Cheap brownie vs Expensive Brownie | Eggless brownie recipe|compound chocolate couverture chocolate

Brownie playlist-    • Brownies   Mix brownie-    • Perfect crinkle top brownies | eggless bro...   Eggless brownie recipe - All-purpose flour- 130 g/ 1 cup Baking powder 4g/ 1 tsp Baking soda 1.5 g/ ½ tsp Cocoa powder 21g/ 3 tbsp. Salt 1g / ¼ tsp Powdered sugar 50g/ ½ cup Condensed milk 200g / 1 can Chopped dark chocolate 70g Butter 100g / 1 packet Instant coffee powder 4 g / 1 tsp Hot water 60ml/ ¼ cup • Melt the butter and chocolate on a double boiler on a low flame. o Only add little bit of water. o The water should just be simmering not boiling. o The vapours from the simmering water melts the butter and chocolate. • Once the butter and chocolate are 90% melted take it off the double boiler. o The residual heat and the mixing action should melt the remaining chocolate while also cooling it down. • Once cooled completely, add the powdered sugar and whisk vigourously. • Then add the condensed milk and mix until everything is well combined. • Mix all the dry ingredients in another bowl and keep aside. • In the condensed milk can add the hot water and coffee and mix. This forms a Vietnamese coffee. Let it cool completely. • Add the dry ingredients to the butter mixture. Mix with a spatula until all the dry ingredients are mixed. Then add the cooled coffee and mix again. • Add the brownie batter to an 8*8-inch brownie pan lined with parchment. • Bake at 160 degrees pre-heated oven for 30 mins with just the bottom heating rod on. • Skewer inserted in the middle of the brownie should have some crumbs. It will carry on cooking with the residual heat. So, do not cook it for longer than 30 minutes. • Let it stay in the switched off oven with the door slightly ajar, for 30 mins. Let it cool at room temperature for another one hour. Only then will the brownie be ready to cut and serve. • If you want more cakey texture and very little fudge like texture for the brownie, skip the powdered sugar. Rest all will be the same. This will give a cakier texture using condensed milk as an egg substitute. • If you don’t want to use condensed milk, I will be posting a fudgy cakey eggless brownie recipe using yogurt as egg substitute. So, stay tuned! Timestamps- 00:00-01:43 – Introduction 01:44-02:35 – Making the brownies 02:36-07:51 – Theoretical Differences 07:52-08:39 - differences in the 2 brownies 08:40-10:30 – Scientific reasons behind the differences 10:31-11:43 – Taste test and review 11:44-12:59 – Why real chocolate is expensive 13:00-13:13 - Outro