8:03  WHOA THERE CAYLUS I THOUGHT YOUR FAMILY FREINDLY😭✌️

The sUcK iT in 8:02 got me rolling on the floor😂😂😂

Hello❤Love you guys❤

300-Step Brownie Instructions
Ingredients & setup
Decide that you are making brownies.
Choose a brownie recipe style: fudgy.
Gather all your ingredients.
Gather your measuring cups.
Gather your measuring spoons.
Get a large mixing bowl.
Get a medium heatproof bowl.
Get a whisk.
Get a rubber spatula.
Get a wooden spoon if desired.
Get a 9×13-inch baking pan.
Get parchment paper.
Get cooking spray or butter.
Get an oven mitt.
Get a cooling rack.
Get a knife.
Get a cutting board.
Get a kitchen timer.
Get 1 cup unsalted butter.
Get 2 cups granulated sugar.
Get 4 large eggs.
Get 2 teaspoons vanilla extract.
Get 1 cup unsweetened cocoa powder.
Get 1 cup all-purpose flour.
Get 1 teaspoon salt.
Get 1 cup chocolate chips.
Check that your eggs are not cracked.
Check that your butter is fresh.
Check that your flour is fresh.
Check that your cocoa powder is fresh.
Prepare the kitchen
Wash your hands.
Dry your hands.
Clear your countertop.
Put your ingredients on the counter.
Put your utensils nearby.
Make sure your oven is empty.
Move anything flammable away from the oven.
Make sure your baking pan is clean.
Make sure your mixing bowl is clean.
Make sure your whisk is clean.
Make sure your spatula is clean.
Preheat your oven to 350°F.
Let the oven begin heating.
Place the oven rack in the center position.
Close the oven door.
Take your baking pan.
Tear off a piece of parchment paper.
Make the parchment large enough to cover the bottom.
Press the parchment into the pan.
Let the excess parchment hang over the sides.
Prepare the pan
Spray the inside of the pan lightly.
Spray underneath the parchment if necessary.
Smooth the parchment against the bottom.
Press it into one corner.
Press it into the opposite corner.
Smooth the sides.
Leave handles of parchment over two sides.
Set the pan aside.
Take out the butter.
Measure 1 cup of butter.
Cut the butter into smaller pieces.
Place the butter in the heatproof bowl.
Set the bowl aside.
Measure the sugar.
Pour the sugar into a separate bowl.
Set the sugar aside.
Crack the eggs into another bowl.
Check for eggshell pieces.
Remove any shell pieces if necessary.
Set the eggs aside.
Melt the butter
Place a saucepan on the stove.
Add a small amount of water.
Turn the burner to low.
Place the heatproof bowl over the saucepan if using a double boiler.
Make sure the bowl does not touch the water.
Add the butter to the bowl.
Let the butter begin melting.
Stir the butter occasionally.
Watch the butter carefully.
Keep the heat low.
Continue melting the butter.
Stir again.
Check whether solid pieces remain.
Continue heating if necessary.
Stir until completely melted.
Turn off the burner.
Carefully remove the bowl.
Place the bowl on a heatproof surface.
Let the butter cool slightly.
Wait until the butter is warm rather than extremely hot.
Combine butter and sugar
Add the sugar to the melted butter.
Stir the mixture.
Continue stirring.
Scrape the sides of the bowl.
Stir until combined.
Look for dry patches of sugar.
Stir until the mixture looks evenly moistened.
Stop stirring briefly.
Let the mixture cool a little more.
Check the temperature with caution.
Make sure it is not hot enough to cook the eggs.
Place the bowl on the counter.
Get your whisk.
Prepare to add the eggs.
Keep the eggs nearby.
Pick up the first egg.
Crack it gently.
Add it to the butter mixture.
Whisk immediately.
Continue whisking until combined.
Add the eggs
Pick up the second egg.
Crack it gently.
Add it to the bowl.
Whisk thoroughly.
Continue until the mixture looks smooth.
Pick up the third egg.
Crack it gently.
Add it to the bowl.
Whisk thoroughly.
Continue whisking.
Pick up the fourth egg.
Crack it gently.
Add it to the bowl.
Whisk thoroughly.
Continue until the mixture is smooth.
Check the color.
The mixture should look glossy.
Check for visible egg streaks.
Whisk away any streaks.
Stop whisking once evenly combined.
Add vanilla
Measure 2 teaspoons of vanilla.
Pour the vanilla into the mixture.
Whisk gently.
Mix until the vanilla disappears into the batter.
Set the measuring spoon aside.
Take out your cocoa powder.
Measure 1 cup cocoa powder.
Level the measuring cup.
Add the cocoa powder to a dry bowl.
Set the cocoa aside.
Prepare the dry ingredients
Get your flour.
Measure 1 cup flour.
Level the flour.
Put the flour in the bowl with the cocoa.
Measure 1 teaspoon salt.
Add the salt.
Stir the dry ingredients together.
Mix the flour and cocoa evenly.
Break up any cocoa lumps.
Continue stirring.
Check for large lumps.
Crush any remaining lumps.
Stir again.
Make sure the salt is distributed.
Set the dry mixture aside.
Combine wet and dry ingredients
Bring the wet mixture closer.
Bring the dry mixture closer.
Get your rubber spatula.
Add about one-third of the dry ingredients.
Fold them into the wet mixture.
Scrape around the bowl.
Fold from the bottom upward.
Continue gently.
Add another third of the dry ingredients.
Fold again.
Scrape the sides.
Scrape the bottom.
Fold upward.
Add the remaining dry ingredients.
Continue folding.
Do not aggressively beat the batter.
Fold until mostly combined.
Look for dry flour.
Fold a few more times.
Stop when no dry flour remains.
Add chocolate chips
Measure 1 cup chocolate chips.
Pour the chocolate chips into the batter.
Use the spatula to fold them in.
Fold from the bottom.
Turn the batter over itself.
Continue gently.
Distribute the chocolate chips evenly.
Stop once evenly distributed.
Scrape the sides of the bowl.
Check the consistency.
The batter should be thick.
Check for dry ingredients.
Fold once more if necessary.
Avoid overmixing.
Prepare the baking pan.
Transfer the batter
Pick up the mixing bowl.
Hold it over the pan.
Use the spatula to scoop batter.
Place the batter into the pan.
Scrape more batter from the bowl.
Continue transferring the batter.
Scrape around the sides.
Scrape the bottom.
Transfer the remaining batter.
Put the empty bowl aside.
Look at the batter in the pan.
Spread it toward the corners.
Use the spatula.
Smooth the surface.
Push batter into one corner.
Push batter into another corner.
Smooth the middle.
Smooth the edges.
Make the thickness relatively even.
Give the pan a gentle shake if needed.
Bake the brownies
Check that the oven has reached 350°F.
Put on an oven mitt.
Open the oven door.
Carefully pull out the center rack.
Place the brownie pan on the rack.
Push the rack back in.
Close the oven door.
Start a timer for 25 minutes.
Leave the oven closed initially.
Let the brownies begin baking.
Wait 5 minutes.
Let the butter and chocolate heat.
Wait another 5 minutes.
The batter should be cooking.
Wait another 5 minutes.
Check that the oven remains at 350°F.
Avoid opening the door unnecessarily.
Wait another 5 minutes.
Continue baking.
Check the timer.
Check the brownies
When the timer reaches 20 minutes, prepare to check.
Put on an oven mitt.
Open the oven carefully.
Look at the brownie surface.
The edges should look more set.
The center may still look soft.
Do not remove them yet unless clearly finished.
Close the oven door.
Add another 5 minutes to the timer.
Continue baking.
Wait for the timer.
Put on the oven mitt again.
Open the oven.
Carefully pull out the pan.
Insert a toothpick near the center.
Remove the toothpick.
Look at the toothpick.
A few moist crumbs are good.
Wet batter means they need more baking.
If necessary, return the pan to the oven.
Finish baking
Bake for another 3–5 minutes if needed.
Check again with a toothpick.
Look for moist crumbs.
Avoid waiting for the toothpick to be completely clean.
Completely clean can mean overbaked brownies.
Check whether the edges look set.
Check whether the center is mostly set.
Remove the pan once properly baked.
Close the oven door.
Turn off the oven.
Put the pan on a heatproof surface.
Keep the oven mitt on while handling it.
Let the brownies cool in the pan.
Do not cut them immediately.
Wait at least 30 minutes.
Let the residual heat finish the cooking.
Allow the chocolate chips to cool.
Let the structure firm up.
Leave the brownies undisturbed.
Begin cleaning your workspace.
Cool the brownies
Wash your mixing bowl.
Wash your whisk.
Wash your spatula.
Wash your measuring cups.
Wash your measuring spoons.
Dry the clean utensils.
Wipe the countertop.
Let the brownies continue cooling.
Check them after 30 minutes.
Touch the edge carefully.
Make sure it is no longer extremely hot.
Lift the parchment-paper handles.
Carefully remove the brownies from the pan.
Place them on a cutting board.
Peel the parchment away from the sides.
Leave the parchment underneath if convenient.
Let the brownies cool completely.
Wait another 15–30 minutes for cleaner cuts.
Get a sharp knife.
Place the knife on the cutting board.
Cut and serve
Cut the brownies into squares.
Make the first cut straight across.
Wipe the knife clean.
Make the next cut.
Continue cutting evenly sized pieces.
Carefully separate the brownies.
Place the pieces on a plate.
Serve them while fresh.
Eat a brownie and enjoy your work.
Congratulations—you made brownies! 🍫


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8:32 “frick” famous last words

If any of y'all are wondering the entitys name is room from the series called boisvert (warning it covers sensitive topics!)❤

wow i didnt know that caylus is good at horror he literally know where is the monster thats a like

5:36 definition of plot armor

Caylus: OMG THAT WAS SO SCARY
3:47 cutely runs
3:49 “sup”
3:50 *cutely runs away

Yayyy, pls play more horror

Caylus I haven't seen you in 1 year

Caylus you can do it,your the best ❤❤❤❤

8:51 bro tryna be chill with the monster😭✌️🥀

My soul left my body after playing that game HAHAHA

YO PLS PLAY A BROKEN DREAM IF U HAVEN'T YET

5:38  i swear that not NPC💀

Relax it's just the midnight mosquitoes

5:36 Caylus has aura bro 😮

LETS GOOOO NEW VID

You’re my favourite YouTuber