smash like and ill throw a big pool party and everyone can come

Who loves Caylus videos gather up here
And bro this edit cooked

food + caylus videos = peak

testing videos from caylus are just peak

W video this was peak bro

anyways… here’s a 100 step brownie recipe:
Preparation & Equipment Check
1. Clear off your kitchen countertops completely.
2. Clean and sanitize all working surfaces.
3. Wash your hands thoroughly with warm water and soap for 20 seconds.
4. Dry your hands with a clean paper towel.
5. Retrieve an 8x8-inch baking pan from your cabinet.
6. Retrieve a sheet of parchment paper.
7. Unroll enough parchment paper to line the pan with overlap.
8. Cut the parchment paper to fit the pan with a 2-inch overhang on the sides.
9. Set the prepared baking pan on the counter.
10. Retrieve non-stick cooking spray from the pantry.
11. Lightly spray the bottom and sides of the 8x8-inch baking pan.
12. Press the pre-cut parchment paper firmly into the bottom and corners of the sprayed pan.
13. Lightly spray the top of the parchment paper with cooking spray.
14. Set the prepared baking pan aside.
15. Locate your oven controls.
16. Preheat your oven to 350°F (175°C).
17. Ensure the middle oven rack is positioned in the center slot.
18. Pull out a large digital kitchen scale or standard measuring cups.
19. Pull out standard measuring spoons.
20. Set out a large heatproof mixing bowl.
21. Set out a medium mixing bowl.
22. Set out a small microwave-safe bowl.
23. Retrieve a fine-mesh sieve or flour sifter.
24. Retrieve a silicone spatula.
25. Retrieve a metal wire whisk.
26. Retrieve a small saucepan if using a stove instead of a microwave.
27. Retrieve a sharp chef's knife.
28. Retrieve a clean cutting board.
Ingredients Assembly
29. Open your refrigerator and locate unsalted butter.
30. Measure out 1/2 cup (1 stick or 113 grams) of unsalted butter.
31. Place the stick of butter on the cutting board.
32. Slice the butter into 8 equal-sized tablespoons to ensure even melting.
33. Open your refrigerator and locate large eggs.
34. Remove 2 large eggs from the carton.
35. Place the eggs on the counter to allow them to come to room temperature.
36. Open your pantry and retrieve pure vanilla extract.
37. Measure out exactly 1 teaspoon of pure vanilla extract and set it aside.
38. Open your pantry and retrieve granulated white sugar.
39. Measure out 1 cup (200 grams) of granulated white sugar into a small bowl.
40. Open your pantry and retrieve unsweetened Dutch-process cocoa powder.
41. Measure out 1/2 cup (50 grams) of unsweetened cocoa powder.
42. Open your pantry and retrieve all-purpose flour.
43. Measure out 1/2 cup (65 grams) of all-purpose flour.
44. Open your pantry and retrieve fine sea salt.
45. Measure out 1/4 teaspoon of fine sea salt.
46. Open your pantry and retrieve semi-sweet chocolate chips or a high-quality chocolate bar.
47. Measure out 1/2 cup (85 grams) of chocolate chips or chopped chocolate chunks.
48. Double-check that all measured ingredients are arrayed on the counter.
Batter Preparation: Fat & Cocoa
49. Place the sliced butter pieces into the large heatproof mixing bowl.
50. Microwave the butter on high power in 20-second increments until completely melted.
51. Remove the bowl carefully from the microwave using oven mitts if hot.
52. Pour the measured 1/2 cup of cocoa powder directly into the hot melted butter.
53. Whisk the butter and cocoa powder together vigorously until completely smooth and combined.
54. Allow the hot butter-cocoa mixture to sit for 2 minutes to bloom the cocoa flavor.
Batter Preparation: Sugar & Eggs
55. Add the measured 1 cup of granulated white sugar to the butter-cocoa mixture.
56. Whisk continuously for 1 full minute until the sugar is fully incorporated.
57. Take one room-temperature egg and crack it against a flat surface.
58. Gently break the first egg open into the cocoa-sugar mixture.
59. Whisk vigorously until the egg is completely blended into the batter.
60. Take the second room-temperature egg and crack it against a flat surface.
61. Gently break the second egg open into the cocoa-sugar mixture.
62. Add the measured 1 teaspoon of pure vanilla extract to the bowl.
63. Whisk the mixture rapidly and continuously for 2 full minutes.
64. Observe the batter until it becomes shiny, smooth, and slightly thickened.
Dry Ingredients Integration
65. Place the fine-mesh sieve directly over the bowl of wet ingredients.
66. Add the measured 1/2 cup of all-purpose flour into the sieve.
67. Add the measured 1/4 teaspoon of fine sea salt into the sieve.
68. Tap the side of the sieve gently until all dry ingredients filter into the wet batter.
69. Discard any large lumps left behind in the sieve.
70. Put away the metal wire whisk and switch to the silicone spatula.
71. Gently fold the dry ingredients into the wet mixture using wide, sweeping strokes.
72. Rotate the bowl 90 degrees after each fold.
73. Cut through the center of the batter with the spatula to ensure even mixing.
74. Continue folding just until no visible streaks of white flour remain.
75. Stop mixing immediately to prevent the brownies from becoming tough.
76. Add the measured 1/2 cup of chocolate chips or chocolate chunks into the batter.
77. Fold 3 to 4 times just until the chocolate chips are evenly distributed throughout the batter.
Baking
78. Scrape down the sides and bottom of the mixing bowl with the spatula.
79. Pour the thick brownie batter directly into the center of the prepared 8x8-inch baking pan.
80. Use the silicone spatula to spread the batter evenly into all four corners of the pan.
81. Smooth the top surface of the batter with the flat side of the spatula.
82. Tap the pan gently against the countertop twice to release any trapped air bubbles.
83. Confirm that the oven has fully reached 350°F (175°C).
84. Open the oven door carefully while wearing heat-resistant oven mitts.
85. Place the baking pan directly onto the center rack of the preheated oven.
86. Close the oven door completely.
87. Set a kitchen timer for 22 minutes.
88. Resist opening the oven door while baking to maintain stable heat.
89. When the timer sounds, open the oven door carefully using oven mitts.
90. Insert a toothpick into the center of the brownies to test for doneness.
91. Check that the toothpick comes out with a few moist crumbs attached, but no wet batter.
92. If wet batter remains, bake for an additional 2 to 3 minutes before rechecking.
93. Once properly baked, carefully remove the pan from the oven using oven mitts.
94. Place the hot baking pan onto a wire cooling rack.
Cooling & Serving
95. Allow the brownies to cool completely in the pan for 45 to 60 minutes.
96. Grasp the overlapping edges of the parchment paper firmly.
97. Lift the entire cooled brownie slab straight up out of the baking pan.
98. Transfer the brownie slab onto a clean cutting board.
99. Slice the slab into a 3x3 grid using a sharp chef's knife to yield 9 square brownies.
100. Wipe the knife clean between each cut, serve immediately, and enjoy!

bro the editor COOKED with this one! Editor if you see this, respect bro. This litterally NO JOKE made me laugh like 5 + times... W video.

Caylus is hands down the funniest coolest YouTuber ever

Best YouTuber

Under 1 hour gang here

W video caylus you are a great youtuber ❤

2:48 we have this. It's super fun!!!!

Caylus+water slide =this video or water slide simulator

the editing is incredible

Water park simulator in real life 😂😂

Literally the most GOATED YouTuber in existence

GANG YOUR POOL IS SO FRICKING COOL 4:42

Banger

respect to the guy who wrote a entire brownie recipe

Wow so cool edit is very cool 😎