Hi Bold Bakers! Give these 100-hour brownies a go and let me know how you get on. Get the recipe: bit.ly/100hourbrownies and let me know what you think in the comments below
Interesting concept. Not sure if I want to go through all of those steps and waiting time. I guess I'm not as fussy about a brownie as some people are.
We test the recipes in our test kitchen until we're satisfied with it. I hope you will like these brownies, too. www.biggerbolderbaking.com/100-hour-brownies-recipe/
I’ve always wondered about these from Alvin but as a person who doesn’t really like brownies I’ve never tried it. However watching your video motivated me to consider trying this for blondies!
I started making these yesterday ! (26/8/24) the batter has been in the fridge since 11:30 am and I'll be taking them out of the fridge and baking them tomorrow (28/8/24) I'll let you know how I get on ! 😀 I love Brownies !
i'm sure Yeats would have waxed poetic about these brownies, Gemma. the way you are describing them makes me want to start a batch IMMEDIATELY!! they really look divine! thanks for the grand recipe!
Brown sugar is nothing more than white sugar and molasses The darker the brown sugar you want.The more molasses you add I use one cup of white sugar to 1 tbsp, molasses. Smush it all together, let it sit overnight and got the best brown sugar You can make larger batches and seal them.I just like to make it fresh
I have baked the Brownies and I must say, 30 minutes in the freezer hasn't done much. They are not even cold. But following your recipe, they spent 30 minutes in the freezer and now they are in the fridge (still quite warm)
Both recipes look good, but there is zero chance these brownies would sit 100 hours undisturbed in my household! I'll stick to your regular recipe! Thanks for doing the compare!
Well, now I'm going to have to try this. I've been letting my cookie dough age in the fridge for a week on your recommendation for a few years now. It makes a huge difference, so why not with brownie batter? I will definitely give it a go!
I'm not sure it will work since the recipe includes baking powder, which is activated when mixed with a liquid. Once it is activated, it should go into the oven already.
@@biggerbolderbakingI did not do a 100 hour banana bread however I did make a recipe a few years back that called for putting the baked bread directly in the freezer after baking and oh boy is was the best and moistest (don’t know if that’s a word) banana bread I’ve ever tried!!
I love that they are so thick and looks like fudge. The wait the seems a bit much. I wonder what prompted Alvin Zhou to try something like this and how he decided on the wait times, putting them in the freezer and then back in the fridge before slicing. It is quite a process 😮😊
I watched a video from Rachhloveslife where she made a brookie with Alvin's 100-hour brownies and Tasty's brown butter toffee chocolate chip cookies. I'd be curious to see your take on this, Gemma! 🤤 (Edited for grammar.)
I would have been curious to see a comparison between the 3 day chill and just chilling for a few hours so they go into the oven at the same temperature to see how much the aging impacts the recipe vs just being fully chilled. Likewise the difference between just the 39 min in the freezer and the extra day chilling. Honestly though, my go to brownie recipe is plenty fudgey without all the extra steps isn’t cakey at all so I’ll probably stick to that.
I made these but only about 36 hours before baking. Followed the directions including 30 minutes in freeze but only refrigerated 16 hours before cutting. They were extremely fudgey. I do suggest using a metal or foil pan since putting directly into oven from fridge and into freezer from oven. I don’t believe the directions tell you that. But I will definitely make them again.
@emmymade made Alvin’s brownies using both his recipe and his method. He uses a lot of coffee and chocolate in the brownie and emmy thought it was quite intense and wasn’t a fan of the recipe. She also made the brownies without the 100 hour method and if I’m remembering correctly, she could tell a difference but it wasn’t a huge difference. The 100 hour version was more dense and the texture was better. Interesting experiment. I love watching Alvin’s videos. They’re soooo relaxing. Definitely worth a try. Thanks Gemma!
Hi Gemma excellent video, Alvin Zhou has a 48 hour chocolate chip cookie recipe I'm curious with your knowledge if you seen it? I would love to see you take that challenge
I just realized you mentioned chocolate chip cookie! My chocolate chip cookie recipe already includes ageing the cookie dough for at least 24 hours, so same process really. It will probably yield different results but still a good one. If there's anything I learned with the recipes I put out, it's that people will have preferences. So, the best depends on preference.
@@biggerbolderbaking true.. I've been using my own cookie recipe when I started to bake at 8 years old.. there's a lot of methods I'm willing to try it out
I don't have room in the freezer to put an 8x8 pan. Even if I did, I'd also be concerned about the effect of the hot pan on all the frozen food next to it.
Followed the recipe exactly. Mine needed an extra 9 minutes in the oven to leave the middle jiggly. Results were disappointing. Cake like. Not fudgy at all. I would try it again but wouldn't know what to change. I have 2 oven thermometers to make sure the temp is right. Bummed
I have only searched for it myself, but it seems so. It is about the percentage of cocoa. Hershey's semi-sweet chocolate chips are around 42-45% cocoa, but I have some Lindt dark chocolate bars that are 70%, and there are others with higher percentages. More cocoa compared to sugar makes it more bitter.
Hi. Dark chocolate is an umbrella term encompassing semisweet, bittersweet and sweet chocolates - everything, basically, except milk chocolate or white chocolate. Dark chocolate is generally made with 50 to 60 percent cocoa. No strict definitions exist; one brand's bittersweet may be sweeter than another's semisweet. Generally, bittersweet has a higher cocoa content and proportionally less sugar. Either way, the two are basically interchangeable in recipes.
Not all brownies are created equal. You can use coffee in this recipe and technically, melted butter too. But that will not yield the same result in terms of consistency and texture. If you're experimenting, we would love to know how it turns out. 🤗
@@biggerbolderbakingI'd make the brownies but the slightest drop of coffee and I would tell its there. Make a fresh fruit salad containing banana. Take the banana out and serve me the fruit salad and I would know banana had been in it. Just 2 things where my taste buds really come into their own.
Hi. I had to ask around about this. It seems dark brown sugar vary from place to place. From where we are, this is already dark brown sugar and a light brown sugar here is much lighter than what I used in this recipe. But you are welcome to use what you consider dark brown sugar, the darker it is, the more pronounced the caramel flavor it lends to the brownies. Hope this helps.
Putting a tray of hot brownies straight from the oven into the freezer? What about all the food in there? This will raise the temperature of the freezer beyond safe levels.
I don't recommend it. However, my homemade marshmallow fluff can be made and stored in an airtight container at room temperature. It will keep fresh this way for up to 6 weeks, but I highly doubt it will last that long!
You just need to separate a bit the more delicate food in the fridge from the hot thing you are putting in. Even in a domestic freezer. Letting a hot thing cool down outside (>2h) is a higher food safety concern, for example.
Hi. Can you give it another try? Go to the page, www.biggerbolderbaking.com/100-hour-brownies-recipe/ You will find a red button right beneath the title header that says 'jump to recipe' click on it and it will immediately take you to where the written recipe is in the same page. Hope this helps.
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Hi Bold Bakers! Give these 100-hour brownies a go and let me know how you get on. Get the recipe: bit.ly/100hourbrownies and let me know what you think in the comments below
Brownies
Interesting concept. Not sure if I want to go through all of those steps and waiting time. I guess I'm not as fussy about a brownie as some people are.
I made your brownie today adding little oil they where so delicious all thanks to you Gemma God bless with your family
Well done, you! Thank you for sharing.
This is a great demonstration, especially using the same recipe but with the 100-hour process. It really makes for a proper comparison. Smart!
Thank you for the kind words. I'm glad you enjoyed the video.
The hardest part of this recipe is waiting & waiting some more. These look amazing & will def have to try them
You should give it a go. Get the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
I always get compliments when i make your brownie recipe! 😋
Well done, you! Thank you for sharing this here.
I’ll be craving brownies now! Thanks for all the tips
You're most welcome. Go ahead and give it a go. Get the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
I like cake like brownies myself. I wouldn’t make these but I’d try them if someone gave me one. I love that you try recipes for us thank you 😊
We test the recipes in our test kitchen until we're satisfied with it. I hope you will like these brownies, too. www.biggerbolderbaking.com/100-hour-brownies-recipe/
same at that point just make fudge, it takes drastically less than 100 hours
I have finished the Brownies and I can honestly say they are fantastic ! Gooey and fudgy. I will be making these again !
Well done, you! Thank you for sharing!
I’ve always wondered about these from Alvin but as a person who doesn’t really like brownies I’ve never tried it. However watching your video motivated me to consider trying this for blondies!
It would be an interesting experiment. Go for it!
I started making these yesterday ! (26/8/24) the batter has been in the fridge since 11:30 am and I'll be taking them out of the fridge and baking them tomorrow (28/8/24) I'll let you know how I get on ! 😀 I love Brownies !
So nice of you to do this ❤
Thank you for sharing ❤️
Thank you for the kind words. Glad you enjoyed the video. I hope you'll give the recipe a try!
I thought I perfected my brownie but now I'm definitely trying this. Thank you.
Yay! Go ahead and give it a go. Here's the recipe, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Gemma!!!! I ❤your baking, nice to see you again.
Welcome back!
A quick warm up for the 100 hour brownie to make a a bit more fudgy would be a great step
i'm sure Yeats would have waxed poetic about these brownies, Gemma. the way you are describing them makes me want to start a batch IMMEDIATELY!! they really look divine! thanks for the grand recipe!
And it really is! Go ahead and give it a go. Here's the recipe, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Brown sugar is nothing more than white sugar and molasses
The darker the brown sugar you want.The more molasses you add
I use one cup of white sugar to 1 tbsp, molasses. Smush it all together, let it sit overnight and got the best brown sugar
You can make larger batches and seal them.I just like to make it fresh
I perfectly agree with you! It is one of the most popular recipes in my bold baking basic series, www.biggerbolderbaking.com/make-brown-sugar/
Hello Gemma beautiful brownies it looks a great recipe thanks for sharing greetings from home Patricia 🇮🇪❤️❤️
Hope you get to try and enjoy these brownies! Check out the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Cant wait to make this soon for me i love brownies sooooooooo much i never had 100-hour brownies before perfect for my after office snacks
Go for it, Ramya.
I just watched the whole video, because I love your videos, but I have to say, I'll take that cakey brownie any day 😋 yum!
I have baked the Brownies and I must say, 30 minutes in the freezer hasn't done much. They are not even cold. But following your recipe, they spent 30 minutes in the freezer and now they are in the fridge (still quite warm)
Hope they turned out great! Yes, the 30 minutes in the freezer is done for the purpose of trapping or keeping the moisture in it. Hope this helps.
Interesting!
New technique.
I like the end results. Looks delicious.
Thankyou for sharing this!
You're welcome! I hope you give this a go. For best results, follow the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Amazing as always
These brownies look amazing! 🤩
Thank you!
Brownies looks good gemma hope you have a great weekend
Thank you! You too!
Both recipes look good, but there is zero chance these brownies would sit 100 hours undisturbed in my household! I'll stick to your regular recipe! Thanks for doing the compare!
Lol! Thank you for sharing 🤗
Tbh I like fudgy brownies I'm gonna try the 100hr method
Well, now I'm going to have to try this. I've been letting my cookie dough age in the fridge for a week on your recommendation for a few years now. It makes a huge difference, so why not with brownie batter? I will definitely give it a go!
Can't wait to hear how you get on with the recipe, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Looks yummy 😋
It was! I hope you'll give it a go. Get the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Lotta time, few brownies...but they look delicious. Thank you
You can double the recipe, and just proceed per instruction. That's double the yield for the same effort. Hope this helps.
You should do 100 hour banana bread vs. your own best ever banana bread
I'm not sure it will work since the recipe includes baking powder, which is activated when mixed with a liquid. Once it is activated, it should go into the oven already.
@@biggerbolderbakingI did not do a 100 hour banana bread however I did make a recipe a few years back that called for putting the baked bread directly in the freezer after baking and oh boy is was the best and moistest (don’t know if that’s a word) banana bread I’ve ever tried!!
Maaaaan. I want to build the patience to make these
Hola, gracias y bendiciones desde Costa Rica.
I love that they are so thick and looks like fudge. The wait the seems a bit much. I wonder what prompted Alvin Zhou to try something like this and how he decided on the wait times, putting them in the freezer and then back in the fridge before slicing. It is quite a process 😮😊
The process helps trap the moisture in the brownies to help achieve a fudgy center.
Superb , looks yummy
Thanks a million. Check out the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Nice brownies 👍🏻
I watched a video from Rachhloveslife where she made a brookie with Alvin's 100-hour brownies and Tasty's brown butter toffee chocolate chip cookies. I'd be curious to see your take on this, Gemma! 🤤
(Edited for grammar.)
I can't promise anything, but I can look into it. Thanks for watching.
I would have been curious to see a comparison between the 3 day chill and just chilling for a few hours so they go into the oven at the same temperature to see how much the aging impacts the recipe vs just being fully chilled. Likewise the difference between just the 39 min in the freezer and the extra day chilling. Honestly though, my go to brownie recipe is plenty fudgey without all the extra steps isn’t cakey at all so I’ll probably stick to that.
Great for a college bound grandson.
We agree!
Ooh very interesting and cool!
Glad you think so! Check out the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
amazing!!!!! Gemma!!!!!🤩❤👍🍫
Thank you! 🤗 I hope you'll give it a go. Get the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
@@biggerbolderbaking Thank you Thank you!!!!!🤩❤
I made these but only about 36 hours before baking. Followed the directions including 30 minutes in freeze but only refrigerated 16 hours before cutting. They were extremely fudgey. I do suggest using a metal or foil pan since putting directly into oven from fridge and into freezer from oven. I don’t believe the directions tell you that. But I will definitely make them again.
@emmymade made Alvin’s brownies using both his recipe and his method. He uses a lot of coffee and chocolate in the brownie and emmy thought it was quite intense and wasn’t a fan of the recipe. She also made the brownies without the 100 hour method and if I’m remembering correctly, she could tell a difference but it wasn’t a huge difference. The 100 hour version was more dense and the texture was better. Interesting experiment. I love watching Alvin’s videos. They’re soooo relaxing. Definitely worth a try. Thanks Gemma!
Thank you for sharing your insight here. Glad you enjoyed the video.
Ingenious!❤
Great recepit!
👌👌👌👌👌🌹
Thank you!
So… it would be a challenge to hold them for four days… 🤤lol
They look yummy, though!
I hope you'll try it. Check out the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
I imagine you gotta make a same day batch as well just to get you thru. Otherwise I just don't think this is possible
@@helloneighbor11 exxxxactly. lol
My favorite fudgy brownies are ZUCCHINI brownies!!!
Hi Gemma excellent video, Alvin Zhou has a 48 hour chocolate chip cookie recipe I'm curious with your knowledge if you seen it? I would love to see you take that challenge
I just realized you mentioned chocolate chip cookie! My chocolate chip cookie recipe already includes ageing the cookie dough for at least 24 hours, so same process really. It will probably yield different results but still a good one. If there's anything I learned with the recipes I put out, it's that people will have preferences. So, the best depends on preference.
@@biggerbolderbaking true.. I've been using my own cookie recipe when I started to bake at 8 years old.. there's a lot of methods I'm willing to try it out
😊
I think I'd prefer the regular brownies because at this point, are the 100-hour brownies not just borderline fudge?
❤❤Looks delicious.
Thank you. Check out the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/ Hope you'll give it a go.
Hi Gemma. What happens if I directly bake it after mixing all the ingredients no longer resting for 3 days? Tysm
It will turn out like my best ever brownie recipe. It won't be as fudgy though.
Oh my, I want to do this, but how to keep away from the brownies until the 100 hours is over?
Perhaps you can prepare two batches. One is the traditional brownie and then the second batch should be this one.
@@biggerbolderbaking I remaining strong lol
I don't have room in the freezer to put an 8x8 pan. Even if I did, I'd also be concerned about the effect of the hot pan on all the frozen food next to it.
It looks like actual fudge, is that how it tastes?
It really tastes like brownies, only fudgy in consistency and more decadent.
Followed the recipe exactly. Mine needed an extra 9 minutes in the oven to leave the middle jiggly. Results were disappointing. Cake like. Not fudgy at all. I would try it again but wouldn't know what to change. I have 2 oven thermometers to make sure the temp is right. Bummed
👍
I don't have enough discipline for a 100hrs 🤤
You can do it! 😊 Here's the recipe, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Could you let the batter sit in the fridge in a bowl instead of in the pan?
Yes, you can also do that.
hi good morning how are you doing
Is Bittersweet chocolate the same as dark chocolate ?
I have only searched for it myself, but it seems so. It is about the percentage of cocoa. Hershey's semi-sweet chocolate chips are around 42-45% cocoa, but I have some Lindt dark chocolate bars that are 70%, and there are others with higher percentages. More cocoa compared to sugar makes it more bitter.
Hi. Dark chocolate is an umbrella term encompassing semisweet, bittersweet and sweet chocolates - everything, basically, except milk chocolate or white chocolate.
Dark chocolate is generally made with 50 to 60 percent cocoa. No strict definitions exist; one brand's bittersweet may be sweeter than another's semisweet. Generally, bittersweet has a higher cocoa content and proportionally less sugar. Either way, the two are basically interchangeable in recipes.
I wish this recipe was for a 13x9 pan a lot of work just for that small pan
Hi. You can make an additional half recipe and it should be good in a 13x9 pan. Hope this helps.
Hey.. any substitute for eggs?
Hi. You can choose from the suggested egg substitutes here, www.biggerbolderbaking.com/egg-substitutes-for-baking/ Hope this helps.
Brookie recipe plz
Here you go, www.biggerbolderbaking.com/chocolate-brownie-cookies/
How can we make it Eggless, please?
Hi. You can choose from several options here, www.biggerbolderbaking.com/egg-substitutes-for-baking/
I'd rather yours I think
Go for it! Here's the recipe, www.biggerbolderbaking.com/100-hour-brownies-recipe/
I don't think I can wait that long and I have 2, brownie mobsters in my house. 4 days is too long
Lol! I can imagine. Maybe you can bake a separate batch for the mobsters!
Waiting for a no mixer salted caramel cake : (
I'll look into it. Thanks for watching!
Gianduja truffles plz
I can't promise right now but I'll look into it. Thanks for watching!
These may be more fudgy, but alas, they are less gooey.
This is the second time after it went “viral” that I’m seeing his 100 hour recipe being made but both times nobody browned the butter or used coffee….
Not all brownies are created equal. You can use coffee in this recipe and technically, melted butter too. But that will not yield the same result in terms of consistency and texture. If you're experimenting, we would love to know how it turns out. 🤗
@@biggerbolderbakingI'd make the brownies but the slightest drop of coffee and I would tell its there. Make a fresh fruit salad containing banana. Take the banana out and serve me the fruit salad and I would know banana had been in it. Just 2 things where my taste buds really come into their own.
I'm sure the original recipe had brown butter which would give a different taste
You tell us to add dark brown sugar then add what is clearly light brown sugar???
Hi. I had to ask around about this. It seems dark brown sugar vary from place to place. From where we are, this is already dark brown sugar and a light brown sugar here is much lighter than what I used in this recipe. But you are welcome to use what you consider dark brown sugar, the darker it is, the more pronounced the caramel flavor it lends to the brownies. Hope this helps.
Putting a tray of hot brownies straight from the oven into the freezer? What about all the food in there? This will raise the temperature of the freezer beyond safe levels.
Hi It's only going to be in there for half an hour. We had no issues so far.
Egg substitute
I don't recommend it. However, my homemade marshmallow fluff can be made and stored in an airtight container at room temperature. It will keep fresh this way for up to 6 weeks, but I highly doubt it will last that long!
I just put on 10Lbs watching this 😍😋😁
Lol! One brownie a da, perhaps?
I always add some coffee.
Coffee with dark chocolate, match made in heaven
That’s a lot of time going into a brownie. I don’t think I could wait that long 😬
It's worth the experiment! Get the recipe here, www.biggerbolderbaking.com/100-hour-brownies-recipe/
Putting something that hot in a freezer is a food safety disaster waiting to happen. Would not recommend.
It is done all of the time in food production. Sorry .. you are wrong.
@@susanleonhart5443 But in a domestic fridge?
@@ivano8 Nothing is going to happen to most things if put in a domestic freezer that is running at very low temperature.
You just need to separate a bit the more delicate food in the fridge from the hot thing you are putting in. Even in a domestic freezer. Letting a hot thing cool down outside (>2h) is a higher food safety concern, for example.
This is not recipe on your website.
Hi. Can you give it another try? Go to the page, www.biggerbolderbaking.com/100-hour-brownies-recipe/
You will find a red button right beneath the title header that says 'jump to recipe' click on it and it will immediately take you to where the written recipe is in the same page. Hope this helps.
I HATE bittersweet chocolate. But thanks for the recipe anyway.
The good news is you can use a sweeter chocolate. Thanks for watching!
@@biggerbolderbaking Except you specifically asked us not to. But the technique is still good.