Dining and Cooking
American Recipes

The viral Reddit brownie and why I’ll never make brownies the same way again



“The Brownie” recipe, from Reddit, author: MoonJelly33
https://www.reddit.com/r/Baking/s/aU5aCaH1XV

The Pancake Princess (Erika’s) Brownie Bake Off

Best Brownie Bake Off

Sugarologie’s Fudgy-Chewy Brownies
https://www.sugarologie.com/recipes/fudgy-chewy-brownie

More awesome videos for brownie nerds:
Adam Ragusea’s “What is the glossy skin on brownies?”

Adam Ragusea’s “How to give brownies a smooth, glossy top”

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Happy baking, friends ♥️
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41 Comments

  1. @jimb0b441

    Great video! In your recipe development, did you notice any textural differences between butter vs oil as the main fat? My intuition says that oil based brownies would feel moister at room temperature vs butter based ones (at the expense of less buttery flavor) since oil is an unsaturated fat, but I've never actually tried them side by side

  2. @ashleylala4293

    I’m a bit confused. You mentioned the importance of fully melting the chocolate but why did you choose to use unmelted chocolate chunks in your recipe?

  6. @dixiedawnmillergoode6850

    In 1970 my mom got a recipe from another parent at a school potluck. It made brownies that were fudgy, always had the crackly top and often cut out in kind of ugly squares because the moistness clung to the blade, so at potlucks people would pass them by until someone tasted them. The instant delight and requests to know who made these and can I have the recipe triggered a rush every time. Plus the recipe made a lot, a full jelly roll pan instead of a cake pan. But it was made with liquid chocolate. Hershey’s syrup used to come in a can and that was the only chocolate in it.

  9. @planktonfun1

    the best chefs uses science and gives consistent results, the worst chefs guess works and gives inconsistent weird results.

  13. @bartoscar

    I don’t know why it took me so long to find this channel. I’m not even into baking that much, but your methodical and scientific approach is the best!

  14. @Teauma

    I've been falling down a brownie rabbit hole to make the ideal brownie for my friend's birthday, and I'm so grateful for food researchers such as you. Love nerding out about food intricacies

  16. @TaylorTheBurninator

    Would have been really interesting to mention the King Arthur recipe (I see you showed it on your ingredient analysis charts) which has you microwave the sugar+fat mixture to partially melt the sugar for the crackly top! I see that, other than your own recipe, they also have the highest ratio of structural ingredients lending to a more chewy less fudgy crumb. Also, who decided that a crackly top is the most sought after element of a brownie? 🤣Love your stuff, keep it up

  18. @drutherslunst4707

    You didnt explain where you are getting your water content amount? Are you multiplying the egg weight by .75? Is that the only water in the recipe

  21. @aouie1246

    i've made these brownies twice already. it's so good each time. I've experimented with different recipes and THIS has the texture, the richness and moist i've been looking for for a long time. thank you!

  24. @rttler4717

    OMG….you're killing me. You could be an absolute GODDESS if you could develop a Brownie recipe for us Type2 Diabetics. One of my greatest memories as a child was grandmas slightly chewy brownies.

  28. @MEGAME985

    This might seem like a crazy question. But has anyone tried making a roux to make brownies? Browning the butter adds depth of flavor, maybe the same could be done with the flour.

  29. @michaelempedrado8233

    so, if the water:protein ratio affects chewiness, will using bread flour yield chewier brownies vs. APF, given that all other ingredients and ratios remain the same?

  30. @khadeejathaufeeq8756

    Hey i need your help.. I followed the recipe up to mixing the eggs with the powdered sugar.. so now i have eggs + powdered sugar mixture in 1 bowl and cocoa powder + brown butter + salt mixture in another bowl.. i had to go somewhere cause there was an emergency and left both the bowls in the refrigerator 🥲 so my question is, if i take both the bowls out and leave them until they are at room temperature, and then follow the rest of the recipe, would it still turn out right? 😭😭😭😭😭😭😭😭

  37. @iamafractal

    What about the chefsteps rich as f*ck brownie recipe with an Italian meringue? How would you combine what they learned with your knowledge? Also have you posted the formulae somewhere? I’d really like to see.

  38. @oivinf

    I've made Adam Ragusea's condensed milk brownies a bunch of times, that is my favorite one that I've tried. The saturated sugar solution observation here is very interesting. The only thing I thought could be clearer was what is meant by "fudgy/chewy" at the end. Fudge is chewy, so how are "fudgy" and "chewy" on opposite ends of a spectrum?

  41. @shelbypbj

    I made both the sugarology and moonjelly brownies. Moonjelly has a better texture. I dont think it needed to be improved upon.

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