The Science Behind the Perfect Brownie - Kitchen Conundrums with Thomas Joseph

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is lower in saturated fat, while margarine is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients, while cake flour can be less expensive.

Set a heatproof bowl over simmering water.

Add 6 oz of bittersweet chocolate and 1 stick of unsalted butter to the bowl.

Melt the chocolate and butter together until nicely combined.

Wipe off any condensation from the bottom of the bowl before removing from heat.

Add 1 1/2 cups of granulated sugar to the chocolate mixture while whisking gently.

Add 3 eggs to the mixture one at a time, whisking until fully combined after each addition.

Add 1/4 cup of unsweetened cocoa powder and a pinch of salt to the mixture.

Switch to a rubber scraper and fold in 1/2 cup plus 2 tablespoons of all-purpose flour until no flour pockets remain.

Prepare an 8x8 inch square cake pan by lining it with parchment paper and buttering in between.

Preheat the oven to 350°F (175°C).

Pour the brownie batter into the prepared pan and spread evenly.

Bake for 35 to 40 minutes, checking for doneness.

Allow the brownies to cool before cutting into 9 squares.

Use a thin blade carving knife to cut the brownies, wiping the knife off in between cuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens