I love baking brownies. Very easy to do,
very easy to sell. There it is, right? And last year, I taught
you a brownie recipe, it was loved by many of you but I'm sure
that you will be inlove with this recipe more since this is more fantastic,
this is my updated brownie recipe. Extra chewy, less sweet, and
the exterior is way better. It's cracking, smooth
and shiny on the top. So I'm going to start
with the ingredients. So I have here my butter. I have my casserole here
over medium low flame. You just put your butter,
I'm using salted butter. If you also don't have salted butter, you
only have unsalted, you put a pinch of salt. Okay, so the butter
and the brown sugar. So a lot of you, okay?
This is mostly your complaints. "How to achieve the top of brownies?
That it's like it's cracking." So first. To achieve that, you should caramelize this
butter and brown sugar which means, okay? You mix it or you boil it until the
butter and sugar would really mix so that it would really smell like butter scotch,
that your kitchen would really smell good, it's like you lit a butter
scotch scented candles. Like that. However, you are only
baking brownies. So you will notice, I will maximize
the flame a bit for it to really melt. So melt the butter and the
brown sugar completely or, so there,
I hoarse already. Or you let it boil
completely, right? That it's really boiled,
I will show it to you. Right? Because there are steps on life,
shortcuts are not allowed. If you want to achieve
that really good outcome, you really need to be patient
so here, you are to boil it. So the butter and the
brown sugar, right? Bring it to a full boil, that it's
like butter scotch or caramel. So there, it's already boiling
and it smells so good, right? And another thing while
you are doing that, you're actually developing the
flavor of the butter and the sugar. So your brownies will
be more flavorful, right? While you are boiling
your butter. Oh! It smells so good. Now, when it boiled already,
the next step is there, you see. The brown sugar
has already melted. You may boil that for
around 1-2 minutes. Right? After that, the next step
is you minimize the flame and then you just put
your chocolate chips. So I'm using dark
chocolate chips, okay? You choose the darkest
chocolate chips so that your brownies will
not be really too sweet. Do not use milk because
it will be super sweet, right? Again, this is dark
chocolate chips. You can also use bittersweet,
so there it is, right? The chocolate must only
be the one that is bitter. Oh! In life, you have
to always be sweet. So bittersweet chocolate
is good as well. It's almost dark chocolate too. You just mix it like this until you see
your dark chocolate is melted already and then next, I'm going
to put my cocoa powder. I will sift that to make
sure there are no lumps. So you sift your cocoa powder. This is the mixture,
the flame is still open, okay? We are just on medium flame and then you can
see that for this recipe, you won't need a mixer. I'm just mixing it manually
using my silicone spatula. This spatula is heat-proof. Okay, so I'm mixing
it like that. Until it....
smells so good. Brownies is really very simple,
but you know that..... Every time I make it, it seems
like the excitement is still there. I am still excited. So there. When you see it blending together,
turn off the flame and then I'm going to put
in the Condensed Milk. So I'm sure that many
of you would say: "Oh! That's new, the recipe last
year doesn't have a condensed milk." So this will really
give the difference. The condensed milk will make your
brownies extra creamy and extra chewy. Okay, so you put
your Condensed Milk. The flame is turn
off already, okay? Okay, and then you
mix it like that and then the next step,
you're going to put in the eggs but this step is crucial
because if you pour it here, what may possibly
happen is it will be burnt, not burnt but your
egg may get cooked. So what I am going to do,
I'm going to temper it first which means that you get
your brownie mixture first, you mix it in the egg so
that it will not be shocked. Right? Don't shock things including
your brownie mixture, I will temper it first by mixing
some of the brownie mixture. Because if we transfer it on bigger bowl, it would be a
waste to wash bigger utensils so just have it like that. You temper it a bit first so
the eggs will not be shocked before you put it on your
brownies, on your casserole because the mixture is hot,
so there it is, right? So it temper already. It already know each other so
it wouldn't be shocked anymore. There it is, right? So now, you
mix it like that. So baking really have
such things like temper. You really need to have temper, you need
to have patience when you are baking. You mix it and then I'm
going to put my flour and my walnuts,
coarsely chopped walnuts. "Walnuts is so expensive."
Oh! Then you don't put some. Right? "What other things
could I possibly put?" It can be that
you put nothing. It can also be just peanuts,
and then you mix it again. So there, right? You don't need mixer but
don't tell your husbands so that in Christmas, you'll have
him buy you another mixer. You just mix it until
the flour disappear. So there it is, it smells
like Brownies already. I can really smell
the brownies already. And then I have here, 2
pcs of 8x8 square pans. I just want to apologize with the square pants
since as you can see, it's really used already. Even though I have my grandeur pans,
I still want to use this aluminum pans since it seems like baking it here is different
or maybe, I'm just used baking here, right? So what I'm going to do, I'm going to
divide this butter between the two pans. My casserole is so big,
let's get this. So there. So that we can
get from it. You just divide it like that. So I can also taste it, right? Normally, you can lift it up like that
but it's just my casserole is so heavy. The reason why I choose this is for
my brownie making to be colorful and it's also good since the
casserole you used is thick when you are making pastries like
this that you cook over the stove top. So that your butter and sugar
mixture wouldn't get easily burnt. Okay? And then I'm just going to
use a weighing scale to make sure that
it's weight is just fair. You may ask me if where I bought is so the
brand of the weighing scale is there already. Okay, 904 grams. 950 grams. Oh my! Let's get
a bit from it. So there. That's okay already rather
than you being stressed. Okay. That is also not that obvious if the other
one weighs 10 grams more than the one and then you just get a small metal
spatula and then you just flatten it. And then this will go into a preheated
350 °F oven for around 30 minutes. Make sure that the pan has been
greased and you put parchment paper because this is clingy, it's sticky, it doesn't
want to be separated with the pan. So make sure you greased the pan and
other than that, you put parchment paper. Sometimes, you will just notice that it's
middle part is still soft, that's very normal because the main ingredients of your brownies
is butter and chocolate, it will set as it cools down. So let's bake it and
let's just go back on it. So there, right? So as you can see it,
it's very fantastic. Look at the top, right? It's very flaky, I know
that it's what you like. That's why this is the updated version
and again, you can achieve this, okay? By melting the butter and the sugar
thoroughly and the condensed milk also help. Okay. So now,
let's invert it. I cool it already,
you just invert it. So there. It will automatically separate
from the pan, do not be stressed. Okay, look. And this is my technique,
I will get another chopping board. There it is, right? And then I will
lift it like that. So look. And what you use on
cutting is the plastic scraper. Not knife because it knife.... So you look at it,
plastic scraper... Smooth, you won't
be stressed. When you use
knife, you look at it. Knife. Maybe in the first try. So there,
there it is already... See? So it stick, right?
So you will be stressed. One more thing is
you still need to wipe whereas if you're using this,
so there, so another cut. It's like magic, right? There is no sticking. So there it is,
it's like magic. My brownies is not fair. So there....
look at it. Oh! Look at the inside. On how beautiful the outside, it's
also how beautiful the inside, right? Look. I feel so proud. I'm sure you will love
this and of course.... "But how would it be since there's a lot
of us selling brownies on the subdivision?" "How could I make
it competetive?" You put other flavors. Like for example here, I have
my favorite, the Lotus Biscoff. So there, my cutting
is not fair again. When I am having conversation,
it would not be fair. I have here my Lotus Biscoff. What I'm going to do
is you just put on top. So you have your
Biscoff brownie. One another layer. For you might
say that I thrift it. There it is, right? And then you put
some walnuts. Some chocolate chips. Okay, there it is, right? So you have your Biscoff brownie,
let's put it on a beautiful saucer. Look how fudgy is that. And if you want to upgrade, you want the top of
your Brownies shiny like those you buy on bakeries. You put it honey, so I have
here my Lagnese Honey. A bit of honey to the
brush and then there. You brush it on top. It's like those that you can buy on bakeshops
that why are the top of brownies so shiny? And putting your honey will not just
give shine but it also acts as a protection so that your brownies
will not get easily dry. I am saying a lot of things but
I really want to taste it already. So I'm going to put Biscoff,
look how moist and fudgy the inside. And it's so chewy. It's not too sweet. I can really taste the chocolate,
the butter, everything, okay? You can really taste it and
the texture, it's just perfect. So you can put
different toppings. You can make Brownie sampler
in a box, different flavors, right? You can still even include it
to your holiday menu. So what are you
still waiting for? I'm sure that you have your
ingredients completed already if there is lacking, it's just
may be the toppings only. So you bake right now and
have a happy holiday baking :)
