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David Seymour P.o. Box 98 Mohegan Lake, NY 10547
Intro: (0:00) tasty: (0:44) Binging with Babish: (2:44) claire saffitz: (5:17) Alvin's 100 Hour Brownies: (8:36) Outro: (13:05)
Here for David’s crush on Claire.
Just because I want to see you suffer: try making macarons with different peoples methods Erin from Food52, Sugar Bean, and Preppy Kitchen 🙂
EmmymadeinJapan baked the brownies off immediately as a test and she said it was strong and tasted mostly of coffee
As a scientist, I love love love your scientific approach to this! Keeping all ingredients constant, and also the thought of comparing Alvin’s brownie recipes immediately vs a day vs 4 days – very much like planning a scientific experiment! You’re awesome, David
The coffee ice cube Alvin adds to his browned butter isn’t just for flavor, it’s also to compensate for the moisture that was evaporated out of the butter when it was browned. You could use ice, but coffee adds an extra kick. I love Alvin’s videos, glad you included his brownie recipe!
I like the part where he was simping for Claire. So genuine and adorable
The add in of the butter and chocolate with all the dry ingredients coats every single little “piece” of flour, making the gluten development a little harder to happen. This means that you’ll have a super tender and moist cake with a delicious soft bite to it 🙂
David talking about Claire is adorable
David blushing while fanboying about Claire was freaking adorable
You gonna leave my boy Adam Ragusea out when he JUST made a brownie recipe and you’ve already done some of these?
Babish’s turned out dry because you used Dutch process cocoa in a recipe with baking powder. You can use normal cocoa with baking powder, or Dutch process with baking soda. Otherwise you get that weird dry texture.
Emmy made a test batch of brownies baked off immediately, instead of after 3 days, of Alvin’s recipe! She mentioned that the espresso taste was really overpowering in the asap batch, and mellowed out in the 100 hour one.
Alvin’s 100 hour brownie feels like something you’d have in a luxury restaurant, that’s made in large volume and then served for days from the same batch because it would keep for weeks without spoiling.
My man Adam Ragusea made a whole series on brownies and brownie skin. And my guy Dave literally skipped him!!!
Am I the only one raising their eyebrows everytime he says “dark chocolate” but then places semi-sweet chocolate on the counter?
This is a weird thing to say but David’s nose is so cute. It’s like perfectly triangular and pink.
Adam Ragusea didn’t spend a whole week scientifically deducing how to make the perfect brownie to go out like this
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