I've made Alvin's 100-hour brownie and baked three versions: (1) Immediately after making the batter...they were somewhat bitter. (2) One day before the baking was to take place...they were more mellow and I tasted more of the brown butter and expresso, and (3) after the full time in the fridge. Fully bloomed flavors of espresso, deep chocolate, browned butter, and only a slight slight bitterness. Totally worth the effort!
The coffee ice cube Alvin adds to his browned butter isn't just for flavor, it's also to compensate for the moisture that was evaporated out of the butter when it was browned. You could use ice, but coffee adds an extra kick. I love Alvin's videos, glad you included his brownie recipe!
@@GG-vi6pv Well, you could add instant espresso powder to your brownies. I’ve done that, it adds a nice light coffee flavor and it also punches up the chocolate flavor!
Alvin's 100 hour brownie feels like something you'd have in a luxury restaurant, that's made in large volume and then served for days from the same batch because it would keep for weeks without spoiling.
Joshua would already say he won. Even though his recipes are overhyped and not all that innovative. He just takes a base of so wind rides recipe and adds to it v
@@cheese5731 nah if we get 8 we can get a two-parter, or even a 4 parter maybe with a secondary face-off. Top two and bottom two from each session against each other, maybe.
Babish's turned out dry because you used Dutch process cocoa in a recipe with baking powder. You can use normal cocoa with baking powder, or Dutch process with baking soda. Otherwise you get that weird dry texture.
Actually you can use Dutch process cocoa with baking powder and you must use baking soda with natural cocoa to neutralize its acidity (that's what can dry any baked goods), Dutch process it's already neutralized. I think the brownies were dry because of the flour, because the chewy texture comes more from the sugar than anything else.
Yes, dutched cocoa with baking powder and regular cocoa with baking soda which will react with it. Therefore, David did not use the incorrect cocoa and his comments re the taste of the Babish brownies are on point.
@@CelestialScribbler i had to look up the ph of both, hahha, for some reason i thought it was at least slightly alkaline but nope, it really is about 7 😂
@@eeejay235 Tasty has a video where Alvin goes in depth on how he made them, whenever I put the link it automatically deletes my comment but it’s called “How To Make The Best Fudge Brownie Recipe With Alvin • Tasty”
@@medmac2112 i commented the link before you commented only to find out my comment got deleted. I got an error warning before i posted it but i thought the disappearing and the message were just a lagging problem. Anyways, thx for unintentionally letting me know abt how links can get deleted.
@@ProfessorOfCookies i think you're just projecting, which I'm not even mad about, but if you're gonna try to argue then can you say something relevant? It makes you look dumb Edit: you're even subscribed to babish too wtf
As a scientist, I love love love your scientific approach to this! Keeping all ingredients constant, and also the thought of comparing Alvin's brownie recipes immediately vs a day vs 4 days - very much like planning a scientific experiment! You're awesome, David
Emmy made a test batch of brownies baked off immediately, instead of after 3 days, of Alvin's recipe! She mentioned that the espresso taste was really overpowering in the asap batch, and mellowed out in the 100 hour one.
Claire's forever brownies knocked Tasty's out of my rotation. The only thing I changed from hers is I use semi sweet for the whole thing, and I don't bother with the water bath. Also don't skip the refrigeration step! It's a game changer. I usually add a bit of cinnamon because I'm weird like that.
Same pinch! Even I add cinnamon. My daughter, who bakes with me, told me Tasty's weren't as flavourful (and we don't add the malted milk in Claire's). Tasty's is a good basic brownie, but not exceptional. The other one is Handle the Heat's - absolutely gorgeous and fudgy.
The add in of the butter and chocolate with all the dry ingredients coats every single little "piece" of flour, making the gluten development a little harder to happen. This means that you'll have a super tender and moist cake with a delicious soft bite to it :)
Yeah with David's nut allergies that's not happening. The only macaron we should challenge him to test is Ann Reardon's nut free one- which is chocolate based!
I made Clair’s brownies but substituted out the milk chocolate for chopped roasted hazelnuts. It definitely mellows out the sweetness and makes them prefect - to me at least
Lucy Horikawa Really, I didn’t think they were to sweet. The cocoa powder and brown butter cut the sweetness. Did you use Dutch processed cocoa? (I skipped the optional chocolate chips)
What so great about brownies IMO is that the recipes are so flexible. Claire is really the queen of small flavor profile additions (like the malt) that just change the flavor profile enough to make it unique. I think Claire's recipe is the winner for me just without the milk chocolate chips (maybe sub semi-sweet or leave out) and then some instant expresso powder when adding the malt in for a little extra kick. Maybe even steal the brown butter and coffee trick from Alvin's recipe. Love it
I LOVE brownies. Not the cakey gross ones in the store. The gooey, fudgy ones that even the corners have a great chew on them. I love Alvin but I don't have the patience to wait that long and pay that much to make brownies. I saw a Tik Tok recipe recently that made Oreo ravioli. That might be interesting to try.
That shade about science and pancakes... stop it 😭 Ann is an actual food scientist. We love her! I would’ve loved to see all of these compared to a box brownie.
You should try Adam Ragusea's condensed milk brown butter brownies. I made them twice and they were so good. The condensed milk and brown butter really make a difference.
I really do appreciate your attempts to be scientific here by reducing the variables as much as possible. This type of comparison video is elevated tremendously by that choice. Your content is very entertaining!
I have made the 100 hour brownies a few times and I love them. I can tell you that I got impatient while waiting my second time making it and baked the brownies after only a day. the brownie flavor was just too strong with all the coffee and chocolate flavors. It wasn’t very good to be completely honest. Defiantly letting it sit for that long of time really let’s the flavor become cohesive. And the last day of putting it fridge after it bakes just makes the texture of the brownie that much better (compared to letting it cool at room temp right away after baking). I’m going to have to try the tasty brownies so that I have another go to recipe for brownies that don’t take me 4 days lol
The Tasty brownies are my go-to as well, they are always a hit whenever I do them. I'm kinda tempted to try some of the tips from the other recipes in the Tasty recipe. Browned butter with the coffee ice cube to stop any burning. Malted milk powder. Espresso powder. Leaving the tray in the fridge either overnight or even just a few hours to see what happens.
I do a variation on Adam Ragusea's sweetened condensed milk brownies. The recipe is mostly the same besides a few minor tweaks, but the big change comes from what *I* do with the sweetened condensed milk... I simmer it. Yup, I simmer cans of sweetened condensed milk for several hours until I have cans of dulce de leche that I add directly into the mix... They are sinfully delicious.
You showed up on my recommended and I LOVE your style. No excessive intro or talking, straight to the point, and ever though you spend days making all of these recipes the distilled version is concise and easy to understand. I think you're going to keep growing if you keep up your style :)
Chef John’s recipes are actually some of best. I’ve made a lot of them and he has a real one. None of this extra crap and he actually has good taste buds and makes his recipes accordingly.
I legit cannot find a version of the Tasty recipe where it specifies that the butter should be unsalted, so I *super* appreciate you being specific when you listed your ingredients. The fact that you've made them so many times and they turn out so well gives me some serious confidence I can do it too.
Thank you, thank you. I prefer Tasty’s brownies to Claire’s, but I do like the milk chocolate she added. I add 3 ounces of milk with the 4 ounces of dark chocolate at the end. I also cook halfway and then remove from the oven for 15 minutes and then return to the oven until done. (This is from Alton Brown.). They are absolutely fantastic. I would never have found the Tasty recipe if not for your channel. 🥰🥰
Surprised the Babish ones weren't cakey, more eggs makes it cakey. I would never use 6 eggs in brownies. Yeah, Claire's recipe is old school over a double boiler, makes a nice top on the brownies. I also wouldn't bake in foil, you'll get aluminum leaching into your food, you don't want that. I've seen Alvin's brownies recipe and also his 150 hour cake video that took a week but I guess it needs time to blend one with nature. Glad you got to try them all.
Aluminum will leach into the food primarily if you cook something acidic. For Brownies I do not see much danger (even with regular cocoa powder and baking powder).
Agreed! I won't watch this video until Dave makes a part-2 follow up in which he also follows Adam's recipe. Adam's recipe is seriously the one brownie recipe to rule all brownie recipes.
If you do end up doing another chicken parm vid which was on your poll , you should add preppy kitchen , he does loads of normal everyday recipes which are great for these cook offs
The time in the fridge makes a significant difference. Your brownies will taste better, the longer you let them rest in the fridge as the flavours have time to fully developed. I once let my brownie batter rest for round about 8 days- it tasted like heaven.
Alvin is just always on another level. He's basically a Food Wars protagonist, the extra lengths he goes to to add flavor in every single step of the process yet end in completely cohesive flavor is just insane. That said, I will never want to spend the money or effort he does, so I'll probably never actually taste his food.
I made Alvin's brownie as christmas gift before so I knew this will take the first place. The time spent actually making the recipe isn't also that long. It takes approximately 1,5 hours in the kitchen to make it.
David you should try out ChefSteps! Although a lot of their old content was very sous vide based, their new content seems so interesting! They also did a brownie video and it looks SO GOOD
I've done the Alvin experiment: 0 days- barely any worse; 1 day- same as 4 day; days 2-4 same. Brownies to me are just someone who liked cake and fudge, but wanted the process to be as easy and painless as cookies. Alvin's recipe is good, but I really don't believe in the long stint in the fridge making a big difference. What I do to remedy this is division of batter; I let the 9x9 pan "ferment" in the fridge, while I immediately bake a 9x4 loaf pan for brownies that night. The most valuable thing I found out through Alvin's method though, was that cold, fudgey brownies like his are better than warm ones.
7:27 - 7:46 SUCH A MOOD! Growing up with nut allergies is the WORST because you never know whether a dessert’s safe or not, and seeing chunks of some unidentified ingredient just instills a sense of dread. Here’s to those of us forever awkwardly standing by the dessert table and trying to analyze our options
So, I made the tasty ones....I have now NOT stopped making them. My husband has been requesting them almost on a weekly basis. They have become one of our go-to weekend, "I feel like something sweet" treat. Thanks!
The problem with that recipe, is I am only making brownies when I'm craving them. To make brownies three days in advance assumes way more planning and self-control than I'd assume most brownie lovers are capable of.
i highly recommend you watch Adam Ragusea's videos- they're straight to the point, informative, witty, and he also has interesting topics on food science in general. I've been watching since his very first pizza recipe, i think he's definitely worth your time
Hi ! I've made the 100 hour brownie twice and to me it is worth it !! I tried a batch without chilling it for a long time and it just wasn't as good. You can try cutting down the chilling time a bit If you like but don't skip the resting process ! I swear, I tried over 20 brownie recipes online and Alvin's is the best one yet ! Crowd pleaser ❤️
@@Msaprilramiro 6:38 he was shading H2CT "ann reardon" again cuz she said fluffy pancake from tasty wasn't legit.. Though in her video she didn't even mention david but he made it his mission to defend Tasty... I like david but please dont turn into another james Charles looking for drama
you know david....i never really said anything like this, but i really appreciate what you do especially when you compare recipes it just makes my life that much easier and i didnt want to take it for granted so thank you x
I've made Alvin's 100-hour brownie and baked three versions: (1) Immediately after making the batter...they were somewhat bitter. (2) One day before the baking was to take place...they were more mellow and I tasted more of the brown butter and expresso, and (3) after the full time in the fridge. Fully bloomed flavors of espresso, deep chocolate, browned butter, and only a slight slight bitterness. Totally worth the effort!
Now THIS is the data we need! Bless you for doing the research
Thank you!
Thanks Shelley for trying the three version and let us know the difference!!!! 😍I am sure that sooooo many people are curious about this!!!
@@beckysfoodhuntdiary You're very welcome! TBH, it wasn't a hassle at all, just a delightfully tasty experiment!!!
@@JoshFlorii He overcooked the tasty ones too 😭
The coffee ice cube Alvin adds to his browned butter isn't just for flavor, it's also to compensate for the moisture that was evaporated out of the butter when it was browned. You could use ice, but coffee adds an extra kick. I love Alvin's videos, glad you included his brownie recipe!
@KILEY KITTRIDGE I haven't watched all of David Seymour's videos. Thanks for letting my know!
Yes I understand the coffee brings out the flavor of the chocolate as well
Other than in ice form how could we incorporate coffee into our brownies?
@@GG-vi6pv Well, you could add instant espresso powder to your brownies. I’ve done that, it adds a nice light coffee flavor and it also punches up the chocolate flavor!
@@mollyscozykitchen4693 ok thanks Im making brownies today so I’ll try it
Alvin's 100 hour brownie feels like something you'd have in a luxury restaurant, that's made in large volume and then served for days from the same batch because it would keep for weeks without spoiling.
Then realize it wasn’t worth all the effort and you overpaid for espresso tasting brownies.
I made these and can confirm they’re basically a solid bar of ganache, it lasted over a week in the fridge LMAO but so worth the effort 🤤
that sounds more like a cheap caterers than a luxury restaurant
@@theoutsiderspost4982 If you were eating at a high class restaurant, you won't be worry as much about the price...
I've made 100 hour brownies & 100 hour lasagna a bunch of times. It's kind of making my regular food seem bland.
Lasagne showdown:
Binging with Babish’s lasagne, Joshua Weissmans lasagne, Sam the cooking guy’s lasagne and Alvin Zhou’s 100 hour lasagne
Also add in Ragusea's 3 day lasagna
@@GirishManjunathMusic hmm then one of the other recipes would have to go he does four each time
Joshua would already say he won. Even though his recipes are overhyped and not all that innovative. He just takes a base of so wind rides recipe and adds to it v
You forgot Matty Mathensons Guaranteed To get you laid-lasagne
@@cheese5731 nah if we get 8 we can get a two-parter, or even a 4 parter maybe with a secondary face-off. Top two and bottom two from each session against each other, maybe.
Babish's turned out dry because you used Dutch process cocoa in a recipe with baking powder. You can use normal cocoa with baking powder, or Dutch process with baking soda. Otherwise you get that weird dry texture.
Actually you can use Dutch process cocoa with baking powder and you must use baking soda with natural cocoa to neutralize its acidity (that's what can dry any baked goods), Dutch process it's already neutralized. I think the brownies were dry because of the flour, because the chewy texture comes more from the sugar than anything else.
@@laurachavez5559 what do you mean by dutch cocoa is neutralized? i thought it was alkalized cocoa ?
@@walklikearobot By alkalizing a naturally acidic product it ends up more neutral
Yes, dutched cocoa with baking powder and regular cocoa with baking soda which will react with it. Therefore, David did not use the incorrect cocoa and his comments re the taste of the Babish brownies are on point.
@@CelestialScribbler i had to look up the ph of both, hahha, for some reason i thought it was at least slightly alkaline but nope, it really is about 7 😂
I love how Tasty's and Alvin's recipe were both made by Alvin and made the top spots
Someone else said the same, how do you know? Tasty’s video doesn’t say that
@@eeejay235 Tasty has a video where Alvin goes in depth on how he made them, whenever I put the link it automatically deletes my comment but it’s called “How To Make The Best Fudge Brownie Recipe With Alvin • Tasty”
@@medmac2112 when u tried to put the link in did something red pop up?
@@NatalieKKim No, but my comment disappeared after about a minute.
@@medmac2112 i commented the link before you commented only to find out my comment got deleted. I got an error warning before i posted it but i thought the disappearing and the message were just a lagging problem. Anyways, thx for unintentionally letting me know abt how links can get deleted.
David blushing while fanboying about Claire was freaking adorable
simping*
totally biased against babish
@@Scrubdi Man you virgins keep outing yourselves these days, takes the fun out of guessing.
@@ProfessorOfCookies wtf
@@ProfessorOfCookies i think you're just projecting, which I'm not even mad about, but if you're gonna try to argue then can you say something relevant? It makes you look dumb
Edit: you're even subscribed to babish too wtf
No it wasn't.
As a scientist, I love love love your scientific approach to this! Keeping all ingredients constant, and also the thought of comparing Alvin's brownie recipes immediately vs a day vs 4 days - very much like planning a scientific experiment! You're awesome, David
now the only thing left to do is doing this in duplo and let someone else taste it ;)
It’s called a “control”
All he needs now are ungarnished versions of each recipe & an assistant for him to do a blind triangle tasting in comparing one against another.
What kind of scientist are you? A serious question
@emmymadeinjapan did the same day vs 100 day brownie comparison.
I like the part where he was simping for Claire. So genuine and adorable
Also relatable
I dont think simping means what you think it means buddy
@@DimT670 i mean... if Claire made an onlyfans where she just baked and did gourmet makes like she did for b.a. id buy it.
@@DimT670 People have intentionally changed the meaning tbh to fight back against the whole “cringe” thing
@@hannahofhorror No I'd argue most people just misunderstand it's meaning
Emmy made a test batch of brownies baked off immediately, instead of after 3 days, of Alvin's recipe! She mentioned that the espresso taste was really overpowering in the asap batch, and mellowed out in the 100 hour one.
Claire's forever brownies knocked Tasty's out of my rotation. The only thing I changed from hers is I use semi sweet for the whole thing, and I don't bother with the water bath. Also don't skip the refrigeration step! It's a game changer. I usually add a bit of cinnamon because I'm weird like that.
Same pinch! Even I add cinnamon. My daughter, who bakes with me, told me Tasty's weren't as flavourful (and we don't add the malted milk in Claire's). Tasty's is a good basic brownie, but not exceptional. The other one is Handle the Heat's - absolutely gorgeous and fudgy.
Tonka beans! (not a whole bean though!)
Emmymade baked the brownies off immediately as a test and she said it was strong and tasted mostly of coffee
Her channel name is emmymade now
Yea i would guess so too.
That's why it needs time in the fridge to mellow out
The add in of the butter and chocolate with all the dry ingredients coats every single little "piece" of flour, making the gluten development a little harder to happen. This means that you'll have a super tender and moist cake with a delicious soft bite to it :)
Implementing the concept with the tasty recipe could work well
David: "some of these recipes are insane!!!"
*shows a clip of clare adding a normal amount of flour to her brownie batter*
Alvin has so much talent and skill in the kitchen it’s just mind blowing. It’s easily Michelin star level obsession to create really luxurious recipes
I saw that tiny whisk for Babish's recipe. :P
David, Alvin, Claire, Babish
*Four horsemen of the browniepocalypse*
You and Kim jong un are on every video I watch 😁
I literally scrolled to look for your comment before watching the video lol. A big hello from Puerto Rico!
@Batgames
Adam is the God of the Brownie Skin though.
@@anirudhviswanathan3986 yes
senor avery i have seen you everywhere since the last 4 years, back when your youtube channel name was different. are we soulmates?
David talking about Claire is adorable
I made Tasty's brownie recipe but used Alvin's trick of wrapping in foil and putting in freezer/fridge straight away. They were so good!
Adam Ragusea didn't spend a whole week scientifically deducing how to make the perfect brownie to go out like this
🤣
Adam Ragusea is a little baby who can't take criticism.
@@ryanscoots21 how so?
@@ryanscoots21 so you just gonna come on and say whatever with no further backup i see.
Inb4 the TH-cam cooking creator wars
Just because I want to see you suffer: try making macarons with different peoples methods
Erin from Food52, Sugar Bean, and Preppy Kitchen :)
I’m pretty sure almond flour is something he can’t have. Lol. But I guess he can try to substitute ground pumpkin seeds. :)
Babish and Food Wishes as well
A good one to add is The Scran Line! He made macrons idiot proof for me.
And Adam Ragusea's yelling-at-us-macarons 😂😂😂
Yeah with David's nut allergies that's not happening. The only macaron we should challenge him to test is Ann Reardon's nut free one- which is chocolate based!
I made Clair’s brownies but substituted out the milk chocolate for chopped roasted hazelnuts. It definitely mellows out the sweetness and makes them prefect - to me at least
I am surprised Adam wasn’t here due to his 3 videos related to brownies, however still a great video David.
Adam is extremely underrated
I tried adams brownies, amazing texture, too sweet though
@@CatsPajamas23 why my friend?
Lucy Horikawa Really, I didn’t think they were to sweet. The cocoa powder and brown butter cut the sweetness. Did you use Dutch processed cocoa? (I skipped the optional chocolate chips)
@@lucyhorikawa7003 I agree, too sweet because of the condensed milk I’m assuming
I've actually made the Tasty version for a few years now and honestly don't even need to try any other recipe. It's simply fantastic as is.
What so great about brownies IMO is that the recipes are so flexible. Claire is really the queen of small flavor profile additions (like the malt) that just change the flavor profile enough to make it unique. I think Claire's recipe is the winner for me just without the milk chocolate chips (maybe sub semi-sweet or leave out) and then some instant expresso powder when adding the malt in for a little extra kick. Maybe even steal the brown butter and coffee trick from Alvin's recipe. Love it
I LOVE brownies. Not the cakey gross ones in the store. The gooey, fudgy ones that even the corners have a great chew on them. I love Alvin but I don't have the patience to wait that long and pay that much to make brownies. I saw a Tik Tok recipe recently that made Oreo ravioli. That might be interesting to try.
Gosh, i would love to see David make this, even if i wouldn't
You gonna leave my boy Adam Ragusea out when he JUST made a brownie recipe and you've already done some of these?
I think it has more to do with the type of brownie. Adams is meant to be a chewy brownie, so they would def start behind in this comparison
@@MsSagittariusA he had a fudgy variation option i think. Mentioned it in the vid
EXACTLY. Thank you!
@@melaninqueen1286 the fudge variation was just the chewy version slightly under baked.
@@justtheletterV274 no, he made two versions of the recipe with varying amounts of flour.
Best brownie recipe I’ve ever made was from America’s Test Kitchen. You should try some of their stuff.
Yes! Great idea!
Babish’s recipe is basically identical to the ATK recipe.
I love their shows and recipes. I cook with many of their recipes. I always use their sweet potato pie recipe. Their brownie recipe is good as well.
You should try making everyone’s beef Wellington: gordon ramsay, inga, joshua, etc!
He's already done Gordon's.
, so has everyone else including Inga and Joshua etc
We all know who would win
It would be fun to see david try it!!
Alvin made beef wellington
The glop of the Tasty brownie batter that he missed got a good laugh out of me.
Never thought I would see the day of babish coming last
Am I the only one raising their eyebrows everytime he says "dark chocolate" but then places semi-sweet chocolate on the counter?
semi-sweet is a type of dark chocolate
No. You’re not alone.
some semi-sweet chocolates have over 50% cocoa
I was looking for this comment!!
I don't know how you label this in the US, but i assume it's dark chocolate as opposed to milk chocolate.
That shade about science and pancakes... stop it 😭 Ann is an actual food scientist. We love her!
I would’ve loved to see all of these compared to a box brownie.
I'm sure he respects
Making the 100 hour brownie is definitely worth it for special occasions.
For an everyday thing I’d go with Tasty
This is a weird thing to say but David's nose is so cute. It's like perfectly triangular and pink.
Things that live rent free in my head no.6: the way David's voice changes when he is reading out the ingredients and one of them is surprising
You should try Adam Ragusea's condensed milk brown butter brownies. I made them twice and they were so good. The condensed milk and brown butter really make a difference.
Yes they are literally the best ones I’ve ever had
Omg this sounds amazing
The one thing I learn in making brownies is tapping them on the floor when they are half done in oven, this will make the crust crispier.!
I really do appreciate your attempts to be scientific here by reducing the variables as much as possible. This type of comparison video is elevated tremendously by that choice. Your content is very entertaining!
I have made the 100 hour brownies a few times and I love them. I can tell you that I got impatient while waiting my second time making it and baked the brownies after only a day. the brownie flavor was just too strong with all the coffee and chocolate flavors. It wasn’t very good to be completely honest. Defiantly letting it sit for that long of time really let’s the flavor become cohesive. And the last day of putting it fridge after it bakes just makes the texture of the brownie that much better (compared to letting it cool at room temp right away after baking). I’m going to have to try the tasty brownies so that I have another go to recipe for brownies that don’t take me 4 days lol
The Tasty brownies are my go-to as well, they are always a hit whenever I do them.
I'm kinda tempted to try some of the tips from the other recipes in the Tasty recipe. Browned butter with the coffee ice cube to stop any burning. Malted milk powder. Espresso powder. Leaving the tray in the fridge either overnight or even just a few hours to see what happens.
Tell me how it goes!
alvin's looks like it deserves a scoop of extra high quality vanilla ice cream on the side
3:02 the kosher salt shows the exact state my mental health is in: at the edge.
I do a variation on Adam Ragusea's sweetened condensed milk brownies. The recipe is mostly the same besides a few minor tweaks, but the big change comes from what *I* do with the sweetened condensed milk... I simmer it. Yup, I simmer cans of sweetened condensed milk for several hours until I have cans of dulce de leche that I add directly into the mix... They are sinfully delicious.
I love how everyone agrees that Alvin's videos are emotional experiences
You showed up on my recommended and I LOVE your style. No excessive intro or talking, straight to the point, and ever though you spend days making all of these recipes the distilled version is concise and easy to understand. I think you're going to keep growing if you keep up your style :)
Let's not forget, Adam Ragusea's deep dive into brownie skins yielded some nice fudgy brownie results too!
5:41 “a bar of dark chocolate” *sets down semi sweet chocolate*
Here for David's crush on Claire.
He did not just call Claire happy and cheerful... did he even watch gourmet makes? Lol love her though
Her new series on her Dessert Person channel is very much happy and cheerful
@@ArloMathis half the time she acts like she hates being there
@@TheSimplyCooking im pretty sure thats just how she talks
Lol how do you act when you have to do a job you hate for months??
@@TheSimplyCooking If you had to work with that insufferable piece of crap Chris Morrocco you would hate it too.
Try Saucestache. He is a vegan chef and he doesn’t use a ton of nuts. A lot of molecular gastronomy.
I feel like there should be more Chef John on here. How about some banana pudding
Yesss this comment needs cayenne
Chef John’s recipes are actually some of best. I’ve made a lot of them and he has a real one. None of this extra crap and he actually has good taste buds and makes his recipes accordingly.
@@theoutsiderspost4982 yes! He is the best ❤️
It’s all about Joshua Weismann’s fudge brownies!! So simple and a family favourite
You should try preppy kitchens brownies aswell!
Alvins vid is art.
I legit cannot find a version of the Tasty recipe where it specifies that the butter should be unsalted, so I *super* appreciate you being specific when you listed your ingredients. The fact that you've made them so many times and they turn out so well gives me some serious confidence I can do it too.
Thank you, thank you. I prefer Tasty’s brownies to Claire’s, but I do like the milk chocolate she added. I add 3 ounces of milk with the 4 ounces of dark chocolate at the end. I also cook halfway and then remove from the oven for 15 minutes and then return to the oven until done. (This is from Alton Brown.). They are absolutely fantastic. I would never have found the Tasty recipe if not for your channel. 🥰🥰
Follow up video : Comparing between 100 hour brownies vs Baking it right away!
Surprised the Babish ones weren't cakey, more eggs makes it cakey. I would never use 6 eggs in brownies. Yeah, Claire's recipe is old school over a double boiler, makes a nice top on the brownies. I also wouldn't bake in foil, you'll get aluminum leaching into your food, you don't want that. I've seen Alvin's brownies recipe and also his 150 hour cake video that took a week but I guess it needs time to blend one with nature. Glad you got to try them all.
Aluminum will leach into the food primarily if you cook something acidic. For Brownies I do not see much danger (even with regular cocoa powder and baking powder).
agree with claire. in her video she even recommends using only a metal pan, but she used foil bc she only had a glass pan.
Nature?
@@Meegoreng100 Yeah, all the ingredients blending together, letting nature take its course. American here.
Next time you do brownies, I highly recommend you add Adam Ragusea's Condensed Milk brownies. They are amazing! My fave brownies by far
Totally Agree!
Agreed! I won't watch this video until Dave makes a part-2 follow up in which he also follows Adam's recipe. Adam's recipe is seriously the one brownie recipe to rule all brownie recipes.
@@DHM91 I made them and I would have to agree!!
And John Kanell
I’m surprised you didn’t include Joshua wisemans fudgy brownies
But... that 100 hr brownie recipe bomb. It’s worth the time it takes to make it 🤤
Because Josh would pop up in the video and claim victory before he tasted it.
I LOOOVE those brownies but those are borderline poisonous for you. A piece of that brownie has like 2 ounces of sugar in it.
I found a cool tip is that when I have both melted chocolate and coco powder, I mix the two together before putting into the batter
If you do end up doing another chicken parm vid which was on your poll , you should add preppy kitchen , he does loads of normal everyday recipes which are great for these cook offs
This is exactly what I needed after my day! Love you videos so much lately ❤️❤️
I've said it before and I'll say it again
We need a sticky bun ranking video!!
Your ingredients and techniques are what I'm using right now on baking my brownies.. I loved it! Thank you!
Adam Raguseas brownies are my go-to recipe. It’s perfect.
The time in the fridge makes a significant difference. Your brownies will taste better, the longer you let them rest in the fridge as the flavours have time to fully developed. I once let my brownie batter rest for round about 8 days- it tasted like heaven.
It’s currently 3:50 am in Turkey. I am thinking about brownies...
i only used dark chocolate and skipped the malted milk powder in claire's recipe, and they turned out PHENOMENAL
Adam Ragusea's recipe would've been cool to see here. He did a whole series about brownie skin
Alvin is just always on another level.
He's basically a Food Wars protagonist, the extra lengths he goes to to add flavor in every single step of the process yet end in completely cohesive flavor is just insane.
That said, I will never want to spend the money or effort he does, so I'll probably never actually taste his food.
The brown butter brownies from Adam Ragusea are also pretty darn good.
Give this man some credit. He gotta whole sign saying brownie showdown in the back
I legit read the title as "I tested everyones FUNNY brownies"
'Tis the season, I suppose
Weed
Brownies mod in minecraft makes everything x1000 times funnier!
420
I’m eating brownies while watching this! 😋
Preppy kitchen? Would love to see you review his although they always turn out perfect for me so maybe there is no point 🤔
I made Alvin's brownie as christmas gift before so I knew this will take the first place. The time spent actually making the recipe isn't also that long. It takes approximately 1,5 hours in the kitchen to make it.
Adam Ragusea has hands down the best brownie recipe I have ever baked!!
i love the addition of tiny whisk for the babish recipe, cute reference :3
This man made 4 brownie recipies without any complains while my lazy ass can’t even reach for the tv remote
My man Adam Ragusea made a whole series on brownies and brownie skin. And my guy Dave literally skipped him!!!
I thought the same thing!
David you should try out ChefSteps! Although a lot of their old content was very sous vide based, their new content seems so interesting! They also did a brownie video and it looks SO GOOD
I made the chefsteps ones, they are the best I ever had. A little time taking but it’s all worth the effort.
I totally agree with this.
This has inspired me to go back to them- I could not deal with every recipe going into a sous vide!!
David: *eats alvins brownies*
David: **a s c e n d s**
cute glasses David ! never really noticed them before, they suit you well :~)
I've done the Alvin experiment: 0 days- barely any worse; 1 day- same as 4 day; days 2-4 same. Brownies to me are just someone who liked cake and fudge, but wanted the process to be as easy and painless as cookies. Alvin's recipe is good, but I really don't believe in the long stint in the fridge making a big difference. What I do to remedy this is division of batter; I let the 9x9 pan "ferment" in the fridge, while I immediately bake a 9x4 loaf pan for brownies that night. The most valuable thing I found out through Alvin's method though, was that cold, fudgey brownies like his are better than warm ones.
Best cooking channel on TH-cam never fails to make me smile
7:27 - 7:46
SUCH A MOOD! Growing up with nut allergies is the WORST because you never know whether a dessert’s safe or not, and seeing chunks of some unidentified ingredient just instills a sense of dread. Here’s to those of us forever awkwardly standing by the dessert table and trying to analyze our options
I'n a little sad you din't try adam ragusia's brownie. He experimented for weeks to find the perfect recipe
He did it mainly for the skin though.
So, I made the tasty ones....I have now
NOT stopped making them. My husband has been requesting them almost on a weekly basis. They have become one of our go-to weekend, "I feel like something sweet" treat. Thanks!
my guy really called alvins finished product “a money shot” 😂
Charming commentary, man - nice to watch! And we love Claire, too, btw :))
There really is something so special about Alvin's videos. They make me feel calm and content.
Malted milk is barley malt powder mixed with wheat flour and evaporated milk. It's the difference between a milk shake and a malt.
The problem with that recipe, is I am only making brownies when I'm craving them. To make brownies three days in advance assumes way more planning and self-control than I'd assume most brownie lovers are capable of.
Maybe for an event
David, Alvin, Claire, BabishFour horsemen of the browniepocalypse. David blushing while fanboying about Claire was freaking adorable.
i highly recommend you watch Adam Ragusea's videos- they're straight to the point, informative, witty, and he also has interesting topics on food science in general. I've been watching since his very first pizza recipe, i think he's definitely worth your time
I appreciate the tiny whisk on babish’s brownies
I've watched a lot of "is the 100 hour brownie worth it?" videos and literally all of them say it's not. Now I don't know who to believe.
Hi ! I've made the 100 hour brownie twice and to me it is worth it !! I tried a batch without chilling it for a long time and it just wasn't as good. You can try cutting down the chilling time a bit If you like but don't skip the resting process ! I swear, I tried over 20 brownie recipes online and Alvin's is the best one yet ! Crowd pleaser ❤️
Alvin worked for Tasty. David is a simp for Tasty. This video seems bIasEd.
@@Msaprilramiro he usually shits on Tasty in his other VS videos, but go off I guess
@@Msaprilramiro 6:38 he was shading H2CT "ann reardon" again cuz she said fluffy pancake from tasty wasn't legit.. Though in her video she didn't even mention david but he made it his mission to defend Tasty... I like david but please dont turn into another james Charles looking for drama
It’s worth resting the batter but you won’t find any real changes after about 24 hours.
you know david....i never really said anything like this, but i really appreciate what you do especially when you compare recipes it just makes my life that much easier and i didnt want to take it for granted so thank you x