Hey cu/ck/s, I'm in search of the perfect brownie. Feel

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>>8862822
Cliche but I've just used Alton's recipe. Kids and bitches love it.

http://altonbrown.com/cocoa-brownie-recipe/

>>8862866
>>8862822
I just use pot butter, kids and bitches love it.

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>>8862822
First of all, do you want a light and cakey brownie or a dense and fudgey one? This video explains their differences, and how screwing with the ingredient ratios results in one or the other (basically more flour/less fat/chocolate + baking powder = cakey and vice versa/no baking powder for fudgey):
https://www.youtube.com/watch?v=HIonKbKM-tE

I like fudgey kinds myself. Cook's Illustrated/America's Test Kitchen & Stephanie Jaworski's recipes are reliable:
http://www.joyofbaking.com/barsandsquares/FudgyChocolateBrownies.html
http://www.blessthismessplease.com/2012/06/triple-chocolate-brownies-americas-test.html

The main differences between them are CI's recipe doesn't use any chemical leavener, so although both of them call for 3 eggs, CI's version makes them pull double duty as both the chief driver of rise in the oven and also binding the brownie so it doesn't fall apart as you cut and eat it. JoB's version uses less flour and all chocolate so it's going to be the MOST fudgey (and least structurally sound) compared with CI's has a bit more plus some cocoa powder on top of the added chocolate which soaks up moisture.

*The only added tips I would advise in either recipe is to add ½ to 1 tsp of instant coffee/espresso powder to the batter (no more than that unless you like mocha flavors) which will deepen the chocolate's flavor. Also diary. oddly enough. has the effect of not just imparting it's own flavor in chocolate-based dessert but masking and dulling chocolate's taste on the tongue so you might consider substituting some coconut oil (it doesn't actually taste like coconut unless you buy virgin) for the butter.

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>>8863048
If you are partial to the boxed version that is extremely chewy, America's Test Kitchen has another version that matches that texture and says the key is to use mostly unsaturated (vegetable oil) instead of butter to get a more chewy texture:
http://www.browneyedbaker.com/chewy-brownies/
https://www.youtube.com/watch?v=oM8bDSzr0U8

Also for any recipe you'll want to use a greased foil/parchment paper sling to get those suckers out of the pan and cut into bars without sticking:
https://www.youtube.com/watch?v=FrVOCTGVkFM
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>>8863048
>>8863064
Damn son nice, I'll be sure to try this out

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>>8862822

Use guittard single origin akoma chocolate chips or just stop trying.

>>8863064
ghirardelli is shit tier in comparison. i've been to the store in san francisco and honestly their chocolate is just fucking disappointing if you've ever had actual good chocolate anywhere else.

https://www.guittard.com/our-chocolate/detail/akoma-semisweet-chocolate-chips

>>8863028
dude weed lmao
but seriously stop contaminating food with your drugs

The All Recipes one is my go-to. It's got that nice crispy top layer and the firm slightly chewy inside if you're into a traditional brownie.

Also, it does well with a peanut swirl if you're a man of culture.

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>>8863139
I mean I'm sure you're right but for baking it's probably the best in the under-40¢/oz market available in the baking aisle (unless you're okay with Nestle or Hershey's and yes I know they own Ghiradelli). Considering how much goes into a brownie recipes the cost can escalate quickly.

Ever used Callebaut? It's about the same unit-price wise with Guittard.
http://www.callebaut.com/en-US/chocolate-cocoa-nuts
https://www.amazon.com/Callebaut-Chocolate-Block-Semisweet-54-5/dp/B005IOXBY0/

I'm not convinced that the subtle floral, fruity, and/or smokey notes of single-origin chocolate can survive a 350+ degree oven or not get strangled by the added oil/eggs/flour in baking recipes. Especially if you then throw in toppings like roasted nuts or a cream-cheese swirl as many home bakers are want to do.

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>>8863217
>I'm not convinced that the subtle floral, fruity, and/or smokey notes of single-origin chocolate can survive a 350+ degree oven or not get strangled by the added oil/eggs/flour in baking recipes. Especially if you then throw in toppings like roasted nuts or a cream-cheese swirl as many home bakers are want to do.

I'm 100% sure that if those notes aren't there to begin with, they won't be created by the baking process.

I make straight chocolate brownies and I bake at lower temps for longer times. I believe that those subtle notes are still there in my finished brownies - but I could be imagining things. I do know that i detest ghirardelli in all forms. I don't know why but I really don't like their chocolate.

I've never tried Callebaut. I can get guittard at fresh market (like whole foods but better) near my house. I don't know if I have ever seen Callebaut - but I will start keeping an eye out. They may have it. They have an amazing selection of chocolate. About a month ago they had guittard on sale and I just about fainted. Now that I think about it, they may have had it sitting on the shelf next to the guittard that was on sale. I probably didn't notice it because OMGOMRODS GUITTARD ON SALE.

If you are going to douse the brownies with caramel or peanut butter or cream cheese then yes... I agree. Just use hershey's or toll house.

I used to work with a lady that made some very good salted caramel brownies before salted caramel became le meme. she retired without giving me the recipe, but that old bird was a trend setter.

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>>8863255
>I can get guittard at fresh market (like whole foods but better) near my house. I don't know if I have ever seen Callebaut - but I will start keeping an eye out. They may have it. They have an amazing selection of chocolate. About a month ago they had guittard on sale and I just about fainted. Now that I think about it, they may have had it sitting on the shelf next to the guittard that was on sale. I probably didn't notice it because OMGOMRODS GUITTARD ON SALE.
Congratulations on making me jelly. One day I'm going to blow a load of dough and order some Valrhona for brownies or a Black Out Fudge Cake.

>>8863182
>Contaminating
How? It's intentional.

Nobody posted the Cosmic Brownie Shake
I'm surprised and impressed

>>8863048
Thanks for all the info! I had no idea that dairy deadened the flavour of chocolate. I'll whip up a small batch tomorrow with all that in mind :)

What's your opinion of tossing a bit of orange zest in the mix?

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>>8863494
>Thanks for all the info! I had no idea that dairy deadened the flavour of chocolate.
It's true.
https://www.youtube.com/watch?v=oM8bDSzr0U8
^Skip to 18:31 (the ganache-filled chocolate cupcake segment of the video linked above) and they mention it, usually a recipe that calls for buttermilk or sour cream is added to give a tang to offset the natural bitterness of chocolate and sweetness of sugar in a recipe. However the dairyfat also envelopes the chocolate compounds and partially shield them from your taste receptors. It's why so many chowders, or cream of mushroom & broccoli soups only have a very mild taste

It's also mentioned here:
https://books.google.com/books?id=dXE0ZfUnCKwC&pg=PT3997