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Can we reduce the egg quantity
I whipped my batter into stiff peaks, I don't suppose it to be like this. It turned out to be 2 inches tall, but still pretty good, just a little undercooked.
i didn’t wanna use 6 eggs so:
165g of dark chocolate
1/2 cup of butter
1/4 cup of dark cocoa
3g of espresso
3/4 cup of sugar
1/4 cup of drak brown sugar
2 pinches of salt
2 eggs
1/2 cup of flour
1/4 cup of dark cocoa
i baked for about 25 minutes, it was enough
i slammed at about 15 minutes
was soooo yumm, finished in a heartbeat
enough for 12 people
My brownies turned into cake insted of brownies anyone care to explain what I did wrong?
What if you use brown butter? Would that work? I’m sorry.
How would I use this recipe with a kitchenaid? It’s very confusing, and I don’t want to mess this up. Can someone tell me how to do this please?
These are hideously sweet; you absolutely don’t need two full cups of refined sugar on top of the brown sugar and chocolate bars to achieve a nice chewy texture. Not to mention, this recipe only yields one small pan of brownies. More like ‘browniabetes.’
Unfortunately, this brownie turned out to be the worst one in my life!
Alright I tried it and taste it so good but but my top part is lil burnt and middle is still liquid 🤦♀️ but taste is so do good
Plz help
Ingredients gram mam
I tried the recipe; it's super delicious, but way too much salt. A pinch of salt should be enough, not 2 teaspoons.
I'm confuse .. she added 2 cups of granulated white sugar .. but brown sugar is not seems as granulated… Are we supposed to add 1/2 cup of pwdered brown sugar or granulated?
And granulated or powdered sugar will affect differently on fudge ?
I Made this recipe.. it was good.. you should try
if I were to make this on a quarter sheetpan, how much do I need to adjust the amout of the ingredients in this recipe?
I didn't get the shiny top with this recipe, and I don't know why.
Watching this not having the brownie ingredients at home
What size of pan 8×8 or 9×13? thank you.
I put alot m&m in it and they all sunk to the bottom and made an m&m crust on the bottom. I make it every year now with thst m&m crust.
4:00 I know I'm 6 years late, but that's an ancient myth that you have to fold in your ingredient in order to not deflate your whipped cream or batter. That's simply not true. You can totally whip your flour into the batter, it will not deflate. Same with whipped cream. You do not need to fold it in. You whipped it for several minutes, why would it deflate if you whip in another ingredient for a few seconds? In fact your result will be better because your flour is way more evenly incorporated. I think it was Adam Ragusea who made these experiments and debunked the myth.
Any subs for Espresso powder, it's too overpowering for me ( I know I'm the odd man out ) can I just omit it? Seems like I could…
so pretentious …
can you like use grams… metric system? thanks
this is the best brownie ever im making it for thanks giving make this
just commenting here, i made these a few times and they genuinely are the best brownies ever! just make sure to follow the instructions exactly (substitutions like normal cocoa powder is totally fine), it is so fudgy and perfectly sweet, anyone who tried them were in love.
Hands down, best recipe in the history of anything brownie or chocolate or anything…… use m dutch process and minimum 70% chocolate. Then follow the instructions to the letter. The melt, the whip and the whack!!! When you know you know