Your Brownies Questions Answered By Experts Epicurious FAQ
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Date: 2020-08-15
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Comments and reviews: 10
Antoinette
never EVER ruin your chocolate experience with dirty ol' nuts! However, put your special ingredient into a clean coffee grinder (or blender or electric grinder) to turn it into a green flour OR saute your special ingredient in butter before adding it into your batter. You really blew it by not having Emily on this episode! SHE would have known and been frank (NOT coyly innocent) about the special ingredient and it's preparation prior to adding it! Plus! She would have added KETCHUP!
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never EVER ruin your chocolate experience with dirty ol' nuts! However, put your special ingredient into a clean coffee grinder (or blender or electric grinder) to turn it into a green flour OR saute your special ingredient in butter before adding it into your batter. You really blew it by not having Emily on this episode! SHE would have known and been frank (NOT coyly innocent) about the special ingredient and it's preparation prior to adding it! Plus! She would have added KETCHUP!
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food
Just for my notes or smth
Melted chocolate, butter = fudgier brownies
Cocoa powder = chewier brownie
Beating eggs in sugar alot = crackly top
Egg yolk = fudgier
Less butter = cakier brownie
Room temp butter = cakier
melted butter = fudgier / more deeper cocoa taste
Oil = chewier texture
Lower temp, longer time = chewier
Normal 350F = crackly top, fudgy
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Just for my notes or smth
Melted chocolate, butter = fudgier brownies
Cocoa powder = chewier brownie
Beating eggs in sugar alot = crackly top
Egg yolk = fudgier
Less butter = cakier brownie
Room temp butter = cakier
melted butter = fudgier / more deeper cocoa taste
Oil = chewier texture
Lower temp, longer time = chewier
Normal 350F = crackly top, fudgy
reply
Sabrina
There are actually 3 categories of brownies. Theres cakey ones, gooey/moist/fudgy ones and chewy ones and chewy ones are ideal and I have perfected the chewy brownie, the 1 thing I am elite at in the kitchen. I cant share an exact recipe because its more based on ratio and look/feel
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There are actually 3 categories of brownies. Theres cakey ones, gooey/moist/fudgy ones and chewy ones and chewy ones are ideal and I have perfected the chewy brownie, the 1 thing I am elite at in the kitchen. I cant share an exact recipe because its more based on ratio and look/feel
reply
Gazi
god ok this comment is months later and NO ONE is gonna see it but editors if youre out there please make the tally mark sounds quieter next time; .; i have headphones on and it actually hurt my ears a little
(on a similar note - thank yall so much for putting closed captions \o/ )
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god ok this comment is months later and NO ONE is gonna see it but editors if youre out there please make the tally mark sounds quieter next time; .; i have headphones on and it actually hurt my ears a little
(on a similar note - thank yall so much for putting closed captions \o/ )
reply
Kara
Chocolate powder or melted chocolate? I use both in my recipe and they come out super gooey and chocolatey and moist. I call them ice cream brownies because they are the perfect brownie to have in a brownie sundae or with ice cream! Or Beara's brownies cause that's my nickname.
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Chocolate powder or melted chocolate? I use both in my recipe and they come out super gooey and chocolatey and moist. I call them ice cream brownies because they are the perfect brownie to have in a brownie sundae or with ice cream! Or Beara's brownies cause that's my nickname.
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kirsten
If anyone has seen the best recipe for brow ones from Tasty, they take out the brownies and then bang it on the table. I think its so funny how they dont know what it is, meaning theres somewhat of a rivalry
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If anyone has seen the best recipe for brow ones from Tasty, they take out the brownies and then bang it on the table. I think its so funny how they dont know what it is, meaning theres somewhat of a rivalry
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MelBell
The best add on for brownies Ive tried, was marshmallow fluff. Just a couple of dollops and then swirl it in the batter before you bake it, makes it tastes like theres melted marshmallows in your brownie.
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The best add on for brownies Ive tried, was marshmallow fluff. Just a couple of dollops and then swirl it in the batter before you bake it, makes it tastes like theres melted marshmallows in your brownie.
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Hayden
me: sees the special brownies question
also me: vivid flashbacks to a few months ago when I was still in high school
(we had a lot of stoners and I'm friends with a few)
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me: sees the special brownies question
also me: vivid flashbacks to a few months ago when I was still in high school
(we had a lot of stoners and I'm friends with a few)
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Kris
If you want a really good, fudgy brownie, google Katharine Hepburn's recipe. It's AWESOME! (It's actually better without nuts, which I rarely say)
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If you want a really good, fudgy brownie, google Katharine Hepburn's recipe. It's AWESOME! (It's actually better without nuts, which I rarely say)
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Adek
to make weed brownies you need canna butter or you just decarb the weed and use it as it is but fat is a great thing in edibles. I do both.
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to make weed brownies you need canna butter or you just decarb the weed and use it as it is but fat is a great thing in edibles. I do both.
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