I used to work at a patisserie and one of our signature bakes was a brownie babka~ Basically you make a fudgy brownie, put it in the bottom of a loaf pan and then put a chocolate halva babka on top and bake! It’s my favorite, a few years after working there and even migrating across the world and I still dream of it sometimes
Hey David! I see that you already talk about the best parts of certain recipes, and how you could combine them (i.e. the mousse + tasty's brownie recipe). It would be an awesome segment at the end of each video if you executed the "perfect combination" recipe you think of
As a turkish teen, Refika's Kitchen made me love cooking and try classical foods any kind of. I highly suggest you to try few classic turkish foods, maybe not the well-known ones but I suggest you to try out the Lentil Meatballs which are AMAZING, easy and full on vegan. Tbh turkish cousine has a lot of vegan and vegetarian options and all of them are amazing
so true. that's why it bothers me even more seeing turkish restaurants, e.g. in germany where i live, often not include one single vegetarian option. all they offer is kebap, which is why my german vegeterian/vegan friends avoid going there. if it wasn't for me, they wouldn't know of any good turkish dishes at all.
I discovered her channel a few months ago and recommend it to everyone I know. What I personally love about her recipes is that they are so different from everything else you see chefs make (so tired of 500 versions of risotto that are all basically the same), but are easy and approachable, not to mention rooted in her culture.
David I hope you realize we won't stop bugging you for more of this series now. What a genius idea, testing recipes we all love but giving them a brand new original spin from different cultures. I want to see this with all the foods!
definately spaghetti. japanese and filipino version of spaghetti is sweet, and sometimes there can be unexpected ingredients compared to traditional italian (or even compared to american italian).
David! For the halvah brownies, there is a much easier way that gives a very similar method. By making a tahini/maple drizzle and swirling it into the top of the batter, it will create a very similar flavor to halvah, be much easier, and more delicious. And looks far cooler
David, from one brownie lover to another, you have GOT to try Adam Ragusea's "Condensed Milk and Brown Butter" Brownies. They are seriously to die for.
You should totally do a taste test for around the world pancakes, here in Brazil we have an extremely different version of what you guys have in america
Hi! You forgot to include a link to Refika’s channel in the description box. She deserves lots of recognition for the quality of her food and for how relatable she is. I like her a lot.
Mokkapalat is a Finnish version of brownies! It's on the cake-y side with a frosting on top. Most families have their own recipe at this point (I'd be happy to share mine since it's the right one 😉 ...Just kidding, each family says that.).
"This vid was mostly just an excuse to stuff my face with more brownies" David finding an excuse to be in brownie heaven: *I see this as an absolute win*
Me(a South Asian): Halwa BROWNIESSS???? Now I am intrigued. I pretty over south asian sweets at this point so this could save me. Big ups to David for making his own halwa. Adjacent to this lets have some franken-sweets with barfi!
That's the middle eastern halva, not the halwa that we get in India or other south Asian countries. The middle eastern one is very nutty as he'd mentioned, which makes it an ideal combination with brownies. Halwa with a W on the other hand is either the gelatinous form that you get in sweet shops or the pudding form like gajar halwa. The latter might be worth a shot although it really just shines on its own, IMHO!
@@MrPabhilash I'm middle eastern (born, raised, and live there) and what he used in the video is called halawa here, not halva, but it might just be pronounced differently in certain countries Edit: I'd like to mention that I'm specifically an arab and the word halawa is arabic meaning "sweetness", but apparently in other counties it's called halva
@@MrPabhilash Yeah for sure I know there are a lot of differences between the recipes. I just thought it was exciting to have fusion desserts. The non-gelatinous texture is probably better with brownies anyway. Sidenote: I hadn't quite noticed the spelling halwa vs halva till now but I think in South Asia tons of us end up pronouncing it with a 'v'.
depending on the kind, halva sugar should be just about to caramelise, halva needs the sugar to crystalise in order to set up properly. You're agitating the sugar in order to facilitate it. Fresh halva has an almost shard like texture (like eating lots of tiny needles in a good way) and less fresh halva has a creamy nutty texture.
This would definitely be an interesting series to watch, it’s always interesting to see another country’s take on a dish that’s considered a classic to us
Siezed chocolate shouldn't taste any different, just grainy. That's a weird result... After a quick Googling, it looks like AFN's recipe is really sugar-lean compared to other (miso and non-miso) brownies. Maybe it's intended to be more of a savory brownie with the brown butter? It's a neat idea, but it seems like it's intended for a palate that hasn't had brownies before.
yeah i think you're on point with this. I seen a lot of east asian desserts be borderline savory (like some of the ones containing salted egg yolk). Which of course isn't bad but it is definitely not what we in the west think of as a dessert. I am guessing these brownies fall into that category.
@@YindiOfficial that's what I was thinking. But it's also funny, bc a lot of every day Asian cooking includes sugar where westerners would typically only add salt. Like simple eggs would have a teaspoon of sugar with a pinch of salt. I think we're just accustomed to saving our sweets for the end of the meal, but many Asian cultures run the sweets through every course.
@@bodyofhope lmao yeah i remember when i first tasted a japanese omelette. i was like wait why is this sweeter than some pancakes i've had before??? i grew to like it though.
I feel like the 2nd recipe would be better as a cookie. Like you scoop the “brownie” part, fill it with a piece of the halva, roll it & bake it like that instead… idk just a thought 🤷🏽♀️
Definitely enjoying this venture into international tastes and interpretations. I like to try this kinds of reconceptualization myself and this set of recipes is certainly giving me some fun ideas to try!
The chocolate mousse over the mexican chili brownies would be SOOO good. You could even get away with adding more spice to the brownie because the soft mousse would balance it.
David that helva looks amazing!!🤍 If you enjoyed the helva you definitely should try turkish style cacao-chocolate tahin helvas, which are just chocolate versions of the one you cooked in the video.
A friend of mine always mixes Dulce de Leche in with his brownie batter, it's not typically belgian tho so no idea where it's from,, but it's delicious! Just add the batter to the pan and barely mix in drops of DdL
Never apologize to us for making brownies. We know why you're making them. You know why you're making them. The words need be unspoken. Also I would like to request you remake Tasty's brownies with that silky french mousse. I'm quite sure I speak for all of your subscribers when I say we want to see the reaction.
Just thinking… could you do a comparison of vanilla extracts? A high end real vanilla, mid priced real vanilla and an imitation vanilla flavoring? I have tried many different ones and would like to see your take… maybe a blind taste test???
Okay, I now have an unyielding desire to make the Mexican brownies with the mousse from the French recipe on it. I’m buying the things I don’t have on my next grocery run.
I can't believe you made you're own Halva! Growing up in Jordan we call it Halaweh, We only bought ready made ones from the shops, there's chocolate swirl Halaweh and it's delicious and very decedant! Kudos to you David for giving it ago!
Have you ever considered starting a series where you make the best part of different recipes then combining them. Like you said the mouse on a better brownie would have been great. Or your favorite fried chicken sauce on the crispiest best flavoured fried chicken.
pro tip: add a few drops of lemon juice when you're making a sugar syrup, the citric acid prevents the sugar from crystallizing it makes it bullet proof.
Maybe you could also try making various types of a similar dish from various countries. Like every culture it seems like has their version of a dumpling. Or lots of countries (at least in Europe, which I'm familiar with) have a favourite apple desert.
In Italy we have torta tenerina (tender cake), which is somehow reminiscent of brownies. The recipe is from Ferrara, a city in the Emilia-Romagna region. I guess the main difference would be that the egg whites are kept to the side and beaten until they are stiff, before adding them to the batter. To anyone who reads this: if you like chocolate, you should definitely google this recipe and try it for yourself!
Would you ever do gluten free foods? I have a nephew that is very sensitive to foods, he isn’t able to have dairy or gluten, and I want to make something that he could eat. Your videos are great!
I don't think that French silk brownie recipe was truly French, i'm not even sure we *have* premade brownie boxes... and i have neeever seen a receipe that said "use a premade thing for half the cake" lmao 😭
This should 100% be a series
I agree
Agreed!
Yep
Definitely!
I used to work at a patisserie and one of our signature bakes was a brownie babka~ Basically you make a fudgy brownie, put it in the bottom of a loaf pan and then put a chocolate halva babka on top and bake! It’s my favorite, a few years after working there and even migrating across the world and I still dream of it sometimes
I love babka, so this sounds amazing!
I am going to try that! It sounds so good 💙 Thank you!
@@jaimejohnesee Let me know how it turns out ❤️
🤤🤤🤤🤤 omg Id love to try that
Sounds amazing do you remember the recipe
Hey David! I see that you already talk about the best parts of certain recipes, and how you could combine them (i.e. the mousse + tasty's brownie recipe). It would be an awesome segment at the end of each video if you executed the "perfect combination" recipe you think of
I was thinking the same thing... maybe w/ the halva, too?
@@tinamariecolombo5979 yeah I thought that too. Like just put the halva in a better batter
As a turkish teen, Refika's Kitchen made me love cooking and try classical foods any kind of. I highly suggest you to try few classic turkish foods, maybe not the well-known ones but I suggest you to try out the Lentil Meatballs which are AMAZING, easy and full on vegan. Tbh turkish cousine has a lot of vegan and vegetarian options and all of them are amazing
so true. that's why it bothers me even more seeing turkish restaurants, e.g. in germany where i live, often not include one single vegetarian option. all they offer is kebap, which is why my german vegeterian/vegan friends avoid going there. if it wasn't for me, they wouldn't know of any good turkish dishes at all.
I discovered her channel a few months ago and recommend it to everyone I know. What I personally love about her recipes is that they are so different from everything else you see chefs make (so tired of 500 versions of risotto that are all basically the same), but are easy and approachable, not to mention rooted in her culture.
You mean.. falafel?
@@Diabolicallaughter- No, lentil meatballs are quite different from falafel. They are more like a cold salad-ish thing.
Really? I live in turkey and tbh there’s not a lot of variety but hey maybe that’s just me I’d love to hear some suggestions
David I hope you realize we won't stop bugging you for more of this series now. What a genius idea, testing recipes we all love but giving them a brand new original spin from different cultures. I want to see this with all the foods!
definately spaghetti. japanese and filipino version of spaghetti is sweet, and sometimes there can be unexpected ingredients compared to traditional italian (or even compared to american italian).
Definitely*
David! For the halvah brownies, there is a much easier way that gives a very similar method. By making a tahini/maple drizzle and swirling it into the top of the batter, it will create a very similar flavor to halvah, be much easier, and more delicious. And looks far cooler
David, from one brownie lover to another, you have GOT to try Adam Ragusea's "Condensed Milk and Brown Butter" Brownies. They are seriously to die for.
No food is "to die for." You consume food to not die.
@@englishatheart lol
vouch, these things were INSANE. no brownie mix has compared since
Yeah I made the cakey version and it was a hit. My MIL now thinks I’m a much better baker than I actually am.
You should totally do a taste test for around the world pancakes, here in Brazil we have an extremely different version of what you guys have in america
Sounds like the entire concept behind Beryl Sherashewsky's channel
@@bodyofhope idk who tf is that but if they do something like this I'm totally going to check it out
@@bodyofhope That's exactly what I was going to say!
If you even used Ghirardelli brownie mix, it would’ve elevated that one recipe a lot. Now THAT is the high quality mix.
You should try Kladdkaka (lit. Sticky cake), the Swedish version of brownie 🇸🇪🍫
DETTA!
Hi! You forgot to include a link to Refika’s channel in the description box. She deserves lots of recognition for the quality of her food and for how relatable she is. I like her a lot.
Mokkapalat is a Finnish version of brownies! It's on the cake-y side with a frosting on top. Most families have their own recipe at this point (I'd be happy to share mine since it's the right one 😉 ...Just kidding, each family says that.).
"This vid was mostly just an excuse to stuff my face with more brownies"
David finding an excuse to be in brownie heaven: *I see this as an absolute win*
Me(a South Asian): Halwa BROWNIESSS???? Now I am intrigued. I pretty over south asian sweets at this point so this could save me. Big ups to David for making his own halwa. Adjacent to this lets have some franken-sweets with barfi!
That's the middle eastern halva, not the halwa that we get in India or other south Asian countries. The middle eastern one is very nutty as he'd mentioned, which makes it an ideal combination with brownies. Halwa with a W on the other hand is either the gelatinous form that you get in sweet shops or the pudding form like gajar halwa. The latter might be worth a shot although it really just shines on its own, IMHO!
@@MrPabhilash I'm middle eastern (born, raised, and live there) and what he used in the video is called halawa here, not halva, but it might just be pronounced differently in certain countries
Edit: I'd like to mention that I'm specifically an arab and the word halawa is arabic meaning "sweetness", but apparently in other counties it's called halva
@@angelbaby.13 yes bit of a mix up, the halwa from the middle East is what made its way towards India while halva did not :))
@@MrPabhilash Yeah for sure I know there are a lot of differences between the recipes. I just thought it was exciting to have fusion desserts. The non-gelatinous texture is probably better with brownies anyway. Sidenote: I hadn't quite noticed the spelling halwa vs halva till now but I think in South Asia tons of us end up pronouncing it with a 'v'.
depending on the kind, halva sugar should be just about to caramelise, halva needs the sugar to crystalise in order to set up properly. You're agitating the sugar in order to facilitate it. Fresh halva has an almost shard like texture (like eating lots of tiny needles in a good way) and less fresh halva has a creamy nutty texture.
Why it's so good.
As a french I have never heard of this french silk brownie bit great video it would make a great series
It’s an American recipe.
This would definitely be an interesting series to watch, it’s always interesting to see another country’s take on a dish that’s considered a classic to us
French silk pie and the French silk brownie recipe you used are both from the United States! It's just called that (:
Siezed chocolate shouldn't taste any different, just grainy. That's a weird result...
After a quick Googling, it looks like AFN's recipe is really sugar-lean compared to other (miso and non-miso) brownies. Maybe it's intended to be more of a savory brownie with the brown butter? It's a neat idea, but it seems like it's intended for a palate that hasn't had brownies before.
yeah i think you're on point with this. I seen a lot of east asian desserts be borderline savory (like some of the ones containing salted egg yolk). Which of course isn't bad but it is definitely not what we in the west think of as a dessert. I am guessing these brownies fall into that category.
@@YindiOfficial that's what I was thinking. But it's also funny, bc a lot of every day Asian cooking includes sugar where westerners would typically only add salt. Like simple eggs would have a teaspoon of sugar with a pinch of salt.
I think we're just accustomed to saving our sweets for the end of the meal, but many Asian cultures run the sweets through every course.
@@bodyofhope lmao yeah i remember when i first tasted a japanese omelette. i was like wait why is this sweeter than some pancakes i've had before??? i grew to like it though.
as a middle-eastern, i've never thought of putting halva in brownies, or making my own 😁
You should absolutely continue this series!
Great idea for a video! If you want more ideas, I would suggest making the Korean coffee brownie or the dark chocolate mochi brownie.
you should try Swedish kladdkaka, not really a brownie per definition but still hehe
Already made it so many times, it's so so good and so simple to make! Love it 😊
I’d love to see international approaches to pie!
David Leibovitz's salted caramel cheesecake brownie's are the best
I love your videos so much. Such a comfort feeling whenever I watch your videos and thank you for being so genuine about your reviews!
The 2nd halva you made looks great! heres a suggestion: try crumbling some of it on a buttered toast, with a tiny bit of kosher salt
Foreigners: Americans always have to ruin our classic dishes, it's insulting
David in this: *UNO Reverse card*
I would love to see you try to mix your favorite attributes of each and create a super recipe and see fi its better or worse
You should definitely try Filipino spaghetti! It is so different from Italian and American spaghetti!
I feel like the 2nd recipe would be better as a cookie. Like you scoop the “brownie” part, fill it with a piece of the halva, roll it & bake it like that instead… idk just a thought 🤷🏽♀️
That’s actually how we eat it usually, in like a cookies type dough. I’ve never heard of the brownie halva before.
so much work went into this. Incredible
Have you made adam ragusea condense milk brownies? They are amazing, definitely the best brownie I have ever had.
So excited for this series!! Brazilian red velvet usually has berry jam in it, so it would be really interesting
miso definitely works in brownies, but i've never seen it done this way, kinda odd
CupcakeJemma from Crumbs&Doilies has a caramel cornflake crunch brownie that looks AMAZING!
Definitely enjoying this venture into international tastes and interpretations. I like to try this kinds of reconceptualization myself and this set of recipes is certainly giving me some fun ideas to try!
The Aaron Sanchez brownies sound sublime! Thank you!
5:18 got me "Cocoa Bean" I was like where the heck do you buy a cocoa bean?
Omg you need to try the miso biscuits from Claire Saffitz!!!
I’ve had miso blondies before that were incredible. Definitely worth revisiting.
Excellent as always. It would've been kinda cool to see you take your favorite elements of each one and make a Franken-brownie out of them!
SUCH a good idea!! really enjoyed this one
Finally another brownies episode. Can I request you a taste test of different no bake brownies recipes?
Hi David, I just wanted to thank you for my Helix Sleep bed. it is still amazing!
Such a cool concept of a series omg!
LOVE this videoo concept! Must turn it into a series. I would love to see what could be done with pancakes or classics like carrot cake or cookies.
What a brilliant idea, I'm so impressed!
Such a great idea, David. I’d love to see more videos like this
Please make it into a series!
I haven't visited your channel in so long, I miss you I love this channel and I will be trying those first brownies.
The french brownies topping is the filing for a french silk pie which is amazing
Your sponsors are actually so cool!
Thanks for the content, imma make brownies😍
Great series idea!
I loved this concept and would love to see more variations
Please do everyone's Levain cookies. 🍪
Make a mix of the best ones. Tasty brownies, add cayenne powder, and then add a bit of the mousse topping. 🤯
Should've gone with a Ghiradelli brownie mix. 🤭 I love Mexican hot chocolate, so will have try those first ones.
Just made the french silk one and exactly the brand I use, absolutely the best brownie mix. Currently chilling in the fridge. 🤞🏾
I really liked this video concept!
Suggestion: how about you test the different donuts that Clairre has made
You could really make a crazy run with this idea. Pizza has crazy iterations around the world!
Love this video concept!
You ever made a series just combining some of the best recipes like the first brownie topped with the second mousse ?
So many very delicious desserts! I think you had a good practice :) A great job!
I’m a simple woman, I see brownie and I click immediately 😅😌
Never Have I Ever Seen David so happy in a video
The chocolate mousse over the mexican chili brownies would be SOOO good. You could even get away with adding more spice to the brownie because the soft mousse would balance it.
David that helva looks amazing!!🤍
If you enjoyed the helva you definitely should try turkish style cacao-chocolate tahin helvas, which are just chocolate versions of the one you cooked in the video.
My jaw just about dropped to the floor when I saw that Duncan Hines box 😂😭
It might be the type of miso you have. There are lots of different kinds, some stronger than others. Love your videos!
this is a really good and original idea, well done
Love your constant bangers David 👍
A friend of mine always mixes Dulce de Leche in with his brownie batter, it's not typically belgian tho so no idea where it's from,, but it's delicious! Just add the batter to the pan and barely mix in drops of DdL
Never apologize to us for making brownies. We know why you're making them. You know why you're making them. The words need be unspoken.
Also I would like to request you remake Tasty's brownies with that silky french mousse. I'm quite sure I speak for all of your subscribers when I say we want to see the reaction.
Would LOVE more videos like this!
my sister usually bakes box brownies and covers them in ganache and it's legit better than some of the fanciest brownies i've had
yesss this is such a fun concept
Just thinking… could you do a comparison of vanilla extracts? A high end real vanilla, mid priced real vanilla and an imitation vanilla flavoring? I have tried many different ones and would like to see your take… maybe a blind taste test???
Make your own
Okay, I now have an unyielding desire to make the Mexican brownies with the mousse from the French recipe on it. I’m buying the things I don’t have on my next grocery run.
I can't believe you made you're own Halva! Growing up in Jordan we call it Halaweh, We only bought ready made ones from the shops, there's chocolate swirl Halaweh and it's delicious and very decedant! Kudos to you David for giving it ago!
this was a really good concept i hope we see more of this 🤝
I feel like Kladdkaka would be a good one to try if you do this again
Have you ever considered starting a series where you make the best part of different recipes then combining them. Like you said the mouse on a better brownie would have been great. Or your favorite fried chicken sauce on the crispiest best flavoured fried chicken.
Please do more of theseeee
I will probably gonna try the first recipe, it's really easy
Love this video concept! Please do more :)
pro tip: add a few drops of lemon juice when you're making a sugar syrup, the citric acid prevents the sugar from crystallizing it makes it bullet proof.
You should make some black garlic deserts :)
Always a good day when you upload
Yay, Refika's kitchen shoutout! Have been waiting for you to feature her on the channel for... possibly years at this point? Lol.
Maybe you could also try making various types of a similar dish from various countries. Like every culture it seems like has their version of a dumpling. Or lots of countries (at least in Europe, which I'm familiar with) have a favourite apple desert.
My mum makes halva brownies and it's a favorite of mine
When she makes it its moist and we'll balanced so might be worth giving them another go with pre made halva and different halva brownie recipe
I like the format.
Dude this is a great idea!
In Italy we have torta tenerina (tender cake), which is somehow reminiscent of brownies. The recipe is from Ferrara, a city in the Emilia-Romagna region. I guess the main difference would be that the egg whites are kept to the side and beaten until they are stiff, before adding them to the batter. To anyone who reads this: if you like chocolate, you should definitely google this recipe and try it for yourself!
Would you ever do gluten free foods? I have a nephew that is very sensitive to foods, he isn’t able to have dairy or gluten, and I want to make something that he could eat.
Your videos are great!
Please try everyone's chocolate chip cookies!!!!!
I don't think that French silk brownie recipe was truly French, i'm not even sure we *have* premade brownie boxes... and i have neeever seen a receipe that said "use a premade thing for half the cake" lmao 😭
I can confirm that it’s not French. I have never heard or seen it in France.
I cannot recommend enough that you try Yotam Ottolenghi's Halva & Tahini brownies from the cookbook "Sweet". I guarantee you will be impressed.