I wanted to come up with a recipe
for National Brownie Day.
So I wanted to come up with the perfect brownie recipe,
but when I started to do this in the test kitchen
with all of our buddies, we started to get,
it was really divisive on whether people liked a fudgy
or a cakey brownie.
So I decided to come up with the perfect recipe
for both a fudgy and a cakey brownie.
(audience applauds)
So we're gonna do both.
So we're gonna start out here with a double boiler.
I just have some gently heated water
with a glass bowl on top.
Stick of butter, we have eight ounces of chocolate,
and we have 3/4 of a cup of sugar.
And the reason I put the sugar in with the butter
and the chocolate chips is because the sugar melts,
and then when it combines with the egg white in the batter,
it makes that crispy crackly topping on the brownie.
I love that, yeah, that little extra crispy topping.
Yeah, that's how you get
that super crispy, crispy topping.
So then it all comes together, like this.
Yeah, I'm gonna add in two eggs.
You want me to whisk that
or stir it? Yeah, whisk that up.
Gotcha. Give it a nice,
kind of vigorous whisk.
You want to combine the egg with the chocolate
'cause there's a ton of fat in there,
and you really wanna make sure that you combine everything
and make a nice smooth batter.
And whenever I cook anything with chocolate,
I always add a little bit of espresso powder.
Nice! We're gonaa use this
in both the fudgy and the cakey.
And now we're going to start whisking in our dry ingredients
so I have 3/4 of a cup of flour,
and we'll just start whisking that in.
There we go. Yep.
Little bit of salt, and for our leavener,
we're only gonna use 1/2 a teaspoon of baking powder.
That's all you need for this.
'Cause you want these really dense.
You want 'em nice and dense.
Right. Right.
So we keep on whisking.
Look at that. We're whisked, it's done!
All right, so then, over here I have a glass pan.
I lined it with some parchment paper,
and I actually use these little binder clips
because it makes it stick on there better.
Oh, that's clever! I know!
Look at that thick batter.
That looks beautiful,
and you say you can't bake.
Instead of going from the oven
onto the counter top to cool them down,
we're gonna cool them down in the fridge 'cause that's--
Smart! Gonna stop the cooking time.
It's like cold shocking your pasta.
Exactly. Right.
And then they get nice and fudgy.
They're almost like fudge.
Look at those guys. (audience groans in delight)
And we have some right here. Or cold shocking
your blanched vegetables, cold shocking anything.
Check those out, it's almost like eating fudge.
You can hear the moistness. (audience applauds)
We're making our basic cakey brownie recipe now,
and we're basically using all the same ingredients.
We're just gonna change the ratios up a little bit.
So we actually cut our butter in half.
Instead of eight tablespoons, we're gonna use four.
Oh, so these are the diet brownies.
That was really bad math. (people in audience chuckling)
It's actually six tablespoons.
So we used eight tablespoons last time.
Now we're using six tablespoons, so it's like--
Not really a diet. Yeah, no, not at all.
(people chuckle)
Sugar stayed the same, 3/4 of a cup,
and we're cutting the chocolate in half,
so instead of using eight ounces we're using four,
but we do the same process.
We just melted it down in this bowl
until it's nice and smooth.
Now you can start adding that into our wet batter.
You want the whisk? Yeah, love that.
I'll do the-- Slow, fast, medium?
Yeah, let's do medium.
There we go.
I forgot to add in our eggs, but the really great--
The wheels are coming off the brownie bus!
Listen, the great thing (audience laughing)
about this recipe.
He forgot the eggs!
It's extremely forgiving.
So even if you do it in the wrong order,
it'll probably work.
It'll probably work. (audience laughs)
We don't know.
And also, we're gonna add more leavener to this batter,
but also to give it a little more air
and to get that rise you want in a cakey brownie.
Right, switch up from the whisk
to the electric mixer. Right.
I pull out my power tools.
Salt? A little bit of salt, yep.
Instead of a half-- Espresso?
A little bit of espresso
That's our secret ingredient.
That's our secret, not so secret anymore.
And more of our baking.
Baking powder, yep Baking powder, right?
So instead of 1/2 a teaspoon, we put in a whole teaspoon,
and then we're also gonna add in a 1/2 a teaspoon
of baking soda.
So we're gonna get that extra rise.
And this batter's kinda funny
'cause it looks super, super thick,
but since it has all of that leavener in there,
once you bake it,
it becomes nice and fluffy. It really puffs up.
So then you pop this into the oven.
This one actually cooks for five minutes longer
than the fudgy recipe does. Gotcha.
So 350 for about 30 minutes.
We have one down here that's done.
Look at that.
(audience applauds)
The reason we used this parchment--
I'll pop this in the oven.
Is so you can just kind of wiggle it out of there.
(audience applauding)
Whoops!
Look at those cakey brownies!
(audience applauding)
Now, Grant.
(audience cheering and applauding)
(musical chimes tinkling)
(audience cheering and applauding)
(musical chimes tinkling) (audience applauding)