Homemade Glazed Donuts Recipe – Laura Vitale – Laura in the Kitchen Episode 600

Hi guys, I'm Laura Vitale and on this episode of "Laura in the Kitchen", I want to show you how to make glazed doughnuts; just like a traditional American doughnut that so many people have been requesting here for years and I'm thrilled to be able to bring them to you today Before we get started, let's go over the ingredients

You will need some all-purpose flour,and a pinch of salt, some whole milk that has been warmed to about 115 degrees Fahrenheit, you are going to need some eggs, melted shortening-vegetable shortening unsalted butter that has been melted, sugar, yeast Those are the ingredients you will need to make the actual doughnut and you will just need a few additional ingredients to make the glaze in just a little bit So, let's get going The first thing we are going to do is activate our yeast which is super important! I'm going to take my warm milk, sprinkle in a little bit of sugar, because the yeast needs to feed off something, and then I'm going to sprinkle the yeast right over the top

Now, I'm probably going to get a lot of questions about whether or not you can skip the yeast, and the answer is, "ABSOLUTELY NOT" Yeast is a crucial, crucial ingredient in this recipe and a lot of bread recipes, cinnamon rolls, and things like that If the recipe calls for yeast, it usually means you can't substitute it So, in the mixing bowl that I have here, I'm going to take my eggs, along with my vegetable shortening and my butter, and the vegetable shortening is a pretty crucial ingredient as well, for the texture We're going to take some sugar and I'm just going to whisk this together with my little hand mixer here just until it comes together and that just takes about a minute or two

I've got a bowl here that I've just greased with a little vegetable oil, that's ready This looks good, I'm just going to wait for the yeast to proof for just a few more minutes, it will take about 3 to 5 minutes, and I'm going to clean up and then I'll show you the second step My egg mixture looks great and my yeast mixture is perfect, you can see it's gotten all foamy at the top which is exactly what you are looking for when you're activating yeast If it doesn't get foamy, and if you don't start to kind of smell it, which doesn't smell pleasant, even though I do love it, then it's not proofed and that's not good So, get it all off my spatula, just going to mix this in, just very briefly

I'm going to take some of my flour, mix in the salt really quickly, just a little bit, just to kind of give it a heads up, and then we are going to pop this into the standing mixer, just give it a quick little heads up and then you can add in the rest Alright, now the mixer is going to do all the work On about medium-low speed, I always want to say medium-low heat, on medium-low speed, I'm going to let this go for a good about five minutes or so, you want this to be a nice smooth dough, but you don't want it to go too long, otherwise, it's going to get tough and you want the doughnut to be real crispy and lovely on the outside and you want it to be really lovely and light on the inside So, let this go for about five to six minutes or until you have a nice round smooth ball of dough, and then we are going to get this to rise That looks great! It's really nice and smooth, get it all off the dough hook, as much as you can manage anyway

Alright, now I've got a lightly floured surface here, just going to put my dough directly on top of the surface because I just want to pull this together really quickly with my hands, just, you know, into a ball so I can get it to rising It's a little sticky, but don't worry, that's why you have the flour underneath, to help you out Alright, just pull it together, just knead it enough so that it's no longer super sticky See how quick that came together? Alright now, pull this together, put it into an oiled bowl, I've got a little leftover oil on my brush, I don't want this to be too oily, but you do want to make sure that you oil the top as well Alright, I'm going to wrap this up with some plastic wrap and this has to go somewhere to rise – somewhere warm

I've mentioned it a million times that, for me, it's my microwave, obviously without the microwave turned on I'm going to leave it in there for a couple of hours or until it's really doubled in size and I'll show you what it looks like once it's there so that we can move on to the next step My dough has been rising for a few hours and it's beautifully risen, about doubled in size You can get rid of that! So, I've got a baking tray, with some parchment paper, sprinkled a little bit of flour on top of that That's going to be when we place our doughnuts on there they don't stick

So, I am not a professional, I don't have a doughnut cutter, so this is what I use: my biscuit cutter, about three-and-a-half inches, and a little smaller one, to make a doughnut hole out of Call it what you want, you can call it unprofessional, you can call it whatever, works for me, they look like doughnuts, they taste like doughnuts, so I'm not going to go buy a specific thing just to make doughnuts, because it works just as well So, I'm going to take my flour (a good amount of flour) on your board, evenly sprinkle it I'm going to kind of punch down my dough Oh! It's so beautiful! Take that out,put a little more flour on top

This looks incredible, doesn't it? It's just so soft and you just know whatever you are going to make out of this dough is going to taste good I'm just going to roll this out until it's about a half-an-inch thick You can always just press it with your hands, just make it the right thickness I'm going to take my biscuit cutter and dip it in my flour, dip it into my dough, then you take this little baby one, and dip it in the middle, and you got doughnut holes I'm just going to take that, take out your doughnut hole, put that right next to it, they're not going to be super big because I don't have the right cutter, but what difference does it make? Put them next to each other a few inches apart, because they are going to rise again

I'm just going to carry on and now out them on our baking sheets I've got my doughnut shapes and these are going to rise once more They have to be covered, with a lint-free towel and let them rise for about an hour or to double in volume again What I'm going to do is make only a few tonight, because it's just my husband and I, but I have friends coming over tomorrow night, so I'm going to take the remaining dough, pop it in the fridge and then roll it out and have fresh doughnuts and fry them up so that they are really lovely and fresh When they get here it will be the perfect treat

I'm going to cover these up, let them rise for about an hour or until they double in size In the meantime, I'm going to get some oil up to temperature and we will fry them up as soon as the are ready Look at that! They've doubled in size beautifully! I have some vegetable oil up to temperature here in a large pot The written recipe will be up on wwwLauraInTheKitchen

com, of course Now that's up to temperature, my doughnuts have risen beautifully I like to take a spatula or a device like that They are going to cook for literally 30 seconds on each side or until golden brown color You want to make sure you don't overcrowd the pan though, otherwise, it'll drop the temperature of the oil and the doughnuts will absorb a lot of the oil and will not be crispy

Now while those are going I'm going to take a baking sheet and put some paper towels on it to catch the oil and we are going to make the glaze Last one out! Oh! They look fantastic, look at those beauties! I know they don't look perfect but they're not supposed to! This is homemade, this is from the heart, this is out of your kitchen, this is special Now while those are sitting just cooling off a bit, I've got some confectioner's sugar in a really large bowl To that, I'm going to add a splash a vanilla extract and some water

That's it, just a few tablespoons at a time, must mix it in with a spoon You want a runny consistency, but not too runny that it doesn't stick to the doughnut Just work it in and add a little bit of extra water as you need it Looks fantastic! Now that's the kind of consistency you are looking for! Now, take each one, dunk it, flip it, oh yes And put it right on there like so and continue with the text one

I dipped all of my doughnuts in the glaze, now if you want to you can make a little extra glaze and double dip them that way they have a really thick crust of that suraginess but to me they are perfect as-is I don't want too much sweetness, I've had my eye on this one this entire time I was dipping them so I'm going to try this one Look at that! Come close Mmm In my opinion, it's as good as it gets when it comes to a traditional glazed doughnut

What a treat! They're a treat to make, they're a treat to give to someone, I love the homemade look to them, I love being able to say "I made you a box of doughnuts How do you like that?" I hope you have enjoyed spending time with me, head over to laurainthekitchencom to get the recipe, request any doughnut recipes you want to see next right down below, I love to hear from you

I'll see you soon! Bye bye

Source: Youtube

Homemade Jelly Donut Recipe – Laura Vitale – Laura in the Kitchen Episode 787

[intro music] Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm bringing you a doughnut recipe! I've been having these requested here for so, so long I'm making Jelly Doughnuts! They're easy, they're a crowd pleaser, and I love them! I love doughnuts, I only make them once in a while, it's really not something I buy often, I just really enjoy making them and eating them fresh, so I figured today was the day because I wanted some jelly doughnuts! The ingredients you'll need to make the donuts are very few and basic, you'll need all purpose flour, a pinch of salt, I've got some melted vegetable shortening and some melted unsalted butter, an egg, some milk that's been warmed up and I've got some sugar and some yeast

That's it! Let's get started We're going to get going on activating the yeast I've got my milk here, about 110 degrees Fahrenheit I'm going to sprinkle over my yeast and I'm also going to feed it by giving it a teaspoon of sugar Mix that around and I'm going to set that aside for several minutes or until the yeast is – you'll be able to smell it when it's activated and it gets all foamy and bubbly on top and that's when you know that you are ready to get going

Mix your salt with your flour, so that that's completely ready to go And now in this bowl, this – I'm going to make this in my standing mixer because it does need to knead for a while, so in the bowl of my standing mixer, I'm just going to add my vegetable shortening that I've melted I popped that right into the microwave, along with my unsalted butter And then I'm going to add in my egg, and this is really my all-purpose, like plain donut dough It just works really, really well and my glazed donut recipe – this is the same dough I used, I just doubled the batch when I did those

But, it's just really perfect, it works really, really well, and if it ain't broke, don't fix it! So I'm just going to give these a quick little mix, I'm going to clean up, wait for my yeast to activate, and then we'll put the whole thing together We'll get it kneading, and we'll be that much closer to getting these ready to eat! You can see my yeast is activated and it's super important when you're working with a yeast dough that your yeast is activated So often, whether it's a doughnut recipe or my cinnamon rolls, or any dough that requires – any dough that's a yeast dough, I get so many e-mails from people saying that the dough didn't work out, it's really hard and didn't rise And chances are it's because your yeast is not activated And that can be a number of factors that can make that happen, I mean, your liquid, in this case might not be hot enough, might be too hot and kill the yeast, or the yeast might be expired

So, you need to be careful and make sure your yeast is activated, that way you will get a great dough every single time I've added my yeast mixture, I'm adding my flour and just kind of giving this a quick stir with my spatula right before I put it – I get it to kneading I'm going to put my dough hook on and I'm going to knead this on medium speed for about, I'd say, 5-6 minutes, you want a really nice smooth dough, and it should only take about 5-6 minutes So I'm going to put this on, lift it up, and let it go! My dough was kneading for about 5 minutes, and it's exactly how I want it, it's nice and smooth It looks like a little on the tacky side, but it's not sticking to me as you can see

But that's what I want, now I have my bowl here – that's the bowl I had my flour in and I oiled it with just a little bit of vegetable oil, and just taking my dough scraper Now, I'm making a smaller batch, I halved the recipe in half because it's just my husband and I, and I don't want to make too, too many donuts because I will eat them! hah! So I'm just going to make some, and then I'm actually going to take these to – we're having a little get together tonight with friends, so I'm going to take them there I oiled the top as well with whatever was left over on my pastry brush, and now I'm going to cover this with plastic wrap and stick it somewhere warm, I"m just going to put it in my microwave, with the microwave turned off, for about an hour or so, you want this to double in size, and when it's there, we'll get going on rolling and cutting, and moving forward! My dough is about doubled in size, now this took a couple of hours, and it can take up to three hours, so do not panic if it's not doubled in an hour, just give it some time and make sure the spot is nice and warm I'm going to set that aside, I have a baking sheet here with a piece of parchment paper and I've put a little bit of flour down, and now I'm going to take more flour and sprinkle my board, I do have a fish spatula here because it's got a nice flat edge, it's going to be just the thing I need to lift my doughnuts, once I cut them, and I have a three and a half inch biscuit cutter, or you can use whatever you've got that's round, use that Okay, going to just deflate my dough

Just like that And then I need to get it all out of here Just pull this together with my hands, and you can stretch it out with your hands if you want to, I'm going to take a rolling pin and just get this out to about a half an inch thick, now remember that I did cut the dough in half because I don't want to make too, too many, because this girl will eat them all But you will have much more if you make the full batch, which is completely up to you, so I'm just rolling this out and mushing it down with my hand, and you can see I'm kind of flattening it, and then I'm also just getting it to be as even as possible I want this to be about half an inch thick

Just going to take my biscuit cutter, I like to dip it in flour, and then cut out my little doughnuts That's it! It's that simple! Now, I'm going to cover these with a lint-free kitchen towel, and I'm going to stick them somewhere warm again, and they need to rise for about a half hour to an hour, or however long it takes for them to double in size So, I'm going to put this right back there, it'll stay nice and warm, and in the meantime, I'm going to get a heavy skillet, or a heavy pot, I'm going to fill it with some vegetable oil, and bring that up to temperature to cook them in They look gorgeous, you know just by looking at them that they're going to be fluffy and gorgeous I do have some vegetable oil up to temperature, I have a large pan, really heavy bottom pan, halfway filled with oil

Now, this is how I always tell it's the right temperature You put the end of a wooden spoon in, and I don't know if you can see, but there's little bubbles coming up You see little bubbles around the base of that? That's how you know it's at the perfect temperature If the bubbles are bubbling like ferociously, that means it's over 350F You can use a thermometer if you want to

Have we met? Hah! Chances are, I"m not going to! Chances are, I"m just going to wing it because it works, and it's just easy for me to remember My grandma taught me that trick years ago, in fact if you watch our video of the graffe I made with her, of the Italian donuts, she doesn't use a thermometer either So now I'm going to use my fish spatula because I'm going to lift each one And the reason I got a fish spatula is because I can tap a little bit and the flour, the excess flour goes through the bottom of the fish spatula And I am going to just add them to my hot oil, you can see they are bubbling up really nicely

I am going to fry up just a few at a time, I don't want these to – I don't want the pan to be overcrowded So I'm going to fry up about four at a time, and I also don't want the temperature of the oil to go down, and then we'll get really soggy and oily doughnuts So I'm going to do four at a time, and I am going to cook these for about two minutes per side until they're a beautiful golden-brown color What I have here is a baking sheet that I've lined with some paper towels, because these are going to need to – I'm going to put them on there so that the oil can kind of seep down into the paper towel And then I have a shallow bowl here with some granulated sugar, and I"m going to get some jelly ready and we'll get going to put them together

Shouldn't take very long, should take a minute or so per side, they're very quick to cook, and then I'll do the next batch and I'll meet you back when they're all done! Now, while the other batch is cooking up, I'm just taking the first batch that I just let sit on my paper towels for just a couple minutes, and I'm dipping them in sugar You want to do this relatively quickly, while they're still hot because that way the sugar sticks And then I always do it again after I pipe them with the jelly, but for now, I'm just going to continue to babysit the rest of them and then we'll fill them up Now, what I'm doing, and I've already done a few of them, I take one of these – I guess it's like a little lollipop stick or I think it's also known as a mini cake pop stick One of these little things, you can but them anywhere

Or any object in your house that looks like this, hah! I take it, and I make a little, sort of a little hole on one side, like that, and I kind of just wiggle it around This is how I do it, I am not a factory, this is how it works for me Then I have a disposable piping bag with some strawberry jelly in it – strawberry jam – anything – I wouldn't use preserves, because then it makes it a little bit too difficult to come out of the tip And then I just pipe it right in And if a little bit comes out, perfectly fine! And I just continue to do them all, it shouldn't take long at all, you'll just take a couple of seconds

Wow buddy! They're delicious, and if you could just smell what I'm smelling in here, you would understand why I'm trying to hurry! They are all filled, and now what I do like to do is, I just like to go in and dip the tops in a bit more sugar because I did disturb them a bit as I was filling them, but whatever I'm going to go right into it I'm going to go with this one! Hah, I'm so excited! Anything on my face!? Look! Mmm Mmm! Life is sweet! Pun intended Mmm! They are so much better than store-bought

I'm laughing at myself because I know I'm covered in sugar But that's okay They are so much better than store-bought, they're fluffy, they're not too sweet, perfect amount of jelly I mean nothing about these is bad, in any way shape or form! If you want to make some outrageously good jelly doughnuts – I seriously feel like I've got stuff all over me! If you want to make some outrageously good jelly doughnuts, go to LauraintheKitchencom, get this recipe, I'm telling you, it is perfection! Make them, tag me in a picture, I would love to see your re-creation, and I hope that you have enjoyed these as much as we do and I will see you next time

Bye!

Source: Youtube

Red Velvet Cheesecake Brownies Recipe – Laura Vitale – Laura in the Kitchen Episode 731

Hi guys! I'm Laura Vitale and on this episode of Laura in the kitchen I want to share with you my Red Velvet Cheesecake Brownies They are like a brownie layer, like a red velvet brownie layer with a cheesecake type layer on top

They are out-of-this-world delicious Definitely a treat that once in a while are worth having The ingredients you'll need are few Its just kind of basic ingredients Starting with some granulated sugar, some unsalted butter that has been softened at room temperature, flour – all purpose flour, cocoa powder, salt, red food coloring, there's a drop of distilled white vinegar, vanilla extract, eggs and then you'll need some cream cheese another egg and some more sugar, for the cream cheese layer

Okay, let's get started The first thing I am going to do, I'm going to make this in my standing mixer I have got my oven preheated to 350 I have got an 8×8 inch baking pan lined with parchment, sprayed with non-stick spray So we are pretty much ready to rock and roll

Want to just put my butter and sugar and I'm going to cream that together really well, because I want that to kind of get as incorporated as I can get it and then that's – I mean, I already have everything pretty much prepped But I am going to wait for that to get nice and combined and then we'll add in the next ingredient Just going to add my vanilla and eggs and get those combined Just going to keep my eye on that, I want to make sure that it gets combined really really well And scrape the bowl with a spatula, if you need to, because sometimes it gets stuck to the sides of the bowl and you don't want that to happen

I am going to add my cocoa powder and I am going to do this because I want each ingredient I am going to add to get really well incorporated I am just going to scrape the sides of my bowl really quickly and sometimes when you are making a batter like a brownie batter the cocoa doesn't get mixed in as well as I like it to, so I am going to add that in now and you're going to – just kind of let that go in between each one and I am also going to add in my salt and some red food coloring You need the red food coloring because you're making red velvet brownies! So you know – use the one that you like I want that to be nice and red You can add your favorite food coloring, I am also going to add in the drop of distilled white vinegar

And now, look how red and luscious that looks! A Scrapeemaroo!!! That just means give it a good scrape I crack myself up Okay and add in the flour, alright Bring this back up and let that get nicely incorporated I am just going to tidy up a little tiny bit because we need to be ready to make our cheesecake-y kind of thing "topping" to put on top of this

I am going to reserve like a quarter cup of my batter, not much And then I am going to take the rest, now obviously you will do a much better job of cutting your parchment paper to fit, than I did I am not the best at it, because honestly, you know – if you know me then you know my patience – huh you know its just not one of the things that I was blessed with I have patience with a lot of things, but with tedious things, just not – not my thing And my husband luckily totally gets it, because he's the same way

I am going to spread my batter evenly in my little baking pan here If you don't want to use the food coloring, by all means leave it out But you know this is red velvet after all and I like to use some food coloring You could also use, maybe some beet juice or something like that to give it like a natural red color But then, you had have to change up the recipe a bit because that'll be adding a lot too much moisture

And to be honest, I have never done it so I wouldn't even know where to start Okay! This looks good, doesn't have to be too perfect Set this aside I am going to set this back here and we're going to get going on making our "cheesecake" kind of thing to spread on top of this I have got some cream cheese, you want to make sure its softened at room temperature – really important

Otherwise this isn't going to work because it would not cream And I just like to take my spatula and just work it for like a few seconds just to get it loosened up a bit Just going to add my sugar, egg and vanilla You need a little splash of vanilla I am going to switch to my whisk here, just to combine everything together really nicely and whisk that egg in

Then I'll probably just end up switching back to my whisk anyway so Okie-dokie Just going to pour this all over the top of my red velvet base and then kind of – oops, go ahead and get these as even now as you can Now these are something people go absolutely crazy for anytime I make them, I mean its red velvet, its brownie and its got like a cheesecake kind of thing on top of it I mean how can that be anything but fabulous

Make sure you serve this to people you really like, because they will stick around Then I am just going to take the remaining batter, dollop that on top And then you just take a butter knife and you just swirl the batter back and forth Now another one of my not-so-blessed-things have been my swirling – is my swirling abilities They are not the best

But hey, this is as good as its going to get But the end of the day if it tastes delicious, isn't that what matters? Pop this into the oven pre-heated at 350F for around 30 minutes or until they are completely cooked, then cool them and we'll serve them and slice them My brownies were in the oven for about 35 minutes and I have let them cool pretty much completely Did you see the beauty of that – parchment paper because you can lift them right out And now you can cut them – I mean it does look beautiful right? Even though I am kind of challenged in that department, I am making things look good when it comes to swirling

But I am pretty sure that, that looks gorgeous Just going to cut them like so, I'll get 16 pieces out of this You can make them smaller if you want to, of course But, I mean – I don't want to do my own horn or anything – toot toot But they look pretty bomb and they are so good

I just want to place these on, I mean look how beautiful they look You can see that the cheesecake top, the cheesecake topping has still a little give to it, the red velvet brownie part down there is moist and it is soft Its not going to be dense and chewy or fudgy but it is just like the perfect texture for what we are going for I am just going to give one of these a bite I am not going to take too big of a bite, because I do have plans for dinner

I have got people coming over for dinner and I don't want to be piggish and be like, oh! I ate all your dessert So dynamite You can taste that cheesecake, nothing is really sweet at all Its just they're just incredible These are – must be on your next must-make desserts list because these are really really delicious

They don't take very long to make at all, easy to put together, very impressive if I do say so myself Laurainthekitchencom will have you covered with the recipe If you have any requests for future episodes make sure that you leave them down below because I always read your comments I hope you have enjoyed spending time with me guys and I'll see you next time

Bye bye!

Source: Youtube

How to Make Fudgy Brownies – Recipe by Laura Vitale – Laura in the Kitchen Episode 111

Hi guys! I'm Laura Vitale, and on this episode of "Laura in the Kitchen" I'm going to show you how to make the BEST fudgy brownies We're gonna make everything from scratch, and they are absolutely delicious

Now let's go over the ingredients so we can get started! We're gonna need some granulated sugar, some all-purpose flour, eggs, melted chocolate, water, instant espresso powder, salt, unsweetened cocoa powder, vanilla extract, and unsalted butter, very important — that's at room temperature So first thing you wanna do is preheat your oven to 350 degrees The second thing you wanna do is take an 8 by 8 square baking pan, spray it with non-stick cooking spray and line it with parchment and I've actually had, like, the sides up on one side so it's easy for me to lift the brownies right out It's a great trick to make sure they don't stick Alright, so, first thing you wanna do is take about 7 ounces of bittersweet chocolate and you wanna melt it, and I just did this in my microwave – every 15 seconds I would just give it a stir to make sure it wasn't getting too

well, cooked, as they say So we're gonna do everything in a bowl, with just a whisk and a spatula, and everything is pretty straight forward We're gonna cream together the butter and sugar first

Now, in my opinion, there are three types of brownies: there are cake brownies, which are their consistancy is very cake-like Then there are chewy brownies which is kinda like in-between cake brownies and fudge brownies, and then there are fudge brownies where they are like, sinfully rich and sticky and they're SO good, and that's my favorite kind of brownie, and so is my husband's

So that's what we're gonna make today Oops! Just kinda combine this together with a spatula first, and now I'm just gonna switch to a whisk and just

whisk this until it's combined and then we'll add in our eggs! So I have my butter and my suger here, we'll set that aside Now I have 2 tbsp of warm water, and I'm gonna add 1 tsp of instant espresso powder If you don't have instant espresso powder, you could easily just use a couple of tbsp of, actually, just like regular already made coffee You don't wanna use coffee, like, granules, because then you'll have granules all over your brownies, but, however, you could totally skip this process I always add a little bit of coffee anytime I'm dealing/I'm making anything with chocolate because it really brings out the flavor of the chocolate You don't taste the coffee, but it's delicious, it makes the chocolate just so much more, like, intense and amazing

But you can totally skip it If you don't like coffee, you don't wanna use coffee, skip it It's totally fine So to my butter and my sugar I'm just adding in my eggs that I've cracked

and I'm gonna also add in a little bit of vanilla about a tsp and a half or so I love vanilla And I'm just gonna mix this until everything is combined, it won't take very long and add in my espresso mixture mix it up and this, as you can see, comes together so quickly We have that done

Now to my flour I'm gonna add in my unsweetened cocoa powder and my salt a little bit of the leftover espresso I'm just gonna mix these together Perfect And before I add that in I'm gonna add in my melted chocolate Now, I use bittersweet chocolate because it's like i said, I love the intense flavor and we're using a pretty good amount of sugar, so it's not gonna be

like, bitter or anything It's gonna make really sweet, really decadent, delicious home-made brownies I'm just gonna scrape that, 'cause I want every bit of it mix it together Now I'm at melted chocolate perfectly blended in, adding in my dry ingredients here we go Now remember, anytime you wanna keep, you know, updated with all the things I'm doing and cooking, you can always follow me on facebook if you just go on facebook

com/LauraInTheKitchen, and there's always I usually update every couple of days on what I'm cooking, what I have in mind for, you know, that night's dinner, so fun stuff, so you should definitely check it out So we have this incorporated prefectly — never over-mix it otherwise you'll get, like, bread dough We don't want that And look how fluffy this batter is — it looks like mousse, see that? It's fantastic Just gonna pour this batter into my prepared pan scrape it really well because you don't wanna leave anything behind Just spreading this out evenly, 'cause you want everything to have like an even cooking time, you don't wanna have like a big pile of air, and

that's it So just take your time using your spatula That's just about right

Okay, now this is gonna go into your preheated oven for about 40 to 45 minutes Just check on it, you insert a toothpick in the middle

It should come out with, like, wet crumbs on it — not wet batter, 'cause that means they're not cooked yet But it should come out with like little, wet crumbs on it That means it's the perfect fudgy brownies So, in she goes! I cooked my brownies for exactly 40 minutes, let them cool completely and now I'm ready to cut so I can eat one, even though there's one missing and I don't know how that happened I'm telling you, these are gonna be the most amazing little bites of heaven

If you're anything like me, and you love a good fudgy brownie This is is really a treat I'm telling you, wait 'til you see

I mean, look at that See that? That's like, prefection in my book Mhm! On the money

So, so good No more dry tasteless

cakey brownie here, because these are super fudgy, chocolatey, decadent and absolutely DELICIOUS! Whoa I'm going back for more I hope you guys have enjoyed spending time with me

To get this recipe and other recipes, you know where to go! wwwlaurainthekitchencom, and I'll see you next time Bye!

Source: Youtube