The Best Brownies You'll Ever Eat

- We always say this, I know, but these are actually the

best

brownies

you will

ever

try. They are sticky, chocolatey and soft. Oh, they live up to

ever

y expectation you think a brownie should have. (upbeat music) We took all the tips and tricks from the Internet, from our grandmother's recipes, from the places we had worked, to find the

best

recipe we could. Throw out any other brownie recipes you have. This is the one you will use in the future for the rest of your life. (upbeat music) I'm not trying to toot our own horn, but beep beep, you know. (upbeat music) Alright guys, as always, get your can ready.

You know what to do, butter and parchment. So the first cooking job I ever had was for a baker and he made these amazing

brownies

. When you start working in kitchens, they always tell you to write down the recipes because then you will forget them. And of course, I didn't do that, but there are a few things I remember from his recipe that he really wanted to incorporate into our brownie recipe. Obviously, good brownies need good chocolate, and which chocolate bar you want to use is the distributor's choice. You can go for something really mild like a milk chocolate bar or something really, really dark like an 80% dark chocolate would work great here.

We're going to double the chocolate, so we'll also use cocoa powder. Because we wanted a really rich, dark flavor and color, we opted for Dutch processing. You can use regular cocoa powder here, but we're always looking for that intense flavor, that intense color. The one on the left used regular cocoa powder. It's a little drier on top and almost too dense and fluffy on the bottom. Here we are adding some cocoa powder. We'll add even more later. Espresso powder does a great job of enhancing any chocolate flavors in a recipe. If you're worried about caffeine, you can also get a decaffeinated powder.

It won't taste like coffee or espresso, it's really just another flavor enhancer. When we add the hot melted butter to the chocolate, cocoa powder, and espresso powder, it will help melt everything and dissolve it, which will help keep our brownies very soft later on. (upbeat music) Sugars, we have granulated sugar, and then when deciding between light brown and dark brown, the real difference here is that dark brown has more molasses, ergo more flavor. I don't even know what ergo means. Again, I just wanted to blow you away with the flavor here and the dark brown was just the job.

And we will also add a little salt, as it brings out the flavor of any baked goods. (upbeat music) Then we will have six eggs. Always crack eggs into a separate container in case any shells come out. The best way to remedy this is to use eggshells. It breaks the surface tension and is the easiest way to remove the shell from eggs. You can start by adding an egg to the sugar so as not to make a big mess. Once you get it going you can add the rest, no big deal. You don't have to be as careful as you would with a cake, for example.

So working for that baker, one thing he did with his brownies was beat the eggs and sugar and really incorporate tons of air, so much so that it looked like super thick pancake batter. almost. This is what happens when you don't beat the sugar and eggs, it just comes out very flat, right? The best thing about beating eggs and sugar is that you create a really solid base and you don't need to use a chemical ferment. Then you'll add that beautiful ganache we made. Oh Lord. Actually, when we were filming this, there were a crowd of people around us because we couldn't get over how incredibly delicious it looked.

Oh god, I can't believe we baked this. Honestly, I could have eaten the dough myself. (upbeat music) I'm really upset that the United States can't use the metric system, but that's okay. If we are using cups, always scoop and level, to ensure we have the right amount of flour. If you simply place the cup directly into the flour, it will be denser than necessary. And you're going to sift the flour and cocoa powder into the mixture to make sure we don't have any lumps and just to make sure we incorporate it very quickly into the rest of the dough. (upbeat music) And dub.

Because we incorporate all that air with the eggs, we don't want to deflate them completely, so fold in the dry ingredients as quickly as you can. (upbeat music) Pour the entire batter into the prepared pan, smoothing it out to make sure everything is fairly level. (upbeat music) And it goes into the oven. So these will increase quite a bit. After about 20 minutes, we will take them out. This is my favorite tip of the entire recipe. Take out the brownies and slap them on your kitchen counter. It will break up the top and even out everything and you'll get a much more consistent texture.

These are the same recipe. The one on the left is not hit, the one on the right. At this point we are also going to add a little sea salt, optional but highly recommended. Adds a little salty bite, sweet and savory, always good. With many baked goods, if you stick a toothpick in and there's no dough left, then you'll be fine. That's not the case with these brownies. You will be left with a good amount of sweetness that will come out with the toothpick. Trust us, they've been there for about 45 minutes. They are definitely cooked well.

They're just soft. When they cool, they will also deflate quite a bit. The result is a really uniform texture throughout. Once again, I can't say cool enough. I don't even like sweets, something little known about me, but these brownies are crazy. I need to cut them well. They should be a good, perfect square. It's very satisfying to see a batch of perfectly cut brownies, obviously. (upbeat music) Oh my goodness, a little tip too is to clean your knife after every cut. You'll see a little of that sweetness come off. They are soft but not dense. (upbeat music) And that's it.

I mean, look at that texture. Look at it! This is like you were going to make brownie batter. It's amazing as is, but you can also mix in whatever you want, plus chocolate chunks, chips, and pretzels. This is like a phenomenal standard brownie recipe, but feel free to go crazy and mix up whatever you want. Making brownies from scratch, you know, there are other options that are easier, but it is one of those essential baked goods that doesn't require much technique, but also goes with everything and every event. You know what I mean? Like they're having a breakup, brownies.

Birthday, brownies. Like they work for anything. Just one of those feel-good, crowd-pleasing desserts, that's always a win. OK it's good. I'm going to keep talking and we'll leave it and everything will be fine. - You're funny, Claire. - (laughing) Stop. - You're so funny. - You're so funny. - You're funny. - Beep, beep. - You're lazing around. - I guess. (camera clicking)