**The Art of Making Fudgy Brownies**

Let's go ahead and make some delicious fudgy brownies, shall we? To start, we'll need to combine one teaspoon of vanilla extract with two and a half cups of granulated sugar in a slightly larger bowl. This is because the granulated sugar will caramelize more easily when it comes into contact with the cocoa powder later on.

Next, we'll whisk together the combined sugars with two and a half teaspoons of espresso powder if desired. Espresso powder adds a deep, rich flavor to our brownies that complements the chocolate perfectly. Once we've whisked everything together thoroughly, we can proceed to add one cup of cocoa powder to the mixture. This will give our brownies their signature dark color and intense chocolate flavor.

In addition to the cocoa powder, we'll also need to add half a cup of vegetable oil to the mixture. Vegetable oil helps to keep the brownies moist and fudgy, even when they're cooked for an extended period of time. Now that we've combined all of our dry ingredients together, it's time to add in some eggs.

We'll need four eggs, plus two egg yolks, to give our brownies a rich, creamy texture. Be sure to whisk the eggs thoroughly before adding them to the mixture, as this will help to incorporate air and ensure that our brownies are light and fluffy on the inside. Once we've whisked everything together, it's time to add in some bread flour.

Bread flour is high in gluten, which will create a chewier texture in our brownies. We'll be adding one cup of bread flour to the mixture, so make sure you're using unbleached and unbromated bread flour for the best results. Before we add the bread flour, let's take a moment to whisk together some additional ingredients: a teaspoon each of baking powder and kosher salt.

These two ingredients will help to balance out the flavors in our brownies and give them a more complex texture. Now that we've combined all of these dry ingredients together, it's time to add in six ounces of bittersweet chocolate. We'll be chopping the chocolate into small pieces before adding it to the mixture, which will help to distribute the chocolate evenly throughout the batter.

Once we've added all of our ingredients together, we can proceed to mix them until just combined. Be careful not to over-mix the batter, as this can develop too much gluten and result in a tough, dense texture instead of a fudgy one. Now that our brownie batter is ready, it's time to pour it into a prepared 9x13-inch baking pan.

Before we put our brownies in the oven, let's take a moment to talk about the importance of using parchment paper. While aluminum foil can work well for some recipes, it often causes the brownies to stick and makes them difficult to remove from the pan. Parchment paper, on the other hand, is non-stick and allows us to easily release our brownies once they're cooled.

Now that we've poured our batter into the prepared baking pan, let's put it in the oven. Our brownies will be baked at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. We'll know our brownies are done when they're slightly undercooked and still have a gooey texture to them.

Once our brownies have cooled in the pan for an hour, we can remove them from the oven and carefully slice them into squares. And that's it! Our fudgy brownies are now ready to be devoured. Whether you like your brownies cakey, dense, or chewy, this recipe is sure to satisfy your cravings.

**The Secret to Fudgy Brownies**

So what sets these brownies apart from the rest? The secret to their fudgy texture lies in the use of bread flour and vegetable oil. By incorporating these ingredients into our batter, we're able to create a chewy, moist texture that's hard to resist.

But that's not all - the addition of espresso powder also plays a crucial role in creating this fudgy texture. The caffeine in the espresso powder helps to enhance the natural sweetness of the brownies and gives them a deep, rich flavor that complements the chocolate perfectly.

And then there's the matter of baking time. Because we're baking our brownies for an extended period of time, they have a chance to set and develop a dense, fudgy texture that's hard to achieve with other recipes.

But perhaps the most important ingredient in our recipe is a little bit of patience. We need to be willing to let our brownies cool completely before slicing them into squares, as this allows the flavors to meld together and the texture to set. And we need to be patient when it comes to waiting for our brownies to cook - 30-35 minutes can feel like an eternity, especially if you're craving something sweet.

**Tips and Variations**

If you want to take your fudgy brownies to the next level, here are a few tips and variations you might consider:

* Use high-quality chocolate: The better the chocolate, the better the flavor of your brownies.

* Don't overmix the batter: Mix the batter just until combined, as overmixing can develop too much gluten and result in a tough texture.

* Add-ins make everything better: Consider adding nuts, dried fruit, or even candy pieces to your batter for added flavor and texture.

* Experiment with different spices: A pinch of cinnamon or nutmeg can add a unique twist to your brownies.

By following these tips and variations, you'll be well on your way to creating the most delicious fudgy brownies of your life. Happy baking!

"WEBVTTKind: captionsLanguage: enHey folks, when I say the word brownies,what images does it conjure up?Is it soft and cakey and crumby,or is it dense and chewy and fudgy?Whichever it is, we've got the recipe for youEven if you picked the first one, we won't judge you for it.Let's get down to Basics.So first up we'll address the cake in the room, the cakey brownies.Courtesy of a recipe from King Arthur Flour.Into the bowl of a stand mixer goes:-About 2 1/2 cups of sugaralong with-1 cup or 2 sticks of unsalted butter at room temperatureWhich we are going to cream together using the paddle attachment.Once a light, fluffy consistency has been reached,we're going to combine some dry ingredients in a small bowl.1 and a quarter cups of cocoa powder and a teaspoon of kosher saltand a teaspoon of baking powder, which we're going to tiny whisk togetherbefore adding to the bowl.And mixing together tentatively, while we prepare our dry ingredients-I mean eggs.For this recipe, we're going withfour large eggs plus one large egg white.Which we're going to add to the bowlwhile our mixer mixes one at a timeMaking sure it's fully incorporated before adding the next egg.We're also going to add a half of cup of water.Beat that on high speed until it is nice and creamyand then, for the final ingredient, some flour.One and a half cups of all-purpose added andmixed minimally so as not to develop too much gluten.This same sort of methodology you might employwhile making pancakes.Just give that a few cursory foldsmake sure that everybody is nice and incorporatedand then we're going to prepare our brownie panI like to rub the whole thing down with vegetable oiland then line with parchment paperAnd then we are dumping in and spreading evenlyour brownie batter, which we are then going to placein a 350 degree Fahrenheit oven for 25 to 30 minutesuntil it resembles a cake, like this oneand a toothpick, when inserted off-centeremerges cleanly over the few, dainty, moist crumbs,still clinging to its wooden shaft.Then, by the parchment paper, we are removingthe brownies from the brownie pan,and allowing to cool completely on a wire rackfor at least one hour.Just enough time to make the only thing that makescakey brownies worth eating, frosting.Into the bowl of a stand mixer goesone stick of soft butter,two and a half cups of sifted powder sugar,half a cup of cocoa powder,and just enough milk to make things spreadablebetween 1/3 to 2/3 cups.Cream that on high speed for about one minuteuntil finger-licking delicious.Once the brownies have complete cooledwe're going to remove them from the parchment paperand frost them liberally, so that the recipientsof our brownies do not die of thirstand, since we're going this far we might as well...throw some sprinkles on there.Rainbow colored only because chocolatewould just be redundantand then you better head down to the break roombecause it's Karen's birthdayand you only get cake if you singHR's birthday bylaws are perspicuousand very strict.Now, for all my trash talkingthis is actually a pretty damn good brownieeven by cake standards.It's still very moist and has a nice density,I'm trying to catch my paper plate on fire,it's not work-there we go.But if you couldn't tell already, I'm more of thechewy, fudgy brownie type.For this, we turn to America's Test Kitchen,who recommends lining a brownie panwith aluminum foil, and lubricating with non-stick spray.Not quite sure how I feel about this, but let's give it a shot.Go ahead and set that aside so into a large bowl we can combine:1/3 of 1 cup of cocoa powder, 1 1/2 teaspoons of espresso powder.As I have mentioned before, this won't make it taste like coffee, it's just gonna amp up the chocolate flavor.As will 2 ounces of unsweetened, chopped chocolate.To which we're going to add 1/2 cup plus 2 tablespoons of boiling waterWhisking until completely melted and incorporated.Then while it's still warm,We're adding 4 tablespoons of butter, letting that melt,And then, an essential element to chewy brownies is oilin this case, 1/2 cup plus 2 tablespoons of vegetable oil.Additionally, the ratio of eggs that we use:In this case, 2 large eggs plus 2 egg yolks.By this point, the mixture should have cooled significantly so go ahead andthrow the eggs in there and whisk to combine.We're also going to add 1 teaspoon and 1/2 of vanilla extract.Come on little guy, let's go. Teaspoon and a halfof vanilla extractYou can also add a teaspoon of espresso powderif desired. We're going to whisk that together before addingTwo and one half cups of granulated sugar, preferablyto a slightly larger bowl, am I right?Last but not least, once that's fully incorporated we are adding the flourOne and three quarter cups of All Purpose, you can mix this a bit more thoroughlythan the previous batch because we're not trying to get the sametenderness that we would in a cakey brownieActually last but not least, 6 ounces of choppedbittersweet chocolate, whole and melted chocolateis essential for a fudgy brownieMix that until just combined, go ahead and pour into our prepared 9x13brownie pan, and we're dropping this guy into a similarlypreheated 350 degree Fahrenheit ovenfor30 to 35 minutes until a tester emergesvirtually unscathed but with a little bit of goo still hanging to itThen after allowing to cool one hourin the pan we are removing by virtue of the foil and this is the onlystep thatI didn't understand because there was significant stickage to the foildespite all the non stickspray that was used, which as always been my experience inbrownie making so if you ask me, stick with the parchment paperOnce we managed to get that out of there, as you can seeI've caused some significant damage to the surface integrityBut that doesn't stop this from being a majorlydelicious fudgy brownie with a truffle-like texture and asubtle chew and while you will most certainly eat thesebrownies in a single bite like what I'm doing hereWhat if you're like me and you like your brownies practically melting and with the textureof chewing gum, well I got the recipe for youPlease bear in mind when we filmed this, I only made a half batchso I'm going to narrate the correct amounts and you can justfollow along with the video for a visual reference, into a large bowl goesone and three quarter cups or sugar, two sticks of melted butterI'm also going to add a teaspoon and a half of espresso powderOne teaspoon ofvanilla extract and four eggs plus two egg yolksGo ahead and give those a whisk andto combine completely before adding one cup of cocoa powder andhalf a cup of vegetable oilI'm sorry I'm putting weird emphases in mysentences, I'm having a long night; whisk that fairly to combine and then it's time to add my secretweapon: bread flour. In addition to allthe other chew-inducing elements that we have in this recipebread flour is high in glutenand will createa chewier texturebefore we add it we are whisking ittogether with a teaspoon each of baking powder and kosher saltand we are choppingsix ounces of bittersweet chocolate that we aregoing to add to the mixbefore adding the flour, then we are going to foldthe whole thing together. But again don't worry about over-mixingThe more you mix the more gluten you develop. And La-Di-Dathe chewier your brownie. This time I'm returning to the greased panwith parchment paper lining, this might not encourage the same glossyexterior you get with aluminum foil but I just think it makesit easier to get out of the pan, and as you can see my browniebattered doubles as I poured it into the pan because I made another batchAnywho, this guys going to the same 350 degree Fahrenheitoven for 25-35 minutes until yourdegree of donenesshas been acheived,and I like mine somewhere between barely cooked andnot cooked, it's like the Levain cookieof brownies, I love it, anyway I hope this gives you some ideason how to give up the boxed stuff and improve the brownies in your lifeBecause whether you like your brownies cakey,or fudgy or chewie or other; you deserve yourshot at happiness and happiness is a brownieHey guys, Brownies..Hey folks, Brownies...Brownies...For you and for me, for AmericaFor the world.. really, uh..Brownies.. Hey folks, browniesWhen I say that word, which ofLord of the Rings movies do you think of?Hey guys, brownies, whether you like them softBrownies.. Is itDense andBrownies, whether you like them cakey and moist or chewy andfudgy, I and many others like me will not tell youthat you're wrong.. What? Hey folks, when I say the word-BALLS!When I say the word balls!\n"