Great video! In your recipe development, did you notice any textural differences between butter vs oil as the main fat? My intuition says that oil based brownies would feel moister at room temperature vs butter based ones (at the expense of less buttery flavor) since oil is an unsaturated fat, but I've never actually tried them side by side
You know, I did that test, but I couldn't fit it in this video! I tested: - browned butter, - canola oil, - clarified butter, and - melted cocoa butter. The only one that was crumbly (I tested the texture 24 hours after baking) was the one that contained cocoa butter. That stuff smells divine but sets up really hard at room temperature. Though I wonder if anyone would use ALL cocoa butter in their brownies - perhaps a little coming from a chocolate bar; buying cocoa butter like that is usually pretty expensive. Butter (clarified or browned) and oil brownies had nearly the same soft textures. The only difference was in taste. Clearly, butter is gonna taste so much better. And with brownies, there are so many other things going on, and the fat and syrup levels are so high that unless you're a brownie connoisseur, you could use all oil or a combo of butter and oil, and concentrate a little more on choosing a type of chocolate that you like.
@@SugarologieInteresting that cocoa butter turned them crumbly for you! I've actually had great results replacing some of the butter & sugar in my recipes with more chocolate, thus increasing cocoa solids and cocoa butter. I suppose replacing _all_ the fat is a bit more extreme though. I use 360g 70% chocolate, 110g butter, 280g sugar, 4 small eggs, 95g flour, and 1/2 tsp salt. This produces very fudgy brownies that are best eaten the following day!
@@juliand665In my recipe is use about the same amount of chocolate and I may be mistaken here but surely not all 360g of the chocolate is melted? I suppose a 1:1 Ratio of butter to melted chocolate is perfect? Did you chop some of the chocolate. If so how much of the 360g was melted.
