with crisp, sturdy edges

稜角分明

and a fudgy, rich center for you.

併為你提供了一個絨毛豐富的中心。

Or maybe it's a pillowy-soft bite of cakey goodness.

也可能是一口枕頭般柔軟的蛋糕美味。

Whatever your preference,

無論你的喜好。

baking the perfect brownie isn't easy.

烘烤完美的布朗尼是不容易的。

So we made 14 brownies,

所以我們做了14個布朗尼。

starting with Chrissy Teigen's chocolate brownie recipe,

從Chrissy Teigen的巧克力布朗尼食譜開始。

which uses powdered, melted, and chocolate chips

其中使用粉狀、融化和巧克力片。

to make a perfectly decadent,

使得完美的頹廢。

incredibly chocolaty dessert,

令人難以置信的巧克力甜點。

to find out how every alt, sub, and, yes, mistake,

來了解每一個alt，sub，以及，是的，錯誤。

affect a brownie.

影響布朗尼。

Chrissy's recipe melts together a cup of butter

Chrissy的配方融化了一杯黃油

with melted chocolate.

與融化的巧克力。

But if you're looking for a healthy option,

但如果你正在尋找一個健康的選擇。

switch the butter for applesauce,

把黃油換成蘋果醬。

or take the very opposite route

或反其道而行之

and go with a cup of creamy peanut butter.

再配上一杯奶油花生醬。

In the oven, the applesauce immediately begins to boil,

在烤箱中，蘋果醬立即開始沸騰。

creating a surface laden with tiny bubbles,

形成了一個充滿微小氣泡的表面。

whereas the peanut butter leaves the top

而花生醬則留在了上面

perfectly shiny and crackled,

完美的光澤和裂紋。

hinting at a perfect interior.

暗示了一個完美的內部。

With applesauce, the brownies smelled

配上蘋果醬，布朗尼蛋糕聞起來很香

more sweet than chocolaty,

比巧克力更甜。

with a texture more like banana bread,

具有更像香蕉麵包的口感。

plush and firm.

毛絨絨的、結實的。

Peanut butter resulted in perfectly crisp edges,

花生醬導致了完美的脆邊。

so the brownies didn't easily fall apart,

所以布朗尼餅不容易散架。

and a gooey interior reminiscent of fresh boardwalk fudge.

和粘稠的內部讓人想起新鮮的木板軟糖。

So creamy and decadent,

如此奶油和頹廢。

it was debatably better than the original.

它是值得商榷的比原來更好。

Trying to pack in as much chocolate as possible?

想盡可能多地裝進巧克力？

Go rogue and double it.

去流氓和加倍。

Not just the melted;

不僅僅是融化的。

we're talking double powdered cocoa and chips, too.

我們正在談論雙粉可可和芯片，太。

With the extra density, the brownie did take

額外的密度，布朗尼蛋糕確實採取了

a bit longer to rise in the oven,

在烤箱裡多放一會兒。

but once they get going, they puff up taller

一發而不可收拾

than any other brownie we made.

比任何其他布朗尼我們做。

With the extra sugar from the chocolate,

加上巧克力裡多餘的糖。

the edges are much harder than the original,

邊緣比原來硬得多。

with a dark brown interior

腹黑

that almost makes them look burnt.

這幾乎使他們看起來燒燬。

But inside the middle piece,

但在中片裡面。

the double chocolate makes the brownie

雙層巧克力使布朗尼

obviously more chocolaty,

明顯更有巧克力味。

with a creamy, silky, semi-sticky texture

質地細膩、絲滑、半粘稠。

that melts in the mouth like cookie dough.

在口中融化像餅乾麵糰。

Eggs are what make the difference

雞蛋是決定性的因素

between a fudgy or a cakey brownie.

在軟糖或蛋糕布朗尼之間。

Chrissy's recipe calls for four eggs.

Chrissy的食譜要求四個雞蛋。

Add in two more or two less, and you're looking

再加上多兩個或少兩個，你就會發現。

at drastically different bakes.

在截然不同的烘烤。

With less eggs, the batter is thick like sludge,

雞蛋少了，麵糊濃稠如泥。

but with more, it's thin and runny.

但多了，就會變得稀稀拉拉的。

After baking, the brownies with less eggs

烘烤後，少了雞蛋的布朗尼蛋糕

are left with deep crevices,

都留下了深深的縫隙。

whereas with more, the top is covered

而更多的人，則被覆蓋在上面

with visible air pockets.

有明顯的氣囊。

While less eggs resulted in crunchy edges,

而少了雞蛋，則會導致邊緣酥脆。

more left them soft but dense.

更讓他們軟綿綿的，卻又密不透風。

Inside, less eggs gave the brownie less structure,

裡面的雞蛋少了，布朗尼的結構就少了。

almost falling apart in the hand.

幾乎是手起刀落。

But it gifted us the added benefit

但它給我們帶來了額外的好處

of the fudgiest brownie of the lot.

的fudgiest布朗尼的很多。

More eggs stripped away some of the chocolate flavor

雞蛋多了，巧克力的味道就沒了。

but left a brownie that was pillowy soft and cakey

但留下了一個布朗尼，是枕頭軟和蛋糕

with a dense bite that'll stick to your teeth.

具有密集的咬合力，會粘住你的牙齒。

Chrissy calls for both melted chocolate and cocoa powder,

Chrissy要求同時使用融化的巧克力和可可粉。

but don't have one or the other handy?

但手頭沒有一個或另一個？

Use what you got.

用你有的東西。

With only cocoa powder,

只用可可粉。

the top of the brownie is cratered like the moon,

布朗尼的頂部像月亮一樣有凹坑。

whereas just melted chocolate leaves the top

而剛融化的巧克力則會在上面留下

so crisp and crackled it begins to flake off.

脆得開始剝落。

In contrast to the puffy cakiness of just cocoa powder,

與僅僅是可可粉的膨鬆焦糊感形成鮮明對比。

melted chocolate left the edges crispy on the outside,

融化的巧克力讓邊緣的外皮變得酥脆。

whereas inside, cocoa powder left the brownie

而裡面的可可粉則讓布朗尼蛋糕的顏色變得更深

pillowy soft with a sticky texture,

枕頭柔軟，質地粘稠。

and without the chocolate chips,

而且沒有巧克力片。

it was almost flavorless.

它幾乎沒有味道。

With just melted, the chocolate flavor was present,

剛融化的時候，巧克力的味道就出現了。

but less so than in Chrissy's recipe,

但比Chrissy的配方要少。

with a texture bordering on fudgy,

與質感近似於軟綿綿的。

but without the added density of the cocoa powder,

但沒有增加可可粉的密度。

never really hitting the mark.

從來沒有真正的擊中目標。

With a little bit of molasses

加一點糖蜜

and a less sweet punch than granulated,

而且比顆粒狀的甜味更少。

brown sugar seems like an easy swap.

紅糖似乎是一個簡單的交換。

When added to the recipe,

當加入到配方中。

it leaves the top of the brownies

它離開了布朗尼的頂部

much less shiny than the original

黯然失色

but with slightly more cracking.

但裂紋略多。

The edges of the brownie are buttery smooth,

布朗尼的邊緣是奶油般的光滑。

and even though the interior looks

雖然內部看起來

almost identical to the original,

幾乎與原版相同。

it's all about texture for this one.

它是所有關於質地的這一個。

With more moisture from the molasses,

隨著糖蜜的水分增多。

the brownie is softer, chewier,

布朗尼更軟，更有嚼勁。

and has a more complex flavor than the original,

並比原來的味道更復雜。

making it the perfect brownie

完美的布朗尼

for those who like them a bit more dense.

對於那些喜歡他們更密集一點的人來說。

What's a brownie without that sugar rush?

沒有那種糖的衝動，布朗尼是什麼？

With Chrissy's recipe calling for a cup and a half of sugar,

與Chrissy的食譜要求一杯半的糖。

it could be tempting to throw in half a cup more or less.

這可能是誘人的扔在半杯或更少。

The extra sugar leaves the top of the brownie

多餘的糖會讓布朗尼蛋糕表面的糖分流失

looking ideal -- shiny, crispy, crackled --

看上去很理想 -- 有光澤、酥脆、有裂紋 -- --

whereas less sugar strips the brownie

而少糖則會使布朗尼蛋糕脫胎換骨

of that coveted shine.

的那份令人垂涎的光澤。

With more sugar, the edges caramelize,

多放點糖，邊緣就會焦化。

creating the most crisp edge of the batch.

創造出最清脆的批邊。

But inside, the brownie's tacky

但在裡面，布朗尼的俗氣。

and so moist it melts in your hand like an M&M.

而且非常溼潤，拿在手裡就像M&M一樣融化了。

Without the added sweetness,

沒有添加甜味。

the brownie with less sugar is more bitter

少糖多苦

but still edible, with a much cakier texture.

但還是可以吃的，口感更酥脆。

White chocolate more your preference?

白巧克力更受你的青睞？

Swap it out.

換掉它。

Since white chocolate doesn't have any cocoa solids

因為白巧克力不含任何可可固體成分

and is mostly cocoa butter,

且多為可可脂。

the batter is left thin and runny.

麵糊留得很薄，很流質。

In the oven, it puffs up and browns so much

在爐子裡，它膨脹起來，變色很多

you can hardly tell the inside isn't real cocoa.

你幾乎不能告訴裡面是不是真正的可可。

But a knife cut through the soft edges reveals

但是，一刀切開柔軟的邊緣，就會發現。

a thinner, predictably paler brownie than the original

比原來的布朗尼餅更薄，可想而知的是，它比原來的布朗尼餅更淺。

with a super greasy interior

油光滿面

thanks to the additional cocoa butter.

感謝額外的可可脂。

The brownie's still fudgy and very sweet

布朗尼蛋糕還是軟綿綿的，非常甜美

but overall isn't winning a bake-off anytime soon.

但總體上不會很快贏得烘焙比賽。

There's only 3/4 cups of flour in Chrissy's recipe.

Chrissy的食譜裡只有3/4杯麵粉。

Adding in a half a cup more or less results

多加半杯或少加半杯的結果是什麼？

in two batters that actually look quite similar,

在兩個擊球手中，其實看起來很相似。

but once out of the oven,

但一旦出爐。

the differences are abundant,

差異很大。

with more flour leaving the top a light shade of brown

加更多的麵粉，使表面呈淡淡的褐色

with pores of air pockets

氣孔

and less flour leaving a darker, shiny, crinkled crust.

而少了麵粉，留下的麵皮更黑、更亮、更皺。

And while they rose to about the same height,

而當他們上升到差不多的高度時。

less flour resulted in a darker, dense, fudgy brownie

麵粉少了，布朗尼餅的顏色更深，更濃郁，更鬆軟。

that was so sticky, it was like chewing on paste,

那是如此的粘稠，這就像咀嚼漿糊。

although it had one of the most chocolaty flavors.

雖然它有一個最巧克力的味道。

And while more flour did take away

雖然更多的麵粉確實帶走了

some of the chocolate taste, the inside was thick

一些巧克力的味道，裡面是厚厚的。

and so cakey it began to fall apart.

而且還那麼蛋糕化，開始散架了。

So, if you're trying to experiment your way

所以，如果你想嘗試你的方式

into the ideal brownie,

成理想的布朗尼。

be it the perfectly crisp edge

鋒芒畢露

with a gooey, fudgy interior

內含黏糊糊的東西

or a plush and cakey bite,

或者是毛絨絨、蛋糕狀的一口。

there are a lot of ways it can go wrong.

有很多方法可以出錯。

But with some tweaks and experiments,

但經過一些調整和實驗。

your perfect brownie is within reach.

你的完美布朗尼就在眼前。