My Go-To Brownies (Baked on a Sheet Pan) - by Chef Dominique Ansel
Baking cakes and brownies on a sheet tray (that’s at least 1” tall) allows for an even uniform layer, so you can cut it into any shape you’d like, from individual bites to a large round for the base of a layered cake. It’s how we assemble cakes here in our kitchens, and I’ll show you how in my book, Everyone Can Bake. (Link in bio⬆️) Here’s what you’ll need:
INGREDIENTS
(*Note: this recipe makes a big double batch since we’re filling a whole sheet tray; half this recipe if you're using a standard 8" round or square cake pan):
300 g (2 2/3 sticks) unsalted butter, at room temp
600 g (3 cups) sugar
270 g (6 large) eggs
140 g (1 cup + 8 tsp) cocoa powder
6 g (1 tsp) salt
8 g (2 tsp) baking powder
230 g (2 cup) AP flour
450 g (16 oz, or 2 2/3 cups) chocolate chips*
*I used Valrhona Caraibe 66% dark chocolate chips for this, but you can use milk chocolate chips or a combo of both
EQUIPMENT:
Standard half sheet pan that's at least 1-inch tall or higher (you can use an 8" round cake pan or square baking pan too, but will need to half the recipe)
Silicone mat
Mixing bowl
Spatula
Whisk
1. Preheat oven to 350°F (175°C).
2. Combine butter and 200 g (1 cup) sugar in a medium saucepan. Heat over medium, stirring slowly, until sugar dissolves and butter has melted, 1-2 min.
3. Whisk together eggs and remaining 400 g (2 cups) sugar until smooth.
4. Pour sugar mixture into egg mixture, whisk to combine. Add cocoa powder, salt, baking powder, and flour. Whisk to combine. Fold in chocolate chips with a spatula until evenly incorporated. Pour batter into the sheet pan lined with a silicone mat until it reaches halfway up the sides. Level surface with a spatula if needed.
5. Bake for about 25 min if using a sheet pan (if using a square baking pan or round cake pan, baking time will vary). Because of their dark color, it’s harder to tell when brownies are ready. Look for the top to set, with a few cracks in the surface.
6. Let the brownie cool completely on the sheet pan, then gently run an offset spatula around the edges to loosen from the pan. To unmold, place a piece of parchment paper on top of the brownie, then another sheet pan on top. Invert, then gently peel away the silicone mat. Set aside until ready to glaze with caramel.
Check out my book, Everyone Can Bake (www.DominiqueAnselBook.com), for the full Soft Caramel recipe. Happy Baking, everyone!
(Excerpt from EVERYONE CAN BAKE by Dominique Ansel.
Copyright © 2020 by Dominique Ansel. Reprinted by permission of Simon & Schuster, Inc, NY.)
For more information, visit:
www.DominiqueAnsel.com
Our NYC Bakery: www.DominiqueAnselNY.com/
We're shipping nationwide! At www.DominiqueAnselOnline.com
Follow me on Instagram: / dominiqueansel
Follow us:
/ dominique.ansel.bakery
(c) Online Pastry Concepts LLC 2021 All Rights Protected
Пікірлер: 41
These brownies look amazing! Can’t wait to get the book and make them.
This recipe is great! I've made it twice and everyone loves it.
Looks so gooood! Thank you Chef Dominique!
I’m making this recipe this weekend. Thank you for sharing your recipes.
Made this for a family get together. The recipe is great 👍🏼 got the e-book as well.....some great stuff in there.
Oh my God!!! That caramel looks sooo beautiful... and the brownie as well, off course 🤤😍
Best pastry chef of decade 💥
Actually just made these 2 days ago. They were great!
hi,i try it , it turns out an amazing brownie 😊thank you so much for sharing it
Thank you Great receipts 😊
Wow!
i will be making these
Amazing recipe. Thank you chef Dominique.
Oh man, that caramel, if I get a sheen that perfect I will die a happy man
Great.
I was gonna lose my sh*t if he didn’t eat one on camera. So satisfying as they look so delicious
M so hooked with Chef Dominique all day💕💕💕. Where can I get a copy of ypur book, Chef? MUCH LOVE fr The Phils 💖
Absolutely fantastic. Sheet pans are a different size in France (oven interiors in the US are bigger). And there are many diffent size square pans. My question is what size sheet pan or square pan (i.e., surface area) please?
Your book is not available in the Uk at moment. Hopefully after the lock down it might come back in stock. I pray every one stay safe and healthy. Thank you for the recipe 😊
I’m going to apply for a job with you ! In Paris !
❤️ ❤️ ❤️
Master
What kind of cocoa powder? Dutch- process or unsweetened? Please make a video on your chocolate chip cookies! I tried making them from your book but they came out cakey and I would like to see you demonstrate it.
Landscape mode........
Is there a full recipe for the caramel?
@mbarrett99
Жыл бұрын
www.salon.com/2020/04/18/dominique-ansels-go-to-soft-caramel-adds-a-drizzle-of-decadence-to-brownies-and-other-desserts/
is the oven on Convect? at 350F
Wish I knew the cookware
Did anyone else notice the very loud, high-frequency noise from 4:50 to 6:43?
@Yuri-ux5qx
4 жыл бұрын
yes
@cyui
3 жыл бұрын
it's the induction plate
Is one particular baking mold better to cook the brownies more evenly? (Aluminum, ceramic, glass) or which one should I avoid when baking?
@reffzz
4 жыл бұрын
Miguel S.C. Aluminum is always the best. It has an even distribution of the heat.
Chef, Please use dslr not Phone the screen is too small. Please... THANK YOU
I love love love your videos but you got to work on your audio! maybe put wireless ear bud when you taping?
Hi Dominic, I love your baking....how I wish to have your book...new subscriber here...from Philippines with love..how I wish to have your book for free...thank you so much...
Bro you need a low pass filter for the audio!
I'm paying attention here. Ansel uses 66 % chocolate. I will sue anyone who tries to fool me with less or more than Ansel's metrics.
I will never and evet make a brownie. But im watching this video cuz he is hot.
My goodness. The sugar in this recipe is DEADLY. Pure poison. I'm sure it's delicious, though.
OMG, I make exactly the same brownie in my little bakery! This is a Swedish recipe...