This man has got to be the best cook and teacher on all of RU-vid. teaching people amazing techniques, recipes, and all without ever loosing that spark of creativity, that inner child so many others seem to try and suppress. BEST COOKING CHANNEL ON RU-vid! PROVE ME WRONG
All of the above/below whatever, plus the guy from Sip and Feast and the Anti-Chef, who really cracks me up especially when he does some of Julia's more difficult recipes!
These brownies were the hit of The Christmas Day party. These brownies disappeared and everyone was disappointed when the platter was empty. They were warm and gooey, and everyone said they were the best brownies they’d ever eaten. We used pecans and homemade toffee, but everything else was exactly the same. Our family and friends asked for two platters for NYE party. God Bless Chef Jean Pierre. *The key was to take the time to mix the eggs sugar and vanilla slowly and very well.
If you still want that light, airy texture you get with cake flour, but don’t want to buy cake flour, you can make your own. For every cup of flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Mix it together well. It works like a charm. I use it all the time.
@@stevemaynor2624 Excuse me? Did I ever say not to follow his suggestions? Many people don’t want to buy cake flour. I am just telling you how to make it, should you want to use it, but don’t want to buy it. In other words how to follow Jean Pierre’s recipe without going out and buying cake flour. That is all. Now, go away.
Been watching for over two years and my weight always goes up when I make your holiday treats. Happy Holidays Chef. You make a cold world a little warmer.
You have no idea how long I have been waiting for this recipe. My favorite dessert from my favorite Chef and RU-vidr. Cant wait to try this I have made just about every RU-vid brownie recipe there is. God Bless and hope you have a Merry Christmas Chef JP and of course Jack!
Chef Jean Pierre, your channel has been life-changing for me. I've always been a good cook, but when my husband had a stroke and couldn't swallow anything but pureed foods, I had to "up" my game for maximum flavor. I followed all your "golden rules" for flavor, texture, etc. The next time he had to eat "mush," he said, "Mmmm!" Thank you for all you and Jack do!!! For certain, you are doing God's work.❤
Chef these are absolutely the best brownies this side of heaven. Heath has been a favorite since I was a child. These are wonderful! Really enjoy watching your love for cooking and eating!
Sir, your enthusiasm and love of cooking is infectious! You are really so much fun to watch and learn from. My girls and I really enjoy watching and trying your recipes! Even if we don’t make the dish-just watching you is terrific! Thank you so very much for the effort and love you put into every episode!
Just made your version of brownie Chef minus the toffee bits (substituted with other nuts) it's really yum just like my other recipi. Your food recipi doesn't dissapoint Cheft..now when I feel like cooking something beautiful just went browsing your menus that I'd feel like cooking trusting it's gonna be scrumptious. I am so glad to have found your channel that I've enjoyed listening to your cooking techniques and tutorials. I grew up without any knowledge of cooking (my mother won't let me cook and wasn't taught) but when I live in NZ, got married that's when I've experienced the joy of cooking and I loved it! Finally, I can do whatever I want to do in the kitchen. Went to the library and borrowed 10 cooking books Italian/French /English cooking. I found cooking very therapeutic and I loved it. My friends used to asked me, what's my secret in my cooking ..I just simply said.."nothing!. I just love to cook!..nice and simple but delicious food that anybody can enjoy. I guess then , it reflected how I feel in my cooking and it ended up really good. I can't thank you enough Chef finding your channel which I found so delightful to watch, your ways in the kitchen, very neat and tidy (very much me ) and organized which is very important and yet very intellectual, skilled, amazing professional in cooking and Tutor who's unselfish, sharing the knowledge and basics in cooking. Chef, I honored you among all the Chef in the Internet you're one of a kind. I would like to buy your cook book with your signature if I may. God bless you and the smiley Jack too..love it when he show himself as cartoon character 😅. More power to your channel.🙏🎉
@chefjeanpierre Sacre blue! There goes my whole Holliday calorie count in one bite! Most amazing Brownie recipe I have ever seen! I can almost smell it! Can’t wait to try it. Thank You my Dear Friend🍁
I gave up sugar a long time ago and this almost made me go back to it just for a few days rofl. I'm 100% sure a lot of people will enjoy it. Thank you Chef and Jack for another great video.
Made these today, OMGosh. They were perfect, decadent and delicious. Paired with vanilla bean ice cream and a balsamic and passion fruit puree reduction sweetened with monk fruit sugar, drizzled on the ice cream. Thank you, Chef!! 🤗
Love this recipe. It's close to mine and I'm gonna try yours today and yours is probably a little better. Cause you make me happy to watch wether it's 15 minutes to 30 minutes. You're always a joy. Happy Holidays Chef and Jack.
Hello Chef Jean Pierre, this a great recipe. Love your idea of adding English Toffee Bites great addition This does look very, very good. Thank You for sharing with us. Best Regards.
I asked you 9 months ago to make a video on ceviche, and you gave it a heart, which made me that you'd make it. 3-4 videos later, I said that I was still waiting for one. I'm STILL waiting.
I finally got around to making these, and they are the best brownies I ever made. Chocolatey as hell and not too sweet (my biggest bugbear with most US based recipes). I couldn't put nuts in because of allergies, nor could I add toffee because, reasons. I also measured carefully, no really, it's baking. Thank you ever so much for this recipe.
You always say butter makes everything better chefJP but I say chocolate makes everything great!😊 thanks for this moist and soft brownie recipe so luv it, will definitely try it.
Hi Chef Jean Piérre ~ Just really love you wnd Thank you for the great positive energy you give to so many! And Excellent cooking and Tasty delights!!!!!🩵🩵🩵🩵🩵🩵🩵🧡
We have a technique from a now deceased fancy grocery called Killer Brownies I use a brownie mix and add more cocoa. Half batter in pan to bake. Bake until the top is no longer loose generally half time on the box Pull the pan out and slam it on the counter to make it fall. Scatter chocolate pieces over it and nuts if you like. Top it with the rest of the batter and bake until it's done. You like Uber chewy? Slam that baking pan on the counter again. Or not. Dealer's choice It would work with any brownie recipe
When I saw this I went to the store and bought all ingredients. The only thing that my store did not have is the heath toffee pieces, but that’s ok . I will make this work. I really enjoy how you explain everything and you make it so enjoyable to cook. Thank you.
i love this recipe and i love this chef and for dessert I have two 2x1x1 pieces of brownies about three times per week whenever i make this recipe. Dude, that one 2x1x1 contains AT LEAST 950 calories.... so i reduced sugar and flour in half, 4 ounces of butter, no additional chocalte on top of brownie when in the cooking dish and it tastes just as good! fyi for those who are fat and want to put minimal effort into losing weight and have fat guilt aka me
Once again, you have us all running into our kitchens and making this. I just so happen to own Heath bits and I just bought two packages of walnuts today, so this will be made over the weekend.❤❤❤❤ Thank you again, Chef!!
I love you, Chef Jean-Pierre! My comment has nothing to do with this dish. I have been trying for years to learn the real old-school cookery - think Louis Diat at Ritz-Carlton, Albert Stockli at original Four Seasons.. everything Raymond Oliver wrote.. and have totally fallen in love with your channel: it is everything I've read about for years, demonstrated and come to life. THANK YOU. Please never change.
Brownies are my old time favorite since my childhood days I don't make them now but I buy them from the bakery & just as yummy thanks chef jp you're tops !!!❤❤❤
Done! Trust you enough to try it for the first time on New Year's Eve. It is GREAT! I added a handfull of sour cherries...you know...sweet and sour...thank you for everything Chef, and wish you a Hapoy New Year, in good health and joy, for you and your loved ones! Romania here❤
Ahhh, after a bunch of stressful work stuff I come here and it is light and enjoyable and yummy as always. Thank you Chef for some stability in my day.
My Grandmothers friend used to make the best Peach Cobbler ever, and to this day have not been able to find out how she did it, but the bread/pastry in the peach cobbler pan was just the best. I have not found a recipe for anything like it in 40 years. Wonder how Chef JP would do this dish????
My favourite brownie ~ Richard Sax "Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World". An old cookbook in my collection. Thanks Chef JP for a new version. Merry Christmas!
So if you use Duncan Hines or any store bought boxed brownie mix ALWAYS use boiling water . First mix the eggs and fat to be emulsified , then add brownie mix on top of the mixture then add water on top of dry brownie mix and fold in like CJP did. The boiled water turns the chocolate into the fudgiest brownie. I’m making CJP recipe this weekend, and I’m going a step further, putting it on-top of unbaked CC cookie dough. Cook for same amount of time. Called Brookys nowadays. After cooling, freeze the pan of Brookys until solid frozen then cut into 1” X 1” squares, buy Duncan Hines Dark Chocolate Cake Frosting, you melt this in microwave for 15 seconds and you dip the squares into the now chocolate glaze , put Holiday sprinkles on while still wet and you’ll have the best Christmas Brookys. I put mine after drying on mini holiday cupcake papers, Merry Christmas Jean Pierre
Thank you chef Jean-Pierre❤. You've taught me a lot with cooking and am always enjoying your videos😃. Wishing you and your inventive cameraman and all your fans nice holidays🎄🎅
Oh my dear Lord those look amazing I will absolutely be making these and there is no way I'll be able to wait 6 hours before tearing into them not happening.
I will make these over the Christmas season, though toasted hazelnuts will take them to a different level. Lucky to be in Belgium where good chocolate is easy to come by.
I love it at the end, chef JP, when you've got your mouth full of yummy brownie, and you're trying to speak... Couldn't understand a word, but I got the message!! 😅😅😅😅
