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25 thoughts on “Fudgy Chocolate Brownies Recipe Demonstration – Joyofbaking.com

  1. In our latest video recipe shot on St. Simons Island GA, Stephanie
    demonstrates how to make Fudgy Chocolate Brownies. These brownies use a
    whooping three quarters of a pound (340 grams) of semi sweet chocolate
    which makes an amazing brownie. They are rich and oh so chocolately, yet
    their texture is quite light and chewy. I call them “Fudgy” Chocolate
    Brownies because their taste is almost like eating fudge.
    After today we are back to one video per week on Thursdays. Let’s get
    baking!

  2. Am I the only one who thinks that her recipe is kind of “unhealthy”? …
    will I’m a health freak so excuse me but I’d better go back to the vaigan
    recipes.

  3. In our latest video recipe shot on St. Simons Island GA, Stephanie
    demonstrates how to make Fudgy Chocolate Brownies. These brownies use a
    whooping three quarters of a pound (340 grams) of semi sweet chocolate
    which makes an amazing brownie. They are rich and oh so chocolately, yet
    their texture is quite light and chewy. I call them “Fudgy” Chocolate
    Brownies because their taste is almost like eating fudge.
    After today we are back to one video per week on Thursdays. Let’s get
    baking!

  4. Tania Gurusinghe May 4, 2015 at 10:39 am - Reply

    Hi stef, its me again, who sd i made brownies & it looked cacky (had used
    self-raising flour). Now i’ve been looking for all-purpose flour in my
    place (fiji) in couple of stores and haven’t found them here.. & im yet to
    find it.. They have “normal” flour.. is that same as all-purpose flour &
    anyway can i use that flour? thanks.

  5. I did follow you every steps, but i didn’t understand why my chocolate turn
    to be solid when leave a minute after I finished mixing with flour. Is that
    because of temperature in my room is too cold ? The day I baked was
    snowing.

  6. The Jamaican intro would fit perfectly if you put some of special
    ingredient in your brownies :)

  7. What is the difference in the flavor of the finished brownies made with the
    unsweetened chocolate and the ones made with semi-sweet choc0olate? Does
    the bitterness of the unsweetened chocolate come through at all? I have the
    same question with the cocoa powder, which is unsweetened.

    I’m planning on selling these at a Juvenile Diabetes Bake Sale fundraiser,
    and I thought it might be safer to have a sweet, mild tasting brownie that
    everyone can like instead of a brownie that “bites” back. Thank you.

  8. Thanks sooo much for your awesome reciepes. I ‘d like to invite you and
    your viewers to my friend’s new channel.

  9. Look’s great doesn’t look too difficult at all I have a craving now. Thank
    you for sharing.

  10. Noelia iglesias gomez May 4, 2015 at 5:03 pm - Reply

    I’ve been subscribed for a few years and I’ve learned so many things with
    your videos. I love baking, especially desserts from America and you just
    make everything seem so simple and easy that even the language is not a
    problem. I would say i learned english too!
    I wanna thank you for all the work you put into this videos along with your
    husband 🙂 I really learned a lot. <3
    I love the ending by the way :D

  11. These are the best brownies I have ever tasted. They are thick and moist in
    the middle with the classic hard shell on top. They are decadently rich. I
    just used a bag of Guittard chocolate chips from the store as the chocolate
    component and it worked out perfectly. 

  12. Hey may i ask something, is there any differenece if i am using normal
    sugar instead of vrown sugar? And i wonder why your crack colour is light
    brown but mine is totally just the colour of dark chocolate? Please kindly
    guide me :)

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