[1 - 1] thanks to athletic greens for sponsoring
[1 - 3] this video hey what's up in my world
[3 - 6] there are two main styles of brownie you
[6 - 8] got your cakey brownies and your fudgy
[8 - 10] ones today i'm going to show you how to
[10 - 13] make a good better and best version of
[13 - 15] my favorite style
[15 - 17] the most basic or good version of this
[17 - 19] brownie recipe starts with six simple
[19 - 21] ingredients this version is for the
[21 - 23] people who want good tasting brownies
[23 - 25] like immediately because they go from
[25 - 27] pantry to party time in only like 30
[27 - 29] minutes to get started i'll need to grab
[29 - 31] a saucepan and into that i'll add 170
[31 - 33] grams or one and a half sticks of butter
[33 - 35] i'll move that over to the stove and
[35 - 37] melt it over low heat and once it's all
[37 - 39] melty i'll move that off heat and add
[39 - 41] 225 grams or two bars of baking
[41 - 43] chocolate for this recipe and all of the
[44 - 45] subsequent variations i'll be using a
[46 - 49] generic 70 cacao extra bittersweet
[49 - 50] baking bar i tend to keep three or four
[50 - 52] of these on hand in my pantry because a
[52 - 55] bunch of recipes on this channel use it
[55 - 57] including my flourless chocolate cake my
[57 - 58] double chocolate muffins and my
[58 - 60] chocolate chip cookies once the butter
[60 - 61] and chocolate are melted together and
[61 - 64] stirred until a silky emulsion is formed
[64 - 65] like this i'll take the pot off the
[65 - 67] stove and then add in 200 grams of white
[67 - 70] sugar i'll stir that in really well and
[70 - 71] i'll mention i love this recipe because
[71 - 73] it's super low mess and really high
[73 - 75] payoff there's no bowls to clean just
[76 - 78] one pot a spatula and a brownie pan
[78 - 80] behind the sugar i'll add in three whole
[80 - 81] large eggs i'll give those a vigorous
[82 - 83] stir to get things combined and behind
[83 - 85] that i'll add 200 grams of all-purpose
[85 - 87] flour that i've combined with 5 grams of
[87 - 89] salt i'll stir that up and no need to be
[89 - 91] too concerned about overworking this
[91 - 93] there's so much fat in this batter that
[93 - 95] developing too much gluten here would be
[95 - 97] very difficult to do i'll also mention
[97 - 99] that with a really simple recipe like
[99 - 101] this one the order of operations matters
[101 - 103] a lot if you don't add the eggs before
[103 - 105] the flour they won't hold the starch and
[105 - 106] fat together and when you go to bake it
[106 - 108] you'll have an unbelievably greasy
[108 - 110] failure once you've got this batter
[110 - 112] stirred up into something that resembles
[112 - 114] chocolate cake frosting it's time to
[114 - 116] bake it for all the recipes in this
[116 - 117] video i'm going to be using a good
[117 - 120] old-fashioned 8x8 metal brownie pan but
[120 - 122] if you're a 9x13 guy or girl just double
[122 - 124] the recipes to make these brownies easy
[124 - 126] to remove from the pan later on i've
[126 - 128] buttered the pan then laid in a strip of
[128 - 129] parchment and then i buttered the
[129 - 131] parchment itself once the batter is
[131 - 132] fully loaded into the pan i'll give it a
[132 - 134] few slams on my counter here to make
[134 - 136] sure any air pockets are destroyed and
[136 - 138] to make sure things are relatively flat
[138 - 140] now i'll load this into a 350f 175c oven
[140 - 143] to bake for 24 to 26 minutes about
[143 - 145] halfway i'll come back and rotate the
[145 - 147] pan to make sure it's cooking evenly
[147 - 149] because pretty much every oven i've ever
[149 - 151] owned is like hotter in the front for
[151 - 152] some reason anyways i'll bake this for
[152 - 155] another 12 minutes for 24 in total after
[155 - 157] 24 minutes of bake time i'll pull these
[157 - 159] out and to determine doneness here i
[159 - 161] don't really bother using a toothpick or
[161 - 163] a cake tester especially for a fudgy
[163 - 165] style brownie because these are gooey
[165 - 167] and soft even when fully baked and
[167 - 168] getting a clean pull on one of those
[168 - 170] would require me to over bake it now
[170 - 172] after letting these cool for at least 20
[172 - 174] minutes i'm gonna use the parchment to
[174 - 175] lift them out of the pan and then cut
[175 - 177] them into ninths and there we go a
[177 - 180] classic easy to make fudgy brownie these
[180 - 182] take like five minutes of active work
[182 - 184] they only create two dirty dishes plus a
[184 - 186] dirty spatula and i only used
[186 - 188] ingredients that i already had on hand
[188 - 190] the flavor here is basic but clean and
[190 - 192] very delicious and these are way more
[192 - 194] chewy and chocolatey than anything you
[194 - 197] can get out of a box fast delicious
[197 - 200] utility brownies what's not to like next
[200 - 202] up is the better version of this brownie
[202 - 203] for this one i'm going to bring in some
[203 - 204] additional ingredients to up the
[204 - 207] complexity of flavor and to level up the
[207 - 209] texture overall this one's going to get
[209 - 211] started the same way as before but this
[211 - 213] time with less butter one sticker 115
[213 - 215] grams goes into a saucepan and i'll drop
[215 - 217] that on the stove over low heat to
[217 - 219] gently melt it next i'll add in 225
[219 - 221] grams of the same 70 cacao extra
[221 - 223] bittersweet chocolate that i used in the
[223 - 225] first recipe and i'll give that a stir
[225 - 227] over low heat to gently melt the two
[227 - 228] together that's gonna take just a second
[228 - 230] longer so i'll kill the heat and let
[230 - 231] those finish melting together and then
[231 - 233] i'll move over to my cutting board where
[233 - 235] i've got a medium bowl set up and into
[235 - 237] it i'll combine three large eggs 50
[237 - 239] grams of buttermilk that acidity is
[239 - 240] really going to help balance out some of
[240 - 242] the richness and sweetness here then 60
[242 - 244] grams of olive oil because oil is an
[244 - 246] unsaturated fat meaning it's liquid at
[246 - 248] room temperature unlike butter which is
[248 - 251] saturated and solid at room temperature
[251 - 253] solid fat makes baked goods seem less
[253 - 254] moist lastly i'll add in 8 grams of
[254 - 256] vanilla extract and then i'll grab my
[256 - 258] whisk and stir everything to combine i'm
[258 - 260] looking to get those eggs broken down
[260 - 261] and whipped up a little bit as well
[261 - 263] behind that 75 grams of white sugar goes
[263 - 265] in and then 100 grams of dark brown
[265 - 267] sugar that brown sugar is gonna bring
[267 - 269] some molasses base notes to make this
[269 - 271] brownie taste more complex and since
[271 - 273] brown sugar is naturally more moist than
[273 - 274] white sugar it's gonna help push this
[274 - 277] brownie in the moist direction the brown
[277 - 279] sugar does clump by the way so make sure
[279 - 280] you put your back into it and get that
[280 - 282] broken down and once that's all
[282 - 284] homogeneous i'm going to grab my melty
[284 - 286] choco butter here and stream that in
[286 - 287] whisk that up for about a minute or so
[287 - 289] putting a little extra work here to
[289 - 291] fluff the eggs up to trap some air
[291 - 292] that's going to make this brownie a
[292 - 294] touch lighter overall and once i've got
[294 - 296] a nice thick chocolaty sauce like this
[296 - 297] i'm going to scoop the batter off to the
[297 - 299] side and grab a second bowl to combine
[299 - 301] my dry ingredients that's 100 grams of
[301 - 304] flour then 75 grams of cocoa powder i'm
[304 - 305] using natural cocoa powder here because
[306 - 308] the dutch process powder is harder to
[308 - 310] find and i'm not interested in its more
[310 - 312] neutral ph that stuff is useful for
[312 - 314] certain recipes especially ones with
[314 - 315] chemical leavening but since i'm not
[315 - 318] using any baking powder or baking soda
[318 - 319] i'm gonna go with the cheaper easier to
[319 - 327] find natural processed cocoa powder
[328 - 328] lastly i'll add in five grams of salt
[328 - 330] and then jump in with my whisk to stir
[330 - 332] everything together once they are the
[332 - 333] dry bowl is gonna get tipped into the
[333 - 335] wet and then using rubber spatula i'm
[335 - 337] gonna fold the two together until there
[337 - 338] are no lumps and everything is well
[338 - 342] combined once i've got a nice dark thick
[342 - 343] brownie batter mixed up like this i'm
[343 - 346] gonna grab my buttered parchment 8x8 and
[346 - 347] then i'll load it up from there i'll
[347 - 349] smooth the top and bang it out then i'll
[349 - 351] load it into a 350f oven to bake it for
[351 - 354] 24 to 26 minutes that's plenty of time
[354 - 356] for me to chug a little green from the
[356 - 358] sponsor of this video athletic greens
[358 - 360] ag-1 by athletic greens is a nutritional
[360 - 363] supplement that includes 75 vitamins and
[363 - 365] minerals a bunch of superfoods
[365 - 367] probiotics and there's a bunch of
[367 - 369] adaptogens in there too aside from
[369 - 371] eating brownies and lobster rolls this
[371 - 373] week for quote work i do actually
[373 - 375] attempt to eat a well-balanced healthy
[375 - 377] diet the other 99 of the time but
[377 - 378] there's just some weeks where the
[378 - 379] brownies and the lobsters get the best
[380 - 381] of me so for the past six months or so
[381 - 383] i've been mixing a scoop of ag-1 with
[383 - 384] water and drinking it first thing in the
[384 - 386] morning that way i can get my body the
[386 - 389] nutrients it needs to keep on thriving
[389 - 391] ag-one's mix of ingredients supports
[391 - 393] your gut health your immune system
[393 - 395] recovery and focus but personally what
[395 - 396] i've really loved about it is the boost
[396 - 398] of energy that i get first thing in the
[398 - 400] morning so to give ag-1 a try click the
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[407 - 409] your first purchase ag-1 is a great way
[409 - 411] to fill any nutritional gaps in a
[411 - 413] brownie and sandwich-based diet like
[413 - 414] mine so if you want to give it a try
[414 - 416] again the link is in my description
[416 - 418] you'll get a one-year supply of vitamin
[418 - 421] d3 and 5 free travel packs after 24
[421 - 422] minutes in the oven i'm gonna pull out
[422 - 424] the better version of these fudgy
[424 - 426] brownies i'll give it a quick poke here
[426 - 428] to determine doneness that feels firm
[428 - 430] but not dry so i'll call it done and
[430 - 432] since i put a lot more work into these
[432 - 433] i'm gonna let these rest for the
[433 - 435] appropriate amount of time as opposed to
[435 - 437] just cutting them hot like before so
[437 - 439] about two hours later i'm gonna pop
[439 - 441] these out of the pan and cut them into
[441 - 444] ninths that is beautifully dense and
[444 - 446] dark and clearly they're super moist
[446 - 448] looking too texturally these are just a
[448 - 449] little bit chewier than round one
[449 - 451] they're definitely a lot fudgier and
[451 - 454] overall just so freaking delicious the
[454 - 456] added cocoa brown sugar buttermilk and
[456 - 458] oil here have all teamed up with a
[458 - 459] little bit more of an advanced process
[459 - 461] to make something that is really quite
[461 - 463] special of course you could stop right
[463 - 465] here and have a nearly perfect brownie
[465 - 467] on your hands but this video is good
[467 - 469] better best so in an attempt to trump
[469 - 470] greatness here i'm going to show you
[470 - 472] guys the ultimate form of this fudgy
[472 - 474] brownie recipe wise we're looking at
[474 - 477] nearly the same thing as round two just
[477 - 479] with one small but very meaningful
[479 - 481] improvement in terms of flavor all of
[481 - 482] the extra is gonna come from technique
[482 - 484] here so let's get into it first i'm
[484 - 486] gonna grab a small saucepan and heat it
[486 - 488] over very high heat on the stove i'll
[488 - 490] give that a good 30 to 40 seconds to get
[490 - 493] up to a full rip and once it's super hot
[493 - 497] i'll add in one whole stick of butter oh
[497 - 498] that's hot to build one more layer of
[498 - 500] interesting flavor here i've decided to
[500 - 502] brown off the butter the fastest way to
[502 - 504] do that in my experience is to make the
[504 - 506] pan real hot first as you can see the
[506 - 509] butter brown almost immediately once the
[509 - 510] salad starts to brown though they're
[510 - 512] gonna sink to the bottom and eventually
[512 - 513] burn if we don't come back and stir
[513 - 515] pretty frequently that being said
[515 - 516] actually burning the butter takes a
[516 - 518] pretty long time and even then it'll
[518 - 520] still taste pretty good at this light
[520 - 522] golden stage now i'll kill the heat and
[522 - 524] let it carry over for another 30 seconds
[524 - 526] or so once i've got it nice and dark
[526 - 528] brown like this i'll add in 225 grams of
[528 - 531] 70 chocolate and on top of that i'll add
[531 - 534] five grams or one nespresso pods worth
[534 - 536] of espresso but any easily dissolvable
[536 - 538] instant coffee would also work i'll stir
[538 - 540] to get everything melty and combined
[540 - 541] here and then i'll let that stand off
[541 - 543] heat while i get the rest of this mix
[543 - 545] sorted out for that i'll grab my stand
[545 - 546] mixer and into the bowl of that add
[546 - 550] three large cold eggs 75 grams of sugar
[550 - 552] 100 grams of brown sugar then the whisk
[552 - 553] attachment goes on and i'll froth up
[553 - 555] these eggs on high speed for about four
[555 - 557] to five minutes whipping some air into
[557 - 559] the mixture here is going to ensure a
[559 - 561] lighter brownie batter that is less
[561 - 563] dense but still very fudgy shout out to
[563 - 566] brave tart by the way for this idea it's
[566 - 568] quite dope and allows for maximum
[568 - 570] fudginess without any heaviness which is
[570 - 572] actually pretty hard to achieve once the
[572 - 574] egg sugar is whipped up into a camel
[574 - 576] colored fury like this i'll add in my
[576 - 578] buttermilk olive oil and vanilla extract
[578 - 580] and then while the mixer is still
[580 - 582] spinning i'll grab my brown butter choco
[582 - 584] mixture and stream that in
[584 - 586] once i've got a nice thick glossy base
[586 - 588] for these brownies i'll quickly mix up
[588 - 590] the dry this is the same setup as for
[590 - 591] the better brownie that's 100 grams of
[591 - 593] all-purpose flour 75 grams of natural
[593 - 596] cocoa powder 5 grams of salt and i'll
[596 - 598] whisk it up next with the mixer on
[598 - 599] medium speed i'm going to add the dry in
[599 - 601] a little bit at a time over the side of
[601 - 603] the bowl like this i found that dumping
[603 - 605] all the dry in at once actually required
[605 - 607] me to stir this for a lot longer and
[607 - 608] harder than i would have liked and i
[608 - 609] lost some of the lift that i got from
[609 - 611] whipping up the eggs once this mixture
[611 - 613] is fully hydrated and looking
[613 - 615] beautifully dark like this i'll stop the
[615 - 617] mixer and then scrape down the sides to
[617 - 618] loosen up any of the dry stuff that
[618 - 620] might have stuck look at this batter out
[620 - 622] of all three of the recipes this one
[622 - 623] definitely took the most work but the
[624 - 626] batter looks the most luxurious by far
[626 - 628] and i feel happy just looking at it now
[628 - 629] to finish these i'm going to throw them
[629 - 631] into the old 8x8 lined with parchment
[631 - 633] i'll spread it out evenly and then to
[633 - 634] gild the lily here i'm going to sprinkle
[634 - 637] on a very generous bit of chopped dark
[637 - 639] chocolate this is that third heat needed
[639 - 641] to take these brownies to the next level
[641 - 643] for sure cocoa and melted dark chocolate
[643 - 645] inside of the batter are great but once
[645 - 647] baked this chunky stuff on top is gonna
[647 - 650] bring a nice melty soft texture and
[650 - 652] provide some clean pops of pure dark
[652 - 655] chocolate next i'm not gonna bake this
[655 - 656] instead i'm gonna wrap it with plastic
[656 - 657] wrap and then throw it into the fridge
[657 - 660] to let the batter hydrate for 2 to 24
[660 - 661] hours this is a common move in
[661 - 663] restaurants or professional bakeries
[663 - 665] because it ups the level of fudginess
[665 - 666] considerably plus it allows some more
[666 - 668] time for all these super complicated
[668 - 670] flavors to unify into something special
[670 - 672] two hours later i'm gonna pull this out
[672 - 674] and the last move is my favorite i'm
[674 - 676] going to top the entire thing with a ton
[676 - 679] of flaky mold and salt adding pops of
[679 - 681] salt like this to sweet chocolatey stuff
[681 - 683] basically weaponizes it the amount of
[684 - 685] deliciousness that your brain is going
[685 - 687] to perceive is almost scary and it
[687 - 689] certainly does not exist in nature so
[689 - 691] just be prepared now into the oven it
[691 - 693] goes just like before and i'll bake for
[693 - 696] 24 to 26 minutes at 350f 24 minutes
[696 - 699] later i'll pull these out and already
[699 - 701] they look very sick the melty chocolate
[701 - 703] on top is just a good idea in general
[703 - 705] and shouldn't be reserved only for the
[705 - 708] best version now to absolutely max out
[708 - 710] the fudginess here and to further unify
[710 - 712] the flavors once this is cooled off i'm
[712 - 713] going to wrap it with plastic wrap and
[714 - 715] throw it in the fridge to age for at
[715 - 718] least six hours but preferably overnight
[718 - 721] the next day it's time you guys you can
[721 - 723] see how fudgy this knife is just from
[723 - 726] cutting these things and the inside is
[726 - 730] just so freaking moist but it's firm and
[730 - 732] chewsome at the same time it's dark
[732 - 735] mysterious complicated and this brownie
[735 - 737] lights up every single part of your food
[737 - 740] brain at once it's like a john coltrane
[740 - 742] solo it just can't be contained it's
[742 - 744] furiously beautiful
[744 - 746] the word salty and sweet and chocolatey
[746 - 748] here just seem insufficient whether you
[748 - 751] go with good better or best i think this
[751 - 753] recipe serves as a very solid framework
[754 - 755] and your level of stoke is going to be
[755 - 758] high with any of the three so i hope you
[758 - 762] try them soon let's eat this thing
[778 - 778] thanks again to athletic greens for
[778 - 780] sponsoring this video and don't forget
[780 - 781] to head to the link in my description
[781 - 783] below to take advantage of their
[783 - 786] immunity bundle