April 17, 2025 • 11 mins
Sometimes a girl craves some melt-in-your-mouth gooey goodness.
And that’s why we decided to make these intensely fudgy brownies, duh!
We’ll break down the ingredients, the process, and make recommendations along the way.
Join us for a new fresh take on this classic treat.
Brownies for ALL!
Let’s keep the kitchen talk going!
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Recipe referenced in this episode:
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https://docs.google.com/document/d/1ZIxy8kDJWSZ2ohisfFfq3NWbTrg5sNGq8tVPU6-UCKo/edit?tab=t.0
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Welcome back, Food FAQ-ers! I'm Mariela.
(00:02):
I'm Eric.
And today we're gonna talk about something we've talked about before,
but I feel like this recipe is so amazing that I'm gonna talk about it again.
Talk about it. At least I hope an innovative shit.
You can talk about it.
I'm gonna cut you out because you're being an asshole and I have the power to do that.
Whoa.
Whoa.
(00:24):
I'm talking about--
What's your thing?
Shut up. I'm talking about brownies.
I love a fucking brownie. I'm gonna bring brownies back.
I do too.
I'm the Justin Timberlake of brownies without being an asshole because Justin Timberlake sucks.
That makes no sense.
I'm bringing brownies back.
Huh.
Yeah.
(00:44):
How's it going?
You know?
Shut up. It makes sense.
Okay, but listen. This recipe I got from a TikTok.
And she says that her and her mom ran a bakery for 11-D years somewhere.
And her name is Misty.
I'm gonna tag her or whatever, not tag her.
I'm gonna put her thing in the show now so you could see it.
(01:05):
But okay, so these are brownies that have four eggs in them, which is a fuck ton of eggs
considering--
I have a lot for brownies.
Yes.
Considering how expensive eggs are.
So I'm gonna preface this by saying that these are fuck-you brownies.
You need them when you need them, kind of brownies, okay?
Like PMS, a special function, something like this.
(01:27):
Okay.
And that, and also it's another recipe that Eric is going to have some disdain for because
she says it has to rest overnight.
Oh my god.
Which I did.
I rested overnight.
And then I made them again because they were so good that I made them again and I rested
them for about three or four hours and I made them anyway because I had to have them
(01:48):
quick.
So this recipe, she says to make it in like a bigger pan.
I decided to make it in my 8x8, which is a super functional size.
You think it's not.
And then when you buy it, you say, "Shit, I can literally make all the fucking things in here."
There's, okay, can I tell you?
You know, because I know you have a whole family.
But like, I have this 8x8 pan and I thought I would never really use it much.
(02:12):
But when you're only two people and you're cooking, 8x8, like super simple lasagna.
Perfect.
Please make lasagna in like a nine by thirteen.
And Rhino would have like fucking lasagna for like nine days, you know.
It would be bad before you could even finish it.
And 8x8, perfect.
Do you know, by the way, that Trader Joe's lasagna noodles are perfect for 8x8 pans?
(02:35):
Really?
Yeah, they're made for 8x8 pans.
I love that.
So great.
And on Trader Joe's, Trader Joe's, at least in my area, have the most affordable eggs like
pre-chicken flu or whatever the fuck this is called.
They're like 349 for a dozen from the four.
This is two, little and Trader Joe's, I'm sorry, little and Aldi, like they've been really
(02:58):
decent.
I know, little for a fact has been really decent with egg prices.
So, so I hope you guys are tired of winning.
I don't know why I just looked at you and opened my eyes real big like, oh, you said that.
You said that.
Okay, another thing that this is, this has is cocoa powder, which is about to be super
de-duper de tariffed.
So go out and buy some, like, by two cocoa powder.
(03:22):
Trader Joe's is good cocoa powder too.
They do, actually.
I've used their cocoa powder.
I like it.
It's a superior product.
I feel like it.
Yes, it is.
So buy it at Trader Joe's as well.
Maybe they won't bring up the prices.
Maybe they will.
I don't know, buy two when you go buy this because you're going to want to make these
again.
Okay, so this recipe starts in this way.
One big bowl, one smaller bowl.
In the big bowl, you're going to whisk up and you don't need a machine for this, which
(03:45):
is bad to use a machine for this.
You want to use your tools and your hands, okay?
So you take four eggs, you whisk the shit out of them, make them all pretty and like a nice
pale yellow.
Then you add one cup of oil.
I use canola or whatever.
These people say it kills you.
I don't give a fuck.
It's the best oil to use because it's neutral when you're cooking.
And then you add two cups of sugar, a ton of sugar.
(04:08):
That's a lot of sugar.
Yes.
And you put two teaspoons of vanilla, which, you know, me and Eric, we don't really measure
too much.
You're going to put one cup of flour, half a cup of cocoa powder, half a teaspoon of baking
powder and half a teaspoon of salt.
(04:28):
You're going to mix this together.
Why?
Because you don't want to over mix this because if not your brownies won't be as fudgy.
They'll be like more cake like, like kind of airy.
So you want fudge.
Fudge.
These brownies give you fudgy brownies, okay?
So you do this separately so that when you bring them together, you have to minimally mix
(04:49):
your mixture, right?
So then you add your dry to your wet, you know what that's like, Keater.
And then you go ahead and you start with the whisk.
And you try to mix it together.
And then when you see like most of it is gone, you will flip over to a spatula and you
will start folding by aggressively scraping the side of the bowl and bringing it all
(05:11):
to the middle until you notice that at least 85% of the dry stuff is gone.
If there's a few lumps or a few streaks of dry, you're going to be fine, baby, okay?
Fine.
Then you're going to transfer this mixture over to a container, you know what I bought, Keater,
which I find to be like the most invaluable thing.
You know that guy who makes a whole cucumber salad in those little containers?
(05:34):
Oh my god, those little containers.
I bought them.
What did you get them?
At the Amazon, which is evil.
I bought them at Amazon.
I got them at Amazon.
All right.
And I honestly, I used them more than regular tougher work.
Why?
Because they're great.
Yes, they have capacity.
(05:55):
Like you wouldn't believe you could hold a lot in there and they are small.
So they fit into my fridge nicely and neatly and they're high.
Isn't too aggressive where it doesn't fit in like the lower shelf or whatever.
I really, I'm going to put a link for those motherfuckers too because I think you should
get them.
I just found this cucumber recipes.
You've done them?
Yeah, he's pretty cool.
He has some good recipes.
(06:16):
I agree.
So anyway, I put them in those.
It took two because it's a lot of batter.
You put them in there and you put them to sleep for overnight.
Okay.
I've done this for four hours.
I haven't done it immediately.
I will test because I think it would work, but I did find a difference between the two.
The ones that were resting for like overnight, I found them to have like a milder sweetness
(06:39):
than the ones that I did after four hours.
Like the sugar isn't as dissolved, I guess.
And it's more forward, but still delicious.
Okay.
These brownies have that cragally shit right on top.
Like, you know that.
Oh, yeah, I love that.
Oh, my God, a keater.
Oh, and I also, another tip when you're cutting brownies that are super fudgy, these are
fudgy as fuck.
Like, I can't even like explain it to you.
(07:01):
Like the corners have like the nice little bits that are a little more cooked, but then
the center is like fudgination, delicious, whatever.
I put them in for three, fifty in my eight by eight for 40 minutes.
And then I put them out and I let them rest on a rack to cool to the touch.
And then if you use the plastic knife, like a disposable knife to cut fudgy brownies, it
(07:23):
doesn't get all gross and messy and like run everywhere.
Like you do with a regular knife, which is a good little something I hadn't learned.
That chick said that and I followed her advice and it does in fact work.
And then I just put them into like a top or wear clothes, whatever they didn't last one
day.
So amazing, thick, fudgy, moist, they stayed moist for the day that I had them.
(07:46):
I had other people try them.
They couldn't believe how delicious they were.
You can warm them up a little and then maybe put a little ice cream on top.
Like you could serve this at a dinner party and people would be excited.
You know, okay.
So you know me when it comes to those and stuff like that, I am anti-chillied my dose.
I don't fucking chill a dough.
But you said something that caught my attention and when you said that the sweetness was less
(08:11):
or tasted a little bit less.
And I'm wondering because there are times that I will use I will use cocoa powder in recipes
and I actually scale back on what I use as cocoa powder and I like supplement it for
like dried milk or something like that.
Just because especially the quantity of cocoa powder, how much did you say was cocoa powder
(08:31):
was in there?
It's a half a cup.
Half a cup.
So that's a lot of cocoa powder.
And sometimes I tend to scale back a little bit just because the, and I love chocolate,
but just because the cocoa powder can be really overwhelming.
Especially a good quality cocoa powder.
And I'm sure it's better quality out there.
I think Trichot is a great quality cocoa powder.
But sometimes it's a little too abrasive for me.
(08:52):
So I wonder if it also helps mellow that out a little bit by pretty, the refrigerator.
Yes.
I think anytime you have the time and the patience to pop something in that you're baking overnight,
not a cake obviously because these reactions need to happen fast, but like a brownie or
cookie dough, it really benefits from just chilling for a second.
(09:14):
Everything has a chance to meet, agree, and melt.
And the flavor does become better.
Oh, and another thing, when you pour the batter out into the pan to cook it, you have to
like by hands kind of level it out because the batter is so thick since it's cold.
However you put it in is how it's going to bake.
So you need to make sure it's nice and level.
Otherwise you're going to have a one crunchy ass fucking brownie and then one sloppy goopy
(09:35):
mess on the other side.
Right.
And that's it.
40 minutes, a low temp, 350 is nice.
8 by 8 pan.
You're going to end up with brownies are about like an inch and a half thick.
I cut them into, let's see, uh, 16s.
It's, I know it sounds little because of six.
Well, but if it's a really thick brownie and it's really, yeah, that's, I understand
(09:57):
that.
Don't forget to add things.
You want to add walnuts?
Have a day of it.
Chocolate chips.
Go for it.
Any candy bar, whatever fucking thing you desire that you want to put in it, it can take
it because these brownies are substantial.
They can take a dick just like heater.
Yeah, you got to power through it.
Oh, we're through it.
Okay, I'm going to link the brownie recipe from the lady and I will link those little
(10:22):
containers because you should get them.
They're so good.
And they're not expensive, they're like 20 bucks for, I don't know, a lot, 2012, I don't
remember.
And these things will help you in the kitchen and these brownies will make you popular.
You know, I love a good brownie and I think brownies are really underrated.
I think people don't consider brownie to be like, you know, an actual thing they're willing
to serve unless it's like at a kids party or something like that.
(10:44):
Yeah, I think these brownies are going to break that barrier, the stigma, the glass ceiling,
it's over.
These brownies will fix it.
Yeah, I like that.
I'm ready for brownie gate.
We don't need any more gates.
We're fine, okay?
Yes.
I'm going to send it to you on signal.
It'll be secret there.
Yeah, do what you got to do.
All right, guys, we hope you enjoyed this recipe.
(11:06):
Give it a shot, serve it to your friends, especially now in the summer.
I'm like, what sexier than brownie on the mood, bitch, nothing.
Yeah, that's a good, that's a good summertime dessert.
Try that out and don't forget to leave us a five star review on your Apple Podcast
player tell us what you like to make send us a recipe at our email which is foodfaqpod@gmail.com
(11:28):
and we can't wait for you to try this recipe. Take care.
Take care.
Welcome back, Food FAQ-ers! I'm Mariela.
(00:02):
I'm Eric.
And today we're gonna talk about something we've talked about before,
but I feel like this recipe is so amazing that I'm gonna talk about it again.
Talk about it. At least I hope an innovative shit.
You can talk about it.
I'm gonna cut you out because you're being an asshole and I have the power to do that.
Whoa.
Whoa.
(00:24):
I'm talking about--
What's your thing?
Shut up. I'm talking about brownies.
I love a fucking brownie. I'm gonna bring brownies back.
I do too.
I'm the Justin Timberlake of brownies without being an asshole because Justin Timberlake sucks.
That makes no sense.
I'm bringing brownies back.
Huh.
Yeah.
(00:44):
How's it going?
You know?
Shut up. It makes sense.
Okay, but listen. This recipe I got from a TikTok.
And she says that her and her mom ran a bakery for 11-D years somewhere.
And her name is Misty.
I'm gonna tag her or whatever, not tag her.
I'm gonna put her thing in the show now so you could see it.
(01:05):
But okay, so these are brownies that have four eggs in them, which is a fuck ton of eggs
considering--
I have a lot for brownies.
Yes.
Considering how expensive eggs are.
So I'm gonna preface this by saying that these are fuck-you brownies.
You need them when you need them, kind of brownies, okay?
Like PMS, a special function, something like this.
(01:27):
Okay.
And that, and also it's another recipe that Eric is going to have some disdain for because
she says it has to rest overnight.
Oh my god.
Which I did.
I rested overnight.
And then I made them again because they were so good that I made them again and I rested
them for about three or four hours and I made them anyway because I had to have them
(01:48):
quick.
So this recipe, she says to make it in like a bigger pan.
I decided to make it in my 8x8, which is a super functional size.
You think it's not.
And then when you buy it, you say, "Shit, I can literally make all the fucking things in here."
There's, okay, can I tell you?
You know, because I know you have a whole family.
But like, I have this 8x8 pan and I thought I would never really use it much.
(02:12):
But when you're only two people and you're cooking, 8x8, like super simple lasagna.
Perfect.
Please make lasagna in like a nine by thirteen.
And Rhino would have like fucking lasagna for like nine days, you know.
It would be bad before you could even finish it.
And 8x8, perfect.
Do you know, by the way, that Trader Joe's lasagna noodles are perfect for 8x8 pans?
(02:35):
Really?
Yeah, they're made for 8x8 pans.
I love that.
So great.
And on Trader Joe's, Trader Joe's, at least in my area, have the most affordable eggs like
pre-chicken flu or whatever the fuck this is called.
They're like 349 for a dozen from the four.
This is two, little and Trader Joe's, I'm sorry, little and Aldi, like they've been really
(02:58):
decent.
I know, little for a fact has been really decent with egg prices.
So, so I hope you guys are tired of winning.
I don't know why I just looked at you and opened my eyes real big like, oh, you said that.
You said that.
Okay, another thing that this is, this has is cocoa powder, which is about to be super
de-duper de tariffed.
So go out and buy some, like, by two cocoa powder.
(03:22):
Trader Joe's is good cocoa powder too.
They do, actually.
I've used their cocoa powder.
I like it.
It's a superior product.
I feel like it.
Yes, it is.
So buy it at Trader Joe's as well.
Maybe they won't bring up the prices.
Maybe they will.
I don't know, buy two when you go buy this because you're going to want to make these
again.
Okay, so this recipe starts in this way.
One big bowl, one smaller bowl.
In the big bowl, you're going to whisk up and you don't need a machine for this, which
(03:45):
is bad to use a machine for this.
You want to use your tools and your hands, okay?
So you take four eggs, you whisk the shit out of them, make them all pretty and like a nice
pale yellow.
Then you add one cup of oil.
I use canola or whatever.
These people say it kills you.
I don't give a fuck.
It's the best oil to use because it's neutral when you're cooking.
And then you add two cups of sugar, a ton of sugar.
(04:08):
That's a lot of sugar.
Yes.
And you put two teaspoons of vanilla, which, you know, me and Eric, we don't really measure
too much.
You're going to put one cup of flour, half a cup of cocoa powder, half a teaspoon of baking
powder and half a teaspoon of salt.
(04:28):
You're going to mix this together.
Why?
Because you don't want to over mix this because if not your brownies won't be as fudgy.
They'll be like more cake like, like kind of airy.
So you want fudge.
Fudge.
These brownies give you fudgy brownies, okay?
So you do this separately so that when you bring them together, you have to minimally mix
(04:49):
your mixture, right?
So then you add your dry to your wet, you know what that's like, Keater.
And then you go ahead and you start with the whisk.
And you try to mix it together.
And then when you see like most of it is gone, you will flip over to a spatula and you
will start folding by aggressively scraping the side of the bowl and bringing it all
(05:11):
to the middle until you notice that at least 85% of the dry stuff is gone.
If there's a few lumps or a few streaks of dry, you're going to be fine, baby, okay?
Fine.
Then you're going to transfer this mixture over to a container, you know what I bought, Keater,
which I find to be like the most invaluable thing.
You know that guy who makes a whole cucumber salad in those little containers?
(05:34):
Oh my god, those little containers.
I bought them.
What did you get them?
At the Amazon, which is evil.
I bought them at Amazon.
I got them at Amazon.
All right.
And I honestly, I used them more than regular tougher work.
Why?
Because they're great.
Yes, they have capacity.
(05:55):
Like you wouldn't believe you could hold a lot in there and they are small.
So they fit into my fridge nicely and neatly and they're high.
Isn't too aggressive where it doesn't fit in like the lower shelf or whatever.
I really, I'm going to put a link for those motherfuckers too because I think you should
get them.
I just found this cucumber recipes.
You've done them?
Yeah, he's pretty cool.
He has some good recipes.
(06:16):
I agree.
So anyway, I put them in those.
It took two because it's a lot of batter.
You put them in there and you put them to sleep for overnight.
Okay.
I've done this for four hours.
I haven't done it immediately.
I will test because I think it would work, but I did find a difference between the two.
The ones that were resting for like overnight, I found them to have like a milder sweetness
(06:39):
than the ones that I did after four hours.
Like the sugar isn't as dissolved, I guess.
And it's more forward, but still delicious.
Okay.
These brownies have that cragally shit right on top.
Like, you know that.
Oh, yeah, I love that.
Oh, my God, a keater.
Oh, and I also, another tip when you're cutting brownies that are super fudgy, these are
fudgy as fuck.
Like, I can't even like explain it to you.
(07:01):
Like the corners have like the nice little bits that are a little more cooked, but then
the center is like fudgination, delicious, whatever.
I put them in for three, fifty in my eight by eight for 40 minutes.
And then I put them out and I let them rest on a rack to cool to the touch.
And then if you use the plastic knife, like a disposable knife to cut fudgy brownies, it
(07:23):
doesn't get all gross and messy and like run everywhere.
Like you do with a regular knife, which is a good little something I hadn't learned.
That chick said that and I followed her advice and it does in fact work.
And then I just put them into like a top or wear clothes, whatever they didn't last one
day.
So amazing, thick, fudgy, moist, they stayed moist for the day that I had them.
(07:46):
I had other people try them.
They couldn't believe how delicious they were.
You can warm them up a little and then maybe put a little ice cream on top.
Like you could serve this at a dinner party and people would be excited.
You know, okay.
So you know me when it comes to those and stuff like that, I am anti-chillied my dose.
I don't fucking chill a dough.
But you said something that caught my attention and when you said that the sweetness was less
(08:11):
or tasted a little bit less.
And I'm wondering because there are times that I will use I will use cocoa powder in recipes
and I actually scale back on what I use as cocoa powder and I like supplement it for
like dried milk or something like that.
Just because especially the quantity of cocoa powder, how much did you say was cocoa powder
(08:31):
was in there?
It's a half a cup.
Half a cup.
So that's a lot of cocoa powder.
And sometimes I tend to scale back a little bit just because the, and I love chocolate,
but just because the cocoa powder can be really overwhelming.
Especially a good quality cocoa powder.
And I'm sure it's better quality out there.
I think Trichot is a great quality cocoa powder.
But sometimes it's a little too abrasive for me.
(08:52):
So I wonder if it also helps mellow that out a little bit by pretty, the refrigerator.
Yes.
I think anytime you have the time and the patience to pop something in that you're baking overnight,
not a cake obviously because these reactions need to happen fast, but like a brownie or
cookie dough, it really benefits from just chilling for a second.
(09:14):
Everything has a chance to meet, agree, and melt.
And the flavor does become better.
Oh, and another thing, when you pour the batter out into the pan to cook it, you have to
like by hands kind of level it out because the batter is so thick since it's cold.
However you put it in is how it's going to bake.
So you need to make sure it's nice and level.
Otherwise you're going to have a one crunchy ass fucking brownie and then one sloppy goopy
(09:35):
mess on the other side.
Right.
And that's it.
40 minutes, a low temp, 350 is nice.
8 by 8 pan.
You're going to end up with brownies are about like an inch and a half thick.
I cut them into, let's see, uh, 16s.
It's, I know it sounds little because of six.
Well, but if it's a really thick brownie and it's really, yeah, that's, I understand
(09:57):
that.
Don't forget to add things.
You want to add walnuts?
Have a day of it.
Chocolate chips.
Go for it.
Any candy bar, whatever fucking thing you desire that you want to put in it, it can take
it because these brownies are substantial.
They can take a dick just like heater.
Yeah, you got to power through it.
Oh, we're through it.
Okay, I'm going to link the brownie recipe from the lady and I will link those little
(10:22):
containers because you should get them.
They're so good.
And they're not expensive, they're like 20 bucks for, I don't know, a lot, 2012, I don't
remember.
And these things will help you in the kitchen and these brownies will make you popular.
You know, I love a good brownie and I think brownies are really underrated.
I think people don't consider brownie to be like, you know, an actual thing they're willing
to serve unless it's like at a kids party or something like that.
(10:44):
Yeah, I think these brownies are going to break that barrier, the stigma, the glass ceiling,
it's over.
These brownies will fix it.
Yeah, I like that.
I'm ready for brownie gate.
We don't need any more gates.
We're fine, okay?
Yes.
I'm going to send it to you on signal.
It'll be secret there.
Yeah, do what you got to do.
All right, guys, we hope you enjoyed this recipe.
(11:06):
Give it a shot, serve it to your friends, especially now in the summer.
I'm like, what sexier than brownie on the mood, bitch, nothing.
Yeah, that's a good, that's a good summertime dessert.
Try that out and don't forget to leave us a five star review on your Apple Podcast
player tell us what you like to make send us a recipe at our email which is foodfaqpod@gmail.com
(11:28):
and we can't wait for you to try this recipe. Take care.
Take care.
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