Need even more brownie inspo? Listen to the Dinner SOS podcast where Chris & the BA staff help a caller create the perfect, not-too-sweet brownie listen.bonappetit.com/dinnersosytperfectbrownie
I LOVE this guy. Chris is very clear, scientific really, in his approach. Best of all, he describes flavor and texture very well, and explains how ingredients create those properties in food. Great video.
I appreciate how the goal really was the "perfect recipe" rather than "the brownie I like the most". That's why he put in the chocolate chips and didn't dial back the sugar. I think if he was making them for himself, he would've put salt on the top
@@MNIU_it’s not, though. it’s his idea of what everyone generally perceives as good brownie qualities. and as a receipt developer he has a really great idea of what the general public likes and why
it’s so great to learn about why and how each change is making a difference. This is all due to Chris knowing what tf he’s talking about. His grasp on each ingredient’s purpose, and how each method will affect the finished product on a theoretical level is inspiring.
Bon Appetit's strongest videos are their recipe testing videos. Chris is obviously fantastic, and I think many people love the new personalities as well, but many people long for the nostalgic feeling of bon appetite videos. Of course, the lost people are missed, but when you look back at the content that was being created during that era, it was mostly recipe testing. Personally, that's what I love to see, and I think seeing the newer personalities go through these steps would help viewers connect to them more.
I enjoyed the recipe testing videos, and similar ideas like Chris's "recreating by taste" series, but one that was completely different which I have to say I miss the idea behind "Alex Eats It All". Those were surprisingly entertaining.
Browning butter is way easier than a double boiler. Also it is my absolute favorite way to elevate my bakes. I would’ve added water back into the browned butter to equal the weight of butter prior to browning
@@absolutelynothingtoseehere Your cookies spread too much due to excess butter or not cold enough when putting into the oven. The tbs or 2 of water isn't why
@hermiona1147 because he has to develop a recipe that's both delicious and that people will be happy to follow without too much added fuss. How to maximize flavour without sacrificing the simplicity of the brownie recipe
Thank you Chris for your chocolate chip skepticism and not immediately giving in to the cult of chocolate chips. I agree it's cool if they add something, but usually I find they don't.
I found better to cover the brownies with a thin simple ganache and for a fancier sophisticated flavor a Rocher style glaze rather than putting chips into the brownies. I really prefer having a top layer of this glaze than chewing chocolate chips that don't stand up in the rich flavor of the brownies
BA produced a beautiful brownie recipe w/ browned butter that I’ve been making for years and Never fails. It was in your magazine years back! Sometimes the wheel doesn’t need to be reinvented! But I love the science behind the ‘perfect brownie’. Thank you!
I’d love to see a recipe development process without a time restriction (I’d be so interested to see where Chris takes the process and I think he’d be very capable of knowing when the process had reached it’s conclusion).
At the beginning I was like 'man I'm gonna be crushed at the end, there's no way my brownies will hold up to any of this fancy stuff' and then he reiterated the final recipe and no that's exactly what I do and they turn out amazing every time 😅
I just made these. I’m amazed at how well the individual flavors stand out. I can taste the butter, salt, different chocolates. Not like anything is too much. It’s more like nothing is overpowering anything else. Very harmonious. Well done.
I hate to be this way but it literally bothers me so much when recipes are not in grams. Using weight is so much easier. SO MUCH EASIER! THE REST OF THE WORLD DOES IT!!! Why not us?! It drives me crazy because recipes aren’t the same
As an avid baker for over 30 years, I am still looking for the perfect brownie recipe. I just love the scientific approach in this video. And I love love love that you keep practicality in mind. Yes, if it’s essential and worth the effort in flavor I will brown butter. For some recipes it’s a must. But paired against dark chocolate it really doesn’t seem reasonable or necessary. Awesome video, will be watching more ❤❤❤
3:06 I keep my measuring spoons and cups on the ring so my drawers don’t make them disappear again. Also, as a visually impaired cook it helps to be able to find that 1/4 tsp… so I take my desired spoon off, use it, and put it back on the ring after dishes are done.
Yay Chris! This is awesome content and it’s exciting to hone in on exact preferences. My exact preferences happen to come in a 6-pack Ghirardelli box at Costco.
Absolutely!!!! That’s definitely my standard! As I’m watching, I’m thinking, Ghirardelli uses oil, why not try veggie oil and lower the temperature to 325° like the box says, and then 3 eggs!?!? We only use 1! 😂
Triple chocolate! But use milk and add vanilla flavoring. And for God’s sake, always undercooked just a tad. People really think it’s the best brownies they’ve have ever eaten.
Okay I’m 100% going to make these brownies….but have you guys tried the Ghirardelli box mix?? Cuz frankly I think the job is done. Such a fun video to watch!!
I hope this is becoming a series, where a different chef each time goes through this “perfect recipe” development. We will get to see a different thought process each time. Zaynab and Chris were a great start!
@@dolan-duk open tabs cause ram and processor strain though, which consumes more power, creating more heat. thats a bit like saying pressing the gas pedal doesnt make you go faster, technically correct, but the car with me in it will do just that
And someone mentioned espresso powder (which I use in my brownies and love), but he didn't go down that route---maybe too fussy for what they were looking for.
I'm excited to try this recipe. When you were hunting for the right sugar proportion to get a flaky top I wanted to shout through the screen to just sprinkle white sugar on top right before it goes in the oven.
You and i talk the exact same language when it comes to brownies (I've been making them for years in large qtys). The only diff is i use all purpose gluten free flour. You might be surprised to find that when you focus on the three factors you spoke of, using Gluten Free flour actually assists with the fudge. It's a secret few know. My recipe: Dutch cc, egg, gf flwr, cstr sgr, vnl xtr, 70% *Belgian* chocolate, btr (not browned), nuts & milk ch chps (mixed while still warm) , and white choc chips & salt on top. I went though almost all the qs you went though haha Can also add 1-2 slices of Terry's Chocolate Orange to a batch If anyone ever reads this and wants the ratios and order I'm always happy to share
@@sus425 I agree, but Chris mentioned not wanting to use brown butter because it would be “a rubicon people will not cross,” so it seems he is trying to keep things simple. Kinda wish he hadn’t, but it is what it is!
Ghiradelli triple chocolate brownie mix + a nice lil scoop of espresso powder + a generous handful of mixed nuts is heavenly and ridiculously easy. They never last long in our house lol.
I find them a bit salty. I like the Double Chocolate mix they make the best. The best homemade recipe I’ve found is on the back of the Ghirardelli’s Sweet Ground Chocolate/Cocoa Can, “Ghirardelli Award Winning Brownies”. Great crackly top, fudged and chewy.
If you can have a "platonic" relationship with brownies maybe you're not the person that should looking for ideal brownie recipes. Bring in someone who is a loon for brownies. THAT is the recipe I want.
Complete agreement. This really just kind of felt like testing to get to a more middle of the road brownie more… solidly middle of the road than it already was.
Platonic in this context doesn't refer to a relationship, but a "platonic ideal" means like... the epitome of a brownie. The one TRUE brownie. The most brownie of brownies. But I do see your point.
As soon as i have a free afternoon i will try this recipe,but as he said "more sugar,more crusty on top" so...i think i will make the batter using only 50% of the sugar. Then separate the batter in 2: 1 bowl with 75% of the batter and 1 bowl with 25% of the batter. Add the other 50% of the sugar to the bowl 2. Drop in the mold the bowl 1 and bake for some mins,just enough to get some texture. Drop the bowl 2 in the top now that they will not mix,and bake . I think i can get a more "crusty sugar concentrated top" without add more sugar to the recipe
I’m glad you said “my” perfect brownie, cuz each brownie lover has their own favourite recipe. What does it for me is a moist, and heavy but yet light texture; like a melt in your mouth, large airy chocolate bar 😋!! And, I always use bitter sweet chocolate in my brownies, and coffee.
Bittersweet is the supreme chocolate for baking! And I’m here for the chewy brownie crowd. Fudgy brownies are good with icecream but if I want fudge I can make fudge. To me, the perfect brownie has a satisfying chew and along with that rich, lasting flavour. I’m excited to try this one!
Didn't Chef Steps, Cooks Illustrated/America's Test Kitchen and Serious Eats (Kenji Lopez-Alt, Bravetart Stella Parks and Yvonne Ruperti) already figure this out?
Sorry Chris but the Aldi box mix does it for me. Just extras. Peppermint,nuts and or chips to mix it up. Way les stress. Also it’s says 9x12. I use 8x8. Perfection.
I find issues with just about every brownie I've had, but the Sara Lee Boxed Triple Chocolate Chunk Brownies never let me down texturally. They have all the features you seem to want - fudgey, but not too dense, meringue-like shiny top, and somewhat crispy edges. Oh and one of my favorite parts - ooey-gooey chunks of melted chocolate (at least when they're warm). I don't know what's exactly in the mix, but vegetable oil seems to be one ingredient they use that you're leaving out. Also, check out Adam Ragusea's brownie episode where he goes through even more batches than you did to narrow down a receipe (though his target is a little different than yours).
I'm not sure browned butter was a huge addition to chocolate chip cookies. But I think it was probably worth doing it. So if it is adding some depth to brownies I think people should at least try it once to see if it's not as big a deal to you as you'd think.
I think he should have taken the advice about adding a touch of instant espresso. A friend who is a professor baker uses it and said it’s her secret, though the real secret was the whole recipe which she would not share. Anyway, far and away the best brownies I’ve ever had, nothing else is even close, and she swears the instant espresso powder is a critical ingredient.
Learn to find joy in the transformation that is regular butter to brown butter. Not only is it an incredible ingredient in both cooking and baking, but it's a beautiful example of the power of the maillard reaction in creating complex flavor. Plus, it's therapeutic and smells amazing.
also I dont know if I misunderstood but it didnt seem like he altered the amount of butter when he experimented with browning it. I have found that I must start with more raw butter when substituting browned for raw in a recipe. (if the recipe calls for a cup of raw butter I brown about a cup and a quarter and add the full cup of browned butter, which may be why the brown butter brownies tasted dry). lol geeking out on brownies much ;)
The best brownie recipe is the Cocoa Brownies with Browned Butter and Walnuts by Alice Medrich on Epicurious - you brown the butter and add all the other ingredients to the pan. I think the browned butter adds a crackly top and chewiness. Easiest, cleanest, most delicious.
I think that putting the brownies to cool in the fridge makes them a little bit more tight and chewy (not in a good way) try to cool them down room temp
the glimpse into Chris' brain we get at 15:17. The astonishing number of tabs, the multiple windows of different applications and none are full-window, the downloads including a document called "Yeh.HomiesEggs"... I love this
I made this recipe yesterday. The only adjustment I made - I added cut chocolate instead of chocolate drops and added nuts on top. 25 min in oven. It was overdried, almost burnt on sides. My boyfriend asked me to throw it away. The most humiliating experience in my cooking life. I cried all night long. What did I do wrong?
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Need even more brownie inspo? Listen to the Dinner SOS podcast where Chris & the BA staff help a caller create the perfect, not-too-sweet brownie listen.bonappetit.com/dinnersosytperfectbrownie
I LOVE this guy. Chris is very clear, scientific really, in his approach. Best of all, he describes flavor and texture very well, and explains how ingredients create those properties in food. Great video.
Yesssss
who decided that chris could only have 2 days for this???? let the quest for the perfect brownie take as long as it needs!!!!!
Brenda_Esther231 …….
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+1, manufactured drama does not inspire confidence in what should be a throughly tested and thought out recipe.
seriously, this is a joke
I appreciate how the goal really was the "perfect recipe" rather than "the brownie I like the most". That's why he put in the chocolate chips and didn't dial back the sugar. I think if he was making them for himself, he would've put salt on the top
I certainly would. Smokey salt if I had it
But isn’t it technically the brownie he liked the most? Bc it’s his idea of a brownie
i like the way he finds a balance between what he likes and what he knows people will actually make!!
@@MNIU_it’s not, though. it’s his idea of what everyone generally perceives as good brownie qualities. and as a receipt developer he has a really great idea of what the general public likes and why
Brenda_Esther231
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The face he made after saying “everybody wants to ‘help’” 😂 I feel him
for sure, I laughed out loud!
That was my favorite part 😊
Brenda_Esther231
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Hahah me too! I totally get that.
it’s so great to learn about why and how each change is making a difference. This is all due to Chris knowing what tf he’s talking about. His grasp on each ingredient’s purpose, and how each method will affect the finished product on a theoretical level is inspiring.
Brenda_Esther231
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Bon Appetit's strongest videos are their recipe testing videos. Chris is obviously fantastic, and I think many people love the new personalities as well, but many people long for the nostalgic feeling of bon appetite videos. Of course, the lost people are missed, but when you look back at the content that was being created during that era, it was mostly recipe testing. Personally, that's what I love to see, and I think seeing the newer personalities go through these steps would help viewers connect to them more.
I enjoyed the recipe testing videos, and similar ideas like Chris's "recreating by taste" series, but one that was completely different which I have to say I miss the idea behind "Alex Eats It All". Those were surprisingly entertaining.
Yeah, I also miss claire's gourmet series
Browning butter is way easier than a double boiler. Also it is my absolute favorite way to elevate my bakes. I would’ve added water back into the browned butter to equal the weight of butter prior to browning
Yes adding water back is something I know people do, kinda surprised why he didn't try it.
Even splitting the butter to half browned and half not.
Unless you need the water, no real need. It's not a huge amount. I find the loss of water an advantage with cookies, because they'll spread less.
@@absolutelynothingtoseehere Your cookies spread too much due to excess butter or not cold enough when putting into the oven. The tbs or 2 of water isn't why
@hermiona1147 because he has to develop a recipe that's both delicious and that people will be happy to follow without too much added fuss. How to maximize flavour without sacrificing the simplicity of the brownie recipe
Thank you Chris for your chocolate chip skepticism and not immediately giving in to the cult of chocolate chips. I agree it's cool if they add something, but usually I find they don't.
Completely agree. And if you are looking for texture nuts are a thing. Peacans go very nicely in most baked goods.
I found better to cover the brownies with a thin simple ganache and for a fancier sophisticated flavor a Rocher style glaze rather than putting chips into the brownies. I really prefer having a top layer of this glaze than chewing chocolate chips that don't stand up in the rich flavor of the brownies
@@Klinety66 I also prefer nuts, they are a great way to elevate chocolate!
I have a faint childhood memory of eating a brownie with chocolate chips and it changed my life
Brenda_Esther231
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BA produced a beautiful brownie recipe w/ browned butter that I’ve been making for years and Never fails. It was in your magazine years back! Sometimes the wheel doesn’t need to be reinvented! But I love the science behind the ‘perfect brownie’. Thank you!
Could you please share the recipe? 🤗🥹
Brenda_Esther231
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Please, may you kindly share the recipe? Is it in grams?
I’d love to see a recipe development process without a time restriction (I’d be so interested to see where Chris takes the process and I think he’d be very capable of knowing when the process had reached it’s conclusion).
Brenda_Esther231
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
At the beginning I was like 'man I'm gonna be crushed at the end, there's no way my brownies will hold up to any of this fancy stuff' and then he reiterated the final recipe and no that's exactly what I do and they turn out amazing every time 😅
I just made these. I’m amazed at how well the individual flavors stand out. I can taste the butter, salt, different chocolates. Not like anything is too much. It’s more like nothing is overpowering anything else. Very harmonious. Well done.
Can ugive the quantity of ingredients plz😊
I hate to be this way but it literally bothers me so much when recipes are not in grams. Using weight is so much easier. SO MUCH EASIER! THE REST OF THE WORLD DOES IT!!! Why not us?! It drives me crazy because recipes aren’t the same
Ye, literally every sane nation uses metric.
Stop bi***ing.
Bcs as always US gotta be quirky 🤪
Except cups are metric. What you're complaining about is measuring weight vs volume. Adam Ragusea has a great video on that paradigm
@@BothellPlaysMusic a simple google search will show that it’s imperial. Tf u talking about.
Can we do a version with carrot cake next? 😊
Yes please!
Brenda_Esther231
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Yes yes yes
As an avid baker for over 30 years, I am still looking for the perfect brownie recipe. I just love the scientific approach in this video. And I love love love that you keep practicality in mind. Yes, if it’s essential and worth the effort in flavor I will brown butter. For some recipes it’s a must. But paired against dark chocolate it really doesn’t seem reasonable or necessary. Awesome video, will be watching more ❤❤❤
Brenda_Esther231
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Have you tried Stella Parks brownies? Amazing
Ice cube in your brown butter! Adds the water content back in for the structure, and keeps the brown savory goodness
Brenda_Esther231
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Even better, coffee ice cube, to play off of the chocolate.
3:06 I keep my measuring spoons and cups on the ring so my drawers don’t make them disappear again. Also, as a visually impaired cook it helps to be able to find that 1/4 tsp… so I take my desired spoon off, use it, and put it back on the ring after dishes are done.
Yay Chris! This is awesome content and it’s exciting to hone in on exact preferences. My exact preferences happen to come in a 6-pack Ghirardelli box at Costco.
Absolutely!!!! That’s definitely my standard! As I’m watching, I’m thinking, Ghirardelli uses oil, why not try veggie oil and lower the temperature to 325° like the box says, and then 3 eggs!?!? We only use 1! 😂
Brenda_Esther231
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Triple chocolate! But use milk and add vanilla flavoring. And for God’s sake, always undercooked just a tad. People really think it’s the best brownies they’ve have ever eaten.
Okay I’m 100% going to make these brownies….but have you guys tried the Ghirardelli box mix?? Cuz frankly I think the job is done. Such a fun video to watch!!
I think it’s the perfect brownie lol. I wanted that to be the end brownie
Yes!! We chop a bit more dark chocolate plus some chips, don’t over mix it, and it makes the best quick brownie in the world
Brenda_Esther231
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Lol that’s funny cause that was my back up if this recipe failed me😂
I would love to see more of this recipe testing process but for savory recipes!
Just search past years. That’s this entire channel. Until the race “scandal” with the EIC.
Brenda_Esther231
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I hope this is becoming a series, where a different chef each time goes through this “perfect recipe” development. We will get to see a different thought process each time. Zaynab and Chris were a great start!
Can we just take a second to see that Chris had a MILLION tabs open on that poor lappy, it must have been hot enough to cook a brownie on 😛
Tabs don't cause heat though.
Someone needs to introduce him to branched tabs
@@dolan-duk open tabs cause ram and processor strain though, which consumes more power, creating more heat.
thats a bit like saying pressing the gas pedal doesnt make you go faster, technically correct, but the car with me in it will do just that
@@leonhardable I'm sure he uses a tab suspender or something. Modern browsers like chrome even have that feature built in!
@@leonhardable tabs are automatically put to sleep to avoid this.
American Test Kitchen taught me to melt the chocolate in hot coffee to intensify the chocolate flavour
Same! Haha
And someone mentioned espresso powder (which I use in my brownies and love), but he didn't go down that route---maybe too fussy for what they were looking for.
Brenda_Esther231 ………..
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I'm excited to try this recipe. When you were hunting for the right sugar proportion to get a flaky top I wanted to shout through the screen to just sprinkle white sugar on top right before it goes in the oven.
Brenda_Esther231
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You and i talk the exact same language when it comes to brownies (I've been making them for years in large qtys). The only diff is i use all purpose gluten free flour. You might be surprised to find that when you focus on the three factors you spoke of, using Gluten Free flour actually assists with the fudge. It's a secret few know. My recipe: Dutch cc, egg, gf flwr, cstr sgr, vnl xtr, 70% *Belgian* chocolate, btr (not browned), nuts & milk ch chps (mixed while still warm) , and white choc chips & salt on top. I went though almost all the qs you went though haha
Can also add 1-2 slices of Terry's Chocolate Orange to a batch
If anyone ever reads this and wants the ratios and order I'm always happy to share
Please share!
Oh,, I'd be grateful if you would share the amounts 🙏
@@hexistenz I use a stand mixer though but I used to do it by hand. recipe and order didnt' change
I’d like to try yours. His doesn’t look chewy enough.
Why all the strange abbreviations? Vnl, btr, etc.
!! OR just do the Claire's forever brownie recipe and you're basically done
Hers are still my go-to recipe
where do I find it ? :)
@@blackananaas she uploaded a video on her channel
No espresso/coffee? brings out the chocolate flavor too.
I was wondering about this when emphasizing the chocolate flavor came up.
Probs just trying to keep ingredients to pantry staple items idk 🤷🏽♀️ I was wondering that too!
@@lizzzlouise why would the perfect recipe not be exhaustive
Yes! I use a rounded tsp of instant coffee, makes all the difference.
@@sus425 I agree, but Chris mentioned not wanting to use brown butter because it would be “a rubicon people will not cross,” so it seems he is trying to keep things simple. Kinda wish he hadn’t, but it is what it is!
The Ghirardelli triple brownie pack is probably the best brownie out of a box and very similar to your recipe!
yes yes yes - i make these for my college roommates and they ALWAYS disappear
Ghiradelli triple chocolate brownie mix + a nice lil scoop of espresso powder + a generous handful of mixed nuts is heavenly and ridiculously easy. They never last long in our house lol.
Brenda_Esther231
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There's a video somewhere on TH-cam with 3 chefs rating box brownies and the Ghirardelli mix came out on top!
I find them a bit salty. I like the Double Chocolate mix they make the best.
The best homemade recipe I’ve found is on the back of the Ghirardelli’s Sweet Ground Chocolate/Cocoa Can, “Ghirardelli Award Winning Brownies”. Great crackly top, fudged and chewy.
If you can have a "platonic" relationship with brownies maybe you're not the person that should looking for ideal brownie recipes. Bring in someone who is a loon for brownies. THAT is the recipe I want.
Complete agreement. This really just kind of felt like testing to get to a more middle of the road brownie more… solidly middle of the road than it already was.
Platonic in this context doesn't refer to a relationship, but a "platonic ideal" means like... the epitome of a brownie. The one TRUE brownie. The most brownie of brownies. But I do see your point.
thank-you for not completely ruining it with nuts...
I never appreciate people wrecking things like muffins, brownies, banana bread, etc with nuts.... absolutely not. Lol
Nuts and chocolate are meant for each other.
I love my banana breads and muffins with nuts, especially pecans. Chocolate chips for sure belong in brownies!
@@oedalis they really aren't, they just get in the way
I absolutely ADORE nuts. I've been known to have a meal of nothing but raw walnuts, lol. But I totally agree - NOT IN BROWNIES!
I feel that light brown sugar supports the chocolate flavor. Dark brown sugar starts to fight with it.
“Are you reading the brown butter against the backdrop of 6 oz of chocolate?”
I can listen to Chris talk all day.
Brenda_Esther231 ……..
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Seriously dislike chocolate chips in ANYTHING except chocolate chip cookies!! Great demonstration. I love watching Chris cook anything!
Brenda_Esther231 …….
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Hearing the thought process is so interesting! I'm learning so much about something I've basically been baking and (mostly) eating my whole life 😅
Brenda_Esther231
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As soon as i have a free afternoon i will try this recipe,but as he said "more sugar,more crusty on top" so...i think i will make the batter using only 50% of the sugar. Then separate the batter in 2: 1 bowl with 75% of the batter and 1 bowl with 25% of the batter.
Add the other 50% of the sugar to the bowl 2.
Drop in the mold the bowl 1 and bake for some mins,just enough to get some texture. Drop the bowl 2 in the top now that they will not mix,and bake . I think i can get a more "crusty sugar concentrated top" without add more sugar to the recipe
Omg the everyone wants to "help" is the bane of my cooking for others existence 😂
I’m glad you said “my” perfect brownie, cuz each brownie lover has their own favourite recipe. What does it for me is a moist, and heavy but yet light texture; like a melt in your mouth, large airy chocolate bar 😋!! And, I always use bitter sweet chocolate in my brownies, and coffee.
Brenda_Esther231 .
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Brenda_Esther231 ..
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Dude is so humble, he needs to understand we appreciate and respect his expertise how ever nerdy. All Chefs are nerds about our craft
Bittersweet is the supreme chocolate for baking! And I’m here for the chewy brownie crowd. Fudgy brownies are good with icecream but if I want fudge I can make fudge. To me, the perfect brownie has a satisfying chew and along with that rich, lasting flavour. I’m excited to try this one!
Brenda_Esther231 ………
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Thanks Chris for sharing your passion and recipe with us. I’ve missed these segments!!
Brenda_Esther231
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Chris never give too much thought! You're a gem and I love when you share it with the world.
Brenda_Esther231
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BA CONTENT TEAM- Excellent video! Would love to see more R&D- and technically- focused content like this, please!
Brenda_Esther231 .
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
If this had released on April Fools day, they could have had Chris present one containing peanut butter as the "winner."
Brenda_Esther231 ……
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
the perfect recipe already exists - Ghirardelli dark chocolate
Didn't Chef Steps, Cooks Illustrated/America's Test Kitchen and Serious Eats (Kenji Lopez-Alt, Bravetart Stella Parks and Yvonne Ruperti) already figure this out?
Without diminishing anyones skills there at BA, I could live with it being all Chris... if you know what I mean!
Extraordinary staff numbers to get this podcast to air. Budgeting is out of the question I guess. Lol
Man made 144 brownies but still measures the ingredients in cups and spoons and not by weight
I love a galley kitchen, no room for watchers and/or helpers! Stay out of my kitchen!!!🤨 Thank your sharing, I'm going to bake this tomorrow.
man i miss this guy! we need to bring back the original crew back! where's molly!
and everybody wants to "help". I felt that
Sorry Chris but the Aldi box mix does it for me. Just extras. Peppermint,nuts and or chips to mix it up. Way les stress. Also it’s says 9x12. I use 8x8. Perfection.
I missed seeing Chris
Thank you for introducing me to Timecop 1983
"Pretty brooding, pretty dark, and kinda heavy..."
It may not be the perfect brownie but it sounds like a delicious man. 😅
Brenda_Esther231 ………
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
I hate when measuring spoons have the ring too, I find them difficult to deal with and anything on one is going to get on the others too 🤷🏻♀️❤
Brenda_Esther231 …….
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Chris is the best BA person, no question.
I find issues with just about every brownie I've had, but the Sara Lee Boxed Triple Chocolate Chunk Brownies never let me down texturally. They have all the features you seem to want - fudgey, but not too dense, meringue-like shiny top, and somewhat crispy edges. Oh and one of my favorite parts - ooey-gooey chunks of melted chocolate (at least when they're warm). I don't know what's exactly in the mix, but vegetable oil seems to be one ingredient they use that you're leaving out. Also, check out Adam Ragusea's brownie episode where he goes through even more batches than you did to narrow down a receipe (though his target is a little different than yours).
Brenda_Esther231
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
"Indeterminate Fudge" band name i called it
I'm not sure browned butter was a huge addition to chocolate chip cookies. But I think it was probably worth doing it. So if it is adding some depth to brownies I think people should at least try it once to see if it's not as big a deal to you as you'd think.
They should change the video title to Chris makes 144 perfect brownies
Love Chris Morocco's precision, attention to detail, and obsession with developing a perfect food!
Brenda_Esther231
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Love his Virgo energy!
I think he should have taken the advice about adding a touch of instant espresso. A friend who is a professor baker uses it and said it’s her secret, though the real secret was the whole recipe which she would not share. Anyway, far and away the best brownies I’ve ever had, nothing else is even close, and she swears the instant espresso powder is a critical ingredient.
Learn to find joy in the transformation that is regular butter to brown butter. Not only is it an incredible ingredient in both cooking and baking, but it's a beautiful example of the power of the maillard reaction in creating complex flavor. Plus, it's therapeutic and smells amazing.
Brenda_Esther231 ……..
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
The two sentences of Chris pronouncing like a French made my day
Brenda_Esther231 …….
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
if I have the time I ALWAYS brown the butter for my brownies.... and add cinnamon and chipotle powder
also I dont know if I misunderstood but it didnt seem like he altered the amount of butter when he experimented with browning it. I have found that I must start with more raw butter when substituting browned for raw in a recipe. (if the recipe calls for a cup of raw butter I brown about a cup and a quarter and add the full cup of browned butter, which may be why the brown butter brownies tasted dry). lol geeking out on brownies much ;)
Tasty 101's recipe FTW
Make this a series!! I love watching him recipe experiment
Brenda_Esther231
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
The best brownie recipe is the Cocoa Brownies with Browned Butter and Walnuts by Alice Medrich on Epicurious - you brown the butter and add all the other ingredients to the pan. I think the browned butter adds a crackly top and chewiness. Easiest, cleanest, most delicious.
Brenda_Esther231 …….
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
reminds me of bon appetit the perfect thanksgiving .
Brenda_Esther231 ……….
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Yes, SEPARATE THE SPOONS!
You know chocolate brings out the chocolate flavor two
This is art and science.
chris is the GOAT
I think that putting the brownies to cool in the fridge makes them a little bit more tight and chewy (not in a good way) try to cool them down room temp
Brenda_Esther231 …….
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Love recipe development
Brenda_Esther231 ………
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Lots of good chocolate and butter.
"Everybody wants to help...." LOL
i thought it was going to be 144 batches
I love reverse engineering food with Chris Morocco!
I deeply appreciate how nerdy this got.
This guy rules
Clair’s brownie is the winner
Once you go bitter, you never go back to (semi) sweet. semi sweet is just too sweet.
Brenda_Esther231 ……….
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
FML I want all of the brownies now.
Nothing beats the Katherine Hepburn brownie.. in my opinion!! I think this version is probably lovely as well!
Brenda_Esther231 ……..
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Maravilhoso! Vou fazer e sei que vai ficar ótimo, muito obr.
water bubbles when boiling, remove the water and no air pockets in the browinie thats why it was soo flat. 5:00
the glimpse into Chris' brain we get at 15:17. The astonishing number of tabs, the multiple windows of different applications and none are full-window, the downloads including a document called "Yeh.HomiesEggs"... I love this
Replace some of the flour with ground hazelnut or ground almond :)
I felt 4:08 in my bones
Not sifting the flour into the mix makes the biggest difference. Also beat the eggs and sugar all the way with the vanilla before adding the chocolate
And the eggs have to be at room temperature. If you throw cold egg yolks in there you already took the L
Brenda_Esther231 ………
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
Chris should've let the batter stay for 3 days
Would've intensified the madness
Also hint of coffee but not too much as it gives cottonmouth
Brenda_Esther231 ………..
👆🏻They sell the best psychedelic products🍄🍄🌼And ship to all part of the world🌺
If you're not into paywalls, don't bother clicking on the recipe link.
I made this recipe yesterday. The only adjustment I made - I added cut chocolate instead of chocolate drops and added nuts on top. 25 min in oven. It was overdried, almost burnt on sides. My boyfriend asked me to throw it away. The most humiliating experience in my cooking life. I cried all night long. What did I do wrong?
The guy in the math problem:
There are 3 types of brownies, fudgey, chewy, and cakey. So fudgey and chewy are not the same.
Why is Marocco definitely Michael microphones uncle who is also a chef
I can relate to those 55 tabs being open