The BEST Fudgy Brownies You’ll Ever Make | Easy One-Bowl Recipe

What's up everybody? Hey listen, I'm going to do this one a little bit differently. You know what I mean? I'mma talk to you guys as if you right here in the kitchen with me, right? So, some of y'all don't even know there's a channel called Smoking and Grilling with AB. Listen, smoking and grilling, right? Uh can even do any type of baking, right? So, listen, I'm going to throw my hat my uh hat into the fire to see if we can't, you know, make something good. Not for I'm not even going to talk like that. Listen, I can bake, folks. And listen, I make some of the best brownies on the planet. So, listen, I'm going to show you guys. Look, it's so easy to make. You going to make these and some of y'all with us coming up on the holiday, you f to take these to work probably this week. With that being said, let's get it. Now, come on over here and look at these ingredients. Now, we going to get a little bit exotic, right? So, you got to have some chunks. You can buy chunks. I see that you can buy chocolate chunks online. You know, I mean, if you go to the grocery store, they might have them, they might not. But, uh, you might run into this right here. Let me go ahead and get this open. Come on. All of this work. All right. You see this right here? We just take it like this and then I'll show it. You can get yourself some semieet chocolate like that right there and then we break that up into chunks. Right. So, I'mma show you guys all of that. We going to stay a little bit on the exotic side. Right. Let me get this out the way. We going to look right here. Look. Espresso powder. How many of y'all making your uh brownies, you know, with this? Right. So, that's what you see right here. Right. Then we going to come all the way over here. We going to hit the brakes real hard. We're gonna stop right there because you see that that's Look, that is this. Listen, I already put the link. It's uh somewhere down there. It probably be in the body, the description, and pinned in the number one comment. We make this so easy to make. You just got to get the right type of vodka to make it just like over the top. So, this what I call my premium vanilla extract, right? So, this was just another one of these. We just put that over there, right? And then the rest of it, you guys know. Now, this right here is cocoa powder. We got dark brown sugar. Then we got flour. Hence, that's why we got this here. Hey, let me ask you this. For everybody that does, you don't make brownies stuff like that. Do you guys have one of these? And then for those of you guys don't even know what this is, this is a sifter, folks. I like this one right here cuz I had the old school one. You know, you when I saw this one, I was like, "Oh, let's go ahead and update, you know, our kitchen tools, right?" So, speaking of tools, you going to have to have one, you know, a whisk, you know, Pyrex cup. You don't have to have that. You just need something so that you can melt the butter. Now, this going to be tricky because you got to melt the butter and then you want it to like like want it to start coming back. So, you want it to like harden up just a little bit. Hey, speaking of that, I think that's going to be the next thing I do. And if I hadn't said already, all of these ingredients is on my website, smoking grillingwithab.com, and that's witab.com. Look, keeping up with the theme and not really like making no cuts. I'm going to go ahead and preheat my oven. I'm going to hit bake. We're going to go ahead and do 350 and we're going to hit start. When I tell you this is an easy recipe to do, this is super easy. Now I'm gonna head to the microwave. I'mma melt this so they can start, you know, coming, you know, once it starts to cool off and it start getting a little bit on the hard side. That's gonna be key. All right. So, this is done. Now, look, earlier I said you want it to harden up. That's not what you want it to do, right? So, I'm going to take this right here. You guys can come here. Look, I'mma stir this up. Get the fats all on the top. What you want this to do is you want it to cool and you don't want to splash it all over the place, right? So, you just want to have one cup of butter, right? Stirring it around. going to get all the fat so it's not separated. You see how they're looking inside? That's what you want to have. All right. Right. So, I'm going to just stick this. Matter of fact, I'll just put this in there cuz I got to stir it later. We want to let this go ahead and cool. Now, behind me, I got my uh oven. It's coming up to temp. And I started talking about tools. Right. One of the things you guys are going to need is this right here. You want to get a 13x9. This is a little bit smaller than a 13x9, which is because I'm looking for a little bit of height, right? So, it's going to be tricky. Well, I ain't gonna say tricky, but this is what we gonna do. I pulled out my avocado spray, but I don't know if I want to waste that on this right here because this is that premium, right? I do have a little bit of Pam. I'm trying to like get rid of this, you know, get rid of this, right? So, what we going to do? Check this out. I'mma take this and I'mma go ahead and spray this, right? Even though we using parchment paper, right? Then I'mma take it and notice the size of my sheet as opposed to, you know, my casserole dish, right? I'mma stick this in here like this and it's going to serve as a purpose. Some of you guys have figured that part out. It makes it just easier to take it out. But I'm not going to leave nothing to chance cuz a lot of times you guys see when I do wings, if I use parchment paper, which I like to start using uh that little silicone mat that works the best. I haven't seen anything stick to that. Right. Okay. So, when you get it like that, look how it stay there like that. And then look, remember this? We going to go ahead and take this and give it a nice little Oh, that's all you need, folks. All the corners. And boom. And that right there is done. Now, next thing we're going to do is I'm going to set this up, right? I'm going to move my sifter out the way. This stuff is key. I told you when I'm cooking or Well, since you the camera on that side, I'm going to put that there. Next step is going to be my sugars. Oh, excuse me. right here. We got brown sugar. Again, that's dark brown. Then we got granulated white. Right? And we put this together. This is how it is, folks. Especially if you new, I'm trying to tell you where you going to have no issues if you line up everything you need for the next step. I already took the time to write it out for you. All of this is going in here, right? So, I'm going to let this cool. We going to come back in about another 5 minutes or whatever. I just want it to cool again. We don't want it to start getting hot. I mean, hard. We just want to cool this down. We don't want this to be, you know, warm, you know, cuz we melted it. That's the only thing. Then we move over to the next. I'mma show you guys. And then when you see, you already know what it look like. you done already put on, you done already hit the uh you didn't already hit the the thumbnail, so you know what we working with. I'm just going to show you how to get there. Now, when this is completely, you know, cool, you just want it to be room temperature, right? I'm going to take this out. I'm going to go ahead and start with just adding my sugars, right? Again, you notice all my sugars is right here cuz this is what I'm starting with. All right, just break this up a little bit. You know, brown sugar once it gets out into the atmosphere, that top layer start, you know, getting hard and then before you know it, it'll work its way down and then you'll end up with like a cup of brown sugar that's hard as a rock. Right now, I got my whisk. I'm going to bring this over here to this side. We got our butter. Now, just pour this in here like that because I want to get all of my butter. Look at how much come out once I go ahead and use that spatula. You see all of that. Right now, we just going to whisk. And what we trying to do is get everything to just melt. Right now, it's only room temperature. And when I say milk, really, I mean the word I should have used was dissolve. Right? So, we'll just work this back and forth. And you'll see it. It won't be so granulated in a minute. Now, you see right here, look, I move up the next things I'm going to need. We're going to need our eggs. And we got our vanilla extract. I got this bottle following that just so you guys know. And don't forget, I got a link on how to make this. It's so easy and this will taste better. What you make at home will be even more stronger and it'll be smooth. You know what I mean? Uh, hey, trust me, folks. It's really in the the liquor that you put in there. All right, so now move this out the way so you guys can see. We got a egg. Let's go ahead and get this going. We drop that in there like that. I'm going to go ahead and put all four of these in here. And then we going to mix them. Luckily that this is, you know, dark. You can see if you drop any eggshell. Otherwise, I would tell you guys to go ahead and do it, you know, on your own, you know, in another separate bowl and then drop it in here. Now, the next thing, look, when you Okay, so I got my eggs. They ready. I mean, they nice and beat, you know, blended in here. Look. Look how smooth this is. Like this. All right. Now, I'm going to go ahead and add my vanilla extract to it. We're just going to add that to it and continue on. Oh man, the aromatic that you get from that, you guys know if you ever cook with cook with it, bake with it. I mean, you know what I mean? That vanilla extract is right. Anytime I smell that, especially with this time of the year, though, you know what I mean? Anytime I smell it, it make me think about that. All right. So, look at that. That's what you want to have. When it's nice and creamy and smooth like that, you guys on your way. Okay. So, I want you guys to look down here, right? So, vanilla extract in there, eggs, we got both our sugars in there. You see when I tell you this is smooth, right? Now, I'mma say something else. We got to remember we don't want to overwork nothing up to this stage. You want to get everything incorporated, right? So, look at that. Nice and smooth. Now, cocoa powder. I'll just put this over here. Then, we got flour. Doesn't make no difference which one you start with first. You want to get yourself a sifter. Right. Move that over there like that. I'mma drop this in here like this. Oh, right now I'm just going to Look at that right there. Oo, that's it. Nice in the air. See that? If you guys ain't got one of these, you want to get one. Like magic. Just like same way that it puts a smile on my face when I uh mince garlic with my mincer. This right here put a big smile on my face. Yeah. Right. So, that's done. Next, we're going to come with our cocoa powder. Do the exact same thing. Oh, there we go. All right. This is the espresso uh powder that I'm using. Right. So, look, that's what this is right here. I'll set this over here. These are all things that, you know, I've already used. Now, I'm going just sprinkle this in just like this over the top. It's kind of like a little bit of a secret weapon. You know what I mean? That really like levels it up. And then, check this out. We going to go ahead and give this just a pinch. Uh, just a pinch, folks. I just wanted to get it right. You know what I mean? You just need just a little bit of that in there. Now, hear me out, folks. Once we get to this point, we just want to stir it, right? Just until it's combined. Right. So, I'm going to go ahead and take this out just for a hot second cuz we not going to really be doing no whisking anyway. Right. So, that clean. I'mma swap that out for my spatula. Why? Cuz I want to take this and run this around the edges. It pushes everything more so in the middle. And I'll use this to turn, you know, turn and stir. We just want to get it combined, folks. I don't want to see none of this powder or none of that on top. So, we work with it. Don't use a hand mixer or nothing like that. Look, we want them to be nice and moist. You can see they on their way. Look at that right here. Mhm. All right. To give you guys a real true pro tip, you see how it had a lot of powder on there? Once you get it mixed, if you just let it sit up and then fold this in like that, that's it. If yours look like that, then you going to have some great tasting brownies. That's the trick. Don't overwork it. Don't keep beating it. Don't whisk it and trying to get all that powder to go. Once you got it mixed and you say, "Okay, you starting to see it fold over." Just give it about one or two minutes. It'll set up and you'll see it start soaking in. Fold it a little bit. Let it soak in. In about five or six minutes, you should have that. All right. Now, the last thing and the only thing we got left here is boom. That's this chocolate right here. Right. Yeah. I know that you guys can buy uh chocolate on Amazon. You can buy them already in the chips. I mean, excuse me, in the chunks. They sell like a little tub, you know, sweet, semieet, and no, I guess they got it with no sweet in it also. Think I seen that option. But you can always buy yourself something like what I'm using right here, you know. And this is going to be part of like how I make, you know, how we going to make it look. Now, some of y'all, you can put this stuff in a bag and beat it. Boom, boom, boom. You know what I mean? Or you could take uh Let me see. I got a knife. I'm going to cut this into some chunks. Now, we got everything done. I went ahead and cut these down. You guys saw that. Now, we you need like a cup. I guess this is what I do. I fill up one of these and I got some extra. That's all going in here anyway, right? So, I'm just going to sprinkle this in here like that. I'mma take this. Add that, too. And all the little small chocolate shards is right here. That's going to be all part of it as well. Right. All right. Move this to my hot soapy water. Remove my knife. Now, watch me, folks. We just fold here because we don't want to overwork it, right? So, we just fold, right? I'mma give it maybe one more fold and that's it. But you see them chunks. That's what you want to have right there. I don't care if they on the top like that. They didn't move down. Whatever you come up with, that's a quick little fold. We making fudge. You know, these them brownies, right? So, let's move this over here like that. Now remember, we sprayed this and got this prepped prior to this is ready to go. Just making sure this don't get in my way, right? No non-stick. And you know what? This going to serve as to help us get those out of here any get them out. Anyway, now we get this. All right. Bring this like this. Now we pour Remember, these are brownies. It's thick. It's not going to settle like that from It shouldn't. If yours is uh Let me just say this. If yours is like leveling out on its own, then you did something wrong, right? It should be just the way you guys see right here. You know what I mean? Uh what I'm trying to do is just make sure I got a even layer. All right, y'all. Look. You see? Look at that right there. You're not gonna make this smooth. Anyway, it Oh, let me give you a tip, too. If you want to go ahead and put more chunks in there, you can. Know what I mean, bro? I think cup and a quarter is about good. Cup and a half, and you'll be right. All right. So, listen. Now, we want to set a timer for It takes about 25 to 30 minutes. It really depends on your, you know, your oven. So, for me, I'm going to set it at uh 25 minutes, and I'm going to take a look at it. And then after that, we'll make a decision. But no more than 30, folks. See you in a minute. Okay, folks. Here we go. This is what it's going to look like. Right now, we got to let this cool. I'm going say for best results, we probably want it to cool for about an hour, hour and a half, right? If you want to cut this, you don't, you know, cuz it's soft and moist. We don't like even when you go ahead and put something in there to cut it. Whatever your knife choice is, you don't want it to like push it in. You don't want to smear or nothing like that. So, you really want this to cool. But, I'm going to tell you all, I guess about 20 minutes, I'm going to come and I just want to show you that. Remember, we put the paper over here like this. Oh, let's make sure. Oh, there we go. We just want to make sure that we can lift this up and take it out. I'm not going to take it out right now until like about 20 minutes, but I'm going to let mine cool for about an hour and a half. After that, I'm going to go ahead and cut these, take some pictures of it, which you already seen them. That's why you here. And then we going to taste it. All right. So, when you look down here, you know, this is what we got. You want to talk about moist? I like the way the top it cracks and all of that kind of stuff. You got to handle them cuz listen, that right there, that's really that chocolate. It's like a thin layer that comes up to the top and just spreads out. Then as it cools, it cracks. That's what make it look right. But if you want to talk about moist, look at that there. Look at yo, as my grandfather would say. You see that right there? Look. You see that right there? Oh my god. You know what I mean? So listen, I'mma leave this like this cuz we got 1 2 3 4 5 6 7 8 9 10 11. Man, this is just a dozen of them. You know what I mean? They couple of these on a small side. They asking for these, you know what I mean? I'd hate to eat one, bite one, then say, "Hey, here you go." Anyway, if I buy one, I'm going to knock it off anyway. But I want to let you guys uh I want you guys to tell me if you know how to make these already, talk to me down in the comment section below and let me know what would you have done differently or what would you have added to this. And if you look real closely, I always got that tall glass of ice cold milk, right? So, with that being said, look, check this out. If you're new to my channel, let me take this time to say thank you for watching this video. Don't forget to like, smash that subscribe button, and just tell everybody out there, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. So, what I got to do now is folks, I got to take these, you know, start stacking these up. Oh, this one broke. I got to play this one off so that I can show everybody like, oh, it's uh it's, you know, I don't know how it got broke. You know what I mean? But these are kind of like spoken for. Hey, I'm out, y'all. Peace. I feel you.