I won't be using these anymore because I'm going to fast on rest days until I hit 10% bf so I'll let you guys have them:
This one is less about the amount more the proportion.
No eggs, eggs just make brownies cakey.
For dry ingredients you want to have 50 more ml of brown sugar at any given time.
I have found the perfect one's are exactly about
>150 ml dark brown sugar
>100 ml flour
>54 ml cocoa powder
Any less than this and it will get dangerously too little. At least for my brownie pan. If you want to adjust remember for more or maybe even less remember
Sugar>flour>cocoa powder all by 50 ml.
Add in half a tbsp bakign soda, and less than half of one with baking powder.
Add in half a stick of butter or less if going by the 100 ml flour dry ingredients listed above, maybe more if you are doing more.
You may be going
>That's too little butter
Yes but too much would cause a buttery after taste that I don't like, it just tastes like butter, not like a brownie, the egg isn't there to even things out, if you're making a huge fuck off batch with 500 ml of flour then yeah use 2 eggs or something and 3 sticks of butter. But I don't because that would just be too much and I don't throw parties or anything of the sort.
Anyway there is a very specific method I use:
Melt the butter first, then add in the sugar, mix the two into a fine brown cream, add in the baking soda and powder, then sift in the flour and cocoa powder gradually.
Stir well enough, by this point you should realize there is nowhere near enough moisture in the dough.
So what I do, and I'm not sure why this makes them so perfect, but instead I substitute the remaining butter/egg/moistening agent with an indiscriminate amount of milk, eyeball it, you want it wet and sticky, preferably closer to pancake mix instead of dry if you have to pick one or the other.
Pre heat your oven to 350 while doing this then put it in, and maybe just in case another pan under it because there is a good chance it might inflate out of the brownie pan, it did for me.
Leave it for 20 minutes, poke with a fork, you only want 1 or 2 crumbs thereabout on the fork to ensure it's done, nothing like wet brownie batter still on it, check every two minutes to see if it's done.
Let cool for 20 to 40 minutes, then remove, these break very easily very easily, so I cannot stress this, be careful and indeed wait for the brownies to solidify and rest for 40 minutes or more ideally if you wanna be careful, 20 minimum if you're impatient.
These brownies for me at the very least, were the greatest. I'll miss having to not eat them for a while. They were fucking astounding, literally food for Gods when cooked right.
I might give my cookie recipe tomorrow, as I have no time to write it out right now. No pics either unfortunately.