@benjaminthebaker: Another experiment I ran on EGGS in brownies. This time it's all about the number and part of the egg used in the brownies. Chewy Brownies from Dessert Course (yield: 9x13in baking pan) 2¼ cups (450g) superfine sugar 2½ sticks (284g) unsalted butter 1¼ cups (105g) Dutch-process cocoa powder 2 ounces (57g) dark chocolate (around 70%), finely chopped 4 large eggs 2 egg yolks 1 tablespoon vanilla extract 1 cup (140g) all-purpose flour 1 teaspoon table salt 8 ounces (227g) chocolate chips 1. Preheat the oven to 350°F (180°C) and prepare the pan with nonstick baking spray and a parchment paper sling across the width of the pan. 2. Add the sugar to a medium size bowl and add the butter to a small pot set over medium heat. 3. When the butter comes to a boil, remove from the heat and immediately pour over the sugar. Stir with a silicone spatula to evenly distribute the melted butter over the sugar and to allow the sugar to dissolve. 4. Immediately add the cocoa powder and finely chopped chocolate to the bowl and mix until the chocolate is melted and a smooth paste forms. 5. Mix in the whole eggs, egg yolks, and vanilla. Once completely incorporated, finish with the flour, salt, and chocolate chips. 6. Smooth out in the prepared pan and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with streaks of thick batter (the toothpick should not come out clean nor should it come out entirely coated with shiny, wet batter). 7. Remove from the oven and set the pan on a baking rack to cool completely. 8. Once cool, lift out using the parchment paper sling and cut into squares. #baking #brownies #LearnOnTikTok

Benjamin Delwiche

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Friday 22 August 2025 18:35:31 GMT