Chocolate Brownies Recipe Demonstration – Joyofbaking.com

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here: http://www..com/barsandsquares/ChocolateBrownies.html of .com demonstrates how to make brownies. Brownies have so much going for them; great flavor, easy to make, and so versatile. , of course, but you can also take a brownie to the next level by adding a layer of frosting. And that is what we do with these . We start with a brownie that has a deep chocolate flavor and a dense -like texture and top it with a smooth and glossy Ganache frosting. This transforms it into a so good that I am not sure whether we should call it a square or a .

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100 Comments for Chocolate Brownies Recipe Demonstration – Joyofbaking.com

  1. panos2991 on August 12, 2012: (Reply)

    An orgasm on your plate. Very tasty 🙂 Thank you so much.

  2. Niamh McGowan on August 13, 2012: (Reply)

    So i suppose you would recommend trying them then? 🙂

  3. miesje1996 on August 20, 2012: (Reply)

    Made them and love them tnx

  4. Rem255 on August 24, 2012: (Reply)

    I admire this woman for her coordination and concentration to explain
    everything she’s doing with an amazing vocabulary while cooking without
    making any mistake whatsoever and being filmed in the mean time!

  5. DistantAll on October 3, 2012: (Reply)

    It’s called joy of baking.. but you don’t sound very happy. This makes me
    sad. I shall leave now.

  6. ah lim on October 3, 2012: (Reply)

    what is the different between chocolate brownies and normal brownies?

  7. Lashkeiser on October 7, 2012: (Reply)

    How do you make it with cocoa powder?

  8. jensen Rossi on October 9, 2012: (Reply)

    If you love chocolate brownies, this is a great recipe for you! Enjoy!

    

  9. Saris on October 14, 2012: (Reply)

    Hi! I made this today and it was so delicious! Thank you for a very good
    and easy to follow instruction video 🙂

  10. ozdan72 on October 15, 2012: (Reply)

    tacky

  11. Carla mondo souza on November 10, 2012: (Reply)

    Ohhh… God, save me from this temptation!!! rsrsrs

  12. Carla mondo souza on November 15, 2012: (Reply)

    Eu fiz e é realmente D I V I N O ! ! ! ! Macio, úmido e muito saboroso!!!

  13. Justine Lubag on November 26, 2012: (Reply)

    I made these brownies today. I forgot to butter the pan so it was hard to
    spread the batter along and I cut the brownies ten minutes after frosting
    them, so it didn’t have enough time to set. Plus, even though you said in
    the video not that unsweetened chocolate should not be eaten, I did, and it
    tasted…ugh. Still, I worked out all the kinks and it tasted so
    delicious.Thank you for this recipe! Delicious brownies! 🙂

  14. Chelsea Funk on November 29, 2012: (Reply)

    They look so good! @_@

  15. TheLovemaster99 on November 30, 2012: (Reply)

    how many minutes to bake?

  16. Joy of Baking on November 30, 2012: (Reply)

    All of the information on the recipe including the baking time is on the
    website. There is a link in the description above.

  17. monarcab on November 30, 2012: (Reply)

    It’s bautiful!. Cn translate the vídeos and the recibe page into Spanish? I
    love everything, Is all very práctical!!

  18. Amelia Yonas on November 30, 2012: (Reply)

    Thanks ! I can imagine you are the best cook. lots of love 🙂

  19. hotspikes17 on December 1, 2012: (Reply)

    I know your very busy so I will keep this short. I have bad luck with
    making brownies. I have tried a ton of different recipes and some I switch
    butter instead of margerin/or veggie oil or even if the recipe says to use
    butter they always come out tasting gross and i don’t know why? But yours
    look very easy, fudgy and chocolatey.I just wanna know if I can make one
    little change and Instead of using the no sugar dark chocolate – Could I
    use milk chocolate or Bakers Semi-sweet?

  20. Kikoo27 on December 4, 2012: (Reply)

    Excellent video! I Just wished you showed us how to cut those brownie bars.
    It may seem a simple task, but it’s not. Thank you for all your amazing
    videos!

  21. Teri 1ply on December 16, 2012: (Reply)

    Dip knife in hot water, wipe with paper towel, cut. Repeat every time you
    cut. I imagine? Since it seems like, in the other videos where she does
    such a process, it’d be the type of uh sweet that cuts this way?

  22. SlenderManzBrother on January 22, 2013: (Reply)

    Sounds like i have everything i need to make this 🙂

  23. Janet F on January 25, 2013: (Reply)

    Should I add sugar if I am not going to use dark chocolate? I was going to
    use milk chocolate instead.

  24. Joy of Baking on January 25, 2013: (Reply)

    Are you talking about using milk chocolate in the brownie batter? That is
    not something I’ve ever tried so I don’t know how it would be.

  25. George Haddad on January 26, 2013: (Reply)

    Hello I came here

  26. siempreviva49 on January 27, 2013: (Reply)

    I love your recipes because you also give the celsius and metric
    equivalents. Thank you!

  27. aqsa398 on February 7, 2013: (Reply)

    grease-proof paper do you mean? whenever im baking I just draw around the
    base and cut it out and it fits perfectly

  28. PodIsRight on February 9, 2013: (Reply)

    Can i not add the salt if im using salted butter?

  29. Joy of Baking on February 9, 2013: (Reply)

    Yes, if using salted butter I would leave out the salt in the recipe.

  30. PodIsRight on February 10, 2013: (Reply)

    Ok thank you 🙂

  31. modorcia on February 14, 2013: (Reply)

    It is very nice, uncommon and incredibly convenient that you are using also
    celsius degrees/ gram mesurements:) thank you:)

  32. klaklal moon on February 17, 2013: (Reply)

    Hi I did them for last Valentine’s day and they were the sweetest desert I
    never made thank you so much

  33. Cassie Smith on February 21, 2013: (Reply)

    wach this its nice i am falling in love

  34. jus4funtim on February 26, 2013: (Reply)

    After spreading the Ganache frosting, How could you NOT Lick that spatula ?

  35. pacifinat on March 1, 2013: (Reply)

    hi, i was wondering, when you melted a chocolate with butter, and you add
    egg into it.. isn´t it hot for that egg? should i wait some time and when
    is the chocolate cooled down add the egg? thank you

  36. Joy of Baking on March 1, 2013: (Reply)

    If your mixture is really hot I would wait till it cools to lukewarm.

  37. Necklace00 on March 12, 2013: (Reply)

    They look sooo good !! 😀

  38. Zaheer Khan on March 17, 2013: (Reply)

    Love this! Thanks for sharing 🙂

  39. Javi Perez on March 18, 2013: (Reply)

    Loved the video. Thanks for using grams in the recipe

  40. MSFOREVERENCHANCER on March 27, 2013: (Reply)

    hi, just wondering , when melting the chocolate ontop of the sauce pan , do
    you add water on the sauce pan? or just nothing and turn on the fire?

  41. Joy of Baking on March 27, 2013: (Reply)

    I like to melt the chocolate in a heatproof bowl placed over a saucepan of
    simmering water.

  42. nayely haro on March 28, 2013: (Reply)

    you look so different.

  43. naruhina012607 on April 1, 2013: (Reply)

    how long does the whole processit is be4 it can be consume as my gonna make
    that for my home ec and there a time limit

  44. chef13456 on April 7, 2013: (Reply)

    Hi, why did you use unsweetened chocolate instead of semi-sweet chocolate?
    Does it affect the richness of the brownie?

  45. Joy of Baking on April 7, 2013: (Reply)

    The flavor of unsweetened chocolate is stronger than semi sweet, which I
    like in brownies.

  46. chef13456 on April 8, 2013: (Reply)

    Ok :), maybe after my break or if we find a good spot to place our oven
    I’ll try this recipe. It looks so darn delicious 😀

  47. Laura vals on April 9, 2013: (Reply)

    In italy there isn’t heavy whipping cream (double cream) (35% butterfat),
    what can i use?:c

  48. TheNutellamilkshake on April 13, 2013: (Reply)

    What can I use instead of whipping cream?

  49. coctel de pecas on April 17, 2013: (Reply)

    hello can I use splenda instead of sugar? and I Can’t Believe It’s Not
    Butter! instead of butter? it will stay with the same consistency and
    taste?

  50. Mary L. on April 26, 2013: (Reply)

    I made these today and they turned out great!

  51. Mary L. on April 26, 2013: (Reply)

    I made these today and they turned out great!

  52. Metin Kalfa on May 3, 2013: (Reply)

    I’am hungry

  53. sKRAPtheRIpPER on May 14, 2013: (Reply)

    the close up pics look so amazing

  54. Janki Gandhi on May 15, 2013: (Reply)

    hie…i love all your recipes…and i have just started baking….i loved
    the recipe but i dont eat eggs…so is there a way to replace eggs for all
    your recipe’s???

  55. justin calayan on June 13, 2013: (Reply)

    what did you use granulated or powdered sugar

  56. Jia sheng Loh on June 16, 2013: (Reply)

    why dw use microwave?

  57. outrageousrnb on July 17, 2013: (Reply)

    Can I also use Chocolate with 40 % Cocoa and put 50 g of sugar in it ,
    instead of 200 g ? Because my choclate has 50g sugar per 100g , so when i
    use 300g of my choclate it would be 150g of choclate and 150g of sugar ,so
    theres just 50g of sugar what is missing, is that right?

  58. Sheikh Fiaz Ali on July 18, 2013: (Reply)

    Hi Stephanie, LUV UR VIDEOS i have a question can i use table cream instead
    of the cream u used for the ganache? REPLY PLZ……..

  59. Joy of Baking on July 18, 2013: (Reply)

    Yes, although since it contains less fat you may want to use a little less.

  60. Carl Smith on July 22, 2013: (Reply)

    My food teacher told me that you always use superfine sugar when your
    baking so that it will all dissolve and you won’t feel it in your mouth
    when you eating whatever you’ve baked; you always use granulated sugar,
    does it all dissolve?

  61. LeGiraffeTaco on July 24, 2013: (Reply)

    your food teacher is weird. of course it dissolves have you ever seen sugar
    in water? test it, grab some sugar, get a cup of water, put the sugar in.
    superfine sugar, in my opinion has a weird taste and should only be used
    when making frosting or as a decorative topping.

  62. LeGiraffeTaco on July 24, 2013: (Reply)

    do whatever you feel fit, you gotta experiment sometimes, i bet you it will
    taste fine too, the ingredients wont make the look different much.

  63. PandaLove4evaaa on July 29, 2013: (Reply)

    Fun that you think superfine sugar tastes weird, as it is just like
    granulated sugar but just grinded up ;p But other than that i totally agree!

  64. vicarioustube on August 5, 2013: (Reply)

    Great thanks, Hi I would have loved to see the way you take them out of the
    baking form. Thank you. I bake mine on Parchemin paper as direct in the
    form there is always a problem getting them even out the oiled form.

  65. Stella Kipuw on August 7, 2013: (Reply)

    Would like to make brownies more firm. So no fudge or chewy. Do I need to
    add more flower and/or less eggs to dough?

  66. Junathan Delgado on August 11, 2013: (Reply)

    Hi, can i substitute cocoa powder instead of unsweetened chocolate?

  67. MsBones717 on August 11, 2013: (Reply)

    I tried brownie from a different video you posted, where you add cocoa
    powder along with the melted chocolate and butter. But the top didn’t have
    a flaky crust. Also, the brownie was somewhat dense. What did i do wrong..?
    Thanks.

  68. Peter Depaola on August 25, 2013: (Reply)

    amazing I use a similar recipe last week I used peanut butter fudge and I
    sandwiched it between 2 thin brownies I love your big oven do you have 2 or
    just 1?

  69. Joy of Baking on August 25, 2013: (Reply)

    I have just one.

  70. Khushbu Sharma on August 25, 2013: (Reply)

    i love ur recipes but the problem is i m veg we don’t eat egg so u have any
    replacement to egg in ur recipes

  71. TardesNaCozinha on August 25, 2013: (Reply)

    I loooooooove brownies!!! thanks for the recipe!!!!

  72. lorraine matito on August 27, 2013: (Reply)

    Hi.. love your brownies.. khmm just want to ask can i use cocoa powder
    instead of chocolates bar for brownies and fmchoco frosting??

  73. MagycArwen on September 1, 2013: (Reply)

    i was thinking the same!

  74. carl espinosa on September 3, 2013: (Reply)

    Can I use all purpose cream instead of whipping cream?

  75. Joy of Baking on September 3, 2013: (Reply)

    You want to use a cream with about 35% butterfat. If less than that, the
    ganache will be thinner.

  76. Tan Si Ying on September 18, 2013: (Reply)

    Does the chocolate ganache melt at room temperature? Thanks:)

  77. Joy of Baking on September 18, 2013: (Reply)

    Chocolate ganache will hold at room temperature and shouldn’t melt.

  78. Tan Si Ying on September 19, 2013: (Reply)

    I do not have granulated white sugar but I have castor, icing and brown
    sugar. Can I substitute with either of the listed sugar? Thank you 🙂

  79. Joy of Baking on September 19, 2013: (Reply)

    You could use castor sugar.

  80. Maxine Colby on September 21, 2013: (Reply)

    Hi I’m gonna try the 2 Brownie s you’ve made , one is the Dense and Fudgy
    while the other one is like Sinfully with no baking powders needed. And I
    will definitely try the Blueberry Cake not to forget the Blueberry cupcakes
    !!! Thanks so much Stephanie you made me inspired to try these so easy to
    watch videos !! More power to you .

  81. Luis Caballero on September 30, 2013: (Reply)

    Muy bien, Estefania, cocinas muy, muy bien.

  82. purgeist on October 2, 2013: (Reply)

    The name of this channel…and brownies…I see what you did there.

  83. Valeska Loke on October 6, 2013: (Reply)

    Can we use Semi sweet chocolate for the base and omit the sugar? Please
    answer thanks!

  84. Joy of Baking on October 6, 2013: (Reply)

    You wouldn’t want to completely eliminate the sugar. But you could try
    reducing the amount.

  85. Valeska Loke on October 7, 2013: (Reply)

    But if we use super sweet chocolate, can we not use the sugar?

  86. PodIsRight on October 25, 2013: (Reply)

    Can i use vanilla essence instead of vanilla extract?

  87. Roxin Leigh on October 27, 2013: (Reply)

    fantastic. cooked them for the family. thanks

  88. LeoCleo96 on October 30, 2013: (Reply)

    Hello Stephanie, can I use dark chocolate for the ganache as well? Should I
    add sugar then? I am out of semi sweet chocolate, that’s why I am asking.
    Thank you for all the amazing recipes!

  89. naruhina012607 on November 4, 2013: (Reply)

    why does my brownies rise

  90. Olga Dawson on November 22, 2013: (Reply)

    I want YOU in my home <3 

  91. DAVID AGUILAR on November 23, 2013: (Reply)

    I’m gonna enjoy baking brownies, thanks to you. 

  92. Tanya Gudis on November 24, 2013: (Reply)

    You are fantastic!

  93. christina Elizabeth on December 21, 2013: (Reply)

    All my life I have had just plain regular brownies so these are probably
    going to be good

  94. BrokenOathOfHope on December 30, 2013: (Reply)

    You are sooo sympathetic :3

  95. מאור חזון on January 22, 2014: (Reply)

    Hi, can I add different kinds of nuts to the brownies before getting it to
    the oven?

  96. Wanbli Poor Bear on April 2, 2014: (Reply)

    05:13 I can see you in the reflection of the oven!
    

  97. JuliChat :-) on May 11, 2014: (Reply)

    Can you use white chocolate for the frosting? thnks 😀 

  98. JuliChat :-) on May 17, 2014: (Reply)

    I’m finding it hard to find unsweatend chocolate and I don’t really want to
    buy it online… is it ok if I just use regular chocolate and only add 1/2
    of the amount of sugar???

  99. lisa buchmann on May 19, 2014: (Reply)

    love it when you send us a smile
    send you 1 right back
    lisa

  100. kaylenew on September 29, 2014: (Reply)

    stephanie you looked really stern in the past, i’m glad you’re so much more
    smiley, cheerful and animated these days. your recipes are all so delicious
    and i love your new kitchen!

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