I Tested Everyones Brownies- Alvin's 100 Hours, Tasty, Claire Saffitz, Binging w/ Babish

What's going on people, welcome back to another episode of no matter how these rankings go. Please point out angry comments. I gave them five options on my Instagram story, of course they voted for everyone's

brownies

and yes, I saw all their angry messages in response. to these survey results, but this channel is based on peer pressure, so what the hell do you want me to do? Some of these recipes look absolutely crazy, so I'll be very interested to see how it goes. We have Alvin's fudgy

brownies

. 100 Hour Brownies, Claire's Forever Malted Brownies, and then Babish's Fudgy Brownies.

Let's queue up at Brownie King's board and jump right into this one. If you've been a viewer of the channel for any amount of time, you'll know that one of my all-time favorite recipes I've ever made is Delicious' fudgy brownies, so I thought it was a perfect place to start. You will need some granulated sugar and dutch processed cocoa powder, some kosher salt and ap flour, vanilla extract and a little unsalted butter, a couple of eggs and eight ounces of dark chocolate. Honestly, I've lost count at this point, but I'm pretty sure this is the fifth or sixth time I've made this recipe on the channel because it's so good that it's not just one of my favorites. brownie or dessert recipes, it's legitimately like the top three recipes of all the ones I've made on this channel.

It's super quick and simple to make. I have to basically memorize it now because it's that easy and

tasty

. The video overall is so nostalgic on my part, from the length which is one minute to the music and style of the video. I feel like my Buzzfeed test series peaked at that point and this will be a constant theme with all of these. recipes, but especially with this one there are so few ingredients that if you spend a couple of extra dollars on higher quality chocolate and butter you will be able to notice it in the final product.

Is anyone surprised that this one turned out perfect? It smells and looks amazing. I will be absolutely surprised if any of the other recipes beat this one today, but just for fun, let's try it just the smell of these men is so nostalgic, it's kind of magic, how amazing they are in less than an hour. the salt is there, uh, the chocolate and cocoa flavor is right in the foreground if the brownies are here and like the sweets here, these things are right in the middle, amazing, incredible, delicious, whatever other adjective you you can think of if they are taken away from you. first place, I will be very surprised next day today, we binge on

babish

's quote melting brownies with bubble gum and for those, I took some granulated sugar and cocoa powder, unsalted butter and bread flour, a little kosher salt and baking powder, espresso powder and six. ounces dark chocolate 6 eggs a little vanilla bean paste and vegetable oil from the beginning I love adding the espresso powder because it works so well with dark chocolate those flavors just get along and promote each other like nothing else I can for this recipe was designed a 9 by 13 inch pan instead of an 8x8 square pan so there are a lot of eggs and a lot of other proportions seem a little crazy and I guess the most interesting part of this and something I've never seen before The thought is that with the introduction of the bread flour and then that vigorous mixing of all the ingredients, you actually want to create some gluten here.

I've always had a habit of barely working with dry ingredients so as not to create that hard, chewy texture, but that's precisely what we're going for here, so it'll be an interesting contrast: this guy will bake in a 350 degree oven for just 25 minutes compared to 30 in the last recipe and, again, this is on purpose because Babish loves his brownies are almost raw and I'm in the same boat as him, as gross as it may sound like a bunch of cakes or even some cookies, you don't want to bake brownies until the pan is completely firm because at that point it's done. just overcooked and dry, you'll want to throw it out while it's still stirred, let the butter and chocolate come back to room temperature and set and you'll be left with the most ideal brownie texture and this recipe is no different.

I had to adjust my camera. to show you how delicious and sweet it looks because it was a little hard to see in the last shot, look at that now I look like Casper the ghost so this is good, it tastes very good with the espresso and the different types of chocolates . there, uh, the more texture, so the dryness is a little unpleasant, I think almost the espresso and maybe the bread flour operation leaves a dry feeling in the mouth, although it's a little strange because when you you bite for the first time. It doesn't read that dry at all it's after you finish chewing and you swallow it it kind of goes away like it's dry after you feel it I don't know it's not bad at all but it's

tasty

you don't have to start sweating even third in the ring today is

claire

saffits' malted forever brownies and for those you'll have to grab some granulated sugar and dutch processed cocoa powder kosher salt and all purpose flour malted milk powder and grapeseed oil a little milk chocolate and vanilla extract three eggs a little boiling water dark brown sugar a bar of dark chocolate and a little unsalted butter Now, if anyone is going to take something tasty and whip up an amazing baking recipe, Claire is definitely one to go for. for the job, from the ingredients to the methodology, Claire just knows what she does better than anyone, she is so talented, happy, bubbly and Claire, I just love you when it comes to brownies, although the unique parts of this one is, first of all First place, that the cocoa powder will bloom in that boiling water and we'll also use a double boiler for the first ingredients, so you'll need to transfer them to a heatproof container, creating even more dirty dishes for you to clean later and then we'll add that grapeseed oil and presumably the malted milk powder.

For a fresh, unique flavor twist, I've created dozens of recipes using malted milk powder and I still have no idea what it is. I wanted to know that I am trying to maintain a good base of standard ingredients at all times. These recipes you know the flour and sugars, even cocoa powder and the brand of dark chocolate. I want all of that to be constant and then isolating the different variables will help me differentiate better and pick my favorites across everything we're trying to be. Very scientific here on David Seymour's channel, especially when it comes to baking recipes like a fluffy pancake, these guys are placed in aluminum foil in an 8x8 square pan and then baked at 350 degrees for about 25 to 28 minutes until the top looks good. and crispy and we can finally give today's third contestant a chance as good as this one.

Look, those little chocolate chips in there trigger me because every time I saw a dessert like this when I was a kid, I immediately think I can't do it. Eat it because it looks like some kind of nut or some weird candy that I couldn't eat between Reese's Snickers Kit Kats, Three Musketeers, and most desserts. I couldn't eat a lot of sweets when I was a child. Wow, I don't think I can. I want to tell you that there was malted milk powder in here, but you can immediately tell that there is something extra going on and I really like it, the texture is perfect, they are very similar to the tasty ones, it's just me being very picky, but The only part I don't like I love it is the outside where it was in contact with the aluminum foil.

I feel like it became like a weird outer layer, denser, almost harder to chew, instead of being like something crispy and crunchy. It is rather firm. when you chew it there is resistance its strange but because of that the time and then the milk chocolate is a little sweet I think these will barely slide under the savory ones they were closer than I thought they would be last time . and honestly, most of them are Alvin's 100-hour fudgy brownies and you'll need some cocoa powder and salt, some espresso powder and milk chocolate, granulated sugar and unsalted butter, vanilla bean paste, a cube of coffee ice, a couple of eggs, an entire pantry of dark chocolate and something else. -Purpose flour that I forgot to put in the opening shot, now this is a 100 hour recipe and the day I'm filming this is Thursday, this started on Sunday so let me catch you up, this monster starts with a little .

Brown the espresso powder with butter and that coffee ice cube, which is a cool trick. It sort of jiggles the butter and keeps those little milk solids from burning and is also a smart way to save some used coffee if you make the rest in a pot that's too big. of this dough comes together relatively simply and in case you haven't seen Alvin's video number one yet, I recommend you watch it because it's a masterpiece, it's an emotional experience and number two, all of this dough comes together together and drops into another. 9x13 pan and then stays in the refrigerator for three full days.

It doesn't help that my memory is deteriorating to begin with, but I'm pretty sure this is the longest recipe I've ever made. I know I've made some pizza doughs. and some other fermenti recipes that have taken like a couple of days but a hundred

hours

or four and a half days, I think that takes the cake. I would love to be able to ask Alvin about some of the steps in this one, like the order of which ingredients go in this bowl, I really wouldn't think of sifting the dry ingredients and then dumping all that hot butter and melted chocolate on top and at the same time how discovered that dumping all that hot fat in there doesn't result in a greasy final product because when I first saw this video I thought that would be the case but based on your final products it doesn't seem to be, but like I said this dough gets into the refrigerator for three days to let the flavors develop fully before taking it out, putting it in a 350 degree oven for about half an hour and then, unfortunately, wrapping it in some aluminum foil while it's still warm and then They put it back in the refrigerator for another full day.

I would like to take advantage of this moment. I apologize to everyone in my family who has been smelling brownies for three days straight, but based on the way this one looks after cutting it and the fact that I have four pans of leftover brownies, I don't feel too bad, so let's give it our all. Fourth and final recipe of the day, give it a try, oh man, if that's not a chance to make money right there with that dripping chocolate, I don't know what is. I'm respecting the author of this recipe, Alvin, and eating it the same way he does, so cheers.

Everyone, wow, my first reaction is that I'm a little impressed by how cohesive and unique this flavor is. There are so many things that went into this between the brown butter, the espresso powder, even the ice cube in the coffee, the huge amount of dark chocolate, it all tastes. As if nothing stands out more than another, it is incredibly soft, velvety and rich. If there were pictures in the dictionary next to those three adjectives, I would assume that this brownie would be the one and now the million-dollar question is whether it's worth four days. and some

hours

, I don't know, I'd be curious to bake one right after making the dough and then bake one like a day after making it in the refrigerator and then compare it to this because I'm sure the time in the refrigerator definitely helped. for all those flavors to mellow out and become one, but it's a long time, it took me a whole week.

I think what this will boil down to if time and money are not an issue for you then yes this is the best flavor. Texture wise it will get first place if you can't get through four days and like 25 with chocolate then it's probably not the one for you by any means incredibly delicious and it was a pretty good day for me so thank you all . I hope you enjoyed today's video. If you left me a big like, let me know what video you'd like to see as the theme for the next mega versus episode and mention some names of maybe some chefs I haven't tried.

Other than that, have a fantastic weekend and I'll see you here next time. The peace was not waved, but we had a vision.