**The Art of Mixing: A Brownie Recipe to Remember**

When it comes to baking brownies, one of the most crucial steps is mixing the batter. Our expert baker takes us through the process, emphasizing that using low speed ensures no worries and a smooth, ribbony texture in the final product.

"I really not going to be an issue but we're mixing on low speed so no worries good enough," our baker says with confidence. "So there's your batter it's nice and ribbony there's gonna be a little bit of chunks in there don't worry about that it's not the flour that's your miso this was always my favorite part as a kid my mom used to always give these to you." The mention of childhood memories adds a personal touch to the recipe, highlighting the importance of family traditions.

As we move on to the next step, our baker reminds us that there are no hard and fast rules when it comes to measuring ingredients. "Want to make that clear so our recipe is about 1500 grams so we like to put one third of the batter on the bottom and two thirds on the top," they explain. This layered approach not only creates a visually appealing design but also ensures an even distribution of flavors throughout the brownies.

The addition of inclusions, such as milk chocolate and flake salt, elevates the brownie game to new heights. "Our milk chocolate is also going to be a nice texture surprise in the middle little chocolate flavor grenades all right," our baker notes. The use of different types of chocolate adds depth and complexity to the final product, making it truly special.

**Layering the Perfect Brownie**

To achieve the perfect balance of flavors, our baker emphasizes the importance of layering. "We're going to add some maldon salt to it so we already have salt in the recipe we also have the miso so don't go crazy with it," they advise. The addition of salt enhances the overall flavor profile, while the miso adds a savory note that complements the sweetness of the brownies.

The baking process is crucial in bringing all these flavors together. "We're going to bake this for about 50 minutes or so but we're going to make sure to temp it and pull it when it's ready," our baker explains. The use of thermometers ensures that the brownies are cooked to perfection, with a nice crust on top and a fudgy interior.

**The Finished Product**

After two hours of baking and waiting, our brownies are finally ready to be devoured. "We like to let them rest two hours because it's gonna let them set up a little bit get nice and chewy and fudgy even though we have the parchment it's nice to run a knife or pallet knife on the edges where the parchment isn't in contact," our baker notes.

To showcase the versatility of this recipe, we create three different variations. The first one is made with just the batter, without any additional ingredients like milk chocolate or miso. The second one features a sprinkle of salt on top, while the third one includes a dollop of dulce de leche for an extra layer of flavor.

The results are astonishing. The brownies are not only visually stunning but also incredibly rich and fudgy. The addition of dulce de leche creates a caramel pocket that's simply divine. Our expert baker notes, "I'm seeing a nice crispy crust shiny top with our salt just popping and then on the inside super moist we got some milk chocolate chunks we got our dulce de leche that's why we layered it in the middle so you get that nice sneaky fudgy texture caramel just sneaking up on you."

**A Decadent Brownie Experience**

In the end, our brownies are truly exceptional. With their perfect balance of flavors and textures, they're sure to satisfy even the most discerning palate. "This has got a nice caramel pocket oh dude that's a good one maximum cornrow gotta give it a try best i've ever had i'm seeing a nice crispy crust shiny top with our salt just popping and then on the inside super moist we got some milk chocolate chunks we got our dulce de leche that's why we layered it in the middle," our baker raves.

Our brownies are more than just a dessert – they're an experience. With their luxurious texture and deep flavor profile, they're sure to impress even the most seasoned bakers. Whether you're a chocolate aficionado or simply looking for a new recipe to try, these brownies are sure to satisfy your cravings.

"WEBVTTKind: captionsLanguage: enwe set out to make the ultimate brownie and it turns out as rich as so there's millions of brownie recipes out there some are cakey some are crispy some are dense and fudgy so what we decided to do is pick 10 popular recipes and figure out what we liked about each one we learned so many awesome insights ways you can tweak the flavor the texture the shininess the glassiness the crust all those things it was super exciting and that led to our perfect ultimate brownie what makes this brownie ultimate well it's dense it's rich it's fudgy glassy shiny top crusty edges perfect most brownie recipes are the same you're gonna have lots of sugar you're gonna have some flour possibly cocoa powder obviously chocolate and some butter the most surprising thing we learned in this whole journey of brownies is how we incorporate the sugar typically this is creaming or whipping that works just fine but we want to try something we've never seen anyone do before and try a version of making an italian meringue so the italian meringue is going to unlock the chewy dense budgie that we want on the inside but then also the shiny glassy cracked top that we're looking for off the bat we want to make it clear we're adding some things to our brownies that you don't have to do you can tweak it your own way if you want let's talk about our ingredients we're gonna have our sugar and eggs that's gonna make our italian meringue we also have four types of chocolate this is to maximize the chocolate flavor unsweetened chocolate varroa 70 chocolate dutch cocoa powder milk chocolate this is just to get the chocolate flavor to the mix and then we got butter because you gotta have butter salt gotta have salt and then a little bit of vanilla extract doesn't have to be villa extract you can use butterscotch rum bourbon whatever you want so one of our biggest surprises is adding miso what we like about the miso is it adds a nice undertone of umami and savoriness to the brownie don't worry it's not a savory brownie and then the dulce de leche and a little bit of flake salt on top so the first thing you're going to need to do is get your pan ready very simple we're going to first spray it with non-stick spray the reason why we do that actually is to help the parchment adhere to the bottom of it here's where the technique comes in glove so now it's time to melt our chocolate and our butter so what we're going to do is set up a bay marie a bay marie is heated water with a bowl on top so boom so the reason why we want to use bain-marie is because you cannot heat it above 212 degrees fahrenheit that's temperature of boiling that will ensure that we don't scorch our chocolate so all we're actually doing here is melting and incorporating the chocolate and butter this is going to take about 10-15 minutes or so if you're trying to speed it up you can cut the butter smaller shave your chocolate if you want to change the flavor you can even brown your butter ahead of time tip sift twice mix once all right we got our flour and cocoa powder i actually like to tap it big enough soup go to angle use a whisk spoon pork doesn't matter looks pretty good right nope we're gonna sit again we're sifting this because we're trying to get rid of the chunks this is what's great about parchment you just go like more wax paper give it one more little whisk all right set that aside let's check back in on our chocolate give it a little mix look at the butter it's melting one little tip don't just crank the heat up to a boil i know it'll get things going a lot faster what will happen is steam will come up it'll start boiling and you're going to have water start spilling over the edges so we're just about there it's only going to take about four more minutes to fully melt and incorporate our chocolate and butter together but let's get set up to make our meringue chocolate and butter just finished melting so we're going to set this to the side keep it over the water we want the steam in there still to keep it warm the important part of keeping this warm is it's going to keep our batter fluid later so we get a nice smooth top all right so we have three key ingredients for our version of italian meringue sugar water and eggs so we're going to get the sugar and water heated up to hard ball we're going to about 248 degrees fahrenheit once we get 10 degrees away from that we're gonna start whipping our eggs it's best to use room temperature eggs because as you probably learned in our awesome egg resource page room temperature eggs whip a lot faster and easier so whenever i'm heating sugar up to hard ball i like to add a little bit of water around the edges so this is going to help prevent crystallization of the sugar one key thing don't start mixing it leave it alone because we're working with sugar above temperatures of 212 degrees fahrenheit it's really important to be exact so we're going to use a probe make sure it's mounted to the side and it's not touching the bottom so you get an accurate read so there's three types you're going to have french most basic swiss and italian we're making the italian style you'll find different versions of these meringues and desserts such as like a souffle a macaroon even peeps or marshmallows so the basic version of meringue is whipped egg whites with sugar incorporated so we're gonna leave the egg yolk in the meringue so it adds structure to our brownies all right so this part's a bit of a dance so keep an eye on your temperature here um looks like we're about 16 degrees away ready your mixer the whole hold a little bit longer we're 14 degrees away i'm gonna break my rule here we go because we have the yolks in there it's actually kind of hard to over mix it over mixing is very easy to do when it's just the whites so check them out not much air incorporated yet very yellow as we get more air in there it's going to get nice and fluffy and it's going to be more of a cream color 10 degrees away we're looking good give me chocolate a little mix what i find really fun about making these brownies is you're learning a lot of really cool important kind of basic baking techniques you're learning how to make a meringue how to use a bain-marie how to properly line a mold and also how to incorporate the inclusions and layer your brownie you're not going to learn that from a box all right we're one degree away i'm going to shut it off there's a lot of thermal energy here so it's going to carry over a little bit careful this is quick and hot look at those fluffy all right so one key part of incorporating your hard ball sugar is don't pour it right on the lip um it's fine it's gonna get in there but the whisk might not actually catch it it's also something you're gonna have to clean up later because it's gonna be like rock candy so i like to pour it maybe just a centimeter two away from the side so like making a hollandaise or mayonnaise start slow at the beginning and you can kind of pick up the face an italian meringue where it's just egg whites and the sugar it will stay really fluffy because of the yolks it's thinned out a little bit it's also wick and hot so what we're gonna do is we're gonna mix it for about 10-15 minutes that's going to kind of cook the eggs and it's going to cool down a little bit giving it structure after those 10-15 minutes we're gonna add in our chocolate and our flour and then all the other goodies to clean your pot while you're here splash a little water in it throw it back on the burner for a couple minutes swirl it around before it sets up all right it's been 10 15 minutes our meringue is now complete let's check it out cool down again it's not a true meringue because of the yolk so it's much thinner it should be nice and ribbony now let's get our chocolate and butter in there so now we can slow it down a little bit low speed here it's gonna be condensation on the bottom of your bowl we don't need to add any water to this let's wipe that away all done with this pot all right chocolate's still warm just want some fluid all right so let's get that in there you don't need to go fast but let's work clean the goal is someone should smell your brownies they shouldn't be seeing that you made brownies for a week later so the time-sensitive parts are done that was the meringue so now just hang tight mix this in you're gonna have brownies soon so you'll notice like maybe from the top it looks like it's incorporated except for the part in the very middle but check out the sides still got a lot of meringue there chocolate hasn't gotten incorporated yet don't do this but this is what you should do okay so we scraped the sides down a little bit now this is when we can add some of our inclusions uh the salt the vanilla extract and the miso so just mix it for about a minute just to make sure that the miso is evenly distributed almost there all we need to do is add the cocoa powder and flour so let's stop it one more time a lot of people would probably just slowly add the flour in but at this point because we sifted it twice it's going to distribute very easily so let's just dump it all in okay start low we're almost to the fun part it's thickening look at the cocoa powder smell we should call this the miso quad chalk misa quad chakra because we're using bread flour i know there's a tendency to be worried about over mixing but because there's so many shorteners in there such as the butter and sugar at high amounts it's really not going to be an issue but we're mixing on low speed so no worries good enough so there's your batter it's nice and ribbony there's gonna be a little bit of chunks in there don't worry about that it's not the flour that's your miso this was always my favorite part as a kid my mom used to always give these to you it's day three we're ready to bake brownies okay so our batter is made we have our inclusions ready our dolce de leche recipe on chefsteps.com um our milk chocolate and then a little bit of flake salt at the top we also like to have a skewer to swirl in the leche but you'll see what so you don't need a scale want to make that clear so our recipe is about 1500 grams so we like to put one third of the batter on the bottom and two thirds on the top we'll show you how to layer right now i still want to do a brownie video where i just whisper the whole time now we have the chocolate all right the dulce de leche sets up a bit this helps uh with the drizzling okay so we're going to use about a third of the dulce de leche because we want more on you top do not have to add the dulce de leche or the milk chocolate or the salt we just feel like it raises it to the next level so we just like to give a little swirl wherever you take square from you're gonna get some dulce de leche i do love the big pockets so don't worry about this this looks like a lot of milk chocolate because it is it's worth it so why i like adding the milk chocolate is because we're eating brownies more chocolate flavor the milk chocolate is also going to be a nice texture surprise in the middle little chocolate flavor grenades all right so now we put the last two thirds of the brownie batter on top and fully covered the milk chocolate um to back up a second we chose to use a 9 by 13 inch pan and that's optimal for this recipe all right just like before last but not least we're going to add some maldon salt to it so we already have salt in the recipe we also have the miso so don't go crazy with it so we're going to bake this for about 50 minutes or so but we're going to make sure to temp it and pull it when it's ready do so these brownies came out of the oven about two hours ago we like to let them rest two hours because it's gonna let them set up a little bit get nice and chewy and fudgy even though we have the parchment it's nice to run a knife or pallet knife on the edges where the parchment isn't in contact get a little scrape so you're probably wondering why we have these other two brownies here we wanted to show you what it looks like without any inclusions no extra salts no extra milk chocolate or miso this is a beautiful shiny crack top brownie super solid over here you'll notice that the dulce de leche is a little bit more apparent so what we did is we removed the miso and the milk chocolate from the recipe to let the dulce de leche really shine through all three of these are amazing this is the richest one this is our favorite might not be the prettiest of the three but it's the best tasting i promise so let's check out how we did here so the first thing that's really important is we need to be shiny on the top a little bit glassy nice cracks still have the dulce de leche let's cut into it and see how moist and dense and fudgy it is this has got a nice caramel pocket oh dude that's a good one maximum cornrow gotta give it a try best i've ever had i'm seeing a nice crispy crust shiny top with our salt just popping and then on the inside super moist we got some milk chocolate chunks we got our dulce de leche that's why we layered it in the middle so you get that nice sneaky fudgy texture caramel just sneaking up on you and they're super gooey what about the flavor it's packed full of chocolate from the four types that we added to it we have the salt making it a little bit savory but where the savory notes are really coming from is the umami from the miso i definitely recommend it give it a try you won't be disappointed we made over 230 pounds of brownies we learned so much along the way different techniques different uses of ingredients different inclusions tips tricks this is the ultimate most luxurious decadent brownie that you'll ever have it's perfect it's flawless best i've ever had to chefs.com to learn morewe set out to make the ultimate brownie and it turns out as rich as so there's millions of brownie recipes out there some are cakey some are crispy some are dense and fudgy so what we decided to do is pick 10 popular recipes and figure out what we liked about each one we learned so many awesome insights ways you can tweak the flavor the texture the shininess the glassiness the crust all those things it was super exciting and that led to our perfect ultimate brownie what makes this brownie ultimate well it's dense it's rich it's fudgy glassy shiny top crusty edges perfect most brownie recipes are the same you're gonna have lots of sugar you're gonna have some flour possibly cocoa powder obviously chocolate and some butter the most surprising thing we learned in this whole journey of brownies is how we incorporate the sugar typically this is creaming or whipping that works just fine but we want to try something we've never seen anyone do before and try a version of making an italian meringue so the italian meringue is going to unlock the chewy dense budgie that we want on the inside but then also the shiny glassy cracked top that we're looking for off the bat we want to make it clear we're adding some things to our brownies that you don't have to do you can tweak it your own way if you want let's talk about our ingredients we're gonna have our sugar and eggs that's gonna make our italian meringue we also have four types of chocolate this is to maximize the chocolate flavor unsweetened chocolate varroa 70 chocolate dutch cocoa powder milk chocolate this is just to get the chocolate flavor to the mix and then we got butter because you gotta have butter salt gotta have salt and then a little bit of vanilla extract doesn't have to be villa extract you can use butterscotch rum bourbon whatever you want so one of our biggest surprises is adding miso what we like about the miso is it adds a nice undertone of umami and savoriness to the brownie don't worry it's not a savory brownie and then the dulce de leche and a little bit of flake salt on top so the first thing you're going to need to do is get your pan ready very simple we're going to first spray it with non-stick spray the reason why we do that actually is to help the parchment adhere to the bottom of it here's where the technique comes in glove so now it's time to melt our chocolate and our butter so what we're going to do is set up a bay marie a bay marie is heated water with a bowl on top so boom so the reason why we want to use bain-marie is because you cannot heat it above 212 degrees fahrenheit that's temperature of boiling that will ensure that we don't scorch our chocolate so all we're actually doing here is melting and incorporating the chocolate and butter this is going to take about 10-15 minutes or so if you're trying to speed it up you can cut the butter smaller shave your chocolate if you want to change the flavor you can even brown your butter ahead of time tip sift twice mix once all right we got our flour and cocoa powder i actually like to tap it big enough soup go to angle use a whisk spoon pork doesn't matter looks pretty good right nope we're gonna sit again we're sifting this because we're trying to get rid of the chunks this is what's great about parchment you just go like more wax paper give it one more little whisk all right set that aside let's check back in on our chocolate give it a little mix look at the butter it's melting one little tip don't just crank the heat up to a boil i know it'll get things going a lot faster what will happen is steam will come up it'll start boiling and you're going to have water start spilling over the edges so we're just about there it's only going to take about four more minutes to fully melt and incorporate our chocolate and butter together but let's get set up to make our meringue chocolate and butter just finished melting so we're going to set this to the side keep it over the water we want the steam in there still to keep it warm the important part of keeping this warm is it's going to keep our batter fluid later so we get a nice smooth top all right so we have three key ingredients for our version of italian meringue sugar water and eggs so we're going to get the sugar and water heated up to hard ball we're going to about 248 degrees fahrenheit once we get 10 degrees away from that we're gonna start whipping our eggs it's best to use room temperature eggs because as you probably learned in our awesome egg resource page room temperature eggs whip a lot faster and easier so whenever i'm heating sugar up to hard ball i like to add a little bit of water around the edges so this is going to help prevent crystallization of the sugar one key thing don't start mixing it leave it alone because we're working with sugar above temperatures of 212 degrees fahrenheit it's really important to be exact so we're going to use a probe make sure it's mounted to the side and it's not touching the bottom so you get an accurate read so there's three types you're going to have french most basic swiss and italian we're making the italian style you'll find different versions of these meringues and desserts such as like a souffle a macaroon even peeps or marshmallows so the basic version of meringue is whipped egg whites with sugar incorporated so we're gonna leave the egg yolk in the meringue so it adds structure to our brownies all right so this part's a bit of a dance so keep an eye on your temperature here um looks like we're about 16 degrees away ready your mixer the whole hold a little bit longer we're 14 degrees away i'm gonna break my rule here we go because we have the yolks in there it's actually kind of hard to over mix it over mixing is very easy to do when it's just the whites so check them out not much air incorporated yet very yellow as we get more air in there it's going to get nice and fluffy and it's going to be more of a cream color 10 degrees away we're looking good give me chocolate a little mix what i find really fun about making these brownies is you're learning a lot of really cool important kind of basic baking techniques you're learning how to make a meringue how to use a bain-marie how to properly line a mold and also how to incorporate the inclusions and layer your brownie you're not going to learn that from a box all right we're one degree away i'm going to shut it off there's a lot of thermal energy here so it's going to carry over a little bit careful this is quick and hot look at those fluffy all right so one key part of incorporating your hard ball sugar is don't pour it right on the lip um it's fine it's gonna get in there but the whisk might not actually catch it it's also something you're gonna have to clean up later because it's gonna be like rock candy so i like to pour it maybe just a centimeter two away from the side so like making a hollandaise or mayonnaise start slow at the beginning and you can kind of pick up the face an italian meringue where it's just egg whites and the sugar it will stay really fluffy because of the yolks it's thinned out a little bit it's also wick and hot so what we're gonna do is we're gonna mix it for about 10-15 minutes that's going to kind of cook the eggs and it's going to cool down a little bit giving it structure after those 10-15 minutes we're gonna add in our chocolate and our flour and then all the other goodies to clean your pot while you're here splash a little water in it throw it back on the burner for a couple minutes swirl it around before it sets up all right it's been 10 15 minutes our meringue is now complete let's check it out cool down again it's not a true meringue because of the yolk so it's much thinner it should be nice and ribbony now let's get our chocolate and butter in there so now we can slow it down a little bit low speed here it's gonna be condensation on the bottom of your bowl we don't need to add any water to this let's wipe that away all done with this pot all right chocolate's still warm just want some fluid all right so let's get that in there you don't need to go fast but let's work clean the goal is someone should smell your brownies they shouldn't be seeing that you made brownies for a week later so the time-sensitive parts are done that was the meringue so now just hang tight mix this in you're gonna have brownies soon so you'll notice like maybe from the top it looks like it's incorporated except for the part in the very middle but check out the sides still got a lot of meringue there chocolate hasn't gotten incorporated yet don't do this but this is what you should do okay so we scraped the sides down a little bit now this is when we can add some of our inclusions uh the salt the vanilla extract and the miso so just mix it for about a minute just to make sure that the miso is evenly distributed almost there all we need to do is add the cocoa powder and flour so let's stop it one more time a lot of people would probably just slowly add the flour in but at this point because we sifted it twice it's going to distribute very easily so let's just dump it all in okay start low we're almost to the fun part it's thickening look at the cocoa powder smell we should call this the miso quad chalk misa quad chakra because we're using bread flour i know there's a tendency to be worried about over mixing but because there's so many shorteners in there such as the butter and sugar at high amounts it's really not going to be an issue but we're mixing on low speed so no worries good enough so there's your batter it's nice and ribbony there's gonna be a little bit of chunks in there don't worry about that it's not the flour that's your miso this was always my favorite part as a kid my mom used to always give these to you it's day three we're ready to bake brownies okay so our batter is made we have our inclusions ready our dolce de leche recipe on chefsteps.com um our milk chocolate and then a little bit of flake salt at the top we also like to have a skewer to swirl in the leche but you'll see what so you don't need a scale want to make that clear so our recipe is about 1500 grams so we like to put one third of the batter on the bottom and two thirds on the top we'll show you how to layer right now i still want to do a brownie video where i just whisper the whole time now we have the chocolate all right the dulce de leche sets up a bit this helps uh with the drizzling okay so we're going to use about a third of the dulce de leche because we want more on you top do not have to add the dulce de leche or the milk chocolate or the salt we just feel like it raises it to the next level so we just like to give a little swirl wherever you take square from you're gonna get some dulce de leche i do love the big pockets so don't worry about this this looks like a lot of milk chocolate because it is it's worth it so why i like adding the milk chocolate is because we're eating brownies more chocolate flavor the milk chocolate is also going to be a nice texture surprise in the middle little chocolate flavor grenades all right so now we put the last two thirds of the brownie batter on top and fully covered the milk chocolate um to back up a second we chose to use a 9 by 13 inch pan and that's optimal for this recipe all right just like before last but not least we're going to add some maldon salt to it so we already have salt in the recipe we also have the miso so don't go crazy with it so we're going to bake this for about 50 minutes or so but we're going to make sure to temp it and pull it when it's ready do so these brownies came out of the oven about two hours ago we like to let them rest two hours because it's gonna let them set up a little bit get nice and chewy and fudgy even though we have the parchment it's nice to run a knife or pallet knife on the edges where the parchment isn't in contact get a little scrape so you're probably wondering why we have these other two brownies here we wanted to show you what it looks like without any inclusions no extra salts no extra milk chocolate or miso this is a beautiful shiny crack top brownie super solid over here you'll notice that the dulce de leche is a little bit more apparent so what we did is we removed the miso and the milk chocolate from the recipe to let the dulce de leche really shine through all three of these are amazing this is the richest one this is our favorite might not be the prettiest of the three but it's the best tasting i promise so let's check out how we did here so the first thing that's really important is we need to be shiny on the top a little bit glassy nice cracks still have the dulce de leche let's cut into it and see how moist and dense and fudgy it is this has got a nice caramel pocket oh dude that's a good one maximum cornrow gotta give it a try best i've ever had i'm seeing a nice crispy crust shiny top with our salt just popping and then on the inside super moist we got some milk chocolate chunks we got our dulce de leche that's why we layered it in the middle so you get that nice sneaky fudgy texture caramel just sneaking up on you and they're super gooey what about the flavor it's packed full of chocolate from the four types that we added to it we have the salt making it a little bit savory but where the savory notes are really coming from is the umami from the miso i definitely recommend it give it a try you won't be disappointed we made over 230 pounds of brownies we learned so much along the way different techniques different uses of ingredients different inclusions tips tricks this is the ultimate most luxurious decadent brownie that you'll ever have it's perfect it's flawless best i've ever had to chefs.com to learn more\n"