[1 - 1] hey what's up today we're doing a
[1 - 4] standing intro using hyperbole like you
[4 - 6] know the greatest or the best or the
[6 - 8] most epic is a really common strategy
[8 - 11] that content creators use to get you to
[11 - 12] click on videos the problem with
[12 - 15] overusing hyperbole is that the words
[15 - 17] start to lose meaning so when I say this
[17 - 19] is the best or the greatest the chances
[19 - 21] of that being actually true are near
[21 - 23] zero so instead of me promising you that
[23 - 25] you're going to get the greatest brownie
[25 - 27] recipe of all time in this video let me
[27 - 29] tell you very clearly what you are going
[29 - 31] to get the Earnest full creative effort
[31 - 33] of somebody who has spent their entire
[33 - 35] adult lives thinking about food working
[35 - 37] in restaurants and then the last 5 to 7
[37 - 39] years developing recipes every single
[39 - 42] day I spent 6 weeks on this recipe I
[42 - 44] made over a 100 pans of brownies I did
[44 - 47] tens of hours of research and this is
[47 - 49] the best that I could come up with is it
[49 - 52] the greatest brownie recipe of all time
[52 - 53] who knows all I can say is that it's
[53 - 56] probably the best that I've ever had
[56 - 57] today I'm going to show you how to make
[57 - 58] it to get started I'll combine 100 G of
[59 - 61] allpurpose flour with 1 G of baking
[61 - 63] powder or use a/4 teaspoon for this
[63 - 64] because scales are usually not that
[64 - 66] sensitive around 1 G and then I'll add
[66 - 68] in 4 G of salt next I'll just whisk
[68 - 70] those together real quick and that's our
[70 - 72] dry ingredients by the way when you see
[72 - 74] me with all my ingredients perfectly
[74 - 76] measured out into small cups just know
[76 - 77] that you don't have to do that I do it
[77 - 79] so that I can more clearly illustrate
[79 - 81] the process of combining things on
[81 - 83] camera but when I'm baking off camera I
[83 - 85] put a bowl on a scale add each
[85 - 87] ingredient one at a time tear it out
[87 - 88] then add in the next Once my dry is
[88 - 90] combined I'll grab a little baby
[90 - 92] saucepan drop it on the stove then I'll
[92 - 94] preheat my oven to 325 F into the
[94 - 97] saucepan I'll add 30 G of olive oil one
[97 - 100] stick or5 G of unsalted butter 150 g of
[100 - 102] white sugar and 50 g of brown sugar but
[102 - 105] BR do I really need two kinds of fat and
[105 - 107] two kinds of sugar well in my testing a
[107 - 109] butter only brownie was flavorful but a
[109 - 110] little bit dry especially after the
[111 - 112] brownie is fully cooled this happens
[112 - 114] with cake too because fully saturated
[114 - 116] fat firms at room temperature making the
[116 - 118] baked good perceivably drier adding in
[118 - 120] some oil significantly softened the
[120 - 122] crumb as did adding in some brown sugar
[122 - 124] now turn the heat down to low and stir
[124 - 126] the fats and sugars together until the
[126 - 128] butter is fully melted and the sugar is
[128 - 131] mixed in also the sugar won't melt here
[131 - 132] there isn't enough moisture once
[132 - 134] combined things will look a little bit
[134 - 136] Sandy still and that's fine next I'll
[136 - 139] add in 100 G of milk chocolate chips
[139 - 141] What The Hell dark chocolate for Life
[141 - 143] bro right well that's what I thought too
[143 - 145] and I made about 50 pans of brownies
[145 - 147] with dark chocolate before my good
[147 - 149] friend and pastry chef Sarah offered the
[149 - 151] idea of milk chocolate to round things
[151 - 153] out and it worked the milk chocolate
[153 - 156] boosted the sweetness the perfect amount
[156 - 157] it lowered the bitterness and it made my
[157 - 160] brownie more rich and luxurious because
[160 - 162] milk chocolate has a higher fat content
[162 - 163] than dark once everything stirred
[163 - 164] together I'm going to move this melt
[164 - 166] into a medium Bowl the temperature here
[166 - 169] should still be warm but not hot so if
[169 - 171] yours is still a little bit feisty give
[171 - 173] it 3 to 5 minutes to chill the out
[173 - 176] next I'll add in 50 g of Dutch processed
[176 - 178] cocoa the Dutch process makes the Coco's
[178 - 180] natural acidity more neutral which makes
[180 - 182] the powder darker and results in a
[182 - 184] milder softer chocolate Vibe that's less
[184 - 186] bitter Dutch cocoa is what gives Oreos
[186 - 188] their color and flavor and when I switch
[188 - 190] from regg to Dutch the chocolate flavor
[190 - 195] got a lot more intense and more
[197 - 197] balanced if you don't have it Sub in 65
[197 - 200] G of red cocoa you need more because
[200 - 202] regular cocoa is less absorbent than
[202 - 203] Dutch okay I'll just whisk that into the
[203 - 206] melted chocolate fat combination until
[206 - 208] there's no longer any lumps then I'll
[208 - 211] add in 5 G of vanilla X EXT ract and two
[211 - 213] large eggs I'll jump back in with a
[213 - 215] whisk now and break up the eggs as best
[215 - 217] I can before I start stirring them in
[217 - 219] some recipes will specify that you
[219 - 221] should beat the eggs before you add them
[221 - 222] in and that's not necessary since
[222 - 224] there's no gluten in the bowl yet we can
[224 - 226] stir this as much as we want also I want
[226 - 228] to address a really common strategy for
[228 - 231] brownie mixing that I chose not to use
[231 - 233] beating the eggs and sugar this
[233 - 235] theoretically dissolves the sugar more
[235 - 236] fully into the egg white which according
[236 - 238] to food science leads to more brownie
[238 - 240] skin which is essentially a mering that
[240 - 242] develops on top of the brownie I tested
[242 - 244] this process many times alongside the
[244 - 246] hand mix version and the results as far
[246 - 248] as I could tell were basically the same
[248 - 251] so for my specific formulation at least
[251 - 253] the egg beating is totally not necessary
[253 - 255] you can get epic brownie skin without it
[255 - 256] and I'm going to show you how now to
[256 - 258] enhance brownie skin formation what I am
[259 - 260] going to do is once the eggs are mixed
[260 - 262] in I'm going to let the batter sit for
[262 - 264] 10 minutes to let the sugar fully
[264 - 266] dissolve naturally and thank hungry root
[266 - 268] for sponsoring this video in this house
[268 - 270] meal planning and grocery shopping are
[270 - 272] my responsibility unfortunately I
[272 - 274] routinely fall short on that Duty and we
[274 - 275] either have to order out because we
[275 - 277] don't have any groceries or we got to
[277 - 280] eat scrambled eggs for dinner again I'm
[280 - 282] getting a divorce so to help out I've
[282 - 284] tried a variety of meal and grocery
[284 - 286] delivery services and hungry root is my
[286 - 288] favorite by far I really like it because
[288 - 291] it's nailed my grocery and dietary
[291 - 292] preferences the groceries are Super
[292 - 294] Fresh and healthy and the meal ideas
[294 - 295] that they provide along with the
[295 - 297] groceries are easy to put together and
[297 - 299] taste really good when you sign up you
[299 - 301] can get really granular on your
[301 - 302] preferences too I told them that we
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[313 - 314] bunch of stuff that I wouldn't have
[315 - 316] otherwise ooh like these sweet potato
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[319 - 321] we actually ordered them a second time
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[333 - 336] minutes later I've got a silky smooth
[336 - 338] batter that already looks beautiful to
[338 - 339] drive home the point on the dissolved
[339 - 341] sugar I'm just going to whisk this one
[341 - 343] more time for about 30 to 60 seconds
[343 - 345] because this will hopefully dissolve any
[345 - 346] last little grains of brown sugar that
[346 - 348] are still holding out next I'll grab
[348 - 350] that bowl of dry mix and add that on top
[351 - 352] of the wet then jump in and stir a
[352 - 354] combine with a spatula now that there's
[354 - 355] gluten in the bowl we want to be
[355 - 358] conscious of the total stir amount if
[358 - 359] you over stir you can eventually start
[359 - 361] to get a little bit of toughness in The
[361 - 362] Chew okay once combined I'm going to add
[362 - 366] an 85 to 100 G of dark chocolate chips
[366 - 368] to prep these I like to chop them down
[368 - 369] by about half and I go through the
[369 - 371] trouble of doing this because giant
[371 - 372] pockets of chocolate will turn this into
[373 - 375] a chocolate chip brownie and kind of
[375 - 376] steal the show texturally that's not
[376 - 378] what I want after chopping there's going
[378 - 379] to be a lot of Dusty chocolate of the
[379 - 381] mix that's going to muddy up the
[381 - 383] contrast between the chewy brownie and
[383 - 385] the melted chocolate so I like to sip
[385 - 386] those out if this is all a step too far
[386 - 389] for you I totally get it but this is my
[389 - 391] greatest of all time brownie so I really
[391 - 394] want the extra mile to dial in every
[394 - 396] little detail also I'm using two types
[396 - 398] of chocolate chips here to get a wide
[398 - 400] spectrum of chocolate flavor the milk
[400 - 402] chocolate brings a subtle Rich sweetness
[402 - 404] and the 60 to 70% dark chocolate brings
[404 - 407] a mature intensity that you don't get
[407 - 408] from the milk once the chocolate chips
[408 - 410] are stirred in I'm going to flip this
[410 - 412] brownie batter into a well greased metal
[412 - 414] 8x8 brownie pan if you're wondering
[414 - 416] about a glass pan those can work but
[416 - 418] they don't transfer heat to the batter
[418 - 420] as well as metal dust so you end up with
[420 - 422] this steamed soft brownie exterior that
[422 - 424] texturally isn't great this is the same
[424 - 426] reason that I don't use a parchment
[426 - 428] sling to help lift the brownie out of
[428 - 429] the pan after it's baked the parchment
[429 - 431] stands between the batter and the hot
[431 - 434] metal pan which leads to a soft steamy
[434 - 436] outer edge with very little textural
[436 - 437] interest metal is just better because it
[437 - 439] kind of fries the brownie like a pan
[440 - 442] pizza and brings some subtle crispiness
[442 - 443] to the outer edges once the batter's
[443 - 445] flipped into the metal pan I'm going to
[445 - 447] pretty aggressively pound it on the
[447 - 449] counter to spread everything flat
[449 - 450] resisting the urge to spread this out
[450 - 452] with the back of a rubber spatula for
[452 - 454] reasons I don't quite understand using a
[454 - 456] utensil to spread this out messes up the
[456 - 458] brownie skin if there's any chemistry
[458 - 459] people out there please tell me why that
[459 - 461] is all I know is that anecdotally
[461 - 464] pounding it works way better once I've
[464 - 465] got this thing flattened I'm going to
[465 - 468] load it into my preheated 325f oven and
[468 - 471] bake it for 35 minutes you'll notice
[471 - 472] that I chose to remove the pizza steel
[472 - 474] that I always keep in my oven because I
[474 - 476] found in my testing that the pizza steel
[476 - 478] transferred way too much heat into the
[478 - 480] bottom of the pan and that created a
[480 - 482] thick crust on the bottom that was
[482 - 484] pretty chewy and after about 30 to 35
[484 - 486] minutes it's time to pull these things
[486 - 489] out epic browny skin dude oh man it just
[489 - 492] looks perfect it looks shiny from edge
[492 - 494] to edge it rows a good amount but not so
[494 - 496] much that it's going to collapse oh my
[496 - 497] gosh there's two easy ways to determine
[497 - 499] if this brownie is done the first is to
[499 - 501] stick an instant read into the middle
[501 - 503] and look for a temperature between 202
[503 - 505] and 205 and the second is to stick a
[505 - 507] cake tester into the middle and see if
[507 - 509] any brownie Gunk gets stuck to it and
[509 - 511] that looks pretty good after cooling you
[511 - 514] can see that this brownie is visually
[514 - 516] stunning I mean I literally don't know
[516 - 518] how I could top this it's my dream
[518 - 523] brownie wow so delicately flaky on top
[523 - 525] it's such a pretty looking brownie now
[536 - 538] just it's beautiful this brownie is
[538 - 540] directly in the middle of fudgy and
[540 - 542] Cakey so texturally it hits on
[542 - 543] everything that you want it's a little
[543 - 545] bit spongy at times and it's a little
[545 - 547] bit dense and firm at other times it's
[547 - 550] perfectly chewy it's extremely
[550 - 554] chocy and it's perfectly sweet honestly
[554 - 558] this thing is just special I really mean
[559 - 561] it I really hope you guys try this
[561 - 563] brownie I worked really really hard on
[563 - 565] it and I think it's excellent if you
[565 - 568] want to see the entire 6 we 100 batch
[568 - 569] process of developing this re ree then
[569 - 571] I'll link that video on your screen
[571 - 576] right here I'll see you there