Claire Saffitz Makes Malted "Forever" Brownies | Dessert Person

we shot this earlier today but i changed shirts to fool all of you into thinking it's a different day and i'm sitting on my garbage can waiting for this water to boil who are we kidding i don't think i'm fooling anyone hey everyone i'm claire welcome to my home kitchen today i have a very special recipe in honor of valentine's day but frankly it's perfect any day of the week any month of the year it's my forever brownies it is a perfect chewy chocolatey but not too chocolatey brownie and special bonus it has melted milk powder in it my forever brownies so named because it's the only recipe i'll ever need [Music] as a brownie lover i particularly prefer a chewy brownie not a cakey brownie i feel like a cakey brownie is just chocolate cake i wanted it to be a dense chewy brownie but one that was fully baked and didn't just rely on under baking to give me that kind of like fudgy texture why did you name it forever right so i called these my malted forever brownies because for me this is now my go-to recipe i won't need another one i'll always go back to this one it's my forever brownie we're in a long term it's a long-term thing me and this recipe [Music] special equipment zero none you just need basic stuff you already have in your kitchen so i have a saucepan over here bowl whisk and an 8x8 pan this recipe has like more ingredients than the average brownie but it's again all super basic stuff so i have semi-sweet chocolate all-purpose flour vanilla extract the malted milk powder which is optional but recommended large eggs brown sugar granulated sugar unsalted butter vegetable oil milk chocolate and cocoa powder and also i'm missing salt that's all what is melted milk powder i've really been trying to i know what like malted stuff is but i have no wheat flour and malted barley extracts so to malt something malting is a process that's used in a lot of like making of spirits and beer where you basically sprout the grain i don't really know what it is the point is it makes things taste delicious it pairs really well with chocolate it's really good i recommend it [Music] oh we have to talk about the 8x8 pan so i have a problem that is ongoing whereby i keep losing my 8x8 metal pan so this is the only 8x8 pan i could find last night realizing i didn't have my metal pan no idea where it is second time i've lost it so now i'm using glass i recommend you use metal i'm going to baking glass and it's going to be fine the first thing i want to do is prepare my pan i have the oven already preheated to 350 which is going to be our baking temp so here is just a sheet of aluminum foil the reason i like foil for brownies is because you can really press the foil into all of the corners of the pan and get it really flat and then it makes it easy to lift out and now you can use melted butter this is just very room temp butter and it's a little warm in here i just want to coat the foil so the first little pre step to this recipe is to do something called bloom the cocoa so basically i'm going to combine the cocoa and hot water and this just brings out the flavor of the cocoa oh the vet texted a photo of felix what's he it he looks so sad and uncomfortable doesn't he look sad poor kitty all right so now i have a electric kettle right here and i'm just bringing this to a boil i'm just gonna sit here and wait for this to boil i got a lot of sticky buns over here there's actually there have been [Music] maybe fewer than a half dozen little typos that i found in the book and there's a typo in this recipe and it is involving this step the recipe says a quarter cup of boiling water but then it says i think four ounces which is a half cup the correct measurement is a quarter cup or two ounces but readers have written in to say that they made it with a half cup and it still turns out great so if you made that mistake don't worry so to this i'm adding six ounces of semi-sweet chocolate then a quarter cup of oil oil contributes to a chewier texture in the final brownie six tablespoons of unsalted butter this whole thing needs to get melted together chocolate is a very very sensitive ingredient particularly temperature sensitive so that's just to say whenever we melt it we want to do that very gently and that's why i use a setup called a double boiler double boiler is kind of an old-fashioned term there's literally like a set of cookware called a double boiler that is a pot with another pot that's set into it and it fits together but most people don't have that so we're just using that same idea i have a saucepan that's coming to a simmer over a fairly gentle heat you don't want to rapidly boil it it's filled with like an inch of water and the idea is that i'm setting a bowl over it a heat proof bowl that's very important and the water underneath is going to simmer it's going to create steam and the steam will gently warm what's in the bowl and i don't need to stir this on the heat until the chocolate is completely melted i can actually take it off the heat and let the heat that's already in the bowl finish melting the chocolate i just want to go most of the way this is totally melted the great thing about brownies is like we're already almost done it's very quick once you have all the ingredients measured out so it's a very um like instant gratification recipe except for the part where i say to chill it for at least an hour at the end but we'll talk about that okay the next step is to add the sugars to your chocolate mixture i'm using a half cup each of light brown sugar and granulated sugar and i'm doing that because the little addition of brown sugar also creates a bit of chewiness and i like the sort of um molasses-y flavor it's subtle but i think it goes well with the chocolate this mixture as i whisk it it looks it's going to look grainy that's normal don't worry just power through keep whisking once you have your sugar very well incorporated i'm going to add my eggs at this stage i found that when you whisk the eggs in really well they it tends to produce that sort of shiny crackly top that to me is what i want the neighbor i think the neighbors are vacuuming it's a loud vacuum was i supposed to add the vanilla yeah i'm supposed to add the vanilla should i wait [Music] okay excellent all right the upstairs vacuuming is stopped um i forgot to add the vanilla i'm gonna do that along with the eggs so one and a half teaspoons it's important for a few reasons that you whisk the eggs in thoroughly you not only want them to bring the batter together and you should have something that looks super super smooth so go ahead and give it elbow grease that's that and now we're going to add the dry ingredients i have three quarters of a cup of all-purpose flour a teaspoon of salt kosher salt if you're using morton use half the amount okay now i'm adding the kind of secret ingredient which is melted milk powder two tablespoons i'm whisking slowly to incorporate and once i have all that flour worked in now i want to go ahead and whisk this i think i say in the book a full 45 seconds so once i've added the flour here is the chance to develop a little bit of a chewy texture by working that flower and trying to develop a little bit of gluten you can see it makes this beautiful ribbon i feel like i'm in one of those lint commercials last step i'm going to fold in milk chocolate there's been such a trend toward ultra bitter dark chocolate and i went along with it for a while only to kind of realize like i don't love something that bitter and i'm kind of into milk chocolate i love how creamy it is how easily it melts this is why you don't want to make that chocolate mixture too hot at the beginning you don't want to fold the milk chocolate into a hot batter because it'll melt i feel like this pan says it's an eight by eight but it's really not the bottom of this pan is six inches across do you see that in what world is this an 8x8 pan i would like someone to explain to me so in this pan whereas typically i use a metal one the batter is going to sit a little taller it's going to be a thicker layer it's going to take probably longer than it typically would to bake so typically with glass i bake 25 degrees lower than the recipe states because i always test the recipe in metal unless i say this is designed for a glass pan but in the case of these brownies because the batter is in a thicker layer i think i am going to actually leave it on 350. and it's just the nature of brownies that these are not going to over bake the way that like a cake would so you're still fine at 350 in glass i feel like a little crazy right now i think i need to drink some water [Music] i feel like i sound crazy i'm talking really fast [Music] the brownies are done they went a little longer than expected but i'll show you how you know when they're done i see cracks along the surface they have pulled away from the sides and when i press in the center what do i say in the book it's like soft but firm or something like that hold on oh okay so the center is dry to the touch but still soft when pressed which i think i nailed it so dry to the touch but still you can see i got some squishiness in there these are going to cool at room temp and when i feel like the bottom of the pan is no longer hot i can either stick the whole thing in the fridge or unmold them cover them and chill at least an hour so i'm going to let these sit here and then pop them in the fridge all right so i'm looking on maybe one of my favorite pages in the whole book which is a recipe matrix which is an idea that i had that i included in the book which basically locates every single recipe on on like a grid with time on the x-axis and difficulty on the y so the really easy quick recipes are the bottom left and i'm looking for brownies and i seriously don't even see them so there's miso buttermilk buttermilk biscuits which are very quick and easy poppy's eating almond cake quick and easy the banana bread quick and easy oh they're right here i see them i see them all right there they are malted forever brownies now this is brings up a good point so i had to look sort of toward the center of the matrix to find them and that's because even though the batter takes minutes and they only take 30 minutes to bake you definitely don't want to cut warm brownies because they won't cut cleanly and they'll you know crumble and everything the other thing is when you chill brownies it gives the butter a chance to set it gives the sugar a chance to kind of like crystallize and you end up with a super super chewy texture and basically the brownies kind of cure so i think that this recipe is not complete until the brownies have had a chance to chill and i have a batch that i made last night and i'm gonna pull out because those have been chilling and they are ready to be eaten oh yay [Applause] where do i put this uh oh the brownies so let's see these are nice and cold this recipe makes 16 nice-sized brownies so you can see the pockets of milk chocolate which have hardened because they've been in the fridge kind of taste i like an edge piece but not a corner piece i've not had these brownies in a long time they really hold up they are the right amount of intensity not too sweet the chocolate really shines and most importantly it has a wonderfully chewy texture obviously this is a rich chocolate recipe perfect for valentine's day i hope you try it but then again there's like no wrong time to make or eat brownies at all so thank you for watching another episode of dessert person i love showing you recipes from the book and stay tuned and like and subscribe oh ferocious cake let go let go oh [Music]

Channel: Claire Saffitz x Dessert Person

Views: 1,381,459

Keywords: brownies, how to make brownies, brownies recipe, claire saffitz, claire saffitz dessert person, claire saffitz makes, bon appetit, chocolate brownie recipe, ultimate brownies, fudgy brownies, fudgy brownies recipe, brownie recipe, Claire Saffitz Makes Brownies, chewy brownie recipe, basic brownie, best brownie recipe, basic brownie recipe, dessert person, easy brownie recipe, chocolate brownies, claire bon appetit, chocolate, best brownies, fudgy brownie, perfect brownie

Id: kPa8crk-NEI

Length: 13min 32sec (812 seconds)

Published: Thu Feb 11 2021