heavy. I used some fancy third-wave shit, and cut it to 3.5 grams. Any more, and I think we'd be looking at something closer to Fudgy *Mocha* Brownies. YMMV, depending on what kind of instant you're using etc. 2) They're not super sweet, which is fine, but given the richness of these brownies, they end up seeming a little unbalanced as a result. I'm serving these w/ stabilized whipped cream to compensate. Cheers
Update: it was fantastic! My stepdad needs a root canal and he ate extra brownies. Taking the risk of pain for another bite DEFINITELY gives this brownie credibility.
I made these last night and tried them this morning and I’ve got to say, these are the best brownies I’ve ever had! I did the best version and I’m really glad I went through the extra effort. Thank you so much for this amazing recipe!!
Brownies are my go-to for when I need to bring something to a potluck or other event. They're stupidly easy to make from scratch and they impress people far out of proportion to the effort you put in to make them.
I just tried the "best" recipe. They're incredibly fudgy, without being dense. They're also incredibly bitter! This recipe is definitely a keeper, but next time I will be dialing down the bitterness just a bit. Thanks for the great recipe, Brian.
2 tips, add miso to the batter instead of salt on the top. Second reduce flour by 1/3 and beat the eggs with just a pinch of xantan gum, leads to a even fudgier product that doesnt fall apart. Solid video 👌
Enjoyed this format, enjoyed the new by-hand camera work! Would love to see this on all the other baking basics: Cheesecake, Choc cake, Choc chip cookies. Also Adam Ragusea has a video out on brownies that claims that the glossy top from box mix brownies is replicable with powdered sugar. Never tried it but I think if you miss that element with homemade brownies its worth checking out.
8:52 for the record, instant coffee and nespresso pods are not the same thing. Nespresso is ground up coffee beans whereas instant coffee is dehydrated regular coffee. In other words one is the thing you run hot water _through_ and the other is the _result of_ running hot water through ground coffee
Love this video Yummm,looks so so delicious I have a small food business will be using your amazing recipe Thank you for sharing.Hello from South Africa God bless
So happy that I found this channel. It’s so well explained, entertaining and beautiful recipes. Not to forget the main actor who does a great job. Thanks for that and greetings from Germany
A really good Option to get a more cracky top which caramalizes is to use powdered sugar instead of normal white sugar :). I also use the same trick as Alvin to instandly put the brownie in the fridge if it comes out of the oven because thats traps the steam and make them more fudgy.
I've made the best version on Friday and just tried it today. I've added 115 gr of milk chocolate and 110 gr of dark 72%, both callebaut. The brownie is definitely for adult taste buds, even tho I added half milk chocolate, it is not nearly sweet enough for my taste.
I had the same issue, it was downright bitter. I topped it with milk chocolate, because the batter was so bitter, but that still couldn't save them. I also found them too salty. Just a very unbalanced brownie, unfortunately.
The best version was a quick reject from the family. It was too bitter/dark chocolate tasting and not enough sweetness even though I used a mix of semi-sweet and dark chocolcate (72% cacao) with about a 7:3 ratio and used semi-sweet chocolate morsels for the topping. I guess it's probably suitable for a high end boutique pastry place. I like it but can only eat a small amount due to the intense dark chocolate flavor (perhaps from the coffee). How about a more kid palette friendly version Bri? Oh BTW, I weighed all the ingredients.
I ran into the same issue. The whole family was excited... I did a gram-perfect mise en place before inviting the kids to come help, so I know I didn't miss an ingredient. They basically tasted like moist cocoa powder. Big disappointment. They also took about twice the time to cook... no clue what's up with that, other than maybe them being significantly thicker in my 8x8 than they were in your video. Are we sure the text recipe is right?
@@RandieselDad I think the conversion from cups to grams is wrong for the brown sugar. 1 cup of brown sugar should be about 210g, not 100g as printed. I just made them as printed and they are not good, but I can see where increasing the sugar content would change that. It would be closer to another fudgey brownie recipe I've made which is quite good. In the video he gives the 100g measurement in voice over as opposed to the volumetric measurement, but... I don't know - doesn't work for me.
For those who tried the 'Good' one. Did any of you also have that the oil/fat/? started to separate before putting it in the oven? I followed the steps exactly but I didn't bother putting it in the oven :(
tldr; Add one more egg (or even just egg yolk) when this happens. Long story: Yes! I observed the same problem (fat was separating before putting the whole thing into the oven). I believe it is a symptom of: too much fat added or not enough emulsifier for the fats to merge together. Here we have, in general, two kinds of fat: one from the chocolate and one from butter. We need something to "glue" them together and basically this is what eggs do (yolks to be precise). Going further an indirect reason might be a variation in fat content in the ingredients and the size of eggs (Brian mentioned large in terms of the US standards). So basically it is a balancing act between all of those. To the practical side: I fixed mine by mixing in one more egg. It came together and in the end came out fine when baked (moist inside, slightly gooey which I believe was the goal here). I also had trouble to dissolve given amount of sugar in the batter even when heated slightly more to accelerate the process. This, I believe, was not enough water to "pick up" the sugar, as water seems to be the only agent here that sugar dissolves in. Again water comes from eggs and butter, which is another sign that proportion of those ingredients were a little bit off IMHO for our ingredients. In the end I believe there is no good solution here in terms of giving the recipe other than "troubleshooting" steps when particular things happen with the batter. EDIT: One more reason I can think of is I can see this particular chocolate (GHIRARDELLI Premium 70% baking chocolate) that is used contains soy lecithin which itself is emulsifier and that might as well help to hold everything together in the end result. I used "plain" European (Swiss) 70% chocolate, which does not contain any added emulsifiers.
@@mortenhappy just tried making them before I saw this comment, and wished I had It looked like the “greasy mess” he showed in his video There’s always the next time
Yeah for me, there's nothing like that pop of chocolate chips in brownies fresh out the oven. But this is totally a different style and I would love to try it.
Just put the batter in the fridge and already waiting impatiently for the result tomorrow. Thanks Bri, for always putting out amazing content. Much love from Germany 🤗
Hmmm... I may have to try these using Stevia as I don't eat sugar in any form. Would have to look at the chocolate and read the ingredients. I am sure there is a work around to do the "best" but any of the three would do because you just do a great job with instructions, Brian! And the John Coltrane reference rocks ! Thanks! ✨✨✨✨✨✨✨✨✨✨✨✨👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
We made the best brownies this weekend and they were awful. The consistency was great, really restaurant quality, but they were bitter af. And the salt flakes on top were horribly salty. If anyone has suggestions, please let me know. We spent so much money and time and had to throw the entire batch away. Not even ice cream made it better. Very disappointed.
Only thing I can think of is you might be burning the butter during the browning process. Brian seems to take it pretty far, and I'd be a little scared to go that far myself, but I'm a baking noob. Maybe the chocolate you use as well? Edit: I haven't tried these recipes yet though so who knows 😂
I just had the same result. Did you make this with the volume measurements or weights? The weight given for brown sugar should be 210g, not 100g, to match up to the 1 cup measurement. So not sure what was intended there, but increasing the sugar would probably help the bitterness.
Perhaps I simply don't like rich dessertds anymore, but I made the 'Better' recipe and found it to be far, far too strong and rich. TBH I was about half-way done baking it when it suddenly started looking gross to me and I no longer wanted to try it. However, it wasn't just me, everyone else in my family that tried it also felt that it was too much.
👌 Very nice 3 in 1 video and the best part you always give us the recipes and method.Thank you so much for your content everything is such quality.May you be blessed Brrr✊🧡💚💙💜🤍🇿🇦
I am so confused. How does Brian not have 5 million subs? I've literally only noticed today that he has less than a million. What in the world?! Ahh well. It'll soon come. I just wanted to say thank you for all your effort and the brilliant explanations you have. The pacing of your videos is amazing. You seem like such a sweet dude as well. God bless! Take care and much love
The best brownies recipe i tried it today I used oil instead of butter and donot use a big amount of chocolate but still it was so yummy Btw i baked it in microwave Thankyou sooo much for the reciep
Exciting to see how your subs are taking off! You deserve it. Before your channel, I watched ATK, Jacques Pepin during the pandemic, and cooking shows I grew up with from KQED. Seems like the algorithm finally figured out your audience, which is awesome
I don’t know if you still read all the comments on your older videos, but you are one of two UA-cam chefs, whose recipes actually made me make them and for me, it was the best brownies which totally lived up to its name
I made the 'Best' brownies and my god, they were incredible. Rave reviews from my DnD group and my bf (who doesn't really like brownies but ate a third of the batch). I saw in other reviews that some people didn't like them due to bitterness. I used 100g of brown sugar and 75g of white sugar, with 70% chocolate, and they are definitely on the rich, chocolatey flavor side rather than sweet (but I think the sweetness is really well balanced with the flavor). These are more 'mature' brownies than others. If someone is looking for boxed brownie sweetness, I would recommend either adding a little more sugar or sticking with the boxed brownies (which are delicious too, so no shame).
I’m on a brownie kick right now after having this triple chocolate sea salt brownie that I ordered with a taco bowl from a local place for lunch today, which was one of the best brownies I’ve ever had. I really wanna try making some of the versions here sometime too, for some delicious comparison! Said brownie had just a touch of cinnamon in it, which made it that much better, too 👍
I tried the Good recipe today... I only had 105 grams of 100% cacao chocolate so I used that and subbed 1.5 cups brown sugar for the white sugar to add sweetness. I also added some brandy-soaked bing cherries and walnuts. It was awesome! I've never made brownies before and this is going to be a regular from now on
I love this video idea. Its almost like a weeknight, weekend, flex for guests/gatherings. Knowing how to cater your effort to your time available is golden.
Thanks for watching, hopefully a little something for everyone in here...The flexers and the weeknighters.
@@BrianLagerstrom could you please do blondies as well?
ua-cam.com/channels/B2ikBmnHk_ZZQwbFXm3oGQ.html
@@Miidi8787 great suggestion
@@BrianLagerstrom I tried the “best” brownie, but it didn’t come out as dark nor the same consistency. It was a mocha brown and it was like a chocolate mousse. I followed your instructions exactly. I’m just wondering what I could’ve done wrong.
I used light brown sugar and maybe I whipped the batter a little too long? Idk. Any suggestions?
FINALLY someone who is also positive about the easier ones! Most people are always negative about the easy recipes and positive about the super complex ones
I just did the 'best' brownies and they are truly incredible, by far the best I've ever had. It's somehow fudgy but not dense, and the taste is so refined and rich, it really feels like something you'd get at a good restaurant, except they never do these kind of desserts.
I love the experience of eating something so luxurious; definitely a keeper
im actually si happy it worked out for you! i want to give it a try but i cant bake for the life of me. i can cook, thats never an issue, but baking just doesnt work. wish me luck!
@@christophernahed3974you can do it! That's the beauty of Brian's videos. He tells you why you need to do things in order or technique. Sometimes it just takes a bit of practice, too.
Have you tried Joshua's recipe? I wonder which one is more restaurant-like.
Do you remember if they are bitter? I don’t like dark chocolate so would u recommend milk chocolate?
As someone who LOVES fudgy brownies (cakey brownies are just chocolate cake; change my mind), this is going in my "need to make" folder. Thanks, Bri!
you're dang right!! cakey brownies are just chocolate cake
@@FranciscoRamirezAraya Agree!
I feel like cake brownies are worse the chocolate cake to me. I don’t know why but ever cake brownie I’ve ever eaten weirdly seems like but peanut oil or actually peanut in them when they don’t (I hate nuts in my desert). I never had that issue with chocolate cake, but it’s probably because my tastebuds are just weird.
But chocolate cake is good
Yeah...cakey brownies ARE just chocolate cake for the most part...and that's why I like it. Because I don't like the texture of "fudgy" anything. It feels disgusting in my mouth.
3 recipes in under 15 minutes?
Awesome. I love how you get straight to the point in your videos. I get frustrated with others who spend ten minutes waffling on about nowt (and I end up skipping ahead to the actual recipe). I like how you just crack on with it, and do the more personal\other info in Q&As or the community posts
Absolutely! I find myself screaming "do something!" at the screen of other videos!
Couldn't. Agree. More.
@@MrWyzdum haha same! I have defo rage quit UA-cam channels before because of this 😂
I totally agree with you there,he's my go to chef/cook tutor
Esp when they start a video telling you what will be in the video.
Seriously - just F'ing start.
My best brownie recipe is like a hybrid of all 3 of these. I do the one pot/one pan technique but I use brown sugar, extra cocoa, chocolate chunks, and espresso powder. I love the restaurant hints re. putting the pan in the fridge for a couple hours before baking. I'm going to try that. I will keep my prep to one pot/one cake pan though. That's not changing.
you should try the brown butter too
I'm wish you there, I will always choose less dirty dishes! Lol
Why would anyone put coffee flavor into a brownie?
@@remyllebeau77 Because it's awesome?
@@SamBarge1 Not if you don't drink coffee. First time I tried buying a cup of coffee, I couldn't believe how revolting it was.
The shots at the beginning of each section with the ingredient list are both extremely helpful, and quite pretty the way you've arranged it. Awesome job
Thanks Great Salad!
This is the video I've been waiting for! Btw, my son, an aspiring chef who's now apprenticing at a Spanish restaurant, made your brioche and it came out perfect. Perfect! On the first try. He's now a big fan and binge watches your videos. He will be doing your sour cream donuts over the weekend. I can't wait! Thanks Bri, for making some of the best videos on UA-cam, and for being a truly excellent teacher.
Thanks for watching and tell your son best of luck in the food biz.
Brian I honestly want to thank u from the bottom of my heart. I started watching your bread videos about 6 months ago. We are on our 3rd farmers market and gone tell u buddy I’m a flooring installer!! Yup not a cook or a baker actually never wanted anything to do with it. But here we are with my wife baking bread. My friend your influence on here is very underestimated. Many 🙏.
Your bread is next level and so are u! Hope to send u a few pics. Everything is because of u. Think of the influence u have. Wow.
made this recipe for the first time, and used the "Best" version. Made the batter yesterday and cooked the mix this morning at nine. Brownies have been in the fridge for twelve hours. Did I make brownies or fudge? Can't tell. Oner of the most intensely chocolate item I ever had. One of my favorite BL recipes which is saying a lot because I love everything from Brian that I've tried.
DI-TTO!!!
since i dont have a mixer i prepared the best version by hand whisking. i can not feel my arm anymore but it was worth it since these literally cured my depression, ive never had better brownies than these
Ok you were NOT joking about the fudge level. I made the 3rd one (added walnuts to the topping) and holy moly, they were pure fudge. The flavor really develops the longer they stay in the fridge!
This is a really helpful format. Seeing the differences and hearing your reasons for various choices mean I feel really informed about making my own. And knowing that I can make a version that’s good with what’s already in my kitchen, as well as how to improve it by buying less common ingredients (in my kitchen at least) means I’m excited to try it out either spontaneously or with a bit a planning. Thanks for the video.
Made the 'better' version of these today only because I was feeling too impatient to make the 'best' ones. These were literally the best brownies I've ever tasted. Great work Bri🤙🤙
I knew you would have a great video for brownies. Making these today. Thanks Brian!
Thanks!
I currently use Preppy kitchens fudgy brownie recipe, and they're perfect. Absolutely can't wait to try these out.
his do look really good. let me know how these compare!
That's interesting, I like that channel also and I have made many of his recipes successfully but his brownie recipe hasn't been one of my favorites. Do you do anything differently? They come out well but they're not the best brownies I've ever made. I have at least six of his recipes on rotation at my house, I'm not sure why his brownies don't do it for me.
@@Kyarrix Nope I basically follow the recipe completely to a T.
But same here, I make a number of his recipes! The blueberry muffin recipe was a failure for me. Idk if I did something wrong but I made it twice and it did NOT work out for me.
@@metalgamer9647 I mean they came out edible, they were brownies but they weren't fantastic. I'm a reasonably experienced baker, I don't think I made any mistakes. I made them again just to be sure and I got good brownies but they weren't terrific.
I asked a different question above but I guess Brian hasn't checked back, I don't have buttermilk, have you ever used full fat unsweetened Greek yogurt as a substitute? The internet says that you can do that as long as you thin it out with a little bit of milk. Now that I've watched this video I really want brownies and I'm home with a fractured rib and it is 95° in Seattle I don't want to go out to the store!
@@Kyarrix I personally have never done that but I'm sure you could!
You could also take like a cup of milk, and add a TBSP of vinegar to it, stir it and let it sit for a few minutes and you'll have buttermilk!
Btw I use metric for baking, but I don't know the exact conversions foe the buttermilk "recipe"
Made the best version of this but could only fidn 60% cacao bars at my grocery store. Still turned out amazing, and the salt and chocolate chunks on top really do bring it to another level. Thanks Brian!
Oh man that "LORN!" moment took my by surprise and cracked me up haha
Thanks!
Thank YOU, April!
I think of myself as a Brownie connoisseur. I’ve probably made a million brownies. I can’t wait to make these…I’ll go straight for the Best! 😁🥰. Thank you Brian!
Here's me, Sara who also consider myself a brownie lover and made so many different versions. I'll for sure try at least one of these 😊
What’s your go to fudge brownie recipe
@@peoplepeople21 my favorite so far is from Sugar and Charm. It’s called (The best Brownie with chocolate frosting.). They are to die for! 😍. Knowing Brian, I have a feeling his are going to be even better! It will be a bit before I can make them. I’m having a new kitchen floor installed at the moment.
@@peoplepeople21 well I love cafe delites recipe "best fudgiest brownies", she got her UA-cam channel, and as much controversy it can be I love Marcela Venâncio channel her "brownies de Nescau", which is made it hot chocolate instant mix powder.
Tastys the best brownies you’ll ever it is my go to. It’s a crowd pleaser for sure, excellent taste and texture
We watch your cooking videos nightly. My 3 year old LOVES you. He turned off cartoons the other day and said “I want to watch Brian.” Every time he eats he says “Let’s eat this thing!” 😂 I hope this means he’s going to grow up to be a chef one day.
He helped me make the better brownies and they were SO good!! Can’t wait to try the Best version, I love salty with my sweet! Thank you Brian!
Thank you soooooooooooooo much for the alternative measurements! you have saved me so much time!!!!!
I’ve only ever done the best version and whoever has tried it, LOVES IT!!!!
This is the best looking brownie I’ve ever seen. Well done Bri!
Just so happy to see someone from here doing the damn thing on this UA-cam!!! I’ve been searching to support people from my city
Great video! I tried making the third option, the best, of course. Now, I did skip keeping it in the fridge pre- and post-baking, but still turned out awesome! The burnt butter adds an amazing flavor nuance and the brownie is so fudgy and chocolate-y, absolute heaven. If I ever muster enough patience, I'll try and see what happens with keeping it in the fridge. Thanks a lot! I'll be following this recipe from now on, it's totally worth the effort!
Anybody else go straight to #3 but totally appreciate the other two? Can't wait to try these. Thanks!
Oh my goodness, cheesecake and brownies are my guilty pleasures and you've now covered both. Made the cheesecake twice already, and these are definitely next! All three were droolworthy, but I'll go top tier! Another great vid, thanks Bri!
I’ve made cheesecake brownies. If you love both that much i can on,y imagine your reaction to cheesecake brownies. Especially the ones i made this past thanksgiving
Made the "better" version today and it was really good. It changed my whole idea of what brownies are supposed to be. Thanks Brian.
Finally tried the best version, albeit with some adjustments: subbed 50g buttermilk with 40g sour cream (buttermilk is not easy to get where I'm at), olive oil with canola oil (I often use canola to make moist chocolate cakes, and prefer its much more neutral profile), and added approximately 75g of chopped chocolate bars into the batter at the end instead of just leaving it at the top. 70% Lindt Dark chocolate and Hershey's Special Dark 100% Cacao Dutch Processed Powder was used throughout. Resultant batter was maybe 50% thicker than what is seen in the video. Batter cured for 24H; baked brownie cured for another 12H before serving.
Result was pretty amazing, it's extremely fudgy but still has a good bite; not cakey at all. I've made the 100H brownie by Alvin Zhou before and this is almost like that but this has an even better texture right off the bat (the 100H can be a lot more denser almost like a chocolate bar if not warmed up), and I prefer this recipe a lot more as it's a lot more straightforward and shorter a time required to prepare.
I have notes:
1) As some other commenters note, this is quite an adult brownie, because of its dark chocolate flavour profile; it is sweet, but not in a way that typical store-bought brownies are.
2) This is insanely rich; I had initially planned to serve it as a W50xL50mmxH25 (4sq inch) portion for a Christmas lunch, but during taste test, it was deemed too rich a commitment for a single serving. So instead we cut it further into a perfect bite of only 25x25x25mm (an inch cube), most people had more servings throughout lunch, but would not eat that many at a single go.
3) Think a bit more coffee is acceptable, will try another half more of the recommended quantity in my next batch.
This is now my go-to recipe for fudgy brownie. Tks for the recipe! Highly recommended.
Thanks for explaining
Made the best version today. 1 with milk chocolate and 1 with dark chocolate. Turned out amazing. Gone down an absolute treat with friends and family. Thank you for putting this very informative video up.
Just to add. Milk choc were in the fridge for 3 hours after baking and cooling. Centre was gooey and super soft. Dark choc were refrigerated for 24 hours and the centre is fudgy and decadent. Only thing I didn't do from your recipe was to add the salt flakes. I was unsure, see I like my sweet sweet and my savoury savoury. That said I will give it a go on the next batch.
man this looks so good, I wish I could get baking chocolate in my area of the country. You didn't disappoint with the mouthful of cocoa. That's always my fav.
it did make me laugh out loud...way to bring the comedy
What country/area of the country? In the US Pretty much every (chain) supermarket I’ve been in, even lower tier ones in the middle of nowhere (I know because I go looking for chocolate for s’mores on roadtrips), has had them. Certainly your local Safeway/Giant/Publix and probably Walmart (I’ve been in all of them) will have it. If not, Amazon exists.
@@tamugray2650 👆👆gets it!
@@richardparadox163 Thanks for being helpful! It was a joke because I said the same thing about lobster in the last video and some people gave me a hard time about it.
I made the best brownie a few days ago. It's really good. Thank you so much for the recipe!!
I love this video and Brian! I laughed when you tasted the cocoa powder! And now I can't wait to make each one of these Brownie recipes! Thanks Bri! You are the BEST!
I made these brownies and never looked back. Even made dome additions of my own. Thanks for sharing
You've got me missing my cousins brownies. Idk how she does it, but she makes the absolute best fudge brownies. They are hands down the most addictive thing I've ever eaten
The best brownies I’ve ever had are Ina Garten’s Outrageous Brownies. I adjust her recipe a little by adding an extra half tablespoon of espresso powder and instead of melting semi sweet and 70% cacao chocolate with the butter I use Guittard’s Milk chocolate and the 70% cacao and in the end when you mix in more semi sweet, again I use the milk chocolate but I use 3/4 milk chocolate and 1/4 of the 70% cacao. I just made them tonight for my kids class tomorrow but next time I will use your idea of sprinkling chocolate and flaky salt on the top. That sounds divine!!
I’ve always used a double boiler for the chocolate then mounted the butter. Good idea to do the other way! I make an amaretto walnut brownie but these look absolutely epic! May need to integrate some of these techniques!
Made it. LOVED it. Doing it again today. Thanks for this!
A foolproof method I found for perfect fudgy brownies every time is to check the internal brownie temperature using a cooking thermometer.
Fudgy: Remove the brownies from the oven at 74°C (165°F)
Chewy: Remove the brownies from the oven at 87°C (188°F)
Cakey: Remove the brownies from the oven at 99°C (210°F)
Thanks for the information, I'll give it a try!
Thanks for the info, I'll try it out!
You always give us some good tips! Appreciated! 💯
I will try the best recipe and add coarsely chopped walnuts. I love walnuts in brownies.
Experienced baker here. Made the top shelf version. Only sub was MCT oil for olive. Two things:
1) I'm a fan of using instant coffee to boost chocolatiness, but 5 grams seemed a little heavy. I used some fancy third-wave shit, and cut it to 3.5 grams. Any more, and I think we'd be looking at something closer to Fudgy *Mocha* Brownies. YMMV, depending on what kind of instant you're using etc.
2) They're not super sweet, which is fine, but given the richness of these brownies, they end up seeming a little unbalanced as a result. I'm serving these w/ stabilized whipped cream to compensate.
Cheers
Receita e método de preparação realmente incríveis... Resultado final absolutamente inigualável
This man just does not disappoint.
The good, better, best videos are an absolute treat.
"Like a John Coltrane solo, it can't be contained." That's just beautiful, thank you.
I prepped best brownies yesterday, so we will see how they are today! So excited!☺️
Update: it was fantastic! My stepdad needs a root canal and he ate extra brownies. Taking the risk of pain for another bite DEFINITELY gives this brownie credibility.
love your ideas combined with alvins on the last brownie. definitely making the last for my gf!
I made these last night and tried them this morning and I’ve got to say, these are the best brownies I’ve ever had! I did the best version and I’m really glad I went through the extra effort. Thank you so much for this amazing recipe!!
I have made it the BEST version without the toppings, it come out delicious. Thank you.
Brownies are my go-to for when I need to bring something to a potluck or other event. They're stupidly easy to make from scratch and they impress people far out of proportion to the effort you put in to make them.
So true!! And when you serve them warm , with a scoop of premium French vanilla ice cream, you can REALLY impress people!!
I just tried the "best" recipe. They're incredibly fudgy, without being dense. They're also incredibly bitter! This recipe is definitely a keeper, but next time I will be dialing down the bitterness just a bit. Thanks for the great recipe, Brian.
2 tips, add miso to the batter instead of salt on the top.
Second reduce flour by 1/3 and beat the eggs with just a pinch of xantan gum, leads to a even fudgier product that doesnt fall apart.
Solid video 👌
This really works?
Agree! Miso is a great addition!
This might be the recipe I’ve been looking for over last 25 yrs. Rachel’s Brownies from Philly were my all time favorite. Will try this approach.
Enjoyed this format, enjoyed the new by-hand camera work! Would love to see this on all the other baking basics: Cheesecake, Choc cake, Choc chip cookies. Also Adam Ragusea has a video out on brownies that claims that the glossy top from box mix brownies is replicable with powdered sugar. Never tried it but I think if you miss that element with homemade brownies its worth checking out.
So happy to see the end dance!
8:52 for the record, instant coffee and nespresso pods are not the same thing. Nespresso is ground up coffee beans whereas instant coffee is dehydrated regular coffee. In other words one is the thing you run hot water _through_ and the other is the _result of_ running hot water through ground coffee
Love this video
Yummm,looks so so delicious
I have a small food business will be using your amazing recipe
Thank you for sharing.Hello from South Africa
God bless
I look forward to making these. I think I might add dried cherries to them too.
I added fresh cherries soaked in brandy to the Good recipe--it turned out perfect!
@@lagoya yummy!! i like the brandy idea
Like a John Coltrane solo! I love it, keep the jazz shoutouts comin'!
So happy that I found this channel. It’s so well explained, entertaining and beautiful recipes. Not to forget the main actor who does a great job. Thanks for that and greetings from Germany
A really good Option to get a more cracky top which caramalizes is to use powdered sugar instead of normal white sugar :). I also use the same trick as Alvin to instandly put the brownie in the fridge if it comes out of the oven because thats traps the steam and make them more fudgy.
Brownies, maybe my favorite dessert. We have a weird variety with mayo :D (it is supposed to be a replacement for the eggs and the fats)
I mean makes sense since mayonnaise is eggs and oil blended together haha
Thanks for sharing. The hard work that went in to perfect the recipe and share it with all of us !
I've made the best version on Friday and just tried it today. I've added 115 gr of milk chocolate and 110 gr of dark 72%, both callebaut. The brownie is definitely for adult taste buds, even tho I added half milk chocolate, it is not nearly sweet enough for my taste.
I had the same issue, it was downright bitter. I topped it with milk chocolate, because the batter was so bitter, but that still couldn't save them. I also found them too salty. Just a very unbalanced brownie, unfortunately.
Omg, finally someone using metric system. Bless you!
Honestly, the third might be the most worth it because it doesn't feel like it's THAT much more work than the first two.
Brilliant display of technique. Please do more where you show how some extra effort and knowledge makes a big impact.
The best version was a quick reject from the family. It was too bitter/dark chocolate tasting and not enough sweetness even though I used a mix of semi-sweet and dark chocolcate (72% cacao) with about a 7:3 ratio and used semi-sweet chocolate morsels for the topping. I guess it's probably suitable for a high end boutique pastry place. I like it but can only eat a small amount due to the intense dark chocolate flavor (perhaps from the coffee). How about a more kid palette friendly version Bri? Oh BTW, I weighed all the ingredients.
I ran into the same issue. The whole family was excited... I did a gram-perfect mise en place before inviting the kids to come help, so I know I didn't miss an ingredient. They basically tasted like moist cocoa powder. Big disappointment.
They also took about twice the time to cook... no clue what's up with that, other than maybe them being significantly thicker in my 8x8 than they were in your video. Are we sure the text recipe is right?
@@RandieselDad I think the conversion from cups to grams is wrong for the brown sugar. 1 cup of brown sugar should be about 210g, not 100g as printed. I just made them as printed and they are not good, but I can see where increasing the sugar content would change that. It would be closer to another fudgey brownie recipe I've made which is quite good. In the video he gives the 100g measurement in voice over as opposed to the volumetric measurement, but... I don't know - doesn't work for me.
@@JohnSheerin thanks for this. Did you ever make them again with 210g sugar instead?
@@BelovedAunt-m7d I never did. I stuck with another easier to make recipe that's quite good.
Made #3 the other day and they were to die for. Thanks!
For those who tried the 'Good' one. Did any of you also have that the oil/fat/? started to separate before putting it in the oven? I followed the steps exactly but I didn't bother putting it in the oven :(
tldr; Add one more egg (or even just egg yolk) when this happens. Long story: Yes! I observed the same problem (fat was separating before putting the whole thing into the oven). I believe it is a symptom of: too much fat added or not enough emulsifier for the fats to merge together. Here we have, in general, two kinds of fat: one from the chocolate and one from butter. We need something to "glue" them together and basically this is what eggs do (yolks to be precise). Going further an indirect reason might be a variation in fat content in the ingredients and the size of eggs (Brian mentioned large in terms of the US standards). So basically it is a balancing act between all of those. To the practical side: I fixed mine by mixing in one more egg. It came together and in the end came out fine when baked (moist inside, slightly gooey which I believe was the goal here). I also had trouble to dissolve given amount of sugar in the batter even when heated slightly more to accelerate the process. This, I believe, was not enough water to "pick up" the sugar, as water seems to be the only agent here that sugar dissolves in. Again water comes from eggs and butter, which is another sign that proportion of those ingredients were a little bit off IMHO for our ingredients. In the end I believe there is no good solution here in terms of giving the recipe other than "troubleshooting" steps when particular things happen with the batter. EDIT: One more reason I can think of is I can see this particular chocolate (GHIRARDELLI Premium 70% baking chocolate) that is used contains soy lecithin which itself is emulsifier and that might as well help to hold everything together in the end result. I used "plain" European (Swiss) 70% chocolate, which does not contain any added emulsifiers.
@@mortenhappy Thank you very much for the detailed reply. Very interesting to read! I'll give this a try again soon and will incorporate your tips :)
You are also right on the emulsifier that wasn't in my chocolate, but is in the chocolate used in the video. I'll do some experimentation myself!
@@mortenhappy just tried making them before I saw this comment, and wished I had
It looked like the “greasy mess” he showed in his video
There’s always the next time
I made the 'best' version this weekend. They are worth the work. Do not leave out the salt.
Can’t wait to give these a try! They look amazing!! PS if you like cake brownies you really just want chocolate cake dont @ me
i love the way you explain the reason for everything!
Yeah for me, there's nothing like that pop of chocolate chips in brownies fresh out the oven. But this is totally a different style and I would love to try it.
So glad you use butter! There's something about oil in brownies that doesn't have that amazing mouth feel.
"LORN" 🤣🤣🤣
Just put the batter in the fridge and already waiting impatiently for the result tomorrow. Thanks Bri, for always putting out amazing content. Much love from Germany 🤗
How was it?
Will someone introduce this man to the correct cooking terminology? Its not, a few slams on the counter, sir its called the old tappa tappa.
Chef John has entered the chat
Indeed I did sir 😎
Chef John for president!
😂😂😂
Hmmm... I may have to try these using Stevia as I don't eat sugar in any form. Would have to look at the chocolate and read the ingredients. I am sure there is a work around to do the "best" but any of the three would do because you just do a great job with instructions, Brian! And the John Coltrane reference rocks ! Thanks!
✨✨✨✨✨✨✨✨✨✨✨✨👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Dear person reading this lets love one another in this world!😀
Made the “best” and omg they’re incredible. Not too difficult either. Thanks for the video and recipe!
Is this Joshua Wisemans kitchen?
Must try the best version omg it’s incredible thank you for the recipe ❤
We made the best brownies this weekend and they were awful. The consistency was great, really restaurant quality, but they were bitter af. And the salt flakes on top were horribly salty. If anyone has suggestions, please let me know. We spent so much money and time and had to throw the entire batch away. Not even ice cream made it better. Very disappointed.
Only thing I can think of is you might be burning the butter during the browning process. Brian seems to take it pretty far, and I'd be a little scared to go that far myself, but I'm a baking noob. Maybe the chocolate you use as well? Edit: I haven't tried these recipes yet though so who knows 😂
deffintely the bitter part comes from chocolate, or burnt butter or too much coffee
here's my suggestion: you suck at baking bro. go back to the store to buy em
I just had the same result. Did you make this with the volume measurements or weights? The weight given for brown sugar should be 210g, not 100g, to match up to the 1 cup measurement. So not sure what was intended there, but increasing the sugar would probably help the bitterness.
@@JohnSheerin don't use salted butter in baking EVER. skip putting salt on top.
"It's like a John Coltrane solo...It can't be contained." And, you're officially my favorite UA-cam channel.
Perhaps I simply don't like rich dessertds anymore, but I made the 'Better' recipe and found it to be far, far too strong and rich. TBH I was about half-way done baking it when it suddenly started looking gross to me and I no longer wanted to try it. However, it wasn't just me, everyone else in my family that tried it also felt that it was too much.
Thank you for including grams for all ingredients. it's the only accurate way I've been able to bake with
man that "browned butter" looked burned...
same thing
maaaan that best brownie looks like perfect weekend fare. That's going on the list of things i don't need, but absolutely need.
👌 Very nice 3 in 1 video and the best part you always give us the recipes and method.Thank you so much for your content everything is such quality.May you be blessed Brrr✊🧡💚💙💜🤍🇿🇦
I am so confused. How does Brian not have 5 million subs? I've literally only noticed today that he has less than a million. What in the world?! Ahh well. It'll soon come. I just wanted to say thank you for all your effort and the brilliant explanations you have. The pacing of your videos is amazing. You seem like such a sweet dude as well. God bless! Take care and much love
The best brownies recipe i tried it today
I used oil instead of butter and donot use a big amount of chocolate but still it was so yummy
Btw i baked it in microwave
Thankyou sooo much for the reciep
Exciting to see how your subs are taking off! You deserve it. Before your channel, I watched ATK, Jacques Pepin during the pandemic, and cooking shows I grew up with from KQED. Seems like the algorithm finally figured out your audience, which is awesome
I have been waiting for this video since the ingredient teaser photo! Love the content, keep doing what you do!
I don’t know if you still read all the comments on your older videos, but you are one of two UA-cam chefs, whose recipes actually made me make them and for me, it was the best brownies which totally lived up to its name
I made the 'Best' brownies and my god, they were incredible. Rave reviews from my DnD group and my bf (who doesn't really like brownies but ate a third of the batch).
I saw in other reviews that some people didn't like them due to bitterness. I used 100g of brown sugar and 75g of white sugar, with 70% chocolate, and they are definitely on the rich, chocolatey flavor side rather than sweet (but I think the sweetness is really well balanced with the flavor). These are more 'mature' brownies than others. If someone is looking for boxed brownie sweetness, I would recommend either adding a little more sugar or sticking with the boxed brownies (which are delicious too, so no shame).
I’m on a brownie kick right now after having this triple chocolate sea salt brownie that I ordered with a taco bowl from a local place for lunch today, which was one of the best brownies I’ve ever had. I really wanna try making some of the versions here sometime too, for some delicious comparison! Said brownie had just a touch of cinnamon in it, which made it that much better, too 👍
Hey Bri, my son and I loved this video. we literally fell about laughing when you 'dry scooped' the dry mix. awesome content man.
I tried the Good recipe today... I only had 105 grams of 100% cacao chocolate so I used that and subbed 1.5 cups brown sugar for the white sugar to add sweetness. I also added some brandy-soaked bing cherries and walnuts. It was awesome! I've never made brownies before and this is going to be a regular from now on
The third recipe looks and sounds amazing ❤❤❤